scholarly journals The effects of dietary hesperidin supplementation on broiler performance and chicken meat characteristics

2011 ◽  
Vol 91 (2) ◽  
pp. 275-282 ◽  
Author(s):  
P. E. Simitzis ◽  
G. K. Symeon ◽  
M. A. Charismiadou ◽  
A. G. Ayoutanti ◽  
S. G. Deligeorgis
Keyword(s):  
Body Weight ◽  
Lipid Oxidation ◽  
Growth Performance ◽  
Meat Quality ◽  
Pectoralis Major Muscle ◽  
Quality Characteristics ◽  
Chicken Meat ◽  
Tocopheryl Acetate ◽  
Breast Meat ◽  
Broiler Performance

Simitzis, P. E., Symeon, G. K., Charismiadou, M. A., Ayoutanti, A. G. and Deligeorgis, S. G. 2011. The effects of dietary hesperidin supplementation on broiler performance and chicken meat characteristics. Can. J. Anim. Sci. 91: 275–282. An experiment was conducted to examine the effects of supplementing broiler feed with hesperidin, a bioflavonoid that is an abundant and inexpensive by-product of citrus cultivation, on growth performance, carcass characteristics, breast meat quality characteristics and the oxidative stability of breast meat. Eighty 308-d-old Ross male broiler chickens were randomly assigned to four groups. One of the groups served as a control (C) and was given commercial basal diets, whereas the other three groups were given the same diets further supplemented with hesperidin at 1.5 g kg−1 (HE1), or hesperidin at 3.0 g kg−1 (HE2), or α-tocopheryl acetate at 0.2 g kg−1 (VE). At 40 d of age, broilers were fasted for 12 h, weighed and slaughtered. After overnight chilling, carcasses were trimmed for breast fillets by removing skin, bones and connective tissue. The right pectoralis major muscle was used for quality parameters estimation, whereas the left pectoralis major muscle for lipid oxidation measurements. No significant differences were observed after dietary hesperidin or α-tocopheryl acetate supplementation in final body weight (kg), body weight gain (g), feed conversion rate and internal organs weight (g). Shear values (N mm−2), intramuscular fat (%) and cooking loss (%) were also not significantly influenced by the dietary treatments. Significant differences were found concerning pH24 and color parameter values among the treatment groups. Measurement of lipid oxidation values showed that as hesperidin increased in the diet, malondialdehyde values decreased in tissue samples, suggesting that hesperidin particularly at 3 g kg−1 exerted an antioxidant effect on chicken tissues (P<0.01). However, dietary α-tocopheryl acetate supplementation at 0.2 g kg−1 of feed displayed greater antioxidant activity than hesperidin at either supplementation rate (P<0.01). In conclusion, hesperidin, an abundant component of citrus pulp, positively influences meat antioxidative properties without negative implications on growth performance and meat quality characteristics in poultry, thus appearing to be an important additive for both the consumer and the industry.

scholarly journals Effect of Dietary Curcumin on the Growth Performance, Serum Antioxidation and Meat Quality of Ducks (Anas Platyrhynchos)

2020 ◽  
Author(s):  
Sanjun Jin ◽  
Hao Yang ◽  
Fangju Liu ◽  
Xinping Diao ◽  
Qian Pang ◽  
...  
Keyword(s):  
Body Weight ◽  
Lipid Oxidation ◽  
Growth Performance ◽  
Volatile Compounds ◽  
Meat Quality ◽  
Basal Diet ◽  
Breast Muscle ◽  
Control Group ◽  
Final Body Weight

