Dietary inclusion level effects of distillers dried grains with solubles on broiler meat quality

Abstract

A completely randomized design with 7 replications (n = 7, treatments = 5 with 8 subsamples per treatment) was used to evaluate the effects of feeding various levels of distillers dried grains with solubles (DDGS; 0, 6, 12, 18, and 24%) on broiler breast and thigh meat quality. Broilers were harvested in a pilot scale processing plant with commercial prototype equipment at 42 d of age. The right half of each breast was evaluated for pH, instrumental color, cooking loss, proximate analysis, and tenderness. The left half of each breast was used for consumer acceptability testing. Thigh meat was evaluated for proximate composition, fatty acid composition, and TBA reactive substances. Breast meat from broilers that were fed DDGS had a higher (P < 0.05) pH than those from the control diet. In addition, the 18 and 24% DDGS treatments yielded breast meat with higher (P < 0.05) pH values than the 6% DDGS treatment. No differences existed (P > 0.05) among breast meat from the different treatments with respect to cooking loss, instrumental color, and consumer acceptability, but breast meat from the control (0% DDGS) treatment had slightly lower (P < 0.05) shear force than breast meat from the 18 and 24% DDGS treatments. In addition, no differences (P > 0.05) existed among proximate composition of breast and thigh meat from the control and DDGS treatments. As DDGS concentration increased, there was a linear increase (P < 0.05) in linoleic and polyunsaturated fatty acids, which indicates a greater potential for lipid oxidation. The TBA reactive substances values were greater (P < 0.05) for the 18 and 24% DDGS treatments at d 5 when compared with the control and 6% DDGS treatments, which indicates increased oxidation. Overall, data suggest that all treatments yielded high-quality breast meat and that thigh meat quality was similar among treatments containing 0 to 12% DDGS, but higher inclusion levels led to thigh meat that was more susceptible to oxidation.

Use of Barley, Wheat and Corn Distiller's Dried Grain With Solubles in Diets for Growing Rabbits: Nutritive Value, Growth Performance and Meat Quality.

“…The overcoming break of the muscle structure affect to the capacity of the meat to retain the water, and the level of proteolysis affects to the tenderness of the meat. Regarding to the effect of the DDGS, Schilling et al (2010) found differences in the pH of the breast meat of chicken when feeding with corn DDGS included between 6 and 24%, but were within the normal values of breast meat at 24 hours post mortem. In pig, Widmer et al (2008), Xu et al (2010) and Rickard et al (2012), including between 20 and 30% of corn DDGS, found no differences in pH in the meat loin.…”

“…Widmer et al, (2008) and Rickard et al, (2012) in swine diets including corn DDGS up to 20%, and Xu et al, (2010) using corn DDGS up to 30%, found no differences in color parameters in the Longissimus muscle of pigs at 24 hours post mortem. Schilling et al (2010) using corn DDGS up to 24% in broiler diets, reported no differences in color parameters of the breast meat.…”

“…Levels higher than 12% of corn DDGS in chicken feed increases the polyunsaturated acids in leg meat, increasing oxidation during storage, but does not affect the instrumental and sensorial quality of the leg meat (Schilling et al, 2010).…”

“…When broiler chickens were fed on diets including up to 15% (Wang et al, 2007a) and 12% of corn DDGS (Schilling et al, 2010), no effect was seen on the carcass quality or the quality of breast and leg meat. Levels higher than 12% of corn DDGS in chicken feed increases the polyunsaturated acids in leg meat, increasing oxidation during storage, but does not affect the instrumental and sensorial quality of the leg meat (Schilling et al, 2010).…”

“…In chickens, dietary levels above 12% corn DDGS increased the level of fatty acids in the thigh meat, increasing the oxidation during storage (Schilling et al, 2010). In steers, feeding with diets that included levels of 20 or 40% of wheat and corn DDGS did not lead to differences in carcass and meat quality (Aldai et al, 2010).…”