No abstract

This study investigated the role of flaxseed meal (FSM), a rich terrestrial source of ω-3 fatty acids, in the alteration of the fatty acid profile and metabolism, health indices, physicochemical properties, and sensory quality of broiler chicken meat. The broiler chickens were fed 100 g FSM kg −1 diet for different time periods (1, 2, 3, 4, and 5 weeks). The results revealed that 100 g FSM feeding in broiler chickens for at least 3 weeks increased (P < 0.01) the EPA, DHA, MUFA, PUFA, ω-3 PUFA, and ω-6 PUFA of broiler chicken meat with the corresponding decrease in palmitic acid, stearic acid, and SFA content. 100 g FSM feeding up to 3 weeks has increased the Δ 9desaturases (P < 0.05), thioesterase index (P < 0.01), and Δ 5 -desaturase + Δ 6 -desaturase activity (P < 0.01) along with an improvement in health indices (P < 0.01) of chicken meat. Similarly, a reduction in meat cholesterol and fat content of thigh meat (P < 0.01) was observed by feeding 100 g FSM for at least 3 weeks with no effect on the pH, color scores, and sensory evaluation of broiler chicken meat. The water-holding capacity (WHC) and extract release volume (ERV) decreased, whereas, drip loss of meat increased (P < 0.01) due to the feeding of 100 g FSM beyond 3 weeks. Thus, this study concluded that 100 g FSM feeding for 3 weeks in broiler chickens significantly improves the fatty acid profile, lipid metabolism, and health indices of meat, without compromising the physicochemical properties of broiler chicken meat.Keywords Food and feed science/nutrition and health Á Lipid chemistry/lipid analysis Á Chromatography Á Sensory analysis J Am Oil Chem Soc (2019) 96: 261-271.

A total of 240 broiler chicken of same hatch with uniform weight were used in a biological experiment with completely randomized design to investigate the effects of incorporating organic chromium (Cr) in flaxseed meal based diet on the fatty acid profile, oxidative stability and functional properties of broiler chicken meat. Five diets were formulated as per the recommendations of BIS (Nutrient requirements for poultry 13: 9863, Bureau of Indian Standards, New Delhi, 1992) in which flaxseed meal was used to replace 10% of soyabean in basal diet and four levels of Cr (0.0, 0.5, 1.0 and 1.5 mg/kg diet) as Cr-picolinate were used. The results revealed that flaxseed feeding significantly increased the percentage of unsaturated fatty acids, including MUFA, PUFA, ω-3, ω-6 fatty acids and ω-3:ω-6 and PUFA:SFA ratios, whereas, significant decline was seen in saturated fatty acids and no effect of Cr was observed on the fatty acid profile of broiler chicken. Flaxseed feeding significantly reduced the cholesterol and fat percentage of meat, whereas, significant progressive reduction was observed with increasing Cr levels. The combination of 10% flaxseed with 1.0 mg Cr/kg diet increased the final pH of broiler meat. The addition of flaxseed significantly reduced water holding capacity, extract release volume and antioxidant potential of broiler meat, whereas, increasing Cr supplementation progressively increased them. Flaxseed feeding significantly increased the drip loss and lipid peroxidation of broiler meat, whereas, Cr supplementation decreased them. It was concluded that inclusion of 10% flaxseed and 1.5 mg Cr/kg diet results in desirable fatty acid profile, oxidative stability and functional properties of broiler chicken meat.