Abstract Background: With increasing of duck meat among consumers, the demand for growth performance and the meat quality health of ducks in increasing. Dietary curcumin altered the growth performance and meat quality. However, study on the effect of dietary curcumin on the growth performance, serum antioxidation and meat quality of ducks. This study invested effects of dietary curcumin given to ducks on the growth performance, antioxidation capacity in plasma, meat quality, lipid oxidation and the concentration of volatile compounds in duck breast muscle. A total of 600 healthy ducks with similar body weight were randomly allotted into 4 groups with 10 replicates per group and 15 ducks per replicate. Ducks were fed experimental diets which the curcumin supplemental levels were 0, 300, 400 and 500 mg curcumin/kg basic fed, respectively. The experiment lasted for 10 weeks. Results: Results showed that dietary supplementation of curcumin at levels 300, 400 and 500 mg/kg dietary (P < 0.05) improved the average final body weight. The ducks fed the basal diet without curcumin supplementation had the lowest FI (P > 0.05) and highest FCR (P > 0.05) among all ducks. Feeding ducks on diets supplemented with curcumin at each level significantly increased (P < 0.05) plasma activity of T-SOD and GSH-Px, and significantly reduced plasma MDA concentration compared to the control group. The dietary curcumin significantly increased the growth performance and the antioxidation capacity in plasma of ducks. Dietary curcumin improved the meat quality of ducks by significantly increasing pH45, pH24 (P < 0.05) and color of duck meat (P < 0.05), and significantly decreasing cooking loss (P < 0.05), shear force (P < 0.05), and the lipid oxidation of duck meat. 56 volatile compounds were identified and quantified. Interestingly, cantharidin among volatile compounds was firstly found in duck muscle, and only existed in the group of 500 mg curcumin/kg diet. Conclusions: In conclusion, the supplementation of duck diets with curcumin at 300, 400, and 500 mg/kg diet improved growth performance, antioxidant status and meat quality of ducks. The cantharidin was firstly found in duck breast muscle when the dietary curcumin inclusion of 500 mg/kg.

scholarly journals PSII-15 Effects of oxidized feed on productivity, plasma oxidative stress, and meat quality of broilers

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 239-239
Author(s):  
Wendy Attuquayefio ◽  
Byungrok R Min ◽  
Anuradha Punchihewage Don ◽  
Jennifer Timmons ◽  
Sang-Hyon OH ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Vitamin E ◽  
Lipid Oxidation ◽  
Growth Performance ◽  
Meat Quality ◽  
Dietary Vitamin ◽  
Chicken Breast ◽  
Breast Meat ◽  
Oxidized Oil

Abstract High environmental temperature due to climate change can accelerate oxidation of feed during storage and preparation. Oxidized feed can cause elevated oxidative stress in live birds, resulting in decreased productivity and meat quality of broilers. The study was aimed to determine effects of feed containing oxidized oil on growth performance, plasma oxidative stress, and breast meat quality of broilers. Male broilers (192; Cobb500) at 21 days old were randomly allotted to 32 pens (8 pens/treatment) and raised for 21 days. The birds were fed feed containing fresh (Control) or oxidized corn oil (5%, Peroxide Value:140) with or without vitamin E (500 IU/kg feed) supplementation. Growth performance, oxidative stress markers in plasma collected at Day 42, and quality parameters of breast meat harvested at Day 43 were determined. Data were analyzed using proc glm and means were compared using Tukey’s studentized range (HSD) test. Oxidized feed and/or vitamin E supplementation did not affect growth performance and plasma DNA and protein oxidation. Oxidized feed significantly increased lipid oxidation and reduced total antioxidant capacity in plasma (P &lt; 0.05) and, interestingly, dietary vitamin E made them worse (P &lt; 0.05), indicating that oxidized lipids in feed can induce oxidative stress in live birds and vitamin E may act as a pro-oxidant in highly oxidized conditions. Although they did not affect sensory and functional properties of chicken breast meat, oxidized feed significantly increased lipid oxidation in cooked meat (P &lt; 0.05) but dietary vitamin E considerably inhibited its development (P &lt; 0.05), indicating that oxidized oil and vitamin E in feed can be accumulated in muscle and act as a pro- and anti-oxidants in meat, respectively. The results suggested that oxidized oil in feed can increase oxidative stress in live birds and susceptibility of breast meat to lipid oxidation, and dietary vitamin E can improve its oxidative stability.

