scholarly journals Daniellia oliveri Leaf Extracts as an Alternative to Antibiotic Feed Additives in Broiler Chicken Diets: Meat Quality and Fatty Acid Composition

2021 ◽  
Vol 1 (3) ◽  
pp. 177-186
Author(s):  
John Alagbe
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Control Diet ◽  
Feed Additives ◽  
Atherogenic Index ◽  
Broiler Chicks ◽  
Dietary Treatments ◽  
Daniellia Oliveri

The objective of the study was to examine the effect of feeding different levels of Daniellia oliveri leaf extract (DOFE) on the meat quality and fatty acid composition of broiler chicks. A total of 375 one –day old broiler chicks were randomly assigned into five dietary treatments of seventy-five birds per group; each group was further divided into 5 replicates consisting of 15 chicks each. The dietary treatments include a control diet-fed 1.25 g/litre Oxytetracycline (T1), T2, T3, T4 and T5 were fed DOFE at 20 ml, 40ml, 60ml and 80 ml/liter respectively. Basal diet was formulated to meet the nutritional requirements of birds according to NRC (1994), feed and water were given ad libitum and the experiment lasted for 56 days. Result obtained showed that Daniellia oliveri leaf contained Dry matter (89.11%), crude protein (18.95%), crude fibre (13.11%), ether extract (4.78%), ash (6.10%), neutral detergent fibre (28.10%), and acid detergent fibre (47.50%).  Significant differences (P<0.05) were observed in the proximate composition of the breast meat. Total saturated fatty acid (TSFA), total unsaturated fatty acid (TUFA), and omega-6/omega -3 ratio (n-6: n-3) values were significantly influenced (P<0.05) by DOFE. Birds in T5 had the highest TUFA value of 77.87 % followed by T4 (72.45%), T3 (66.43%), T2 (61.94 %), and T1 (41.47%) respectively. While T1 (44.71%) had the highest value of TSFA (P<0.05) relative to other treatments. The atherogenic index was significantly (P<0.05) different among the treatments, the value increases as the level of DOFE increased. It was concluded that feeding DOFE to birds at 80 ml/liter highly influenced the composition of fatty acid and meat quality of animals without any negative effect on their general performance.

THE EFFECT OF DIETARY POULTRY OFFAL HYDROLYSATE ON THE FATTY ACID COMPOSITION AND MEAT QUALITY OF PORK

1990 ◽  
Vol 70 (4) ◽  
pp. 1041-1051 ◽  
Author(s):  
T. A. VAN LUNEN ◽  
R. L. WILSON ◽  
L. M. POSTE ◽  
G. BUTLER
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Quality Evaluation ◽  
Fatty Acid Analysis ◽  
Eating Quality ◽  
Free Moisture ◽  
Dietary Treatments

Seventy-two feeder pigs, with a mean weight of 24.6 kg, were randomly allotted in groups of three to four dietary treatments to determine the effect of feeding poultry offal hydrolysate (POH) on fatty acid composition and meat quality. The four dietary treatments were: 0% POH (control), 5% POH, 10% POH and 15% POH on a dry matter basis. At slaughter (96.8 kg), the right loins from 60 pigs were retained for fatty acid analysis and meat quality evaluation. The longissimus dorsi muscle was dissected from each loin; 200 g were stored in an atmosphere of nitrogen and frozen for fatty acid analysis and 500 g were frozen for meat quality evaluation. Fat was extracted and methylated for fatty acid analysis. Separation and identification of individual fatty acid methyl esters was performed using gas chromatography. Sensory meat evaluation (pork flavour, off-flavour, tenderness and juiciness) was performed by 10 trained panelists. Warner-Bratzler shear evaluation and free moisture analyses were performed. The fatty acids in pork appear to exhibit a sensitive response to changes in dietary fat. Linear trends for fatty acids in the pork were, for the most part, opposite to trends in the diets. Inclusion of POH resulted in an increase in the total polyunsaturates present in the pork. There was no effect (P > 0.05) due to dietary treatment on flavour, tenderness or juiciness of the pork. No significant differences were found among the Warner-Bratzler shear measurements or free moisture determinations. Changes in fatty acid profile of pork do not appear to affect eating quality when POH is included in the diet at levels of up to 15% DM. Key words: Poultry offal, pork, fatty acid, meat quality

scholarly journals In Vivo Performances, Carcass Traits, and Meat Quality of Pigs Fed Olive Cake Processing Waste

Animals ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 1155 ◽  
Author(s):  
Luigi Liotta ◽  
Vincenzo Chiofalo ◽  
Vittorio Lo Presti ◽  
Biagina Chiofalo
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Average Daily Gain ◽  
Backfat Thickness ◽  
Feed Conversion ◽  
Olive Cake ◽  
Dietary Treatments

The aim of the study was to assess the inclusion of different levels of olive cake in pigs’ diet as a strategy to replace conventional ingredients and to improve meat quality traits. Seventy-two Pietrain pigs, during the growing–finishing period (50–120 kg BW), were fed with three dietary treatments that contained or did not contain olive cake: 0% (Ctrl), 5% (Low), and 10% (High). The trial lasted 90 days. Weekly, individual body weight (BW) and feed intake (FI) were recorded to calculate average daily gain (ADG) and feed conversion ratio (FCR). At slaughter, the dressing percentage was calculated and carcass weight and backfat thickness were measured. On a section of Longissimus thoracis muscle (LT), pH, color, chemical, and fatty acid composition were determined. Fatty acid profile was also determined in backfat. The statistical model included the effects of diet (Ctrl, Low, and High). The inclusion of 5% of olive cake in the diet improved significantly (p < 0.05) BW and FCR. Both levels of inclusion (5% and 10%) significantly reduced (p < 0.05) backfat thickness and intramuscular fat and modified their fatty acid composition, increasing (p < 0.05) the concentration of MUFA and PUFA and improving (p < 0.05) quality indices. Results suggest that olive cake did not negatively affect the productive performances.

