Effects of dietary humate supplementation to broilers on performance,slaughter, carcass and meat colour

BACKGROUND: This experiment was designed to examine the effect of dietary humate supplementation primarily on pH and colour parameters of carcasses, breast fillets and drumsticks and, secondarily on performance and carcass characteristics in broilers. RESULTS: A total of 240 male broiler chicks (Ross‐308) were randomly allocated to four dietary treatments varying in supplemental humate level (0, 0.1, 0.2 and 0.3% for H₀, H₁, H₂ and H₃). Dietary humate supplementation did not affect performance traits and slaughter, hot carcass weights and yields. Carcass‐related variables (pH, L*, a*, b*, H* and C*) were responsive to the dietary treatments. The L*, a*, b*, and C* values for drumstick muscles were higher than those for breast muscles. Except for the L* value, meat colour parameters changed due to packaging. The a* value was higher and b* value was lower for vacuum packaged breast and drumsticks than for those aerobic packaged. Storage period affected colour parameters; while L*, b*, H* and C* values were higher for drumstick skin than for drumstick meat; the a* value was greater in drumstick meat than in skin. CONCLUSION: pH and colour parameters of carcasses, breast fillets and drumsticks of broilers were improved by dietary humate supplementation. However, responses of broiler performance and slaughter and carcass characteristics were minimal. Copyright © 2008 Society of Chemical Industry     

Effect of dietary sorghum germ meal on performance and meat quality of broiler chicks

Two hundred Lohmann broiler chicks were equally allocated into 20 pens after being adapted on a control diet for 7 days. The four dietary treatments containing graded levels of sorghum germ meal (SGM, 0, 75, 150, 225 g kg^?1) were randomly assigned to the pens (five pens per dietary treatment). L-Lysine and DL-methionine were added to the diets to raise their contents to the recommended levels for starter broiler chicks. Feed and water were provided ad libitum throughout the 6-week experimental period. The dietary treatment had negative linear effects (P < 0.01) on body weight, feed intake, weight gain, feed:gain ratio and dressing percentage, and a positive linear effect (P < 0.01) on liver and viscera relative weights. It had insignificant effects (P > 0.05) on pancreas, bursa relative weights, incidence of leg abnormalities and mortality rate. Abdominal fat relative weight had shown a significant negative linear effect (P < 0.05). Dietary SGM had no detectably different effect on colour, juiciness, tenderness and flavour of the meat when evaluated by semi-trained panellists.     

酸枣仁油对热应激肉仔鸡生产性能及胴体品质的影响

研究酸枣仁油对肉仔鸡的抗热应激作用。结果表明:酸枣仁油对热应激肉仔鸡的平均日增重、平均日采食量和料重比均有改善作用,以15、25mg/kg添加水平最佳(P<0.01)。饲粮中添加25mg/kg酸枣仁油显著提高热应激肉仔鸡的屠宰率、半净膛率(P<0.05),添加25、50mg/kg酸枣仁油显著降低肉仔鸡皮下脂肪厚(P<0.05)。较理想的添加水平为25～50mg/kg。     

Effect of dietary high-oleic sunflower oil on pork carcass traits and fatty acid profiles of raw tissues

Ten gilts were randomly assigned to either a control sorghum-soybean diet or a similar diet containing 12% high-oleic sunflower oil (HOSO). No significant differences between the two groups were found in feedlot performance, carcass muscling and marbling score, but animals fed the HOSO diet had softer carcass fat and oilier carcasses than those fed the control diet. The ratio of monounsaturated fatty acids to saturated fatty acids (M/S) for subcutaneous fat increased from 1·58 in the control group to 3·76 in the HOSO group (138% increase); the M/S ratio for muscles (longissimus dorsi, semimembranosus and semitendinosus) increased from 0·96–1·19 to 1·84–1·88 (73% increase on an average). The percentage of polyunsaturated fatty acids in both adipose or muscle tissue was generally similar between the two diet treatments.     

Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed

Wholegrain and refined (white) wheat breads were prepared with the addition of high-oleic sunflower seed at various levels (8%, 12%, 16% flour basis). The nutritive value of breads was determined by measuring the chemical composition, including the mineral content, the fatty acid composition (saturated, monounsaturated, polyunsaturated, linoleic and linolenic acids) and the contents of tocopherols (α-, β-, γ-, δ-). The obtained data were used to estimate the intakes of nutrients and compare them to the dietary reference intakes (DRIs). The breads made with the addition of sunflower seed were sensorially acceptable, containing significantly more tocopherols, fat, essential fatty acids, crude fibre, copper and zinc. It was estimated that wholegrain supplemented breads would contribute to the corresponding DRIs in the range 33.7–40.8% (adults) for copper and 4.7–18.4% (males), i.e. 6.4–25.3% (females) for zinc, 18.3–26.8% (males), i.e. 25.9–37.9% (females) for linoleic (omega-6) acid, 7.4–7.6% (males), i.e. 10.7–11.0% (females) for alpha-linoleic (omega-3) acid.     

日粮添加葵花籽油与豆油对奶牛生产性能及牛奶中共轭亚油酸含量的影响

研究通过日粮添加葵花籽油及葵花籽油与豆油混合油对牛奶中共轭亚油酸(CLA)含量及奶牛生产性能的影响。结果表明:在奶牛精料中添加葵花籽油及葵花籽油与豆油混合油,奶牛的采食量下降,产奶量上升。牛奶中CLA含量提高(P0.05),分别达到21.36与16.92 mg/(g乳脂);牛奶中乳脂率与乳蛋白含量下降显著,干物质含量略有下降(P0.05),对密度、pH值及乳糖的含量没有影响;乳脂中中短链脂肪酸含量下降,长链脂肪酸中的不饱和脂肪酸增加,而硬脂酸含量下降。     

Efficacy of trivalent chromium on growth performance,carcass characteristics and tissue chromium in heat‐stressed broiler chicks

BACKGROUND: Trivalent chromium (Cr) is usually claimed to have a positive effect on growth and carcass traits in livestock. The objective of this study was to comparatively assess the effects of 6 weeks of treatment with different forms of Cr (500 µg kg^?1), namely Cr nanocomposite (CrNano), Cr picolinate (CrPic) and Cr chloride (CrCl₃), on growth performance, carcass characteristics and tissue Cr in heat‐stressed broiler chicks. RESULTS: Supplementation of CrNano and CrPic significantly increased average daily gain, feed efficiency, carcass yields and lean muscles and decreased abdominal fat. In addition, CrNano significantly increased protein contents in breast and thigh muscles and lowered fat and cholesterol levels in thigh muscles. CrPic significantly increased thigh muscle protein content and decreased thigh muscle fat and cholesterol levels. Dietary addition of CrNano, CrPic and CrCl₃ resulted in significant increases of Cr content in serum, liver and kidney. Moreover, supplemental CrNano produced significant increments of Cr deposit in breast and thigh muscles. CONCLUSION: The results indicate that supplementation of Cr in the form of CrNano and CrPic might be an effective tool for enhancing the growth performance and carcass traits of broiler chicks in heat‐stressed condition. CrNano seemed to have greater beneficial effects in comparison with CrPic. Copyright © 2009 Society of Chemical Industry     

Relationships of rapeseed strength properties to seed size,colour and coat fibre composition

BACKGROUND: The size and strength of rapeseeds are factors likely to determine their suitability for storage and processing. The mechanical properties of whole seeds depend mainly on their coat composition. This study investigates variations in seed strength and colour between different‐sized rapeseeds. The paper also presents an explanation of the differences in seed mechanical properties through analyses of coat fibre composition. RESULTS: The strength properties of seeds were dependent on seed size and correlated with seed equivalent diameter. All measured strength indices showed that seeds of diameter above 2 mm were the most resistant. The mechanical properties of seeds were also correlated with the colour of seed surface, indicating that the most resistant seeds were those with values of H > 60°, S < 15% and I < 19% in the HSI colour space. The resistance of individual seeds was attributed to the surface density of soluble and insoluble dietary fibre, especially cellulose and lignin. CONCLUSION: The results suggest that the highest mechanical resistance shown by the largest and blackest rapeseeds can be associated with the high surface density of fibre components in the seed coat. Copyright © 2008 Society of Chemical Industry     

天然色素和人工色素对肉仔鸡皮肤和脚胫颜色影响的研究

研究在日粮中添加含天然色素的玉米和人工色素的加丽素红对AA肉仔鸡皮肤和脚胫颜色的影响。结果表明:AA肉仔鸡饲喂含天然色素的玉米和含人工色素的加丽素红的日粮都能改善AA肉仔鸡皮肤、脚胫颜色。人工色素组,随着加丽素红添加量的提高,各处理的RCF值提高,30mg/kg、60mg/kg组RCF值较对照组提高显著(P<0.05)。天然色素组,试验前期随着玉米添加量的提高,各处理的RCF值提高,50%、70%玉米组较对照组提高显著(P<0.05)。人工色素组加丽素红添加量为60mg/kg时,AA肉仔鸡皮肤和脚胫的RCF值与天然色素组日粮中玉米添加量为50%的着色程度一致。试验后期,人工色素组玉米添加量均为30%的处理1、处理2与天然色素组玉米添加量为30%的处理6AA肉仔鸡皮肤和脚胫的RCF值保持一致。     