The present study was carried out to study the effect of different doses of hemp seed alone or in combination with dill seed against antibiotic growth promoter on performance, serum biochemicals and gut health of broiler chickens over a period of 42 days. Total 192 broiler chicks were grouped randomly into six treatments and fed with basal diet (BD) along with different levels of seeds, viz., T 1 (BD), T 2 (BD + 0.2% HS), T 3 (BD + 0.2% HS + 0.3 DS), T 4 (BD + 0.3% HS) and T 5 (BD + 0.3% HS + 0.3 DS) and T 6 (BD + 0.025% Bacitracin Methylene Disalicylate-BMD). The performance traits like feed intake, body weight gain and feed conversion ratio (FCR) and carcass traits like cut-up parts, giblet and abdominal fat yield remained unaffected due to dietary treatments for overall trial period; however, the average feed intake in early phase (0-3 weeks) reduced significantly (p < 0.05) in treatment birds than both controls (T1 & T6). Serum protein concentration remained unchanged, whereas significant (p < 0.05) reduction in serum lipids like triglyceride, LDL and total cholesterol concentration was noticed due to dietary inclusion of seeds. Serum enzymes like AST and ALT concentrations depleted significantly (p < 0.05) treated groups, except at higher seed doses (T5); however, alkaline phosphatase levels were unaffected. Coliform count in caecum and jejunum reduced linearly (p < 0.01) due to seed inclusion, whereas dose-dependent proliferation of lactobacilli was evident (p < 0.01) in caecum and jejunum of treated birds. No effect was observed on the villus height and crypt depth of the jejunal mucosa. To conclude, dietary supplementation of hemp and dill seed could not affect the growth performance and carcass traits; however, it positively altered the serum lipid profile of the birds and improved gut health as well, thereby enhanced overall performance of broiler chickens. K E Y W O R D S broiler, dill, hemp

The objective of the study is to evaluate the fatty acid profile, oxidative stability, and other associated quality attributes of broiler chicken meat as affected by feeding ration containing flaxseed, broken rice, and distillers dried grains with solubles (DDGS). Six dietary treatments are formulated with no flaxseed in the first one and 10% in the other five; and 20% broken rice, 40% broken rice, 5% DDGS, and 10% DDGS in the third, fourth, fifth, and sixth treatments, respectively. No dietary effects are observed on body weight gain, but 10% flaxseed along with either broken rice or DDGS increases feed intake of birds. The flaxseed significantly reduces feed efficiency of birds which is further reduces by 10% DDGS. The flaxseed significantly increases the ω‐3 PUFA, ω‐3:ω‐6, PUFA:SFA, MUFA:SFA, UFA:SFA ratios with consequent decrease in percentage of saturated fatty acids (SFA), atherogenic index, and thrombogenic index of broiler chicken meat, which is furthered by DDGS inclusion. Flaxseed inclusion significantly reduces cholesterol, fat, water holding capacity (WHC), and antioxidant capacity, whereas, it increases the pH (fresh meat), drip loss, and lipid peroxidation of broiler chicken meat. Inclusion of DDGS levels further increases drip loss, and lipid peroxidation, whereas, it further reduces WHC, extract release volume (ERV), and antioxidant capacity of broiler chicken meat. The study indicates that inclusion of 10% flaxseed along with 5% or 10% DDGS improves chicken meat fatty acid profiles, health related indices, and reduces the cholesterol and fat content, but compromises the feed efficiency of birds and the oxidative stability of meat. Practical Application: The inclusion of 10% flaxseed along with 5% or 10% DDGS increases PUFA content, ω‐3/ω‐6 ratio, and decreases the saturated fatty acid content of broiler chicken meat. The 10% flaxseed also reduces the cholesterol and fat content of meat. This designed meat can help reduce the incidences of cardiovascular diseases. The flaxseed and DDGS inclusion reduces WHC and increases drip loss which may have detrimental effects on further processing of meat. However, both flaxseed and DDGS inclusion compromises the oxidative stability of meat and feed efficiency of birds which reflects badly on shelf life of meat and profitability of broiler production. Thus, it needs to be addressed by adding suitable antioxidant in the broiler ration. As a result of changing food habits among people cardiovascular diseases are on the rise, the treatment costs of which are economically highly regressive. Here comes into play, the famous quote of Hippocrates “Let food be thy medicine and medicine be thy food.” Designing the food we eat will help prevent these cardiovascular diseases. In this regard flaxseed and DDGS inclusion in broiler chicken ration results in ω‐3 fatty acid enriched meat with health promoting effects.

