Effect of Chilling Regimes on the Nutritional Value of Turkey Meat

doi:10.47278/journal.ijvs/2021.106

Cited by 2 publications

(2 citation statements)

References 15 publications

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“…[1,2]. In developing countries, a signifcant number of people are facing major nutritional problems including vitamin A defciency (VAD), iodine defciency (ID), iron defciency anemia (IDA), and protein energy malnutrition (PEM) due to inadequate intake of the daily recommended nutritional requirements that can be fulflled by consuming traditional foods such as fruits and vegetables [3][4][5][6][7]. Numerous studies have explored the potential of green leafy vegetables to address these nutritional problems as they are rich in nutrients and can be consumed daily.…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes

Younis,

Afzal,

Sultan

et al. 2023

Journal of Food Quality

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The current research focused on improving the nutritional quality of cupcakes by using micronutrient-rich vegetables, specifically purslane’s leaves and stems. The purslane leaves and stems were sun-dried and analyzed for their proximate, mineral, and antioxidant potential. After conducting preliminary trials, flour blends supplemented with purslane powders ranging from 2 to 4% were evaluated for their rheological behavior and suitability in bakery cupcakes. The results indicated that purslane leaves and stems are a rich source of crude proteins (18.04 ± 0.61 and 15.62 ± 1.63%, respectively) and mineral contents, especially iron contents (214.28 ± 123.13 and 243.37 ± 5.25 mg/100 g, respectively). The powder retained a significant quantity of phenolic compounds and antioxidant potential after sun-drying. The rheological evaluation indicated the dose-dependent incremental response on dough development and dough stability time. Although cupcakes prepared with purslane leaves and stem powder received lower ratings than the control, statistically, the cupcakes supplemented with 2 to 4% purslane powder were on par with each other. In conclusion, purslane leaves and stems are a rich source of micronutrients and their incorporation in bakery products can improve the consumer’s micronutrient intake.

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Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes

Younis,

Afzal,

Sultan

et al. 2023

Journal of Food Quality

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“…The primary disadvantage, however, associated with the higher proportion of the fines in the feed is reduced gizzard development (Abdollahi et al, 2013). It has been reported that the reduced gizzard development enhanced the passage of undigested nutrients from fore to hind gut, which in turn, negatively affects the feed efficiency (Wiernusz et al, 1995;Drozd et al, 2022). In addition, the undigested proteins that reach in hind gut are fermented by microbes and are responsible for synthesis of various compounds of secondary nature such as ammonia, indoles, phenols and amines, which further exert negative impacts on production traits and intestinal histomorphology in the broilers (Qaisrani et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Insoluble fiber source influences performance, nutrients digestibility, gut development and carcass traits of broilers

Rasool

2023

PAKJAS

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A research study was executed to evaluate the dietary influence insoluble fiber obtained from different sources on various production parameters in the broilers. A total of 180 1d old mixed sex Ross 308 broiler chicks were procured and placed randomly to 5 treatment groups of 6 replicates each. There were 36 broilers in each treatment group. The broilers in first treatment group were fed basal diet whereas broilers in all other groups were fed ration containing insoluble fiber (oat and rice hulls wood shavings and sugarcane bagasse) each of which was included at level of 3%. All the diets were offered to the broilers in mesh form during the entire experimental duration of 7 weeks. The broilers fed oat hull based diet has significantly improved growth performance compared to those fed other experimental diets and control. Carcass traits including dressed weight with and without giblet breast and leg quarter yields were significantly higher by the addition of oat hulls compared to other dietary treatment groups. The broiler fed oat hulls and sugarcane bagasse based rations has significantly improved relative weight of the gizzard compared to other treatment groups. Gut health parameters including villus height and villus height to crypt depth ratio were increased by 15 and 34% whereas crypt depth was decreased by 34% by the addition of oat hulls in comparison with other dietary treatments. Apparent ileal digestibility of various nutrients including dry matter crude protein and amino acids was increased significantly by feeding oat hulls based ration to the broilers. In short dietary supplementation of sugarcane bagasse and oat hulls has resulted in an improved production and carcass parameters better intestinal histo-morphology and increased digestibility of various nutrients in the broilers.

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Effect of Chilling Regimes on the Nutritional Value of Turkey Meat

Cited by 2 publications

References 15 publications

Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes

Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes

Insoluble fiber source influences performance, nutrients digestibility, gut development and carcass traits of broilers

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