scholarly journals The effect of dietary supplementation with different forms and levels of organic chromium on broilers meat quality

2006 ◽  
pp. 21-26
Author(s):  
Svetlana Keleman ◽  
Slavko Kevresan ◽  
Borisa Supic ◽  
Lidija Peric ◽  
Vladimir Strugar
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Meat Quality ◽  
Ethylenediaminetetraacetic Acid ◽  
Dietary Supplementation ◽  
Red Meat ◽  
Chromium Picolinate ◽  
White Meat ◽  
Acid Complex ◽  
Different Levels

This paper deals with the effect of supplementation with the three different preparations of organic chromium complexes: the ethylenediaminetetraacetic acid complex with chromium; chromium (III)?lysine and chromium picolinate, on broilers meat quality. In every preparation supplementing broilers diet chromium was present at the three different levels: 0.2; 0.4 and 0.6 mg/kg. The meat quality was monitored with respect to the following parameters: the contents of fat, protein, minerals and water. It was observed that the fat content in broilers white meat was significantly lower if their diet was supplemented with 0.4 mg/kg chromium in the form of chromium(III)?lysine. In addition, different kinds of preparations influenced the protein, fat and water content in the white meat. Water content in white and red meat was lower in all experimental groups if compared to the control. However, the protein content in white and red meat was higher in experimental groups than in the control one.

scholarly journals Effects of dietary supplementation with different levels and molecular weights of fungal β-glucan on performances, health and meat quality in broilers

2019 ◽  
Vol 32 (10) ◽  
pp. 1548-1557
Author(s):  
Attawit Kovitvadhi ◽  
Pipatpong Chundang ◽  
Chanin Tirawattanawanich ◽  
Wai Prathumpai ◽  
Pawadee Methacanon ◽  
...  
Keyword(s):  
Meat Quality ◽  
Dietary Supplementation ◽  
Molecular Weights ◽  
Different Levels

scholarly journals The effect of dietary supplementation with different forms and levels of organic chromium on broilers meat quality

2010 ◽  
Vol 26 (3-4) ◽  
pp. 233-238
Author(s):  
S. Kevresan ◽  
S. Keleman ◽  
L. Peric ◽  
V. Strugar
Keyword(s):  
Acetic Acid ◽  
Chromium Content ◽  
Dietary Supplementation ◽  
Abdominal Fat ◽  
Lower Amount ◽  
Body Parts ◽  
Serum Triglycerides ◽  
Acid Complex ◽  
Breast Enlargement ◽  
Different Levels

This paper deals with the effect of supplementation with three different preparations of organic chromium complex: the ethylene diamine tetra acetic acid complex with chromium, chromium (III)-lysine and chromium (III) - picolinate on three different levels of chromium in broiler food: 0.2, 0.4 and 0.6mg/kg with respect to the mass of particular body parts and the level of triglycerides in blood. Statistically significant breast enlargement in broilers was obtained by feeding them with supplementation of chromium (III) - picolinate with chromium content of 0.4mg/kg. Supplementation of 0.6mg/kg of chromium (III) - picolinate resulted in the significantly lower amount of abdominal fat in the carcass. Lower level of serum triglycerides was also noticed with the use of 0.4mg/kg chromium in broiler food in all three examined preparations but it was not statistically significant.

ANALISIS FISIKA KIMIA DARI KERANG DARA (Anadara granosa) YANG BERASAL DARI KAYUTANYO KAB. BANGGAI The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, Kab.Banggai

2018 ◽  
Vol 2 (2) ◽  
Author(s):  
SULASMI ANGGO
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Water Solubility ◽  
Gravimetric Method ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Dust Content ◽  
Total Dust ◽  
Physical Chemical ◽  
Anadara Granosa

The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, kab. Banggai, has been conducted.Dara shell meat is sleaned and dried and after that powered with blender. Determine % rendement, water bonding capacity and index water solubility with Anderson method, coarse fat content with gravimetric method and carbohydrate method with “bye difference” decrease method.The result of analysis showed rendement value is 24,35%, water bonding capacity is 1,6248 gram/ml, index water solubility is 0,202 gram/ml, water content is 79,0045%, total dust content is 1,072%, coarse protein content is 2,25%, coarse fat content is 8,47%, carbohydrate content is 9,2035%. Keyword : Dara shells, (Anadara granosa), analysis physical chemical

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

2018 ◽  
Vol 1 (01) ◽  
pp. 18-21
Author(s):  
Yulian Syahputri ◽  
Diana Widiastuti
Keyword(s):  
Dietary Fiber ◽  
Food Source ◽  
Red Meat ◽  
Raw Material ◽  
Alternative Food ◽  
Sodium Metabisulfite ◽  
White Meat ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

