FLAVOR ASSOCIATED WITH FISH MEAL IN DIETS FED TO BROILER CHICKENS

1969 ◽  
Vol 49 (1) ◽  
pp. 11-15 ◽  
Author(s):  
Paul Dean ◽  
W. F. Lamoreux ◽  
F. G. Proudfoot ◽  
J. R. Aitken
Keyword(s):  
Broiler Chickens ◽  
Fish Meal ◽  
Taste Panel ◽  
Practical Significance ◽  
Control Bird ◽  
Breast Meat ◽  
Male And Female ◽  
Nutritional Treatment

Diets containing varying levels of fish meal (3–19%) were fed to broiler chickens representing male and female birds of four different genotypes. After slaughter and processing, sample birds were roasted without seasoning, and portions of skin, breast meat and thigh meat were submitted to a taste panel of nine judges. Each portion was tested by asking one of the judges to identify it when it was presented along with two comparable portions taken from a control bird. There were 720 such triangle tests, comprised of six replicate tests within each of the 120 subclasses denned by genotype, sex, nutritional treatment and type of tissue.Flavor differences between birds fed 3% and 9% fish meal were detected with a frequency which was highly significant in skin and breast meat, but in thigh meat there was no significant effect on flavor until the level of fish meal reached 14%. Neither sex nor genotype had any influence on the detection of flavor differences. The practical significance of these findings is discussed.

scholarly journals Carcass characteristics and meat quality of broilers fed on earthworm (Lumbricus rubellus) meal

2020 ◽  
Vol 71 (1) ◽  
pp. 2031
Author(s):  
L. J. JANKOVIĆ ◽  
B. PETRUJKIĆ ◽  
N. ALEKSIĆ ◽  
M. VUČINIĆ ◽  
R. TEODOROVIĆ ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Fish Meal ◽  
Ph Value ◽  
Carcass Characteristics ◽  
Production Performance ◽  
Lumbricus Rubellus ◽  
Control Group ◽  
Breast Meat ◽  
Ad Libitum

The aim of the research was to evaluate the carcass characteristics and meat quality from chickens fed on diets in which fish meal was substituted with raw earthworms (Lumbricus rubellus) or earthworm meal. In the trial which lasted 42-days, 100 one-day-old Hybro broilers were divided into the control and three experimental groups. The control group was fed on standard broiler feed, the first (E-I) and the second experimental groups (E-II) were fed a diet in which 50% or 100% of fish meal was substituted with earthworm meal, respectively, whilst the third group (E-III) consumed feed without fish meal, but was given raw chopped earthworms ad libitum from day 1 to day 42. The replacement of fish meal with fresh earthworms resulted in significantly lower carcass weights in the E-III group in comparison with the control group (p<0.05). The differences in drumstick, thigh and breast meat share relative to the carcass mass were not significant (p>0.05). The lowest fat content in thigh and breast meat was in the group in which fish meal was replaced with earthworm meal. The lightness (L*) of thigh and breast meat was highest in the broilers fed fresh earthworms ad libitum. No significant differences in pH value were detected between the experimental groups (p>0.05). The most consumer acceptable were drumstick samples from E-II group and the least acceptable samples from the control group. Earthworm meal may be considered an adequate substitute for fish meal in broiler chickens’ diet since it does not impair the production performance, carcass yield and meat quality.

OMEGA-3 FATTY ACID LEVELS AND PERFORMANCE OF BROILER CHICKENS FED REDFISH MEAL OR REDFISH OIL

1988 ◽  
Vol 68 (2) ◽  
pp. 533-547 ◽  
Author(s):  
H. W. HULAN ◽  
F. G. PROUDFOOT ◽  
R. G. ACKMAN ◽  
W. M. N. RATNAYAKE
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Broiler Chickens ◽  
Free Cholesterol ◽  
Fish Meal ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Breast Meat ◽  
Total N ◽  
Omega 3 Fatty Acid

