Effect of flaxseed processing on its true metabolizable energy values for adult chicken

Shen, Ye; Feng, Dan; Chávez, Eduardo

doi:10.1002/jsfa.1677

Cited by 4 publications

(5 citation statements)

References 14 publications

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“…Furthermore, poorer pellet quality may have less effect in reducing the content of anti-nutritional factors, 25 as well as giving less improvement in nutrient utilization. 19,20 A better pellet quality could be achieved by using different pelleting procedures such as steam preconditioning and including binding agents, which may consequently affect performance of birds.…”

Section: And Lee Et Almentioning

confidence: 99%

“…This difference could probably be attributed to improved total lipids utilization and performance of birds fed processed FS. 19,20 n-3 Fatty acids claim intensive interest beyond the understanding of their essentiality for cell membrane development and maintenance. Leaf and Weber 1 stated that n-3 fatty acids reduce the risk of coronary heart disease.…”

Section: Fatty Acid Profile In Lipids Of Breast and Thigh Meat Tissuementioning

confidence: 99%

“…It is possible that if FS is further processed, other than just grinding, the nutritional response could be different. 19,20 The present experiment was therefore designed to study the effect of processing and FS level on the performance response, as well as on the fatty acid deposition in breast and thigh tissues in broiler chickens.…”

Section: Introductionmentioning

confidence: 99%

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Performance, carcass cut‐up and fatty acids deposition in broilers fed different levels of pellet‐processed flaxseed

et al. 2005

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The effects of flaxseed (FS) processing and inclusion levels on broiler performance and fatty acid deposition were examined. FS was provided as whole seed, ground or pellet-then-mashed at a dietary level of 0, 12 or 14% during days 1 to 21. These levels represented control, threshold and over-threshold, respectively. During days 22 to 40, the threshold level was increased to 15%, while the over-threshold level increased to 17%. After 21 days of feeding, the performance of birds fed a diet with 12% pellet-then-mashed FS were comparable (p > 0.05) with those fed mashed control diet, but superior to those fed a diet of whole FS (p < 0.05). There was interaction (p < 0.05) between diet processing and FS level on weight gain, with pellet-then-mash processing being more effective at the 12% FS inclusion level than at the 14% level in improving performance. The beneficial processing effect on performance diminished during days 22 to 40. Furthermore, carcass cut-up percentage was not affected (p > 0.05) by the treatments, except that increased FS level resulted in smaller fat-pad and larger liver (p < 0.05). Birds deposited omega-3 (n-3) fatty acids in breast and thigh muscle the most with higher FS inclusion and pellet-then-mash processing. On day 40, the total n-3 fatty acids made up 22.1 and 24.4% in the muscle lipids of breast and thigh samples from birds fed pellet-then-mashed FS at the level of 12% during days 1 to 21 and at the level of 15% during days 22 to 40, respectively. These values were higher (p < 0.05) than those found in birds fed diets of similar FS levels but as whole seed or ground seed. Up to 12% pellet-processed FS can be incorporated into broiler diets with satisfactory growth, while maximizing n-3 fatty acid deposition in the tissues.

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Section: And Lee Et Almentioning

confidence: 99%

Section: Fatty Acid Profile In Lipids Of Breast and Thigh Meat Tissuementioning

confidence: 99%

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Performance, carcass cut‐up and fatty acids deposition in broilers fed different levels of pellet‐processed flaxseed

et al. 2005

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“…The negative effects of high dietary flaxseed levels on layer performance can be attributed to anti-nutritional factors in flaxseed such as mucilage and non-starch polysaccharides (Bhatty, 1993;Dale & Batal, 2008;Ortiz, Rebole, Alzueta, Rodriguez, & Trevino, 2001). Anti-nutritional factors may interact with nutrients of flaxseed diets and therefore decrease energy utilization (Shen, Feng, & Chavez, 2004;Slominski, Meng, Campbell, Guenter, & Jones, 2006). Extrusion (i.e., seed rupture and heat treatment) is an effective process which can be used to improve the feeding value of flaxseed by inactivating heat-labile anti-nutritional factors such as antitrypsin and therefore improve nutrient digestibility and apparent metabolizable energy utilization (Shen et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…Anti-nutritional factors may interact with nutrients of flaxseed diets and therefore decrease energy utilization (Shen, Feng, & Chavez, 2004;Slominski, Meng, Campbell, Guenter, & Jones, 2006). Extrusion (i.e., seed rupture and heat treatment) is an effective process which can be used to improve the feeding value of flaxseed by inactivating heat-labile anti-nutritional factors such as antitrypsin and therefore improve nutrient digestibility and apparent metabolizable energy utilization (Shen et al, 2004). However, the rapid release of intracellular oil during the extrusion process of flaxseed may lead to considerable oil losses.…”

