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ObjectivesThe objective of this study was to evaluate the effect of dietary inclusion of high oleic soybean meal and oil on broiler performance and lipid quality.Materials and MethodsMale Ross 308 broiler chicks (n = 160) were sorted by weight and randomly assigned to one of two treatments containing 10 replicate pens with 8 broilers each. Treatment groups consisted of a control corn-soy diet that included commodity soybean meal and oil (CON) and a corn-soy diet containing high oleic soybean meal and oil (HO). Broilers received, ad libitum, a two-phase diet consisting of starter (d0–21) containing 5% oil and grower (d21–42) containing 3% oil. Pen weight (PW) and feed intake (FI) were recorded on Days 0, 21, and 42 and used to calculate feed to gain ratio (F:G). Broilers were slaughtered on d42, after which carcasses were weighed and fabricated. Weights of fabricated parts were recorded for carcass yield. Samples of breast and thigh meat were taken for fatty acid profile analysis, which was conducted using a modified version of methods by Folch et al. (1957) and Morrison and Smith (1964). To measure lipid oxidation, boneless, skinless breast halves chosen randomly from each pen were placed on Styrofoam trays and overwrapped with oxygen permeable, polyvinyl chloride and placed in retail storage (4°C) and used for collection of thiobarbituric acid reactive substances (TBARS) on Day 1, 3, and 5 of storage. Data was analyzed using PROC GLM procedure in SAS, with level of significance set at P < 0.05.ResultsCON pens had a greater (P < 0.002) change in weight (23480.61 g. vs. 21829.39 g.), however, the CON treatment had an increase in FI (P < 0.0003) compared to the HO treatment (29841.74 g. vs. 27405.68 g). Thus, there was no significant difference (P = 0.22) in F:G between treatments. While there was no difference (P = 0.39; P = 0.71) in percent carcass yield or breast yield, the CON treatment had a higher (P = 0.01) percent thigh yield compared to the HO treatment (16.36% vs. 15.86%). Results of lipid oxidation showed there was an effect of day (P < 0.0001), but no treatment or interaction effects were observed. Diet changed (P < 0.0001) the proportion of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) in breast and thigh meat. HO treatment increased the proportion of MUFA and decreased the proportion of PUFA and SFA in both breast and thigh meat. Both breast and thigh samples from the HO treatment had increased (P < 0.0001) proportions of oleic acid (C18:1) and decreased proportions of linoleic acid (C18:2) compared to the control. Inclusion of HO soybean meal and oil in broiler diets resulted in increased uptake of MUFA (C18:1) and decreased PUFA (C18:2) in both breast and thigh meat, while having no impact on broiler feed efficiency.ConclusionPull through effect of HO acid seen in fatty acid analysis of broiler meat shows the ability to serve as a mechanism to increase oleic acid inclusion in human diets. Oleic acid needs are potentially related to omega-3 fatty acid needs which are shown to have health benefits related to cardiac health in humans among other things. Studies have shown that increases in oleic acid in diets can lead to an increase in omega-3 fatty acids.

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ObjectivesThe objective of this study was to determine the effects of feeding chestnuts and acorns on growth performance, carcass quality and further processed products of Duroc/Duroc crossbred finishing barrows.Materials and MethodsBarrows (n = 30) were individually housed in pens, blocked by body weight and randomly assigned to one of three treatments: control (n = 10), inclusion of acorns at 15% of the diet (n = 7), inclusion of chestnuts at 15% of the diet (n = 13). Pigs were fed ad libitum for 28 d prior to harvest. Feed refusal and individual pig weights were collected every 7 d and used to calculate average daily gain (ADG), gain-to-feed (G:F), and average daily feed intake (ADFi). Following harvest, carcass quality was determined by objective color (L*, a* and b*), fat composition and marbling scores. Fat samples were removed from four fat depots (backfat, seam, jowl, kidney and pelvic) and analyzed for fatty acid composition. Sample chops were removed between the 10th and 11th rib of the left side of each carcass and analyzed for fatty acid composition, moisture and fat content. Bellies were removed from the left side of each carcass, further processed into bacon slabs and analyzed for slice quality, fatty acid composition, moisture and fat content. Carcass characteristics and bacon quality were analyzed using GLM procedure of SAS. Growth performance and fatty acid composition were analyzed using MIXED procedure of SAS. Significance was determined at P-value < 0.05.ResultsNo differences were detected for ADG and ADFi across treatments (P > 0.05). Barrows fed chestnut diets had a greater G:F when compared to control (P < 0.05) or acorn fed barrows (P < 0.05). Dietary treatments did not impact (P > 0.05) carcass characteristics or carcass quality. Inclusion of chestnuts or acorns within the diet did not impact (P > 0.05) moisture and fat content of chops and bacon slices (P > 0.05). Moreover, feeding acorns led to similar concentrations (P > 0.05) of palmitoleic acid (16:1) and linoleic acid (18:2n6c) when compared to the control diet. However, feeding diets containing acorns led to greater proportions (P < 0.01) of palmitoleic acid and linoleic acid similar to barrows fed diets containing chestnuts. No difference (P > 0.05) for stearic acid (18:0) were observed between control and chestnut treatments, however, both were found to have greater amounts (P < 0.01) of stearic acid when compared to the acorn treatment. Acorns increased (P < 0.01) the total concentration of omega-6 fatty acids (n-6) when compared to chestnut diets, but no differences (P > 0.05) were observed between acorn and control diets. Inclusion of acorns reduced (P < 0.05) total saturated fatty acids (SFA) when compared to control and chestnut treatments; however total polyunsaturated fatty acids (PUFA) were increased (P < 0.05) when acorns were included in the diet. When evaluating PUFA:SFA ratio, no differences (P > 0.05) were found between control and chestnut diets. Including acorns in the diet, resulted in an increased (P < 0.05) PUFA:SFA ratio.ConclusionInclusion of acorns and chestnuts did not negatively impact carcass characteristics, carcass quality or bacon quality, nevertheless, including acorns altered overall fatty acid composition while minimal differences were observed between diets containing chestnuts and the control.