scholarly journals The Effects of Dietary Cinnamon (Cinnamomum Zeylanicum) Oil Supplementation on Broiler Feeding Behaviour, Growth Performance, Carcass Traits and Meat Quality Characteristics

2014 ◽  
Vol 14 (4) ◽  
pp. 883-895 ◽  
Author(s):  
George K Symeon ◽  
Anastasios Athanasiou ◽  
Nikos Lykos ◽  
Maria A. Charismiadou ◽  
Michael Goliomytis ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Pectoralis Major Muscle ◽  
Carcass Traits ◽  
Basal Diet ◽  
Quality Characteristics ◽  
Pectoralis Major ◽  
Equal Treatment ◽  
Feed Conversion ◽  
Cinnamon Oil

Abstract The aim of this study was to investigate the effects of dietary supplementation with cinnamon oil on growth performance, behaviour, carcass traits and meat quality of broilers. One hundred and thirty-five Cobb 700 day-old broiler chickens were randomly assigned into three equal treatment groups with three replicates (pens) of fifteen chickens each. The dietary treatments consisted of the basal diet as control (C) and basal diet supplemented with 0.5 (C1) or 1.0 (C2) ml of cinnamon oil per kg of feed. On day 49, 5 birds from each pen (15 per treatment) were slaughtered and the pectoralis major muscle samples were collected for meat quality evaluation. No effect of cinnamon oil supplementation on the probability of a bird standing at the feeder or the drinker was observed until the age of 17 days. Moreover, cinnamon oil supplementation did not affect body weight, feed intake and feed conversion ratio. No significant differences were also found in internal organs’ weights and carcass characteristics among the treatments, although cold carcass weight was the lightest in the C1 group. At the same time, colour parameters, pH24, cooking loss, intramuscular fat and shear values were not affected by diets. The extent of lipid oxidation in raw pectoralis major muscle stored at 4ºC for up to 9 days or at -20ºC for up to 6 months was also not influenced by the dietary treatment. The present findings suggest that cinnamon oil at the selected concentrations may not have the potential to improve broiler growth performance, carcass and meat quality characteristics.

Intestinal digestibility of selected minerals, growth performance and meat quality in turkeys fed diets supplemented with different sources and levels of zinc

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Kamil Otowski ◽  
Aleksandra Drażbo ◽  
Katarzyna Ognik ◽  
Krzysztof Kozłowski
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Redox Status ◽  
Bursa Of Fabricius ◽  
Breast Meat ◽  
Zn Addition ◽  
Inclusion Level ◽  
Dietary Treatments ◽  
Different Sources ◽  
Intestinal Digestibility

AbstractThe aim of this study was to determine whether dietary supplementation with zinc oxide nanoparticales (NP-ZnO) as a substitute for the conventional ZnO affects the intestinal digestibility of selected minerals, growth performance and meat quality in turkeys. The replacement of ZnO with NP-ZnO had no effect on the intestinal digestibility of Zn, Cu, Fe and Ca, whereas the lowest dose of supplemental Zn reduced Zn digestibility. The applied inclusion levels and sources of Zn had no effect on the growth performance (except the feed intake) of turkeys, including liveability. No differences in the relative weights of the heart, spleen and bursa of Fabricius (except the liver), or the weights of the femur and tibia were found between the dietary treatments. Neither the dose nor the source of supplemental Zn influenced carcass dressing percentage or the share of breast, thigh and drumstick muscles in the carcass. In comparison with the highest and moderate doses of Zn, the lowest inclusion level of Zn contributed to increased yellowness of breast meat (P=0.005). The analyzed doses and sources of supplemental Zn exerted varied effects on the redox status of fresh and frozen breast meat. In conclusion, the growth performance of turkeys, carcass yield and composition as well as the redox status of fresh and frozen breast meat were generally similar, regardless of the dietary source and level of Zn. The beneficial effect of Zn addition at 100 mg/kg was improved Zn and Ca digestibility, and increased redness of breast meat.

scholarly journals Effects of Verbascoside Supplemented Diets on Growth Performance, Blood Traits, Meat Quality, Lipid Oxidation and Histological Features in Broiler Chickens

