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

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.

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.

scholarly journals Effect of dietary supplementation of cinnamon oil and sodium butyrate on carcass characteristics and meat quality of broiler chicken

2018 ◽  
Vol 11 (7) ◽  
pp. 959-964 ◽  
Author(s):  
Govindarajan Gomathi ◽  
Subramaniam Senthilkumar ◽  
Amirthalingam Natarajan ◽  
Ramasamy Amutha ◽  
Manika Ragavan Purushothaman
Keyword(s):  
Meat Quality ◽  
Sodium Butyrate ◽  
Broiler Chicken ◽  
Carcass Characteristics ◽  
Dietary Supplementation ◽  
Cinnamon Oil

Effect of dietary supplementation of vitamin E on pig meat quality

Meat Science ◽  
1995 ◽  
Vol 39 (2) ◽  
pp. 255-264 ◽  
Author(s):  
K.S. Cheah ◽  
A.M. Cheah ◽  
D.I. Krausgrill
Keyword(s):  
Vitamin E ◽  
Meat Quality ◽  
Dietary Supplementation ◽  
Pig Meat

scholarly journals Effect of dietary supplementation with different levels of inulin-typefructans on renal expression of aquaporin 2 of growing piglets

2016 ◽  
Vol 40 ◽  
pp. 714-721 ◽  
Author(s):  
Katarzyna MICHAŁEK ◽  
Marta GRABOWSKA ◽  
Mariusz Tomasz SKOWRONSKI ◽  
Adam LEPCZYŃSKI ◽  
Agnieszka HEROSIMCZYK ◽  
...  
Keyword(s):  
Dietary Supplementation ◽  
Aquaporin 2 ◽  
Different Levels ◽  
Renal Expression
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