Arbor Acre broiler chickens were fed six different diets to determine if the omega-3 fatty acid content of broiler chicken carcasses could be enhanced by feeding additional redfish meal (RFM) or redfish oil (RFO). The six diets were: control (no fish meal or fish oil); 7.5% RFM, 15.0% RFM, 30.0% RFM, 2.1% RFO and 4.2% RFO. Mortality at 28 d and 42 d was lower (P < 0.05) for birds fed RFO compared to those fed RFM. Feeding additional RFM or RFO had no (P > 0.05) effect on mortality, but resulted in lower body weights (P < 0.01) and feed consumption (P < 0.05) and poorer (P < 0.05) feed conversion. Additions of RFM or RFO to the diets resulted in a substantial dietary enrichment of omega-3 fatty acids (especially eicosapentaenoic acid, EPA or 20:5n-3; and docosahexaenoic acid, DHA or 22:6n-3). Analyses (wt/wt %) revealed that breast meat was lower (P < 0.001) in lipid and triglyceride but higher in cholesterol esters (P < 0.005), free cholesterol (P < 0.001) and phospholipid (P < 0.001) than thigh meat. Lipid, free cholesterol and phospholipid of edible meat lipid increased with duration of feeding (14 d, 28 d, 42 d) but triglyceride content decreased. Dietary treatment had no effect (P > 0.05) on carcass lipid content or composition. Breast meat lipid contained more (P < 0.001) of the omega-3 fatty acids (especially EPA and DHA), more n-3 docosapentaenoic acid (DPA or 22:5n-3) and more total n-3 polyunsaturated fatty acid (n-3 PUFA) than thigh meat lipids. EPA, DPA, DHA and total n-3 PUFA in edible meat lipids increased (P < 0.05) with duration of feeding. Feeding additional RFM and RFO resulted in an increased accumulation of the EPA (P < 0.001), DPA (P < 0.01), DHA (P < 0.01) and total n-3 PUFA (P < 0.001), primarily at the expense of the omega-6 fatty acids linoleic (18:2n-6) and arachidonic (20:4n-6). It can be calculated from the data presented that on average a normal meal (100 g) of chicken which has been fed 7.5% fish meal, would contribute 140 mg of omega-3 fatty acids (EPA + DPA + DHA). The same size meal of cod flesh would contribute about 135 mg of these fatty acids. Key words: Broiler chickens, breast, thigh, redfish meal, eicosapentaenoic acid, omega-3 fatty acids

scholarly journals The effect of different levels of diet total volatile nitrogen on performance, carcass characteristics and meat total volatile nitrogen in broiler chickens

2016 ◽  
Vol 59 (2) ◽  
pp. 191-199 ◽  
Author(s):  
Farhad Fallah ◽  
Yahya Ebrahimnezhad ◽  
Naser Maheri-Sis ◽  
Mohammad Ghasemi-Sadabadi
Keyword(s):  
Body Weight ◽  
Broiler Chickens ◽  
Body Weight Gain ◽  
Carcass Characteristics ◽  
Broiler Chicks ◽  
Total Volatile ◽  
Breast Meat ◽  
Male And Female ◽  
Left Tibia ◽  
Different Levels

Abstract. This study was conducted to determine the effect of different levels of diet total volatile nitrogen (TVN) on performance, carcass characteristics and meat TVN in broiler chickens. A total of 400 one-day-old Ross 308 broiler chicks was used in this study. On the first day, male and female chicks were separated by feather sexing. In the first week, all chicks were reared together and fed with a basal diet without urea. At the beginning of the second week, the male and female chicks were weighed so that the average body weight of chicks was approximately equal in each cage. Then the male and female chicks were allocated to 25 floor pens in a completely randomized design with five treatments, five replicates and 16 chicks in each replicate (eight males and eight females) throughout the experimental period, which lasted for 42 days. Dietary treatments consisted of zero (control), 0.5, 1, 1.5 and 2 % of urea in the diets. Before starting the experiment, the TVN levels in all diets were measured after adding different levels of urea, and TVN levels were 13.30, 14.95, 17.26, 23.26 and 27.47 mg 100 g−1 and 16.66, 15.02, 17.81, 24.66 and 26.25 mg 100 g−1 in starter and grower diets, respectively. Feed intake (FI), body weight gain (BWG) and the feed conversion ratio (FCR) were measured. Carcass characteristics as well as TVN in breast meat, thigh meat and the whole carcass and in left tibia and toe ash were measured. The results showed that FI levels were significantly different between the groups at different weeks except for the second week (P < 0.05). The BWG significantly differed among treatments (P < 0.05). In the second and sixth weeks, FCR was affected by increasing TVN in the diet (P < 0.05). Increasing TVN in broiler diets had a significant effect on the carcass characteristics (P < 0.05). Increasing TVN to more than 15 mg 100 g−1 linearly reduced left tibia and toe ash (P < 0.05). In addition, increasing TVN in the broiler diets affected the TVN of breast meat, thigh meat and the whole carcass of broilers (P < 0.05). These results suggest that increasing diet TVN to more than 15 mg 100 g−1 reduces performance traits, carcass characteristics, and left tibia and toe ash and increases the TVN amount of breast meat, thigh meat and the whole carcass.