Nanofluid spray/jet impingement cooling is widespread and finds applications in many scientific and industrial paradigms. Because of these ubiquities of nanofluid spray/jet impingement cooling, this branch of fluid dynamics has attracted great attention from the scientific community. The performance of nanofluid spray/jet impingement cooling very often depends on the nanoparticle concentration, shape, and size of the nanoparticle, as well as the mass flow rate of the nanofluid. These aspects lead to interesting variants of the thermo-hydrodynamic analysis of the nanofluid, which are studied meticulously, and some new functionalities are established such as high heat flux removal capacity, temperature uniformity, lower flow rate demand, and no thermal resistance to the heated test surface. We provide an overview of nanofluid spray/jet impingement cooling with an emphasis on the parametric effects, such as the Reynolds number, jet to test surface distance, the Prandtl number, the confinement of the jets, test plate inclination, and the roughness of the test surface, on the underlying phenomenon. Also, we aptly discuss the essential features of the nanofluid spray/jet impingement cooling, which includes spray properties, cooling fluid properties, substrate properties, and environmental conditions, which affect the heat transfer of spray cooling.

The present study was conducted to evaluate the effect of feed-grade enzyme supplementation in diets with varying levels of energy on the performance of growing and laying Japanese quails. Day-old Japanese quails, 504 in number, were subjected to six dietary treatments with six replicates at each treatment. Each replicate had 14 chicks. The dietary treatments consisted of three energy levels ie 12.15 MJ (2900 kcal), 11.30 MJ (2700 kcal) and 10.48 MJ (2500 kcal) ME kg −1 diet and two enzyme levels (0 and 0.5 g kg −1 diet). A metabolism trial was conducted at the fourth week of age. At the end of week 5, 10 quails (five of each sex) per treatment were sacrificed for carcass characteristics and 20 female quails from each of the six dietary groups were housed in individual laying cages and fed respective layer diet to study the laying performance and egg quality up to 20 weeks of age. Body weight gains of quails fed 12.15 MJ or 11.30 MJ ME kg −1 diets were significantly higher (p < 0.01) than those fed diets with 10.46 MJ ME kg −1 diet. Feed intake was significantly lower (p < 0.01) in birds that received diet with 12.15 MJ ME kg −1 than in birds that diets containing either 11.30 or 10.46 MJ ME kg −1 diet. Feed conversion ratio (p < 0.01) was best at 12.15, followed by 11.30 and 10.46 MJ ME kg −1 diet. Enzyme supplementation did not improve the growth performance, feed intake or feed conversion efficiency of quails. Enzyme addition also did not influence nitrogen retention or energy or dry matter metabolizability. The carcass characteristics did not differ because of energy or enzyme supplementation. Feed intake increased significantly (p < 0.01) as the dietary energy level decreased. The egg production and quality characteristics remained almost similar in all the dietary treatments. It was concluded that the optimum dietary energy level for quail was 12.15 MJ (2900 kcal) ME kg −1 during the growing phase and 11.30 MJ (2700 kcal) ME kg −1 during the laying phase. Addition of feed enzymes to conventional diets containing varying levels of maize, soyabean meal, fish meal and deoiled rice bran was not beneficial to improve growth, carcass traits, egg production performance or nutrient utilization.

The present study aimed to evaluate growth performance and meat quality of broiler chicken with respect to feeding of 100 g flaxseed meal (FM)/kg and increasing lysine levels in the broiler diet. The results revealed no effect of lysine and FM feeding on growth performance except for a negative effect of FM on feed efficiency of birds, which was countered by feeding 1.25 BIS lysine. Feeding FM improved the fatty acid profile of broiler chicken meat significantly, whereas no effect was observed for increasing lysine levels beyond BIS recommendation. FM significantly reduced meat cholesterol, fat, water-holding capacity (WHC), extract release volume (ERV) and antioxidant potential, whereas it increased the pH of fresh meat, drip loss and lipid peroxidation of broiler chicken meat. As compared with other lysine levels, generally 1.25 BIS lysine significantly increased the pH of refrigerated stored meat, WHC, ERV and antioxidant potential, whereas it significantly reduced cholesterol, fat, drip loss and lipid peroxidation of broiler chicken meat. Thus, the inclusion of 100 g FM/kg diet along with 1.25 BIS lysine in broiler ration was optimum for desirable broiler performance, fatty acid profile, oxidative stability and other functional properties of broiler chicken meat.