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

Shen, Ye; Feng, Dan; Fan, Ming Z.; Chávez, Eduardo

doi:10.1002/jsfa.2155

Cited by 21 publications

(13 citation statements)

References 21 publications

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“…Many studies have demonstrated the close relationship between the flavour preference of chicken and overall acceptance [19,20]. This study confirms the finding of [21,22] that flavour of chicken depends on breed, and cut of meat. Even though Tshabalala et al [23] found no significant difference between broiler and IC for the specific sensory attributes of interest, it must be borne in mind that their study was based on same age for both broiler and Ethiopian IC.…”

Section: Flavour/aromasupporting

confidence: 89%

Descriptive sensory quality of Kenya’s indigenous chicken meat from different ecotype- clusters reared under an intensive system

Oloo¹,

Mahungu²,

Kahi³

2018

AJFAND

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Indigenous chicken (IC) in Kenya performs a major food security and socio-economic function for most households, especially of the rural poor. The trend has been to move from rearing IC on free-range systems to more intensive and semi intensive systems. This study was conducted by use of Quantitative Descriptive Analysis (QDA) and the Just About Right (JAR) scale scores to quantify the appeal of the IC meat reared under intensive systems. The IC used in the study had been obtained from Taita, Kakamega and Narok ecotype clusters kept under the intensive system at Indigenous Chicken Improvement Programme (INCIP) unit at Egerton University. During the intensive rearing, the chickens were given the same treatment in terms of feed, disease control at all the stages and water was given ad-libitum. The chickens were slaughtered at the same age and only cocks were used as control for sensorial differences accruing due to sex. Five cocks from each ecotype cluster were slaughtered after a feed withdrawal period of 8-10 hours and their meat prepared by boiling for sensory evaluation after ageing on ice for 3-6 hours. A trained panel of tasters (13-15) was used to evaluate the descriptive and JAR sensorial quality of indigenous chickens' meat from the breast and thighs. One commercial broiler (Kenbro) was used as a control. Results showed that there was significant effect at P<0.05 of the ecotype of the IC on its meat aroma, flavour and brown colour intensity. The JAR scale showed that the consumers' scores for the colour, flavour, juiciness, tenderness of indigenous chicken was 'just about right' compared to broiler which was described by colour as too light, flavour too strong, too juicy in terms of expression of juiciness and too tender with regard to texture. The Principal Component Analysis results showed that there were two principal components (colour and texture) that accounted for 55.4 % and 11.6% and 53.9 and 19% for both descriptive scores and JAR scores for IC meat, respectively. This study indicates sensorial differences among the Kenyan Indigenous chicken ecotypes (of different genetic characteristics) under intensive systems and demonstrates significant difference among various attributes from the commercial broiler.

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Section: Flavour/aromasupporting

confidence: 89%

Descriptive sensory quality of Kenya’s indigenous chicken meat from different ecotype- clusters reared under an intensive system

Oloo¹,

Mahungu²,

Kahi³

2018

AJFAND

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“…Bond et al (1997) concluded that flaxseed was not a practical oil source, as more than 10% of flaxseed in the diet caused a significant performance reduction. Shen et al (2005) also observed lower weight gain and poor feed conversion efficiency in the birds fed with flaxseed supplemented diet as compared to canola or extruded full-fat soybean-based diets. Moreover, poor performance of birds fed with flaxseed-based diets may also be due to the presence of anti-nutritional factor such as linatine.…”

Section: Growth Performancementioning

confidence: 80%

“…Different levels of flaxseed in the diet also reduced the LA in meat samples. Other studies had (Ajuyah et al 1993;Shen et al 2005;Betti et al 2009;Rahimi et al 2011) also reported that the response of tissue fatty acid profiles to dietary flaxseed inclusion follows a proportional pattern that reflects dosage and period of dietary flaxseed treatment.…”