Section: Introductionmentioning

confidence: 99%

Effects of feeding extruded flaxseed on layer performance, total tract nutrient digestibility, and fatty acid concentrations of egg yolk, plasma and liver

Huang

Baurhoo

Mustafa

2020

Animal Physiology Nutrition

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A study was conducted to determine the effects of graded levels of extruded flaxseed (EF) on laying hen performance, apparent total tract nutrient retention (ATTNR) and fatty acid concentrations of egg yolk, blood plasma and liver. Seventy‐two White Leghorn layers (58 weeks old; three per cage) were randomly assigned to one of four dietary treatments: 0 (control), 3, 6 and 9% of EF‐supplemented diets for 8 weeks. Results showed that feed intake, egg production, feed conversion ratio and egg weight were not affected by treatments. The ATTNR of dry matter (p = .001) and gross energy (p = .014) was lower for layers fed 9% EF than those fed the control diet, while ATTNR of organic matter (p = .001) and nitrogen‐corrected apparent metabolizable energy (p = .003) were lower for birds fed 6% and 9% EF compared with those fed the control diet. Relative to the control diet, feeding EF increased (p < .001) egg yolk, plasma and liver n‐3 polyunsaturated fatty acid (PUFA) concentrations. Birds fed 6% EF produced eggs > 300 mg of n‐3 PUFA after two weeks of feeding, while the highest of n‐3 PUFA concentrations were achieved for birds fed 9% EF. It was concluded that feeding EF up to 9% of the diet had no adverse effects on layer performance and increased n‐3 PUFA concentrations in blood plasma, liver and egg yolk. However, moderate to high levels of EF (i.e., 6% and 9% of the diet) reduced nutrient ATTNR and nitrogen‐corrected apparent metabolizable energy. Omega‐3‐enriched eggs can be achieved by feeding layers EF at 6% of the diet.

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Flaxseed: A Potential Source of Food, Feed and Fiber

Singh

Mridula

Rehal

et al. 2011

Critical Reviews in Food Science and Nutrition

389

245

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Flaxseed is one of the most important oilseed crops for industrial as well as food, feed, and fiber purposes. Almost every part of the flaxseed plant is utilized commercially, either directly or after processing. The stem yields good quality fiber having high strength and durability. The seed provides oil rich in omega-3, digestible proteins, and lignans. In addition to being one of the richest sources of α-linolenic acid oil and lignans, flaxseed is an essential source of high quality protein and soluble fiber and has considerable potential as a source of phenolic compounds. Flaxseed is emerging as an important functional food ingredient because of its rich contents of α-linolenic acid (ALA), lignans, and fiber. Lignans appear to be anti-carcinogenic compounds. The omega-3s and lignan phytoestrogens of flaxseed are in focus for their benefits for a wide range of health conditions and may possess chemo-protective properties in animals and humans. This paper presents a review of literature on the nutritional composition of flaxseed, its health benefits, and disease-prevention qualities, utilization of flaxseed for food, feed, and fiber, and processing of flaxseed.

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Effect of flaxseed processing on its true metabolizable energy values for adult chicken

Cited by 4 publications

References 14 publications

Performance, carcass cut‐up and fatty acids deposition in broilers fed different levels of pellet‐processed flaxseed

Performance, carcass cut‐up and fatty acids deposition in broilers fed different levels of pellet‐processed flaxseed

Effects of feeding extruded flaxseed on layer performance, total tract nutrient digestibility, and fatty acid concentrations of egg yolk, plasma and liver

Flaxseed: A Potential Source of Food, Feed and Fiber

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