scholarly journals Potential Application of Cornelian Cherry Extract on Broiler Chickens: Growth, Expression of Antioxidant Biomarker and Glucose Transport Genes, and Oxidative Stability of Frozen Meat

Animals ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 1038
Author(s):  
Doaa Ibrahim ◽  
Amira Moustafa ◽  
Aya Sh. Metwally ◽  
Mohamed A. Nassan ◽  
Karima Abdallah ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Broiler Chickens ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Poultry Feed ◽  
Total Phenolic ◽  
Control Group ◽  
Breast Meat ◽  
Antioxidant Genes ◽  
Cornelian Cherry

The use of natural plant extracts in poultry feed could improve their productivity as well as the oxidative stability of stored derived meat. The roles of cornelian cherry extract (CCE) in growth, cecal microbes, and meat antioxidative markers of broiler chickens were evaluated. A total of 500 Ross 308 broiler chicks were fed diets supplemented with CCE (0, 50, 100, 200, 400 mg/kg of diet) for 38 days. The highest levels of weight gain and feed utilization were observed in a group fed 200 mg/kg of CCE. Maximum upregulation of glucose transporters—1 and 2 and sodium-dependent glucose transporter genes—were found in the group fed 200 mg/kg of CCE. Lactobacilli and Bifidobacterium colonization increased as the CCE levels increased. The greatest upregulation of antioxidant genes (glutathione peroxidase, catalase, and superoxide dismutase) in breast meat was observed in groups fed CCE (200 and 400 mg/kg). Dietary CCE significantly delayed the lipid oxidation of breast meat compared with that of the control group. The total phenolic content, 2,2-Diphenyl-1-Picrihydrzyl (DPPH) radical scavenging activity and reducing power in meat improved with higher levels of CCE. Dietary CCE improved the growth, performance of broilers, and meat antioxidant stability after 90 days of storage.

scholarly journals Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens

2013 ◽  
Vol 92 (6) ◽  
pp. 1670-1675 ◽  
Author(s):  
M. Petracci ◽  
S. Mudalal ◽  
A. Bonfiglio ◽  
C. Cavani
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Breast Meat ◽  
White Striping

scholarly journals Effects of Different Dietary Levels of Whey Lactose as a Prebiotic Disaccharide on the Productive Performances and Selected Indices of the Caecal Micro-Environment in Broiler Chickens

2017 ◽  
Vol 17 (4) ◽  
pp. 1107-1122 ◽  
Author(s):  
Mohamed Nabil Alloui ◽  
Witold Szczurek
Keyword(s):  
Broiler Chickens ◽  
Volatile Fatty Acids ◽  
Body Weight Gain ◽  
Control Diet ◽  
Coliform Bacteria ◽  
Control Group ◽  
Breast Meat ◽  
Plate Counts ◽  
Acid Producing Bacteria ◽  
The Impact

