Effect of cottonseed oilcake inclusion on ostrich growth performance and meat chemical composition

Zotte, Antonella Dalle; Brand, T. S.; Hoffman, Louwrens C.; Schoon, K.; Cullere, Marco; Swart, R.

doi:10.1016/j.meatsci.2012.08.027

Cited by 24 publications

(14 citation statements)

References 39 publications

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“…The crude fat content for this sweet lupin inclusion trial was higher at 25.6 g/kg than studies by Sales & Oliver-Lyons (1996) (2.60 g/kg), Sales & Hayes (1996) (6.50 g/kg), Hoffman et al (2005) (20.5 g/kg), and Majewska et al (2009) (9.00 g/kg. However, it was lower than the crude fat measured in the study by Dalle Zotte et al (2013) (30.9 g/kg). Hoffman et al (2005) had a slightly higher ash value of 12.2 g/kg, compared with 11.7 g/kg, which was obtained from his study.…”

Section: Discussioncontrasting

confidence: 67%

“…The moisture content of the meat at 763.8 g/kg is slightly lower than in studies by Sales & Oliver-Lyons (1996), Hoffman et al (2005) and Majewska et al (2009), which obtained moisture contents of 777.0, 766.6 and 767.0 g/kg, respectively. In studies by Sales & Oliver-Lyons (1996), Sales & Hayes (1996), Hoffman et al (2005), Majewska et al (2009), andDalle Zotte et al (2013) the ostrich meat had crude protein content of 206.0, 211.2, 216.6, 213.0 and 212.0 g/kg, respectively. The current study compares well with those values, with a crude protein value of 206.9 g/kg.…”

Section: Discussionmentioning

confidence: 90%

“…75%) (Brand et al, 2002;Brand & Jordaan, 2011). A large part of these nutritional costs is represented by the protein source, with expensive soybean oilcake meal being the major source of protein in monogastric feeds throughout the world (Dalle Zotte et al, 2013;Snyman, 2016). Current widespread droughts, high costs of raw materials and the growing need for protein in human and animal diets globally (Brand et al, 2004a;AFMA, 2015) emphasize the need to investigate alternative protein sources for animal feed.…”

Section: Introductionmentioning

confidence: 99%

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Effects of varying sweet lupin dietary inclusion levels on feather classes, leather traits and meat composition of feedlot ostriches

Brand¹,

Engelbrecht²,

Merwe³

et al. 2018

SA J. An. Sci.

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The main consumer products derived from ostriches are feathers, leather and meat. Despite progress in optimizing production practices, additional information is still necessary about the value of various raw materials as feed to ensure cost-efficient production. This study aimed to determine the effects of the gradual replacement of soybean oilcake meal with sweet lupin (Lupinus angustifolius) seed in the diet of feedlot ostriches on the feather, leather and meat production characteristics. The chicks received a standard commercial pre-starter ostrich diet, with the trial utilizing 141 ostrich chicks (± 10 chicks per group), beginning with the starter phase (83 days posthatching) and reared until 11 months of age. Five isonutritional diets were formulated for each feeding phase (starter, grower and finisher) according to specifications for each phase. In each phase, a control diet (Diet 1, 0% lupin diet (LD)) was formulated using soybean oilcake meal as the sole protein source and Diet 5 (100LD) was formulated to include the maximum amount of sweet lupin according to the specifications for the species and feeding phase. The maximum amount of sweet lupin included in 100LD therefore differs among the three feeding phases. The remaining three diets were formulated by gradually replacing soybean oilcake meal with lupins in the following increments: 100 : 0 (0LD); 75 : 25 (25LD); 50 : 50 (50LD); 25 : 75 (75LD), and 0 : 100 (100LD). There were three replications per treatment, resulting in 15 groups of birds. Feed and water were supplied ad libitum. No differences were found for moisture, crude protein and ash contents of the meat. However, the intramuscular fat content was significantly influenced by the sweet lupin content of the diet. No differences were found for any of the feather classes that were measured. Regarding leather traits, the treatment diets had no effect on the crust sizes, leather grades, nodule diameters, and nodule densities. Differences were observed for leather thickness and pinhole number. It can be concluded that the sweet lupin inclusion levels evaluated in this study had little influence on leather traits, meat composition and feather classes.

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Section: Discussioncontrasting

confidence: 67%

Section: Discussionmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

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Effects of varying sweet lupin dietary inclusion levels on feather classes, leather traits and meat composition of feedlot ostriches

Brand¹,

Engelbrecht²,

Merwe³

et al. 2018

SA J. An. Sci.

Self Cite

View full text Add to dashboard Cite

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“…Nowadays they are becoming increasingly aware that food with a high n-3 polyunsaturated fatty acids (PUFA) content and well-balanced polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) are important for human health for the role that they play in protection against cardiovascular and inflammatory diseases (Dalle Zotte et al, 2013). According to the World Health Organization (WHO) recommendations, n-6/n-3 and PUFA/SFA ratios should be below 4 and above 0.4, respectively (WHO/FAO, 2003).…”

Section: Introductionmentioning

confidence: 99%

Influence of Frozen Storage on the Fatty Acid Composition of Ostrich Meat Enriched with Linseed and Rapeseed

Horbańczuk

Poławska

Wójcik³

et al. 2015

SA J. An. Sci.

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The aim of the study was to evaluate the effect of the duration (24 hours, 60 days and 120 days) of frozen storage (−20 ºC) on the fatty acid composition of meat from ostriches supplemented with linseed and rapeseed. The study was carried out on muscles of 40 ostriches raised on five dietary groups: control with no supplementation (C), with 4% linseed (L4); 8% linseed (L8); and 5% rapeseed (R5); or 10% rapeseed (R10) in the diet. As the frozen storage period increased, the fatty acid profile of the ostrich meat in all the "enriched" groups changed, especially treatments L4 and L8. There was a decrease in the polyunsaturated fatty acid content (especially from 61 to 120 days of storage) including linolenic, arachidonic and docosahexaenoic acids. However, storage did not influence the fatty acid profile of ostrich meat up to 60 days. These results suggest that freezing is an acceptable method for preserving ostrich meat (up to 60 days), causing only a small decrease in the fatty acids of ostrich meat enriched with n-3 fatty acids. However, further research on prolonged frozen storage is recommended.

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“…The availability of lysine in CSM is lower because the free gossypol binds with lysine in meal during processing resulting in bound gossypol (Mahmood et al, 2011). Also having high fibre content (NCPA, 2002), relatively low protein digestibility (Zaboli et al, 2011) and poor protein quality (Sahin et al, 2006;Zotte et al, 2013). The availability of large quantities of CSM at cheaper price has attracted poultry entrepreneurs to use this material as an alternative protein source for broilers (Heuze et al, 2013).…”

Section: Ne Usmentioning

confidence: 99%

Nutritive and Feeding Value of Cottonseed Meal in Broilers – A Review

Thirumalaisamy¹,

Purushothaman²,

Kumar³

et al. 2016

Adv. Anim. Vet. Sci.

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Effect of cottonseed oilcake inclusion on ostrich growth performance and meat chemical composition

Cited by 24 publications

References 39 publications

Effects of varying sweet lupin dietary inclusion levels on feather classes, leather traits and meat composition of feedlot ostriches

Effects of varying sweet lupin dietary inclusion levels on feather classes, leather traits and meat composition of feedlot ostriches

Influence of Frozen Storage on the Fatty Acid Composition of Ostrich Meat Enriched with Linseed and Rapeseed

Nutritive and Feeding Value of Cottonseed Meal in Broilers – A Review

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