2008
DOI: 10.1590/s1516-635x2008000100005
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Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage

Abstract: Two experiments were conducted to evaluate the effects of dietary oxidized poultry offal fat on the performance of broilers and on the oxidative stability of dark chicken meat. One hundred and sixty male chicks were fed a corn-soybean meal diet containing 4% fresh or oxidized poultry fat from 10 to 47 days of age. Fresh fat was stored frozen until diets were produced, and oxidized fat was obtained by electrical heating (110 to 120 ºC). Birds were slaughtered at 47 days of age, and carcass characteristics were … Show more

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Cited by 17 publications
(9 citation statements)
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References 31 publications
(43 reference statements)
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“…Similar observations were made by Sheehy et al (1994) in whose study, PUFA concentrations were higher in the lung tissue of chicks receiving fresh oil and in birds given oxidised oil with vitamin E, and they were lowest in the group of birds fed oxidised oil without antioxidants. Racanicci et al (2008) also reported a decrease in the concentration of C18 : 2 PUFAs in the thigh muscles of broilers fed oxidised oil. The perox-idisability index is a measure of the susceptibility of lipids to oxidation and of the auto-oxidation of fatty acids.…”
Section: Discussionmentioning
confidence: 81%
See 1 more Smart Citation
“…Similar observations were made by Sheehy et al (1994) in whose study, PUFA concentrations were higher in the lung tissue of chicks receiving fresh oil and in birds given oxidised oil with vitamin E, and they were lowest in the group of birds fed oxidised oil without antioxidants. Racanicci et al (2008) also reported a decrease in the concentration of C18 : 2 PUFAs in the thigh muscles of broilers fed oxidised oil. The perox-idisability index is a measure of the susceptibility of lipids to oxidation and of the auto-oxidation of fatty acids.…”
Section: Discussionmentioning
confidence: 81%
“…Zduńczyk et al (2002) did not report differences in the carcass dressing percentage or abdominal fat content of turkeys fed oxidised oil. In the work of Anjum et al (2004) and Racanicci et al (2008), chickens fed oxidised or fresh oil did not differ in carcass dressing percentage or gizzard weight. Liver weight increased in birds given low-quality oil (Anjum et al, 2004).…”
Section: Discussionmentioning
confidence: 87%
“…It would appear that all the linoleic and linolenic acids that might have been present in the marula kernels were completely oxidised during MSC processing or thereafter, resulting in a product with a high peroxide value. Lipid peroxidation results in stale, rancid flavour in food (Kerler and Grosch 1996), and feeding of oxidised lipids has been demonstrated to decrease body weight gain (Enberg et al 1996), cause poor feed conversion efficiency (Cabel et al 1988; McGill et al 2011) and reduce meat quality (Racanicci et al 2008; Delles et al 2014) in broilers. Thus, consumption of oxidised lipids in MSC might have increased the absorption of lipid-derived radicals into the bloodstream, propagating oxidative reactions throughout various tissues of the birds, thereby impairing their productive performance and carcass characteristics.…”
Section: Resultsmentioning
confidence: 99%
“…Although the number of studies are limited, feeding diets containing peroxidized lipids has been shown to result in negative effects on health and growth performance of swine and poultry [ 135 , 136 ]. Diets containing peroxidized lipids cause reduced gain efficiency [ 137 139 ], growth rate [ 130 , 140 ], increased metabolic oxidative status [ 130 , 131 ], reduced energy digestibility [ 141 , 142 ], increased mortality [ 129 , 143 ], impaired immune function [ 144 ], and reduced meat quality [ 139 , 145 , 146 ]. Therefore, feeding diets containing peroxidized lipids can negatively affect overall animal health, growth performance, and meat quality.…”
Section: Lipid Quality and Nutritional Valuementioning
confidence: 99%