AbstractThe primary aim of this study was to investigate the impact of three dietary levels of lactose (LAC) originating from conventional dried whey (DW) and the duration of these treatments (from 8 to 21 or to 42 days of age) on growth performance, basic post-slaughter traits and excreta quality of broiler chickens kept in cages. A secondary purpose was to investigate the effect of LAC level on some parameters of the caecal micro-environment and gross morphology in these birds. A total of 560 Ross 308 chickens (sex ratio 1:1) were assigned to 7 dietary combinations with 10 replicate cages of 8 birds per cage. The control group was fed basal diets consisting of maize, wheat and soybean meal. The other 6 groups received the same basal diets with DW added in amounts equivalent to a LAC dietary levels of 1, 2 or 3%. Only continuous feeding (day 8 to 42) with 1% and 2% levels of LAC was found to yield the overall body weight gain (BWG) during the whole 42-day rearing period, which was significantly higher than that on the control diet, with a larger share of breast meat in carcass at a 2% LAC. However, these effects were associated with greater faecal score values indicating more watery excreta compared with the control. Increasing levels of LAC augmented the relative caecal weight and length. A reduction in the caecal pH was confirmed at day 21 for birds fed 1% and 2% of dietary LAC. The lower pH values were correlated to an increased sum of total volatile fatty acids (VFA), causing large increases in the concentration of undissociated forms of individual VFA. The decline in plate counts of coliform bacteria was observed with 2% and 3% LAC, whereas the counts of lactic acid-producing bacteria (LAB) were higher at these two LAC levels. The present findings lead to the conclusion that the dietary level of 2% LAC originated from DW is the most effective in enhancing the productivity of broilers, with moderate occurrence of undesirable side effects.

NUTRITIVE VALUE OF LOCALLY PREPARED FISHMEALS FOR BROILER CHICKENS

2021 ◽  
Vol 4 (2) ◽  
pp. 24-30
Author(s):  
J. M. Olomu ◽  
D. A. Nwachuku
Keyword(s):  
Total Protein ◽  
Broiler Chickens ◽  
Nutritive Value ◽  
Fish Meal ◽  
Sole Source ◽  
Protein Source ◽  
Groundnut Meal ◽  
Better Than

Three experiments were conducted with broiler chickens to study the effects of replacing commercial Herring fishmeal with fishmeals prepared form crayfish, sardine, mudskeeper and mullet. In the first experiment, there were no significant differences in the performance, carcass dressing percentages and the composition of the hearts and livers when any of the locally prepared fishmeals replaced the commercial fishmeal in rations. Rations without fish meal depressed performance and carcass/neck dressing percentages significantly but did not affect the composition of the hearts and livers. In experiment 2, the fishmeals were fed at a supplementary level of 7.5% and at a level (20%) in which they constituted the only source of supplementary protein. In this experiment, performance of birds fed 7.5% of the different fishmeals were similar to those observed in the first experiment. When the fishmeals constituted the sole source of supplementary protein, performances of the birds were similar for all fishmeals and were better than when 7.5% fishmeals was fed in the ration in addition to groundnut meal. The ration containing groundnut meal as the sole supplementary protein source depressed performance of birds. In Experiment 3 the total protein efficiency ration (TPE) of the different fishmeal rations were assessed. The TPE for all the fishmeal ration were not significantly different and were significantly better than that of rations without fishmeal   

scholarly journals Manipulation of the fatty acids composition of poultry meat and giblets by dietary inclusion of two oil sources and conjugated linoleic acid

2008 ◽  
Vol 60 (6) ◽  
pp. 1388-1398 ◽  
Author(s):  
S.F. Zanini ◽  
E. Vicente ◽  
G.L. Colnago ◽  
B.M.S. Pessotti ◽  
M.A. Silva
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Canola Oil ◽  
Broiler Chickens ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Monounsaturated Fatty Acids ◽  
Poultry Meat ◽  
Breast Meat

The effect of dietary conjugated linoleic acid (CLA) in association with two vegetable oil sources on the fatty acids of meat and giblets of broiler chickens was evaluated. Two hundred 21-day-old broiler chickens were distributed in a completely randomized factorial design 2 x 5 (two oil sources, soybean or canola oil; and five levels of CLA, 0.0, 2.5, 5.0, 7.5, and 10.0g/kg). The addition of CLA to the diet resulted in an increase (P<0.05) in CLA deposition in the analyzed tissues. CLA supplementation also reduced (P<0.05) the rate of polyunsaturated to saturated fatty acids in thigh, breast, heart, and gizzard. There was interaction of CLA x oil source (P<0.05). The intake of soybean oil, associated with increasing CLA, resulted in an increase in lipid deposition in edible portions as observed by an increase in the overall content of fatty acids, including CLA, while the use of canola oil, associated with increasing CLA in the diet, resulted in a decrease in lipid content in edible portions, specifically regarding that of saturated fat (P<0.05) in breast meat and liver and in the content of monounsaturated fatty acids (P<0.05) in thigh, breast, liver, and gizzard.

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