scholarly journals Effect of broiler breeders fed with corn or sorghum and canthaxanthin on lipid peroxidation, fatty acid profile of hatching eggs, and offspring performance

2017 ◽  
Vol 96 (3) ◽  
pp. 647-658 ◽  
Author(s):  
A.P. Rosa ◽  
C.E.V. Bonilla ◽  
A. Londero ◽  
C.B.S. Giacomini ◽  
C. Orso ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Broiler Breeders ◽  
Offspring Performance ◽  
Hatching Eggs

scholarly journals Pekin Duck Strain and Housing System Affect Chemical Composition, Fatty Acid Profile, and The Extent of Lipid and Protein Oxidation in Meat

2021 ◽  
Author(s):  
Marija Starčević ◽  
Hava Mahmutović ◽  
Nataša Glamočlija ◽  
Branislav Baltić ◽  
Milka Popović ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Protein Oxidation ◽  
Housing System ◽  
Pekin Duck ◽  
Lipid And Protein Oxidation

Abstract Background: Genetics and rearing system are important for meat quality. However, few studies were conducted on genetics and housing system and their relationship with chemical composition and oxidation processes in Pekin duck meat. In order to investigate the effect of different strains and housing systems on chemical composition, fatty acid profile and the content of lipid and protein oxidation products in breasts and thighs of Pekin ducks, we used a total of 40 49-day-old Pekin ducks of two strains (STAR 53 medium hybrid and SM3 heavy hybrid) reared in two housing systems (intensive vs. semi-intensive). Results: Duck strain affected the contents of moisture and protein in breasts and fatty acid composition in breasts and thighs. STAR 53 ducks had a lower polyunsaturated fatty acids (PUFA) to saturated fatty acids (SFA) ratio and level of lipid peroxidation measured in frozen thighs than SM3 ducks. Chemical composition of meat was not affected by housing system. Rearing conditions influenced fatty acid composition of breasts and thighs. In intensively reared ducks, higher total n-3 PUFA content and PUFA to SFA ratio, and lower n-6 to n-3 PUFA ratio and atherogenicity index were found in thighs than in ducks that had access to land outside. Moreover, rearing conditions had significant effects on lipid peroxidation level and protein carbonyl content in meat. In intensively reared birds, fresh samples of thigh meat and frozen samples of breasts and thighs had higher level of lipid peroxidation than in semi-intensively reared ducks. Contents of protein carbonyls in fresh samples of breasts and thighs were higher in birds reared in the intensive system than in ducks reared in the semi-intensive housing system.Conclusions: These results suggest that duck strain affects fatty acid composition of meat, where SM3 ducks had more favorable fatty acid profiles than STAR 53 ducks. Moreover, housing system influenced meat quality. Intensively reared ducks had a more desirable fatty acid profile of meat, but it was more prone to lipid and protein oxidation than meat from ducks that had open access to land.

Performance and meat quality of broiler chicken fed a ration containing flaxseed meal and higher dietary lysine levels

2018 ◽  
Vol 156 (2) ◽  
pp. 291-299 ◽  
Author(s):  
Nasir Akbar Mir ◽  
Praveen K. Tyagi ◽  
Ashim Kumar Biswas ◽  
Pramod K. Tyagi ◽  
Asit B. Mandal ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid ◽  
Growth Performance ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Broiler Chicken ◽  
Chicken Meat ◽  
Drip Loss ◽  
Flaxseed Meal

AbstractThe present study aimed to evaluate growth performance and meat quality of broiler chicken with respect to feeding of 100 g flaxseed meal (FM)/kg and increasing lysine levels in the broiler diet. The results revealed no effect of lysine and FM feeding on growth performance except for a negative effect of FM on feed efficiency of birds, which was countered by feeding 1.25 BIS lysine. Feeding FM improved the fatty acid profile of broiler chicken meat significantly, whereas no effect was observed for increasing lysine levels beyond BIS recommendation. FM significantly reduced meat cholesterol, fat, water-holding capacity (WHC), extract release volume (ERV) and antioxidant potential, whereas it increased the pH of fresh meat, drip loss and lipid peroxidation of broiler chicken meat. As compared with other lysine levels, generally 1.25 BIS lysine significantly increased the pH of refrigerated stored meat, WHC, ERV and antioxidant potential, whereas it significantly reduced cholesterol, fat, drip loss and lipid peroxidation of broiler chicken meat. Thus, the inclusion of 100 g FM/kg diet along with 1.25 BIS lysine in broiler ration was optimum for desirable broiler performance, fatty acid profile, oxidative stability and other functional properties of broiler chicken meat.

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