scholarly journals Effect of a Rumen-Protected Microencapsulated Supplement from Linseed Oil on the Growth Performance, Meat Quality, and Fatty Acid Composition in Korean Native Steers

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1253
Author(s):  
Chae-Hyung Sun ◽  
Jae-Sung Lee ◽  
Jalil Ghassemi Nejad ◽  
Won-Seob Kim ◽  
Hong-Gu Lee
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Growth Performance ◽  
Meat Quality ◽  
Acid Composition ◽  
Linseed Oil ◽  
Control Group ◽  
Ruminal Fluid

We evaluated the effects of a rumen-protected microencapsulated supplement from linseed oil (MO) on ruminal fluid, growth performance, meat quality, and fatty acid composition in Korean native steers. In an in vitro experiment, ruminal fluid was taken from two fistulated Holstein dairy cows. Different levels of MO (0%, 1%, 2%, 3%, and 4%) were added to the diet. In an in vivo experiment, eight steers (average body weight = 597.1 ± 50.26 kg; average age = 23.8 ± 0.12 months) were assigned to two dietary groups, no MO (control) and MO (3% MO supplementation on a DM basis), for 186 days. The in vitro study revealed that 3% MO is an optimal dose, as there were decreases in the neutral detergent fiber and acid detergent fiber digestibility at 48 h (p < 0.05). The in vivo study showed increases in the feed efficiency and average daily gain in the 3% MO group compared to the control group on days 1 to 90 (p < 0.05). Regarding meat quality, the shear force produced by the longissimus thoracis muscle in steers from the 3% MO group was lower than that produced by the control group (p < 0.05). Interestingly, in terms of the fatty acid profile, higher concentrations of C22:6n3 were demonstrated in the subcutaneous fat and higher concentrations of C18:3n3, C20:3n3, and C20:5n3 were found in the intramuscular fat from steers fed with 3% MO (p < 0.05). Our results indicate that supplementation with 3% MO supplements improves the growth performance and meat quality modulated by the omega-3 fatty acid content of meat in Korean native steers.

Polymorphism in the SCD gene is associated with meat quality and fatty acid composition in Iranian fat- and thin-tailed sheep breeds

2016 ◽  
Vol 188 ◽  
pp. 81-90 ◽  
Author(s):  
Mohsen Aali ◽  
Hosein Moradi-Shahrbabak ◽  
Mohammad Moradi-Shahrbabak ◽  
Mostafa Sadeghi ◽  
Hamid Kohram
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Sheep Breeds

scholarly journals Lamb meat quality and intramuscular fatty acid composition as affected by concentrates including different legume seeds

2011 ◽  
Vol 10 (2) ◽  
pp. e18 ◽  
Author(s):  
Massimiliano Lanza ◽  
Carla Fabro ◽  
Manuel Scerra ◽  
Marco Bella ◽  
Renato Pagano ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Lamb Meat ◽  
Legume Seeds

scholarly journals Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs

2016 ◽  
Vol 36 (5) ◽  
pp. 689-696 ◽  
Author(s):  
Yeong-Seok Choi ◽  
Jin-Kyu Lee ◽  
Ji-Taek Jung ◽  
Young-Chul Jung ◽  
Jong-Hyun Jung ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition

scholarly journals Effect of dietary linseed supplementation on the performance, meat quality, and fatty acid profile of pigs

2013 ◽  
Vol 58 (No. 6) ◽  
pp. 279-288 ◽  
Author(s):  
M. Okrouhlá ◽  
R. Stupka ◽  
J. Čítek ◽  
M. Šprysl ◽  
L. Brzobohatý
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Chemical Characteristics ◽  
Pufa Content ◽  
Large White ◽  
Physical And Chemical Characteristics ◽  
Pig Meat ◽  
Physical And Chemical

The effect of a dietary linseed (Linum usitatissimum L.) supplement on the traits of fattening, carcass value, physical and chemical characteristics of meat quality, and the fatty acid composition of pig meat was evaluated. Seventy-two hybrids (Czech Large White <sub>(paternal)</sub> &times; (Czech Large White <sub>(maternal)</sub> &times; Czech Landrace)) were divided into four treatments according to diet (0 and 150 g/kg linseed) and sex (barrows and gilts). A significantly (P = 0.050) higher feed conversion value was ascertained in barrows fed with linseed compared with the other three groups. Most of the physical and chemical characteristics of the carcasses were not significantly influenced by dietary linseed addition or sex. The linseed supplement significantly (P &lt; 0.001) increased the polyunsaturated fatty acid (PUFA) content and PUFA/SFA (saturated fatty acid) ratio, especially through increasing the n-3 PUFA content, and decreased the monounsaturated fatty acid (MUFA) content, the MUFA/PUFA, MUFA/SFA, and n-6/n-3 PUFA ratios and the thrombogenic index. Supplementation of the diet with linseed modified the fatty acid composition and improved fatty acid ratios in both sexes, without any negative effect on performance, carcass value or physical and chemical indicators of pig meat quality.

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