Oxidative Status, Meat Quality and Fatty Acid Profile of Broiler Chickens Reared under Free-range and Severely Feed-restricted Conditions Compared with Conventional Indoor Rearing

Abstract. The aim of study was to assess the growth performance, meat quality, and fatty acid composition of meat-type guinea fowl fed balanced commercial diets under two different feeding programs, similar to those for slaughter turkeys and broiler chickens, respectively. A total of 80 4-week-old meat-type guinea fowl divided into two groups (four replicates per group; 10 birds in each replicate) were raised for 14 weeks. One group received commercially available diets in a three-phased program (TM group), whereas the other group was fed commercial diets in a two-phased program (CM group). Growth-performance-related traits were recorded. At the end of rearing (14 weeks of age), eight birds from each group were slaughtered. Carcass yield and technological traits of meat (pH, color, water-holding capacity, natural and thermal loss, tenderness, fatty acid profile) were analyzed. Groups did not differ in terms of body weight as well as carcass yield and characteristics. There was no difference in meat quality and the fatty acid profile of breast and thigh meat of guinea fowl from TM and CM groups. The findings of this study suggest that both commercial diets (for broiler chickens and turkeys) can be used in meat-type guinea fowl rearing. Due to the lower price of diets fed to the CM group and the lack of significant variation in meat quality traits, its use seems to be more justified from an economic point of view.

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Effects of Caponization on Growth Performance, Carcass and Meat Quality of Mos Breed Capons Reared in Free-Range Production System

Annals of Animal Science ◽

10.1515/aoas-2016-0009 ◽

2016 ◽

Vol 16 (3) ◽

pp. 909-929 ◽

Cited By ~ 9

Author(s):

Daniel Franco ◽

Mirian Pateiro ◽

Diego Rois ◽

Jose Antonio Vázquez ◽

José Manuel Lorenzo

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Growth Performance ◽

Meat Quality ◽

Fatty Acid Profile ◽

Production System ◽

Saturated Fatty Acids ◽

Intramuscular Fat ◽

Growth Equation ◽

Free Range

AbstractThe effects of caponization on growth performance, carcass characteristics, meat quality and fatty acid profile of breast and drumstick of Mos and Sasso genotypes, reared in free-range production system were examined. A total of 47 birds of Mos breed (19 Castrated and 25 Entire) and 37 of Sasso X-44 (18 Castrated and 19 Entire) slaughtered at 32 weeks were used in this trial. The growth of broilers and the differences between genotypes and caponization effects were modelled by Weibull-growth equation. Capon’s growth was higher than that obtained by roosters and Sasso weight was greater than Mos results (P<0.05). For both genotypes the chemical composition of breast and drumstick cuts showed significantly higher values of intramuscular fat (P<0.0001) and lesser values of moisture (P<0.0001) in capons in comparison with intact ones. In Mos breed, capons exhibited significantly (P<0.0001) higher values of breast and drumstick luminosity and yellowness, as well as lower values of redness. Regarding Warner-Braztler test (WB), there were no significant differences (P>0.05) by caponization effect, but hardness measured using textural profile analysis was lesser in meat from capons. Finally castration of animals led to important modifications in the intramuscular fat because meat from capons showed significantly lower values for total saturated fatty acids (SFA) and higher polyunsaturated fatty acids (PUFA ). Nutritional indices were also more favorable in capon’s meat, so overall fatty acid profile of capons was desirable from the viewpoint of human nutrition.

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Effects of Dietary Probiotic (Bacillus subtilis) Supplementation on Carcass Traits, Meat Quality, Amino Acid, and Fatty Acid Profile of Broiler Chickens

Frontiers in Veterinary Science ◽

10.3389/fvets.2021.767802 ◽

2021 ◽

Vol 8 ◽

Author(s):

Xiaopeng Tang ◽

Xuguang Liu ◽

Hu Liu

Keyword(s):

