________________________________________________________________________________ AbstractThe objective of this study was to investigate the effects of different dietary lipid sources and inclusion levels on lipid oxidation of thigh and breast muscle of male broilers. Eight isoenergetic (15.12 MJ AME/kg DM) and isonitrogenous (222.8 CP/kg DM) diets were formulated, using sunflower oil (SO), high oleic sunflower oil (HOSO), fish oil (FO) and tallow (T) at 30 g/kg and 60 g/kg inclusion levels. Eight hundred, day-old Ross 788 broiler males were randomly allocated to the eight treatments (n = 100) and further subdivided into four replicates/treatment (n = 25). All birds received a standard diet for 14 days whereafter the experimental diets were fed for an additional 28 days until termination of the study. Birds were slaughtered under commercial abattoir conditions at 42 days of age. Carcasses from 12 birds per treatment (n = 12) were trimmed for breast and thigh cuts by removing the skin. Twelve breast and thigh samples from each treatment group were stored at 4 °C for seven days under an oxygen permeable overwrap film and another 12 breast and thigh samples were vacuum packed and stored at -18 °C for 100 days. Meat samples were used for thiobarbituric acid reactive substances (TBARS) analysis. Birds fed FO showed significantly more oxidation in both thigh and breast meat than birds from any of the other treatments during storage. These results indicated that dietary lipid sources do influence the lipid oxidation processes of broiler meat. ________________________________________________________________________________
________________________________________________________________________________ AbstractA study was conducted to determine the influence of different dietary lipid sources and inclusion levels on production performance of male broilers. Eight isoenergetic (15.1 MJ AME/kg DM) and isonitrogenous (223 g CP/kg DM) diets were formulated, using high oleic sunflower oil (HO), sunflower oil (SO), fish oil (FO) and tallow (T) at a 30 g/kg and 60 g/kg dietary inclusion level. Eight hundred (800), dayold Ross 788 broiler males were randomly allocated to the eight treatments (n = 100) and were further subdivided into four replicates/treatment (n = 25). All birds receive a standard commercial diet for the first 14 days, where-after the experimental diets were fed for 28 days. Feed intake and body weights were recorded weekly, while mortalities were recorded and dead birds weighed daily. Mortalities were brought into consideration during the calculation of average daily feed intake (g feed/bird/day) and feed conversion ratio (g feed/g body weight gain). Contrary to saturated fatty acids (T), the inclusion of unsaturated fatty acids (HO, SO, FO) at a higher level (60 g/kg) resulted in a significantly improved FCR. It seems that the optimum dietary inclusion level of saturated fatty acids is lower (30 g/kg) than that of unsaturated sources.________________________________________________________________________________
________________________________________________________________________________ AbstractA study was conducted to determine the influence of different dietary lipid sources and inclusion levels on sensory characteristics of chicken breast meat. Eight isoenergetic (15.1 MJ AME/kg DM) and isonitrogenous (223 g CP/kg DM) diets were formulated, using high oleic sunflower oil (HOSO), sunflower oil (SO), fish oil (FO) and tallow (T) at 30 g/kg and 60 g/kg inclusion levels. Eight hundred, day-old Ross 788 broiler males were randomly allocated to the eight treatments (n = 100) and further subdivided into four replicates/treatment (n = 25). All birds receive a commercial starter diet for the first 14 days, where-after the experimental diets were fed for 28 days. At 42 days of age, three birds/replicate (n = 12/treatment) were randomly selected, weighed and slaughtered at a commercial abattoir. Breast muscles were removed from the chilled carcasses (4 °C) and de-skinned. Meat samples were wrapped in aluminium foil and steamed (200 °C) before cutting into smaller pieces (2.5 cm 3 ) and served to the respondents (n = 75) of a consumer panel. Each respondent tasted eight meat samples while completing a nine-point hedonic scale questionnaire. Meat samples of the HOSO treatment were preferred, while FO samples were the least acceptable to the respondents. These results suggested that dietary lipid sources could be used to manipulate sensory characteristics of broiler breast meat according to consumer preferences. ________________________________________________________________________________
________________________________________________________________________________ AbstractA study was conducted to determine the influence of different dietary lipid sources on dressing percentage, breast meat yield and breast weight of male broiler birds. Four isoenergetic (15.1 MJ AME/kg DM) and isonitrogenous (222.3 g CP/kg DM) diets were formulated, using high oleic sunflower oil (HO), sunflower oil (SO), fish oil (FO) and tallow (T) at a 60 g/kg dietary inclusion level. Four hundred, day-old Ross 788 broiler males were randomly allocated to the four treatments (n = 100) and further subdivided into four replicates/treatment (n = 25). All birds receive a standard commercial diet for the first 14 days, whereafter the experimental diets were fed for another 28 days. At 42 days of age, three birds/replicate (n = 12/treatment) were randomly selected, weighed and slaughtered at a commercial abattoir. Chilled carcasses (4 °C) were weighed to determine dressing percentage. Breast muscles were removed from the chilled carcasses, skinned and weighed for the calculation of breast meat yield. Breast meat yield were expressed as a percentage of the live body weight as well as carcass weight. This study showed that the broilers fed a diet supplemented with 60 g/kg tallow had a better dressing percentage, breast meat yield and breast weight compared to other treatments. These results suggested that dietary lipid sources could be used to improve certain carcass traits of broilers. ________________________________________________________________________________
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.