scholarly journals Evaluation of Yellow Mealworm Meal as a Protein Feedstuff in the Diet of Broiler Chicks

Animals ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 224 ◽  
Author(s):  
Elahi ◽  
Wang ◽  
Ma ◽  
Wu ◽  
Wu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chicks ◽  
Fat Percentage ◽  
Yellow Mealworm ◽  
Nutritional Profile ◽  
Inclusion Level ◽  
Broiler Diet ◽  
Small Change ◽  
Optimal Starter

Yellow mealworm meal (MWM) as a protein feedstuff in the broiler diet was investigated based on the growth performance, hematological characteristics, carcass, and meat quality of broiler chicks. A total of 700 one-day-old Ross 308 male broiler chicks were assigned to five dietary MWM treatments containing 0%, 2%, 4%, and 8% dried MWM or 10.48% fresh mealworm (corresponding to 4% dried MWM). For each treatment, there were seven pens with 20 chicks each. The nutritional profile of dried MWM is comparable to all conventional protein feedstuffs. MWM significantly increased BW and ADG (linear and quadratic, p < 0.05), and FCR was best at 4% MWM inclusion level (quadratic, p < 0.10) for broiler chicks during the starter phase. The predicted MWM levels for optimal starter BW and ADG were 4.13% and 3.84%. Hematological characteristics of broiler chicks fed on the MWM diet did not differ or showed small change within the physiological range. A fresh 10.48% mealworm diet significantly reduced the blood LZM for the grower. Broiler Chicks fed on fresh 10.48% mealworm had a significantly reduced abdominal fat percentage compared to the 4% dried MWM counterparts. MWM did not significantly affect meat quality. Taken together, MWM inclusion in broiler diet is acceptable as a protein feedstuff, and a 4% level could stimulate early growth in the starter phase.

scholarly journals Effects of feeding garlic powder on growth performance and meat quality of broiler

2016 ◽  
Vol 45 (2) ◽  
pp. 79-83
Author(s):  
MS Ali ◽  
M Kamruzzaman ◽  
ZH Khandaker
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Basal Diet ◽  
Control Group ◽  
Broiler Chicks ◽  
Fat Percentage ◽  
Garlic Powder ◽  
Group 2 ◽  
Group 1

An experiment was conducted with 60 day old Cobb-500 broiler chicks for a period of 28 days with the aims of investigating the effects of different level of garlic powder on growth performance, carcass characteristics and meat quality of broilers to produce safe broiler meat. The experimental broiler chicks were divided randomly into four different groups with three replications having 5 chicks in each. Maize-soybean based diet was used as basal diet for group 1. Basal diet was supplemented with 1%, 2% and 3% garlic powder on fresh basis for group 2, 3, and 4 respectively. The broiler of groups 2, 3, and 4 were showed significantly (p>0.05) higher body weight than control group at 4 weeks of age. Feed conversion ratio of group 2, 3, and 4 were significantly (p>0.05) lower than group 1. Group 2 was given significantly lower fat percentage than other groups. Group 3 and 4 showed more or less similar fat content but lower than control groups. Thus, it may be concluded that garlic powder may be used in chicken diet.Bang. J. Anim. Sci. 2016. 45 (2): 79-83

Effects of feeding crambe meal upon intake, gain, health and meat quality of broiler chicks

1999 ◽  
Vol 76 (3-4) ◽  
pp. 227-240 ◽  
Author(s):  
D.R Ledoux ◽  
R.L Belyea ◽  
M.A Wallig ◽  
M.E Tumbleson
Keyword(s):  
Meat Quality ◽  
Broiler Chicks ◽  
Crambe Meal

scholarly journals Carcass characteristics of broilers fed enzyme complex

2015 ◽  
Vol 31 (2) ◽  
pp. 153-162 ◽  
Author(s):  
F.S. Dalólio ◽  
D.P. Vaz ◽  
J. Moreira ◽  
L.F.T. Albino ◽  
L.R. Valadares
Keyword(s):  
Meat Quality ◽  
Soybean Meal ◽  
Broiler Chickens ◽  
Broiler Chicks ◽  
Enzyme Complex ◽  
Carcass Yield ◽  
Randomized Design ◽  
Enzyme Supplementation ◽  
Water Holding

Enzyme supplementation in diets based on corn and soybean meal can improve the productive performance of broilers. Thus, we aimed to evaluate the effect of the inclusion of different levels of an enzyme complex consisting of phytase, protease, xylanase, ?-glucanase, cellulase, amylase, and pectinase, for diets based on corn and soybean meal, on the parameters of carcass yield and meat quality of broilers. Six hundred broiler chicks were used, and the animals were females with one day of age, from the Cobb 500 strain, and distributed in a completely randomized design, with five levels of inclusion of the enzyme complex (0, 100, 200, 300 and 400), and six repetitions, with twenty animals each. The carcass yield and meat quality were evaluated at 35 and 42 days of age. We evaluated the characteristics of weight loss by cooking (WLC), shear force (SF), water holding capacity (WHC), pH, lightness (L*) and color (a* and b*). The parameters of performance, carcass yield and carcass parts, and meat quality were not affected by the enzyme supplementation of diets fed to broiler chickens (P >0.05), except for the performance characteristics of the breast and the wings at 42 days of age (P < 0.05).

