The studies aimed to evaluate the impact of milk thistle seeds in broiler chicken feed rations on rearing results, carcass composition and meat quality. The experiment involved 120 broiler chickens randomly allocated to three equinumerous groups (C, MT02, MT23). Each group was divided into five subgroups of eight chickens each. Over the first 21 days of life the birds were fed starter rations, and over the following 21 days received grower rations. Chicken starter/grower diets in groups MT02 and MT23 were supplemented with ground seeds of milk thistle in the amount of 0/2% (MT02) and 2/3% (MT23). It was demonstrated that Silybum marianum added to feed rations over the whole rearing period (group MT23) increased above 3% the birds’ body weight on rearing day 42. (p < 0.05) and decreased about 7% the feed conversion ratio (p < 0.05) in comparison to group C. No effect of feeding on the carcass composition was observed, including on muscularity and fattening grade, although diets containing milk thistle reduced (by 15% and 19% in group MT02 and MT23, respectively) the content of crude fat in chicken leg muscles (p < 0.05). The highest (p < 0.05) content of polyunsaturated fatty acids (PUFA) was determined in the breast (38.06%) and leg (37.63%) muscles of chicken receiving feed rations containing Silybum marianum throughout the rearing period. No effect of nutrition on the evaluated physical properties of muscles was observed, except on the decrease in lightness color (L*) and increase in values a* and C as well as a decrease of water holding capacity of the breast muscles. It was found that Silybum marianum in chicken diets had a positive effect on the evaluated meat flavor characteristics of the muscles. To sum up, based on the study results, including ground seeds of milk thistle in broiler chickens nutrition can be recommended in the amount of 2/3% in starter/grower diets, respectively.
This study was conducted to compare performance, carcass and meat quality parameters in high-meat fattening hybride PIC pigs fed barley or triticale based diets. Sixty, 12 week old weaner piglets of similar mean body weight (30 kg ± 0.4) were randomly divided into two groups of 30 each, and assigned to one of the two dietary treatment groups designated as group B (fed bar ley based diets) and group T (fed triticale based diets). The pigs fed T based diets showed 8% higher growth rate (p<0.05) at 11% lower feed conversion ratio. Post slaughter parameters in pigs fed triticale based diets were more desirable than in those fed barley based diets. T fed pigs had higher loin eye area and smaller suet weight (p<0.01). Dressing percentage, carcass length, fleshiness, back fat thickness, dry matter, crude ash, crude protein and ether extract and pH of meat were similar in both groups. Meat from T fed pigs had slightly darker colour of m. semimembranosus, and higher water holding capacity of m. longisimus lumborum (p<0.05). Feeding triticale based diets to PIC pigs has beneficial effects on performance and characteristics carcass. Triticale could totally replace barley in rations for fattening high meat PIC swine
The study aimed to determine the overall effect of replacing soybean meal completely with soybean expeller cake or extruded full-fat soybean in feed rations for broiler chickens on their carcass composition and meat quality. The experiment involved one hundred and twenty Ross 308 broiler chickens randomly allocated to three equinumerous groups (SBM, SEC, EFS). Each group was divided into five subgroups—each consisting of eight birds of both sexes (1:1). From Day 1 to Day 21 of life the birds were fed with loose starter rations, and from Day 22 to Day 42 they were fed grower rations based on a wheat meal, protein products and mineral and vitamin admixtures. The experimental factor was a protein raw material comprising: SBM group—soybean meal from GM (genetically modified) seeds, SEC—soybean expeller cake from n-GM seeds, and EFS—extruded full-fat soybean from n-GM seeds. The experimental diets were isocaloric and isonitrogenous. It was demonstrated that replacing soybean meal with SEC or EFS in feed rations for broiler chickens led to a significant (p < 0.05) weight gain on Day 42 of rearing by 4.57% and 2.88%, respectively. The chickens fed diets with EFS had worse (more than 4.14%) feed conversion rate (FCR) in comparison to the others (p < 0.05). Broiler chickens from the SBM and SEC groups showed a higher share of breast and leg muscles (by 4.74% and 7.54%) and a lower share of abdominal fat (by 31.1%) and skin with subcutaneous fat (by 18.8% and 13.4%) in comparison with birds from the EFS group (p < 0.05). The highest content of intramuscular fat with the best fatty acids profile was determined in the muscles of birds fed with diets containing EFS, while the muscles of chickens receiving SEC scored the highest. The results provide grounds for recommending SEC in broiler chicken nutrition as it allowed for obtaining the best production and slaughter results, whereas—from the point of view of the human diet—EFS should be recommended since it best modified the lipid fraction of muscles.