The influence of seed size on digestibility and growth performance of broiler chickens fed full-fat rapeseed

Two double low rapeseed varieties were separated into small and big seeds to study their nutritive value for broiler chickens. The seed weights for small and big seeds of spring rape variety Jaguar were 3.6 and 4.9 mg, and of winter rape Impala were 4.1 and 5.3 mg, respectively. Analytical results showed no significant differences in protein and fatty acid content between the big and small seeds. The small seeds contained more fibre constituents, eg lignin 13.7% higher for Jaguar and 3.4% higher for Impala, the other dietary fibre components show ed a similar trend. The big seeds, however, tended to be higher in fat and gross energy, but also in total glucosinolates. A 2 × 2 × 3 factorial design was performed on 24 broilers, to investigate the apparent digestibility and growth performance during three successive periods of balance trials, using diets consisting of 350 g kg^?1 full-fat rapeseeds and 650 g kg^?1 remainder feed mixture identical for all treatments. The diets with big seeds clearly showed higher digestibility for all measured dietary components. The surpluses as absolute percentage units respectively for dry matter were 2.8 (P < 0.001); gross energy 3.8 (P < 0.001); fat 7.9 (P < 0.001) and protein 1.6 (P = 0.045). The same trend was also found in the digestion of fatty acids and vitamin E. The big seeds displayed 7% higher (P = 0.071) growth rate and 8% higher (P = 0.002) feed conversion, respectively. Greater nutritional superiority of the big seeds was observed on the earlier growth ages, indicating the young birds are more sensitive to the seed size difference. It is concluded that the big seeds are more digestible than the small seeds and that a selection towards Digger seed size or a mechanical separation during processing will be beneficial.     

Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees

The effects of reducing pork fat levels from 30% to 20% by partially substituting pork fat with a mix of sunflower seed oil (0, 5, 10, 15, and 20%) and makgeolli lees fiber (2%) were investigated based on physicochemical properties, textural properties, and sensory characteristics of reduced-fat frankfurters. The moisture and ash content, and lightness were higher in reduced-fat frankfurter samples containing sunflower seed oil and makgeolli lees fiber than in the control. The results showed that reduced-fat frankfurter samples with higher sunflower seed oil levels had lower redness and yellowness values, as well as less cooking loss, emulsion stability, hardness, springiness, and apparent viscosity. The results of this study show that incorporating sunflower seed oil and makgeolli lees fiber into the formulation successfully reduced animal fat in frankfurters, while improving quality characteristics.     

A mathematical model for colour loss in paprikas containing differing proportions of seed

In this paper a general kinetic model for predicting the colour of paprikas with differing proportions of seed as a function of the storage conditions is developed. We apply this model to study the effect of time and storage conditions on colour loss in paprikas made from the same pepper variety, Ocal, but with differing proportions of seed. The agreement between the experimental colour data for this paprika and the results predicted by the mathematical model is very good. Both the model and the experimental data show that the rate of colour loss decreases with increasing proportion of seed, and after a determined inversion time the samples with the lowest initial colour values actually show the highest values. Likewise, the experimental data show that for a given proportion of seed the colour loss decreases as the storage relative humidity increases. © 2000 Society of Chemical Industry     

大蒜素对AA肉仔鸡生长性能的影响

选择健康1日龄AA肉仔鸡1 080羽随机分成6个组,在各组基础日粮中分别添加0、100、200、300、400和500 mg/kg的大蒜素,饲喂7周。结果表明,日粮中添加大蒜素对不同生长阶段肉仔鸡的存活率、平均日增重及料肉比均有不同程度的改善作用,其中300 mg/kg的大蒜素对肉仔鸡生长性能的影响达到了显著(P<0.05)或极显著(P<0.01)水平。故本试验得出日粮中添加300 mg/kg的大蒜素是改善肉仔鸡生长性能的最适添加量。     