Effect of the type of dietary fat when added as an energy source on animal performance, carcass characteristics and meat quality of intensively reared Friesian steers

2016 ◽  
Vol 56 (7) ◽  
pp. 1144 ◽  
Author(s):  
A. Guerrero ◽  
E. Muela ◽  
M. V. Valero ◽  
I. N. Prado ◽  
M. M. Campo ◽  
...  
Keyword(s):  
Product Quality ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Animal Performance ◽  
Display Time ◽  
Hydrogenated Fat ◽  
Inclusion Level ◽  
Low Levels ◽  
Oil Sunflower

The effects of different fats in the diet were evaluated on the basis of animal performance, carcass and meat-quality traits. Four groups of eight Friesian steers were intensively finished with concentrate and cereal straw given ad libitum. Four different types of fats were included at a 4% level in the diet, namely, palm oil, sunflower oil, tallow and hydrogenated fat. The feeding trial lasted for 84 days. There were no differences on animal performance or carcass characteristics, except for animals from the hydrogenated-fat diet, which had the greatest percentage of muscle and moisture, and the lowest percentage of fat in a 6th rib dissection. Meat colour, texture, lipid oxidation and consumer acceptability did not differ among the diets. Nevertheless, the effects of ageing or display time were more important than those of the source of fat. Intramuscular fatty acid profile was hardly influenced by the fat source. In conclusion, the type of fat added at the final stage of the rearing process, at a 4% of inclusion level, did not produce noticeable variations on productive parameters or product quality. This would allow to formulate rations for cattle, using the most profitable source of fat (added at low levels), without having variability on the product quality.

scholarly journals Effect of Australian sweet lupin (Lupinus angustifolius L.) inclusion levels and enzyme supplementation on the performance, carcass composition and meat quality of grower/finisher pigs

2011 ◽  
Vol 51 (1) ◽  
pp. 37 ◽  
Author(s):  
J. C. Kim ◽  
B. P. Mullan ◽  
R. R. Nicholls ◽  
J. R. Pluske
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Carcass Composition ◽  
Lupinus Angustifolius ◽  
Enzyme Complex ◽  
Large White ◽  
Inclusion Level ◽  
Enzyme Supplementation ◽  
Finisher Diets

Two hundred and twenty-four crossbred male pigs (Large White × Landrace, initial bodyweight 27.2 kg ± 0.22) were used to determine the influence of dietary Australian sweet lupin (ASL) inclusion level and enzyme supplementation on growth performance, carcass composition and meat quality. The experiment was a 4 × 2 factorial design with the respective factors being ASL inclusion level (Lupinus angustifolius L., cv. Mandelup; 200, 250, 300 and 350 g/kg, in replacement of soybean meal) and enzyme supplementation (without or with supplemental enzyme; Allzyme SSF). Pigs (7 pigs per pen × 4 replicates per treatment = 28 pigs per enzyme by lupin-level combination) were fed grower diets between 27 and 50 kg, finisher diets between 50 and 75 kg and pre-sale diets between 75 and 107 kg, and daily gain and feed intake were measured weekly. At ~107 kg liveweight, the pigs were slaughtered at a commercial abattoir and carcass composition was measured. Meat quality (pH, surface exudate, drip loss, cooking loss, meat colour and shear force) was measured from selected pigs (n = 18) fed the lowest and highest lupin diets without enzyme supplementation. Increasing the ASL inclusion level to 350 g/kg did not alter (P > 0.05) growth performance of pigs and did not influence (P > 0.05) carcass composition and meat quality. Likewise, addition of supplemental enzyme had no effect (P > 0.05) on growth performance and carcass composition. Lack of performance response to added enzyme complex is likely due either to the use of enzyme complex that was not substrate-specific for the lupin non-starch polysaccharides or to the high specification of the experimental diets, which was inevitable when increasing inclusion levels of lupins. The results show that a current variety (Mandelup) of ASL can be used in grower/finisher diets up to 350 g/kg without compromising growth, carcass composition or meat quality of pigs.

Unravelling the complex interactions between genetics, animal age and nutrition as they impact on tissue deposition, muscle characteristics and quality of Australian sheep meat

2007 ◽  
Vol 47 (10) ◽  
pp. 1229 ◽  
Author(s):  
R. D. Warner ◽  
D. W. Pethick ◽  
P. L. Greenwood ◽  
E. N. Ponnampalam ◽  
R. G. Banks ◽  
...  
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Carcass Composition ◽  
Early Weaning ◽  
Fat Percentage ◽  
Complex Interactions ◽  
Sheep Meat ◽  
Australian Sheep

The combined effects of age and genetics and Poll Dorset sire and growth path were studied in two separate experiments (n = 595 and 627, respectively). In the first experiment, containing genotype crosses typically used in Australia (Merino, Poll Dorset, Border Leicester) and sires selected for growth or muscling, sheep were slaughtered at 4, 8, 14 and 22 months. The second experiment used Poll Dorset sires selected for high muscling, fat or growth with progeny having two levels of nutrition postweaning. Border Leicesters expressed higher levels of carcass fat percentage and intramuscular fat and produced the heaviest carcass. Merinos had the lowest subcutaneous fat depth and highest carcass lean percentage when compared at the same age. The progeny of Poll Dorset sires selected for high muscling (PDm) expressed a shift toward glycolytic fibres relative to those from Merino sires, and PDm sires produced progeny with reduced spine and limb length and higher carcass muscle : mineral ratios, suggesting skeletal stunting. Genotype meat quality differences were minimal except that PDm sire topsides were tougher and Merinos produced higher pH meat. With age (4–22 months), lambs became heavier and fatter, fibres shifted towards oxidative and away from glycolytic, muscle myoglobin increased, the meat became darker and redder and tenderness declined. Early weaning had no effect on the time to reach slaughter weight, provided nutrition was not restricted. The sire genetics influence on the carcass composition far outweighed the effect of nutrition postweaning. Lambs on a restricted diet tended to have less acceptable meat quality but this was not evident in lambs from sires selected for high fatness. Sensory tenderness was improved and intramuscular fat was higher in lamb progeny from sires selected for high fatness.

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