2015 ◽  
Vol 14 (2) ◽  
pp. 3712 ◽  
Author(s):  
Michele De Marco ◽  
Wilfredo Lopez Salcedo ◽  
Grazia Pastorelli ◽  
Raffaella Rossi ◽  
Carlo Corino ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Growth Performance ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Histological Features

PSV-20 The Effect of Black Pepper (Piperine) Extract Supplementation on Growth Performance, Nutrient Digestibility, Fecal Microbial, Fecal Gas Emission, and Meat Quality of Finishing Pigs

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 195-196
Author(s):  
Vetriselvi Sampath ◽  
Hyun Ju Park ◽  
Inho Kim ◽  
Huan Wang ◽  
Raihanul Hoque
Keyword(s):  
Body Weight ◽  
Growth Performance ◽  
Meat Quality ◽  
Black Pepper ◽  
Linear Increase ◽  
Nutrient Digestibility ◽  
Finishing Pigs ◽  
Gas Emission ◽  
Dietary Treatments

Abstract The study was conducted to assess the effect of black pepper (BP) supplementation on the growth performance, nutrient digestibility, fecal microbial, fecal gas emission, and meat quality of finishing pigs. A total of 180 crossbred [(Landrace × Yorkshire) × Duroc] finishing pigs with average initial body weight (BW) of 53.72 ± 1.42 kg were used in 10-week trial and allotted to 6 dietary treatments (6 replications pens/treatment with 5 pigs per pen). The dietary treatments were: CON (basal diet), TRT1- CON + 0.025% BP, TRT2- CON + 0.05% BP, TRT3- CON + 0.1% BP, TRT4- CON + 0.2% BP, TRT5- CON + 0.4% BP. A linear increase (P = 0.0380, 0.0061) in body weight gain (BWG) and average daily gain (ADG) were observed respectively, during the overall trial in pigs fed BP supplemented diet compared to control. The dietary supplementation of BP showed a linear increase (P=0.0065) in gain and feed ratio (G: F) at week 10. However, there were no significant results observed on average daily feed intake (ADFI) during the overall experiment. The total tract digestibility of dry matter (DM) was linearly improved (P=0.0531) in BP treatment groups compared to control. In addition, BP diet supplementation had linearly increased fecal Lactobacillus counts (P=0.0482) and decreased E. coli counts (P=0.0306) in pigs at week 10. Furthermore, NH3, methyl mercaptans, and acetic acid was linearly decreased (P=0.0227, 0.0555,0.0541) in pigs fed BP supplementation compare to control. The inclusion of BP supplementation in pigs diet had linearly increased (P=0.0146) the backfat thickness at week 10. Thus, we concluded that BP supplementation had positively enhanced the growth performance, nutrient digestibility, fecal microbial, fecal gas emission, and meat quality of finishing pigs.

Carcass Traits and Meat Quality Characteristics of Malabari Male Kids Reared under Different Production System

2020 ◽  
Author(s):  
Chikkagoudara Kotresh Prasad ◽  
John Abraham ◽  
Balusami Chinnappan ◽  
Roshin Anie Jose ◽  
Senthil Murugan ◽  
...  
Keyword(s):  
Body Weight ◽  
Meat Quality ◽  
Production System ◽  
Carcass Traits ◽  
Live Weight ◽  
Quality Characteristics ◽  
Cooking Loss ◽  
Body Parts ◽  
Final Body Weight ◽  
The Impact

