Effect of Different Dietary Levels of Acid Whey Powder on Growth Performance and Immune Responses of Broiler Chicks

Khani, Mohammad Reza; Toghyani, Majid; Foroughi, Marjan

doi:10.3923/ijps.2015.67.71

Cited by 3 publications

(5 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results of the present study suggest that YAWP dietary supplementation up to 10% did not impair the overall broiler growth performance and mortality. These findings could be linked with the properties of acid whey YAWP, which despite its low protein content contains lactose, lactic acid, a considerable amount of water-soluble vitamins, and a high abundance of minerals such as Ca [21].…”

Section: Discussionmentioning

confidence: 99%

“…Yoghurt acid whey (YAW) is a highly valuable dairy by-product with a composition that depends on the type of yoghurt from which it is derived, thermal processing of milk, storage conditions and more [3]. The applications of YAW in broiler diets are limited mainly due to its high (up to 70%) lactose content [21]. However, even though birds do not synthesize lactase to digest lactose, the latter can be fermented from bacteria in craw or their intestinal microbiota and as a result increase the production of volatile fatty acids in the gut and act as a natural prebiotic in poultry diets [20,30].…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, the dietary inclusion of feed additives such as prebiotics has been reported to exert a modulating effect on lactic acid bacteria populations in the intestine of broiler chickens [31]. In addition, the protein, soluble vitamins and minerals contents make YAW a possible feed additive to promote broiler growth performance [21]. In general, the use of whey as a feed ingredient in poultry applications has been reported to induce contentious effects on broiler productivity [18,32].…”

Section: Discussionmentioning

confidence: 99%

“…In general, the use of whey as a feed ingredient in poultry applications has been reported to induce contentious effects on broiler productivity [18,32]. These discrepancies are associated with YAW's high compositional variability on lactose and protein [20,21].…”

Section: Discussionmentioning

confidence: 99%

“…However, research on the effects of acid whey dietary addition in broiler diets is scarce. Only one study evaluated different dietary levels of low (40%) and high (78%) lactose acid whey powder on broiler performance, but the acid whey was derived from milk [21]. Finally, from a food perspective context, three papers have dealt with the determination of quality traits and oxidative stability of chicken meat after its marination in YAW [9,22,23].…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Dietary Inclusion Level Effects of Yoghurt Acid Whey Powder on Performance, Digestibility of Nutrients and Meat Quality of Broilers

Paraskeuas,

Papadomichelakis,

Brouklogiannis

et al. 2023

Animals

View full text Add to dashboard Cite

In recent years, the increasing demand for Greek strained yoghurt produced massive amounts of acid whey, which constitutes a major environmental pollutant. Whether yoghurt acid whey can be included in poultry diets is not known. The purpose of this study was to evaluate the effects of four dietary levels of yoghurt acid whey powder (YAWP) on the growth performance, nutrient digestibility, meat quality traits and oxidative stability. A total of 300 male 1-day-old Ross 308 broilers were assigned into four groups with five replicates of 15 broilers each: control-fed basal diet with no YAWP addition (WO) or basal diet supplemented with YAWP at 25 g/kg of diet (WA), 50 g/kg of diet (WB), or 100 g/kg of diet (WC). At the starter period, body weight and body weight gain were reduced after WB and WC treatments compared to the WO treatment. Breast meat oxidative stability was improved during refrigerated storage for 1 and 3 d in all YAWP treatments compared to control, while the WA treatment showed an improved oxidative stability after 6 and 9 d. The results suggest that YAWP inclusion at 25 g/kg of diet did not impair performance and extended the meat shelf life by reducing lipid oxidation rates.

show abstract

Section: Discussionmentioning

confidence: 99%