Evaluating Rice Bran Oil as a Dietary Energy Source on Production Performance, Nutritional Properties and Fatty Acid Deposition of Breast Meat in Broiler Chickens

Abstract

The effects of rice bran oil (RBO) as an alternative dietary energy source on nutritional properties and fatty acid deposition in broiler chickens are scarce in the literature. One-day-old chickens (broiler Ross 308) were assigned in a completely randomized design with three treatment diets and nine replicates of four chickens per replicate. A basal control diet contained 4~5% palm oil (T1) in the starter and finisher phases, respectively. Treatments 2 to 3 were fed diets formulated with 50% (T2) and 100% (T3) of RBO as a fat source instead of palm oil (PO). Replacing dietary PO with RBO improved the feed conversion ratio (FCR) by 6% (p = 0.017) over the total period of the experiment (1–38 d of age). The feeding of RBO (T3) showed the highest (p < 0.001) cooking loss values in the breast meat. However, compared with other groups, the blend of PO and RBO group (T2) displayed a lower cooking loss value in the thigh meat. In breast meat, the protein content was lowered (p = 0.007), while the fat content was higher (p < 0.001) in male broiler chickens fed dietary RBO (T2 and T3). Total inclusion of dietary RBO (T3) decreased (p = 0.034) the proportion of saturated fatty acids (ΣSFAs) but increased (p = 0.02) linoleic acid. In addition, α-linolenic acid (ALA) increased (p < 0.001) in male broiler chickens fed dietary RBO (T2 and T3), and the highest deposit level occurred by the total inclusion of RBO (T3). Total omega 3 fatty acids (∑n-3) increased (p = 0.013), while the ratio of n-6 to n-3 polyunsaturated fatty acid (PUFA) decreased (p = 0.046) in male broiler chickens fed dietary RBO (T3) as compared with the control diet (PO; T1). In conclusion, compared with dietary PO (control diet, T1), the total inclusion of dietary RBO at 50 kg/metric ton feed (T3) increased ∑n-3, ALA, and reduced n-6:n-3 PUFA ratio in the breast meat, but cooking loss values were larger in breast and thigh meats. The blend of dietary PO and RBO (T2) was better for both production performance targets (feed intake and FCR), cooking loss values, and deposition of ALA in the breast meat. The inclusion of dietary RBO into broiler diets needs further study, but the present experiment aids in expanding research knowledge to make that possible.

Dietary Oil Type and Late Feed Restriction Elicit Synergistic Effects on Growth, Caeca Bacteria, Carcass, Fat Accretion, and Muscle Lipids in Female Broilers

“…A possible reason for this finding could be that SO is rich in polyunsaturated fatty acids (PUFA), which are highly digestible and readily absorbed and thus enhanced available metabolizable energy compared with saturated fatty acids (SFA) that are abundant in PO. [46][47][48][49] In agreement with the current findings, broilers supplemented with diets abundant in PUFA presented heavier BW and better FCR than those supplemented with diets abundant in SFA [20,23,25] suggesting that fatty acid (FA) digestibility increases as the degree of unsaturation increases. [49,50] Albeit the SN and SR birds had similar FCR, the PR birds presented better FCR than the PN birds.…”

“…Consistently, dietary OT did not affect carcass cuts in broilers. [ 20,75 ] Furthermore, a 10% and 20% FR did not affect carcass cuts in broiler chickens. [ 76 ]…”

“…Consistently, dietary OT did not affect carcass cuts in broilers. [20,75] Furthermore, a 10% and 20% FR did not affect carcass cuts in broiler chickens. [76] The interaction between OT and FR for the weight of fat in different fat depots in female broilers was significant (P < 0.05) (Table 6).…”

“…The high caloric density of oils and fats has made them ideal candidates to meet the energy requirements of fast-growing broiler chickens at a low cost. [20][21][22] Dietary oils enhance nutrient absorption, feed efficiency, and palatability. [23][24][25] Moreover, dietary oils could exert a marked impact on fat accretion in broiler chickens depending on the degree of saturation, chain length, and level of dietary oils [23][24][25][26] as well as sex, strain, and age of birds.…”

Effects of protected complex of biofactors and antioxidants on growth performance, serum biochemistry, meat quality, and intestinal antioxidant and immunomodulatory-related gene expressions of broiler chickens

“…The left side of the breast meats was dissected for meat quality measurements. Briefly, pH and color values were measured at 4°C in duplicate at 15 min and 24 h postmortem using a portable pH meter dedicated to meat measurements (Model: HI-99,163; Hanna Instruments, Woonsocket, RI) as described by Al-Abdullatif et al (2023) . The initial and ultimate color were assessed in duplicate at 15 min and 24 h postmortem using a Chroma Meter (CR-400 Chroma Meter, Konica Minolta, Tokyo, Japan) employing the CIELAB: L*, a*, and b* (lightness, redness, and yellowness, respectively).…”