KARAKTERISTIK ABON IKAN GABUS (Channa striata) DENGAN SUBTITUSI KLUWIH (Artocarpus camansi)

2018 ◽  
Vol 16 (2) ◽  
pp. 219-226
Author(s):  
Sri Rizqi Annisa ◽  
Dewi Larasati ◽  
Endang Bekti K
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Analysis Of Variance ◽  
Fiber Content ◽  
Substitution Treatment ◽  
Fish Fillet ◽  
Organoleptic Test ◽  
Average Water ◽  
Channa Striata

The aim of this study was to determine the characterization of shredded mureel fish with kluwih substitution on water content, protein content, fiber content and organoleptic (preference for crispness and taste). This study uses a simple Randomized Complete Design (RCD) with the substitution treatment of kluwih and mureel fish, with the following ratio: S1 (240g: 60g), S2 (210g: 90g), S3 (180g: 120g), S4 (150g: 150g), S5 (120g: 180g). Data were analyzed statistically by analysis of variance and if there was a significant effect, further testing was done with BNJ at the level of 5%. The results showed that kluwih substitution in the manufacture of mureel fish shredded had an average: water content of 8.33-10.62%, protein :16.83-22.00%, fiber : 6.79-6.99%, score crispness 2-6.12, taste score 2.6-6.6. Based on the results of the analysis of the variety of kluwih substitutes and mureel fish have a significant effect on water content, protein content and crisp organoleptic test, taste on mureel fish fillet, and no significant effect on fiber content. The best kluwih substitution in S3 treatment with 120 grams of substitute kluwih and 180 grams of mureel fish.

Desirable effects of dietary 4-O-methyl-glucuronoarabinoxylan from the Echinacea plant on growth performance, thigh meat quality and development of small intestine in female Partridge-Shank broilers

2020 ◽  
Vol 60 (2) ◽  
pp. 288
Author(s):  
Qing-Chang Ren ◽  
Jing-Jing Xuan ◽  
Chuan-Yan Che ◽  
Xin-Chao Yan ◽  
Zhong-Ze Hu
Keyword(s):  
Small Intestine ◽  
Growth Performance ◽  
Meat Quality ◽  
Dietary Supplementation ◽  
Bodyweight Gain ◽  
Lower Percentage ◽  
Feed Ratio ◽  
Muscle Ph ◽  
Access To Water

In this trial we aimed to assess the effects of dietary supplementation of 4-O-methyl-glucuronoarabinoxylan (4OMG) on growth performance, thigh meat quality and small intestine development of female Partridge-Shank broilers. A total of 240 1-day-old female Partridge-Shank broilers were randomly distributed to four groups with three replicates of 20 within each group. Groups received either 0, 15, 20 or 25 g 4OMG/kg DM of diet. During the whole experiment of 60 days, broilers had ad libitum access to water and feed. At pen level, feed intake was recorded daily and broilers were weighed at the start and end of the experiment. For each group, three pens with a total of 20 broilers were randomly selected to determine the thigh meat quality and the small intestine development of broilers. Broilers fed diets with higher 4OMG had greater final liveweight (P = 0.004), daily bodyweight gain (P = 0.004) and gain-to-feed ratio (P < 0.001), muscle pH values (P = 0.031) and redness (P = 0.001), duodenal weight index (P = 0.042), jejunal (P = 0.043) and ileal length (P = 0.049), duodenal (P < 0.001) and ileal villus height (P = 0.008), but lower percentage of dead birds (P < 0.001), drip loss (P = 0.042) and shear force value (P = 0.043) of the thigh muscles. These results indicate that increasing dietary supplementation of 4OMG may improve growth performance and meat quality of female Partridge-Shank broilers through better development of small intestine.

669 EFFECTS OF LEAN RED MEAT OR LEAN WHITE MEAT INTAKE ON THE LIPID PROFILE IN WOMEN: A RANDOMIZED CROSSOVER STUDY

2011 ◽  
Vol 12 (1) ◽  
pp. 141
Author(s):  
R. Mateo-Galleqo ◽  
S. Perez-Calahorra ◽  
A.M. Bea ◽  
E. Burillo ◽  
J. Homo ◽  
...  
Keyword(s):  
Crossover Study ◽  
Lipid Profile ◽  
Red Meat ◽  
White Meat ◽  
Meat Intake ◽  
Randomized Crossover Study
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