Traceability of animal by product meals in broilers fed sugarcane yeast using stable isotopes

Abstract

The objective of this study was to verify if the dietary inclusion of sugarcane yeast at levels commonly used in broiler diets influences the traceability of cattle meat meal and poultry offal meal, using the technique of stable carbon and nitrogen isotopes in the breast muscle of chickens. A number of 325 one-d-old male broilers were randomly distributed into 13 treatments with 25 birds each. Treatments consisted of a control diet based on corn and soybean meal, and the inclusion of 1, 2, 4, or 6% meat and bone meal, poultry offal meal or sugarcane yeast. At 42 days of age, six birds per treatment were randomly selected, sacrificed, and their breast muscle was collected for isotopic ration analysis. The isotopic ratio of birds fed the diet with inclusion of 6% sugarcane yeast was different from those fed the control treatment, but not from those fed diets with the inclusion of 2, 4 and 6% meat and bone meal or 4 and 6% poultry offal meal. The inclusion of 6% sugarcane yeast in broiler diets based on corn and soybean meal may affect the traceability of animal by product meals

Assessment of low amounts of meat and bone meal in the diet of laying hens by using stable isotopes

“…This is consistent with Denadai et al (2009), who affirmed that the addition of C 4 , corn gluten, and yeast led to higher enrichment in the feed, causing the isotope values of the eggs and their fractions to be even more different from the values for the CSW group. However, Kanayama et al (2012) observed that the inclusion of 6% sugar-cane yeast in broiler feed containing corn and soybean might interfere with the traceability of animal-derived flours in the case of carbon-and nitrogen-stable isotypes. The authors have also discussed studies involving the detection of 4% to 6% yeast inclusion in the feed.…”

“…Kanayama et al (2012) observed that the use of carbon and nitrogen isotope ratios to trace animal-derived flours in broiler carcasses may be affected by the addition of sugar-cane yeast, because, in the case of a 6% supplement, the yeast isotope signature cannot be discriminated from that of flour made from viscera and meat. Denadai et al (2011) detected the addition of 1.5% meat and bone meal in the albumen of eggs from poultry fed with this ingredient.…”

Rastreability of bovine meat and bone meal using the stable isotope technique in egg production

“…The difference between the assessment days was observed in the eggs and its fractions as evidence that the animal is composed of the isotopes it consumes, and exhibits a variation of approximately 2 ‰ for carbon-13 and 3 ‰ for nitrogen-15 (Hobson et al, 2010), which is an outcome that is corroborated by numerous experiments in poultry (Carrijo et al, 2006;Gottmann et al, 2008;Denadai et al, 2009;Oliveira et al, 2010;Cruz et al, 2012;Kanayama et al, 2012 andMóri et al, 2013).…”