Effect of synbiotic supplementation and dietary fat sources on broiler performance, serum lipids, muscle fatty acid profile and meat quality

The aim of the study was to investigate mixtures comprising corn distillers dried grain with solubles as a partial replacer for soybean meal (SBM) and different dietary fat sources, in order to determine their effect on the meat quality and fatty acid profile. Thirty-two crossbred fatteners were divided into four groups: I–SBM + rapeseed oil, II–cDDGS + rapeseed oil, III–cDDGS + beef tallow, IV–cDDGS + coconut oil. The experiment took place from 60 to 118 kg. At the end of fattening, all pigs were slaughtered and samples of meat (musculuslongissimus lumborum) were taken. The fatty acid profile, texture, and quality traits were analyzed. Corn DDGS affected drip loss. Beef tallow and coconut oil improved water holding capacity and drip loss and increased fat content, compared to the control group. The dietary fat type affected the fatty acid composition, iodine value, and consequently some quality traits of meat. However, these relationships varied. Fat content in the meat was inversely correlated with shear force and texture parameters, but positively with tenderness and juiciness. The fatty acid profile significantly influenced cohesiveness, chewiness, resilience and sensory traits, which were the most beneficial in meat with higher fat content and higher fat saturation index.

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The effect of chromium as chromium propionate on growth performance, carcass traits, meat quality, and the fatty acid profile of fat from pigs fed no supplemented dietary fat, choice white grease, or tallow1

Journal of Animal Science ◽

10.2527/jas.2009-2168 ◽

2009 ◽

Vol 87 (12) ◽

pp. 4032-4041 ◽

Cited By ~ 31

Author(s):

A. R. Jackson ◽

S. Powell ◽

S. L. Johnston ◽

J. O. Matthews ◽

T. D. Bidner ◽

...

Keyword(s):

Fatty Acid ◽

Growth Performance ◽

Meat Quality ◽

Fatty Acid Profile ◽

Dietary Fat ◽

Carcass Traits ◽

White Grease ◽

Chromium Propionate

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Effect of dietary fat source on fatty acid profile and lipid oxidation of eggs

South African Journal of Animal Science ◽

10.4314/sajas.v42i5.12 ◽

2012 ◽

Vol 42 (5) ◽

Cited By ~ 2

Author(s):

EJ King ◽

A Hugo ◽

FH De Witt ◽

HJ Van der Merwe ◽

MD Fair

Keyword(s):

Fatty Acid ◽

Lipid Oxidation ◽

Fatty Acid Profile ◽

Dietary Fat

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Meat quality and fatty acid profile of the musculus longissimus lumborum in Czech Fleckvieh, Charolais and Charolais × Czech Fleckvieh bulls fed different types of silages

Czech Journal of Animal Science ◽

10.17221/1713-cjas ◽

2010 ◽

Vol 55 (No. 11) ◽

pp. 479-487 ◽

Cited By ~ 14

Author(s):

L. Bartoň ◽

D. Bureš ◽

V. Kudrna

Keyword(s):

Fatty Acid ◽

Meat Quality ◽

Fatty Acid Profile ◽

Dry Matter ◽

Intramuscular Fat ◽

Quality Parameters ◽

Dietary Energy ◽

Maize Silage ◽

Different Types ◽

Longissimus Lumborum

The effects of breed and diet containing different types of silages on meat quality parameters and fatty acid profile of m. longissimus lumborum (MLL) were evaluated in a total of 30 Czech Fleckvieh (CF), Charolais (CH) and Charolais × Czech Fleckvieh (CH × CF) bulls. The animals were fed two mixed diets: MS (based on maize silage) and LCS (based on legume-cereal mixture silage and lucerne silages) with different concentrations of dietary energy and fatty acids. The MLL from CH bulls had the lowest content of dry matter (P < 0.01), less protein (P < 0.01) and lighter meat (P < 0.01) compared to the CF. The extensive LCS diet reduced dry matter (P < 0.01) and intramuscular fat (P < 0.01) and increased the content of hydroxyproline (P < 0.05). The CH bulls exhibited higher PUFA n-3 (P < 0.05) and lower MUFA (P < 0.05) compared to the CF, with the CH × CF being intermediate. The LCS diet enhanced the proportions of PUFA (P < 0.05) and PUFA n-3 (P < 0.001) and reduced MUFA (P < 0.001). In conclusion, both breed and diet affected the meat quality and fatty acid profile of the intramuscular fat of the bulls. The replacement of maize silage with the legume-cereal mixture and lucerne silages in the diet reduced the concentration of intramuscular fat and improved its fatty acid profile from the human nutrition perspective.

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