Background: The intensive rearing systems of goats needs dietary formulations that will meet animal requirements, mainly the protein and energy to allow optimum growth rate. Alternative systems to attain 15-20 kg body weight by three months of age with better meat quality is need of the hour. Broiler goat production system is most suitable system of rearing for meat goat production. The current study was conducted to examine the impact of broiler goat production system on the carcass traits and meat quality characteristics of Malabari male kids. Methods: Fourteen pre-weaned kids were randomly allotted to two treatments. Treatment-I (T1) kids were allowed to suckle thrice a day during four weeks and twice in a day during consequent weeks. Whereas in Treatment-II (T2), kids were reared intensively by providing finely ground concentrate feed mixed with equal quantity of rice gruel from a feeding bottle after 7 days of colostrum feeding from the mother. The animals were slaughtered at an age of three months and the final body weight, carcass traits like dressing percentage, weight of different body parts and meat quality parameters like pH, color, cooking loss and shear force were analysed. The proximate composition and sensory evaluation was performed. Result: Broiler goat production system could produce significantly (P less than 0.01) higher final average body weight compared to natural system. All the carcass traits were significantly (P less than 0.01) higher in T2. The broiler goat production system could double the net live weight during the same period compared to natural suckling system with higher dressing % and the chevon produced was tender with less cooking loss. Hence, this system can be recommended for chevon production in shorter period with higher dressing % and lesser cooking loss in Malabari male kids.

A comparison of the carcass and meat quality characteristics of piemontese - and charolais-cross cattle at the same subcutaneous fat proportion

1992 ◽  
Vol 1992 ◽  
pp. 187-187 ◽  
Author(s):  
A.V. Fisher ◽  
G.R. Nute ◽  
M.H. Davies
Keyword(s):  
United Kingdom ◽  
Growth Performance ◽  
Dairy Cows ◽  
Meat Quality ◽  
Subcutaneous Fat ◽  
Dairy Herd ◽  
Quality Characteristics ◽  
The United Kingdom ◽  
Sire Breed

Since the early 1980's there has been a growing interest in the Italian Piemontese breed as a crossing sire breed for use on dairy cows in the United Kingdom. Early interest was centred on ease of calving, growth performance and carcass yields but more recently there have been claims that the Piemontese breed produces meat which ranks highly for tenderness. The aim of this study was to evaluate carcass and meat qualities of Piemontese - sired cattle out of the British dairy herd by comparing these characteristics with similar and contemporaneous Charolais - sired cattle.

scholarly journals Relationships between Hha1 Calpastatin Gene Polymorphism, Growth Performance, and Meat Characteristics of Awassi Sheep

Animals ◽  
2019 ◽  
Vol 9 (9) ◽  
pp. 667
Author(s):  
Khaleel I. Jawasreh ◽  
Ahmad H. Al-Amareen ◽  
Pauline Y. Aad
Keyword(s):  
Body Weight ◽  
Growth Performance ◽  
Meat Quality ◽  
Gene Polymorphisms ◽  
Carcass Characteristics ◽  
Quality Parameters ◽  
Longissimus Muscle ◽  
Final Body Weight ◽  
Awassi Sheep ◽  
Ram Lambs

Advances in molecular genetics have allowed the identification of genes that can enhance livestock production. The aim of this study was to investigate possible relationships between the calpastatin (CAST) Hha1 gene polymorphisms and growth performance, carcass characteristics, and meat quality in Awassi sheep. A total of 87 blood samples were collected from two-week-old Awassi ram lambs. The amplification of the CAST Hha1 gene yielded a fragment of 622 bp. Three CAST genotypes were found in Awassi sheep: MM for two fragments (385 bp and 281 bp), MN for three fragments (622 bp, 385 bp, and 281 bp), and NN for only one fragment (622 bp). The M and N allele frequencies of the CAST Hha1 genotypes were 0.765 and 0.235, respectively, while the genotypic frequencies of MM, MN, and NN were 0.586, 0.356, and 0.057, respectively. Based on CAST Hha1 gene polymorphisms, three groups of lambs (MM: n = 8; MN: n = 6; and NN: n = 3 genotypes) were subjected to a fattening period of 70 days to investigate growth performance and meat characteristics. Only the final body weight and longissimus muscle width were significantly different between the three genotypes, while no significant differences were detected in any other carcass characteristics and meat quality parameters. In this study, new variants were observed in CAST using the Hha1 restriction site, potentially assisting in Awassi sheep breeding and selection programs to improve final body weight and longissimus muscle width.

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