Effects of different amounts of field peas (<i>Pissum sativum</i>L.) in the diets for turkeys on meat qualities

Juodka, Robertas; Nainienė, Rasa; Juškienė, Violeta; Juška, Remigijus; Stuogė, Ina

doi:10.1080/09712119.2015.1021810

Cited by 5 publications

(3 citation statements)

References 11 publications

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“…On the contrary, our data on the oxyprolin content partly in female breast and male thigh muscles contradicts the findings of Barroeta (2007) who noticed that the composition of the feed has no influence on the amino acid content in poultry meat and also do not agree with the results of Leikus et al (2004); Leikus (2006);and Juodka et al (2016) who indicated that the use of lupine or peas in the feed had no effect on the oxyprolin content in meat.…”

Section: Effects Of Different Amounts Of Blue Lupine (L Angustifoliucontrasting

confidence: 57%

Effects of Different Amounts of Blue Lupine (L. Angustifolius L.) in The Diets of Heavy-Type Turkeys on Their Growth Rate, Carcass and Meat Qualities

Juodka

Nainienė

Juskiene

et al. 2017

Rev. Bras. Cienc. Avic.

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A study was carried out to determine the effects of soybean meal replacement with different amounts of blue lupine in the diets of turkeys on the growth rate, anatomic carcass dissection data, chemical indicators of breast and thigh muscles and the content of tryptophan and oxyprolin. In total three hundred and sixty cross BIG-6 turkeys were allotted to two control and ten experimental groups of 30 one-dayold turkeys. The control group of turkeys was fed the diet containing soybean meal, whereas the trial groups were offered different amounts (from 20 to 30%) of lupines. Group 4 and 5 were additionally given probiotic mixture Bio Plus 2B and allzyme SSF, respectively. Soybean oil replacement from 20 to 30% lupine in the diet had no influence on the growth rate, dressing percentage, edible parts and abdominal fat content of turkeys. The study indicated that lupines in the diet of turkeys had a different effect on the meat quality of different genders. Lupines did not have any negative effect on the meat quality of female turkeys and 30% lupines even improved the protein value index of breast muscles. However, 20-30 and 25-30% lupines in male turkey diets lowered dry matter and protein contents in breast muscles but had no negative influence on the main quality indicators in thigh muscles. The results of the study showed that the negative effect on the male breast muscle quality might be avoided using Bio Plus 2B or allzyme SSF additives in the male diets containing 30% lupines.

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Section: Effects Of Different Amounts Of Blue Lupine (L Angustifoliucontrasting

confidence: 57%

Effects of Different Amounts of Blue Lupine (L. Angustifolius L.) in The Diets of Heavy-Type Turkeys on Their Growth Rate, Carcass and Meat Qualities

Juodka

Nainienė

Juskiene

et al. 2017

Rev. Bras. Cienc. Avic.

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“…Duck is an alternative to the widespread use of chicken and turkey. The studies by Qiao et al (2002), Wawro et al (2004), Galal et al (2011) and Juodka et al (2016) indicated that the content of intramuscular fat in the breast muscles of ducks is higher than that of chicken and turkey meat. Different intramuscular fatty acids have a different influence on human health.…”

Section: Introductionmentioning

confidence: 99%

The effect of feeding with hemp and Camelina cakes on the fatty acid profile of duck muscles