The present studies aimed to analyse and assess the health-promoting properties of the musculus semimembranosus (MS) of roe and red deer harvested in the wild. The experimental materials comprising the carcasses of roe deer (15 does and 15 bucks) and red deer (15 hinds and 15 stags) were selected for analysis based on the following criteria: age of animals at harvest—3–4 years; time that passed from the harvest of animals to carcass cutting—48–54 h. After chilling the carcasses for 24 h at +2 °C, the haunches were cut from the carcasses and transported to the laboratory in isothermal ice-packed containers. Samples of the musculus semimembranosus were analysed to determine the chemical composition (proximate components, energy value, Fe, Pb, Cd, fatty acids). More (p ≤ 0.05) dry matter and total protein and less (p ≤ 0.05) crude fat was found in the musculus semimembranosus of roe deer in comparison to red deer. No significant influence of the animal’s sex was observed in the content of the evaluated nutrients, apart from crude fat content, which was increased in the haunch of females from both species. The energy content in the muscle of roe deer was 10% higher than the energy value of MS in red deer (p ≤ 0.05). The content of iron was significantly (p ≤ 0.05) higher (6.64 mg/kg) in the meat of red deer compared to the meat of roe deer (31.68 mg/kg). Roe deer haunch contained more lead but less cadmium than red deer haunch. Irrespective of sex, the lipid fraction of red deer muscle contained more saturated fatty acids (SFA). Intramuscular fat (IMF) in roe deer meat contained a higher percentage of polyunsaturated fatty acids (PUFA). The atherogenicity (AI) and thrombogenicity (TI) index values were significantly lower in roe deer haunch, and the hypocholesterolaemic-to-hypercholesterolaemic fatty acids ratio (HH) was lower (p ≤ 0.05) in red deer meat. To sum up, the evaluated roe deer and red deer haunch featured high dietary value as it contained a high protein and low fat content and had an advantageous fatty acids composition. As regards the content of cadmium and lead, roe deer and red deer haunch can be considered safe for consumers.
Background. The study aimed to evaluate the effect of feed rations with a different share of pea seed meal on the slaughter value, physicochemical and organoleptic characteristics of breast muscles in broiler chickens. Material and methods. A growth experiment was carried out involving 120 Ross 308 broiler chickens allocated randomly to three feeding groups each consisting of 40 birds of both sexes. Each group was divided into five subgroups each consisting of eight chickens. Until the 21 st day of life the birds were fed ad libitum with loose starter rations, and from day 22 to day 35 with grower rations based on corn, post-extraction soybean meal, soy oil and mineral and vitamin additives. In starter and grower rations in experimental groups (II and III) post-extraction soybean meal was replaced with pea seed meal in the amount of 10% and 20% (II) and 15% and 25% (III). On day 35 the chickens were slaughtered, and their meat was analysed. Samples of breast muscles were collected in order to determine their dietary value and physical and sensory characteristics. Results. Pea seed meal in feed rations for experimental chickens had no influence on the body weight and dressing percentage, but it increased their muscularity and decreased the fattening grade in comparison to chickens fed with rations in which the only protein feed was post-extraction soybean meal. The breast muscles of chickens receiving feed rations containing pea (group II and III, respectively) contained significantly (P ≤ 0.05) less crude fat -about 30% and 27% less. Pea added to feed rations significantly (P ≤ 0.05) increased (by about 19% and 27%) the share of linoleic acid C 18:3n-3 in the lipids of the breast muscle. The lowest (P ≤ 0.05) content of saturated fatty acids (23.43%) and at the same time the highest (P ≤ 0.05) content of unsaturated fatty acids (76.42%) was noted in the breast muscles of chickens receiving feed rations containing 15/25% of pea seed meal. More hypocholesterolemic acids (DFA) and less hypercholesterolemic acids (OFA) were found in the muscles of chickens from groups II and III (P ≤ 0.05). After 24 hours of cooling the carcasses, it was demonstrated that the pH in the muscles of chickens fed with rations containing pea was significantly (P ≤ 0.05) higher than in chickens from the control group. Irrespective of the share of pea in the diet, the muscles of these birds were of a significantly lighter colour (51.37 and 52.45 vs 44.18). In addition, muscles of birds from groups II and III were characterised by less (P ≤ 0.05) redness (a*) and yellowness (b*). The values of psychometric colour saturation (C*) lower by 29% and 48% were identified in the muscles of chickens from groups II and III in comparison to the muscles of birds fed with corn and soy rations. The breast muscles of chickens fed with rations containing a smaller share of pea were characterised by the highest (P ≤ 0.05) water holding capacity (WHC) in comparison to others. The muscles of chickens from group III scored the highest for all flavour traits, b...
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