Bacillus Subtilis ◽

Fatty Acid ◽

Amino Acid ◽

Meat Quality ◽

Fatty Acid Profile ◽

Broiler Chickens ◽

Carcass Traits ◽

Dietary Supplementation ◽

Breast Muscle ◽

Thigh Muscle

The aim of the present study was to evaluate the effects of dietary supplementation with or without Bacillus subtilis (B. subtilis) on carcass traits, meat quality, amino acids, and fatty acids of broiler chickens. In total, 160 1-day-old Arbor Acres male broiler chicks were divided into two groups with eight replicates of 10 chicks each. Chickens received basal diets without (CN group) or with 500 mg/kg B. subtilis (BS group) for 42 days. Eight chickens from each group were slaughtered at the end of the trial, and carcass traits, meat quality, chemical composition, amino acid, and fatty acid profile of meat were measured. The results showed that the breast muscle (%) was higher in BS than in CN (p < 0.05), while abdominal fat decreased (p < 0.05). The pH24h of thigh muscle was increased (p < 0.05) when supplemented with BS; however, drip loss, cooking loss of breast muscle, and shear force of thigh muscle decreased (p < 0.05). Lysine (Lys), methionine (Met), glutamic acid (Glu), and total essential amino acid (EAA) in breast muscle and Glu in thigh muscle were greater in BS than in CN (p < 0.05). C16:1, C18:1n9c, and MUFA in breast muscle and thigh muscle were greater in BS than in CN (p < 0.05). In conclusion, dietary supplementation with B. subtilis could improve the carcass traits and meat quality of broilers, which is beneficial for the consumers due to the improved fatty acid profile and amino acid composition.

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Performance, meat quality and fatty acid profile of broiler chickens fed mixed semi-purified glycerin

Animal Production Science ◽

10.1071/an17357 ◽

2019 ◽

Vol 59 (2) ◽

pp. 295 ◽

Cited By ~ 1

Author(s):

E. R. M. Garcia ◽

A. E. Murakami ◽

I. C. Ospina-Rojas ◽

A. F. Q. G. Guerra

Keyword(s):

Fatty Acid ◽

Meat Quality ◽

Fatty Acid Profile ◽

Broiler Chickens ◽

Broiler Chicks ◽

Glycerol Concentration ◽

Broiler Meat ◽

Serum Glycerol ◽

Inclusion Level ◽

Broiler Meat Quality

The aim of the present study was to evaluate the effects of the inclusion of mixed (animal and vegetable sources) semi-purified glycerin (MSPG) in broiler diets on performance, litter moisture, serum glycerol concentration, carcass and parts yields, meat quality, and the fatty acid profile. In total, 576 1-day-old male Cobb 500 broiler chicks were distributed in a completely randomised design into four treatments (0%, 2.5%, 5.0% and 7.5% dietary inclusion levels of MSPG, as-fed basis), with six replicate pens of 24 birds each. The apparent metabolisable energy corrected for nitrogen balance and energy metabolisability coefficient values of the MSPG were 12.33 MJ/kg DM and 81.61% respectively. There was no significant (P > 0.05) effect of the MSPG concentration on the performance, and carcass and parts yields or broiler meat-quality variables, except for thigh meat colour, in which the yellowness value (b*) decreased linearly (P < 0.05) with an increasing inclusion level of MSPG. Litter moisture and serum glycerol increased linearly (P < 0.05) and the lipid profile of the thigh and drumstick meat of broilers at 42 days of age was slightly altered (P < 0.05) with an increasing MSPG. Mixed semi-purified glycerin can be used at up to 7.5% in broiler diets without impairing performance, meat quality, carcass and parts yields from 1 to 42 days of age. However, special attention should be paid to litter moisture.

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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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Influence of Meat Type, Sex and Storage Time on Fatty Acid Profile of Free Range Dalmatian Turkey

Macedonian Veterinary Review ◽

10.1515/macvetrev-2016-0081 ◽

2016 ◽

Vol 39 (2) ◽

pp. 167-174 ◽

Cited By ~ 1

Author(s):

Maja Mauric ◽

Kristina Starcevic ◽

Sven Mencik ◽

Mario Ostovic ◽

Anamaria Ekert Kabalin

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Point Of View ◽

Chain Polyunsaturated Fatty Acid ◽

Turkey Meat ◽

Free Range ◽

Health Promoting ◽

And Storage ◽

Slow Growing ◽

Meat Type

AbstractDalmatian turkey is a slow growing breed kept in free range systems. It is a type of “old fashioned poultry” whose meat is present on the market and accepted by consumers. However, no information about its meat quality and fatty acid profile is available. The chemical composition of the meat was influenced by gender and meat type and these differences could be important from the consumer’s point of view. Fatty acid composition was characterized by the predominance of n6 fatty acids, especially C18:2n6 and a high n6/n3 ratio. Increased time of storage strongly reduced the long chain polyunsaturated fatty acid (LC PUFA) and increased atherogenicity and thrombogenicity indices (AI and TI) in thigh tissue. The content of beneficial n3 PUFA was influenced by meat type, with lower values of C18:3n3 and higher values of LC PUFA in the breast compared to the thighs. The potential intake of LC PUFA of comercial turkey in the human diet was lower in comparison to poultry fed with complete feed mixtures. An interesting fact was the higher DHA values in comparison with DPA values in breast tissue, which is characteristic of old poultry breeds. The Dalmatian turkey is a highly valued traditional product and an important archaic breed for gene preservation and biodiversity. Nevertheless, Dalmatian turkey meat could be even further improved by minimal dietary manipulation to become a product with additional health promoting effects.

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