et al. 2018

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Abstract. Camelina (Camelina sativa L. Crantz) and hemp (Cannabis sativa L.) seed cakes are rich sources of n-3 polyunsaturated fatty acids (PUFAs). This study was carried out to investigate the effects of Camelina and hempseed cakes in the diet of ducks on the intramuscular fatty acid profile. Male ducks (n = 99) were randomly allocated to 3 dietary treatments: Control or C group (wheat-soybean-meal-barley-based diet with 15-20 % rapeseed cake), Experimental 1 or HEM group (with hempseed cake added at 15-20 % instead of rapeseed cake), and Experimental 2 or CAM group (with Camelina cake added at 15-20 % instead of rapeseed cake). All groups received the diets ad libitum. At 49 days of age, six ducks from each group were slaughtered for analysis of the fatty acid composition in the breast and leg muscles.Feeding ducks with the diet enriched with Camelina cake resulted in significantly higher amounts of n-3 α-linolenic fatty acid (ALA) (P ≤ 0.01) and total n-3 PUFA (P ≤ 0.01) in breast and leg muscles, while eicosatrienoic fatty acid (ETE) (P ≤ 0.01) was higher in the leg muscle. The ratios of n-6 / n-3 and linoleic / α-linolenic fatty acids (P ≤ 0.01) decreased significantly compared to the Control and HEM groups of ducks.Feeding ducks with the diet enriched with hempseed cake resulted in significantly higher amounts of linoleic (LA) (P ≤ 0.01), total n-6 PUFA (P ≤ 0.05-P ≤ 0.01) and n-6 γ -linolenic (GLA) (P ≤ 0.01) fatty acid.Our study showed that using Camelina cake as supplementation in duck diets opens a possibility to develop functional food, i.e. meat with a significantly higher content of ALA, total n-3 PUFA and the lowest ratios of n-6 / n-3 fatty acids in ducks' muscles. A duck diet with hempseed cake produces exceptional-quality meat with an enriched content of n-6 GLA.

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“…Duck is an alternative to the widespread use of chicken and turkey. Fat content of intramuscular in the breast muscles of ducks is higher than that of chicken and turkey meat (Juodka et al, 2016).…”

Section: Introductionmentioning

confidence: 76%

Effect of Dietary Proanthocyanidin Supplementation on Productive Performance and Carcass Quality of Local Domyati Ducklings

Shata¹,

Beshara²,

El.Moustafa³

et al. 2019

Journal of Animal and Poultry Production

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The objective of the present study was to evaluate the effect of dietary Anta ® Ox FlavoSyn (as a wide source of natural Proanthocyanidins) on growth performance, carcass characteristics, blood constituents, and economic efficiency of local Domyati ducklings for 7 weeks. A total of 240 ducklings (8 weeks of age) was distributed into 4 groups with 6 equal replicates (10 ducklings/each replicate). The first group was fed the control basal diet (BD, 0.0 mg Anta ® Ox FlavoSyn/kg diet) while, others fed 100, 150 and 200 mg Anta ® Ox FlavoSyn/kg diet. The obtained results illustrated that ducklings fed 100 and 150 mg Anta ® Ox FlavoSyn/kg diet displayed significantly (P ≤ 0.05) higher body weight gain, and performance index, lower feed consumption, and better feed conversion ratio than those fed the high level 200 mg/kg diet or those fed free-Anta ® Ox FlavoSyn BD (control group) at different experimental periods. Ducklings fed different levels of Anta ® Ox FlavoSyn had significantly improved carcass traits, hematological, and serum biochemical parameters, total antioxidant capacity, and economic efficiency compared to the control group. Consequently, it could be concluded that the usefulness of Anta ® Ox FlavoSyn as a promising feed additive for enhancing the productive performance, health status, physiological responses of Domyati ducklings. Owing to its low price and the high natural antioxidant properties of the tested material can be used economically in diets of growing local Domyati ducklings, especially at levels of 100 and 150 mg/kg diet.

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Effects of different amounts of field peas (Pissum sativumL.) in the diets for turkeys on meat qualities

Cited by 5 publications

References 11 publications

Effects of Different Amounts of Blue Lupine (L. Angustifolius L.) in The Diets of Heavy-Type Turkeys on Their Growth Rate, Carcass and Meat Qualities

Effects of Different Amounts of Blue Lupine (L. Angustifolius L.) in The Diets of Heavy-Type Turkeys on Their Growth Rate, Carcass and Meat Qualities

The effect of feeding with hemp and Camelina cakes on the fatty acid profile of duck muscles

Effect of Dietary Proanthocyanidin Supplementation on Productive Performance and Carcass Quality of Local Domyati Ducklings

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