日粮蛋氨酸和赖氨酸水平对肉鸡生长性能及肌肉和肝脏组织DNA甲基化含量的影响

研究日粮中添加不同氨基酸水平对肉鸡生长性能和不同日龄阶段肉鸡各组织中DNA甲基化含量的影响。结果表明:①日粮中添加不同赖氨酸和蛋氨酸水平,显著影响了肉仔鸡的生长和屠宰性能;②肉鸡肌肉和肝脏组织DNA甲基化含量随日龄增加均成降低趋势;55日龄肉鸡肌肉和肝脏组织中,蛋氨酸过量组DNA甲基化含量均大于蛋氨酸缺乏组,且两两差异显著;③肉鸡肌肉甲基化含量与55日龄肉鸡总活体重、胴体重成显著正相关,与屠宰率、半净膛率和全净膛率成负相关;肉鸡肝脏甲基化含量与55日龄肉鸡总活体重、半净膛重、全净膛重成显著正相关,与屠宰率和半净膛率成负相关。     

Change in colour and rheological behaviour of sunflower seed oil during frying and after adsorbent treatment of used oil

Improvement in colour and viscosity of used sunflower seed oil was studied because the reuse of recovered oil could provide considerable savings to food processors. In this study, 50 consecutive deep-fat fryings were done by using potato samples in sunflower seed oil at 170 °C. Significant changes in sunflower seed oil were observed during frying. Change in viscosity and Hunter colour parameters were investigated. These parameters were determined on oil samples taken periodically during frying, and after adsorbent treatment. A predetermined optimum adsorbent mixture (2% pekmez earth, 3% bentonite and 3% magnesium silicate by weight) was applied for colour and viscosity recovery of used oil. Both the adsorbent-treated and untreated used oils showed Newtonian behaviour. Significant increase in oil viscosity was observed during frying. Frying caused a decrease in Hunter L value and an increase in a, b and TCD values of used oil samples. Adsorbents improved the Hunter L, a and b values significantly as well as TCD values, but not the viscosity of the used oil. All the Hunter parameters and TCD followed zero order reaction kinetics. Good agreement was observed between calculated and measured data (r=0.986–0.996).     

The influence of dietary hazelnut kernel oil on the performance and fatty acid composition of broilers

A total of 360 one‐day‐old broilers (Ross 308) were allocated to three treatment groups with four replicates each of 30 chicks to evaluate the effects of the dietary hazelnut kernel oil (HKO) inclusion on the performance and the composition of fatty acid of meat in broilers. Treatments were diets with (1) soybean oil (SO), (2) HKO, or (3) HKO + SO (in equal amount, HKSO) added to the basal diets. There were no significant differences in weight gain, feed per gain, dressing percentage, abdominal fat weight, and mortality among the different dietary oil sources. Dietary HKO decreased (P < 0.01) linoleic and linolenic acids contents and the ratio of SFA:MUFA (saturated fatty acids:unsaturated fatty acids) of breast meats in broiler, and increased oleic acid content compared to SO. The result indicates that meat from broiler chickens fed diets containing HKO, singly or combined with SO could be an important source of oleic acid for human diets. Copyright © 2007 Society of Chemical Industry     

Effects of dietary inclusion of sunflower soap stocks on colour,oxidation and microbiological growth of meat from light fattening lambs

Thirty-two lambs were finished on a total mixed ration (TMR) pelleted alone (00SS) or including sunflower soap stock (SS): 15SS (15 g SS per kg TMR), 30SS (30 g SS per kg TMR) and 60SS (60 g SS per kg TMR). Lambs (8 per group) were slaughtered at 27 kg live weight. Colour evolution, lipid oxidation, microbial growth and detection of diarrhoeagenic Escherichia coli were studied in meat samples. SS in the diet reduced meat lipid oxidation (P < 0.05), but had no significant effect (P > 0.05) on the cholesterol oxidation products. Meat from 60SS and control animals (00SS) revealed greater discoloration (P < 0.05) than 15SS. SS supplementation did not affect the microbiological populations, whereas high doses of SS seemed to increase the proliferation of diarrhoeagenic E. coli on day 14 (P < 0.10). These results suggest that the rate of SS inclusion in the diet of fattening lambs should not be above 15 g SS per kg TMR.     

葡萄籽提取物对葵花籽油抗氧化活性的研究

研究葡萄籽提取物对葵花籽油的抗氧化性能,实验证实葡萄籽提取物对油脂氧化有很好的抑制作用。在油脂中葡萄籽提取物的抗氧化性强于Vc、VE,预示其在粮油食品中具有广阔的应用前景。