Section: Carcass Yield and Qualitymentioning

confidence: 96%

Growth performance and quality characteristics of flaxseed-fed broiler chicks

Mridula

Kaur

Nagra

et al. 2014

Journal of Applied Animal Research

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A 42-day study was conducted to evaluate the effect of ground full-fat flaxseed supplementation on growth performance, carcass characteristics, α-linolenic acid (ALA), linoleic acid (LA) and organoleptic characteristics of broiler meat. A total of 200 one-day-old broiler chicks were randomly allocated to five experimental groups and were fed isoenergetic and isonitrogenous diets containing flaxseed at 0%, 2.5%, 5.0%, 7.5% and 10%. Flaxseed supplementation did not affect the weekly body weight of broiler chicks during the first three weeks, but thereafter it reduced significantly with increasing levels of flaxseed in the diets. Birds fed on 10% flaxseed showed a reduction of 10.08% in body weight as compared to the control group. Diets containing 5.0-7.5% flaxseed resulted in significantly lower weight gain, higher feed conversion ratio, energy efficiency ratio and lower protein efficiency ratio as compared to control and 2.5% flaxseed diets. The carcass characteristics data indicated a little variation in the evisceration rate and giblet among treatment groups, but the breast yield was significantly higher in control than flaxseed groups. The protein, fat and ash content of broiler meat were not affected with the level of flaxseed in the diets. However, the inclusion of flaxseed in the diets significantly increased the ALA in the breast and thigh tissues with no difference in the organoleptic quality of meat.

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“…The dietary use of flaxseed has been proposed by many authors to obtain meat with raised n-3 PUFA in beef cattle (Scollan et al, 2001;Raes et al, 2004), in pigs Riley et al, 2000;Matthews et al, 2000) and in chickens (Rymer and Givens, 2005;Shen et al, 2005). The possibility of improving the n-3 PUFA proportion and decreasing the n-6/n-3 ratio of rabbit meat by dietary supplementation has important implications and the inclusion of flaxseed in diets has successfully been attempted in rabbits (Bernardini et al, 1999;Cavani et al, 2003;Dal Bosco et al, 2004;Colin et al, 2005;Bianchi et al, 2006Bianchi et al, , 2009Kouba et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effects of diets with increasing levels of golden flaxseed on carcass characteristics, meat quality and lipid traits of growing rabbits

Peiretti

Meineri

2010

Italian Journal of Animal Science

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The aim of this study was to determine the effects of three levels (0, 8, or 16%) of the golden variety of flaxseed (GFS; Linum usitatissimum L.), included in isonitrogenous and isocaloric diets, on the carcass characteristics, meat composition and fatty acid profile of rabbit meat and perirenal fat. The trial was carried out on 30 weaned crossbred rabbits aged 9 weeks, weighing on average 2074 g. The animals were divided equally into three groups of 10 (five male and five female rabbits each) and kept separate in individual cages. At the end of the experiment, which lasted 5 weeks, there were no significant differences between the groups in the carcass yield or the proportions of various carcass parts and edible organs. Although the chemical composition of the meat was not significantly affected by the dietary treatment, the saturated fatty acid and monounsaturated fatty acid proportion in the longissimus dorsi muscle (-22% and -24%, respectively) and perirenal fat (-34% and -29%, respectively) decreased and the polyunsaturated fatty acid (PUFA) increased (+36% in the muscle and 43% in the fat, respectively) with increased GFS inclusion. GFS dietary supplementation has shown to be effective in improving the n-3 PUFA proportion (76% in the muscle and 77% in the fat, respectively), decreasing the n-6/n-3 ratio and reducing the saturation, atherogenic and thrombogenic indexes of the meat, with consequent benefits on the nutritional quality of rabbit meat for consumers.

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

Cited by 21 publications

References 21 publications

Descriptive sensory quality of Kenya’s indigenous chicken meat from different ecotype- clusters reared under an intensive system

Descriptive sensory quality of Kenya’s indigenous chicken meat from different ecotype- clusters reared under an intensive system

Growth performance and quality characteristics of flaxseed-fed broiler chicks

Effects of diets with increasing levels of golden flaxseed on carcass characteristics, meat quality and lipid traits of growing rabbits

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