Efficacy of a Synthetic Antioxidant Treatment in Stabilizing Poultry Byproduct Meal and Subsequent Impact of the Treated Meal on Selected Growth Parameters of Broilers

Ahmad, Hafiz Ishfaq; Khalique, Anjum; Naveed, Saima; Zia, M.W.; Rasool, Zahid; Zahid, Umar; Moeed, Abdul

doi:10.1590/1806-9061-2016-0447

Cited by 5 publications

(4 citation statements)

References 26 publications

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“…(Figure 2) indicated that the control sample (T1), with no antioxidant inclusion had lower rancidity than samples treated with ginger as a natural antioxidant at day 1. The observed result is this study does not support report by Ahmad, et al, (2017) who reported significant decrease in POV of PBPM with increase in antioxidant application. This could be due to the method of processing employed in this study and/or the application of synthetic antioxidant which offered immediate free radicals to control/ reduces the rancidity from the first d a y .…”

Section: Evaluation Of Poultry By-product Meal Treated With Ginger (Zcontrasting

confidence: 99%

Evaluation of poultry by-product meal treated with ginger (Zingiber officinale (L) Rosc)

Gandi

Jibri

Abdu

et al. 2020

NJAP

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This study was aimed at investigating the effect of ginger as natural antioxidant (NA) treatment in stabilizing poultry by-product meal. Poultry by-products meal (PBPM) were randomly prepared into four treatment groups (T1, T2, T3 and T4) and treated with 0, 750, 1250 and 1750 gram of ginger/100kg respectively and stored for 60 days. Microbial assessment and oxidative properties of PBPM was estimated fortnightly using total aerobiccount (TAPC), total coli-form unit count (TCC), peroxide value (POV) and thiobarbituric acid (TBA) test. Poultry by-product meal treated with 1750 gram of ginger/100kg presented the least oxidation for both TBAs (0.064 mg/g) and POV (0.4 mEq/kg) after the 60 days storage period. Both TAPC and TCC for all samples observed in this study are all below satisfactory levels with reference to the standard microbial load specification. It is concluded that ginger rhizome used as a natural antioxidant was effective in stabilizing poultry byproduct meal as it presented better microbial and antioxidant status at 1750 g/100kg.

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Section: Evaluation Of Poultry By-product Meal Treated With Ginger (Zcontrasting

confidence: 99%

Evaluation of poultry by-product meal treated with ginger (Zingiber officinale (L) Rosc)

Gandi

Jibri

Abdu

et al. 2020

NJAP

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“…Energy-rich ingredients are expensive in broiler diets [ 1 , 2 ]. Maximizing the retention of energy for growth by applying a non-nutritive factor should therefore be considered.…”

Section: Introductionmentioning

confidence: 99%

Influence of Expander Conditioning Prior to Pelleting on Pellet Quality, Broiler Digestibility and Performance at Constant Amino Acids Composition while Decreasing AMEN

Ebbing

Yacoubi

Naranjo³

et al. 2022

Animals

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Physical pellet quality and AMEN concentration are strongly related to each other in broiler feeding. A study was conducted to evaluate the relationship between dietary AMEN concentration and feed processing on pellet quality, nutrient digestibility, broiler performance, serum markers, and yield of commercial cuts. Six diets were formulated. The first diet had the recommended AMEN concentration, each further diet was calculated with 40 kcal/kg less, from 0 to −200 kcal/kg, resulting in six levels for each feed phase: starter (1–14 d), grower (15–28 d), and finisher (29–35 d). These diets were processed with and without expander conditioning prior to pelleting, using an average corn particle size of 1.6 mm, ground with a roller mill. A total of 1008 one-day-old male Ross 308 broiler chickens were placed in a 6 × 2 (6 energy levels and 2 conditionings) factorial trial with six boxes as replications, with three in each broiler performance trial period. Excreta were collected 2 days before the end of each feed phase for apparent total tract digestibility measurement. On day 36, four broilers from each replication (pen) were weighed and then euthanized for blood collection, following which the gastrointestinal organs were weighed, and the ileal and gizzard contents were collected. On day 37, all remaining broilers were slaughtered after fasting to measure commercial cuts and abdominal fat. The results show that the pellet durability index (PDI) was most affected by energy reducing and expander conditioning prior to pelleting, and it was better when diets had energy reduced by 40 to 200 kcal/kg (p > 0.001), as when expander conditioning was used. Digestibility of nutrients was slightly affected by treatments, as was the broiler performance; however, feed efficiency was improved in broiler-fed diets without AMEN reduction and when an expander was used, with p = 0.050 and p = 0.031, respectively. No effects were observed on the weight of gastrointestinal tract organs and serum markers, except for liver (p = 0.037) and α-amylase (p = 0.047). The lowest liver weight and lowest serum protein, cholesterol, triglyceride, gamma-glutamyl, and lipase concentrations were obtained when diets were formulated without energy reduction (Ross-0). There was no effect on commercial cuts relative to live weight at slaughter. The energy reduction was well reflected in the proportion of abdominal fat, which decreased when AMEN was reduced (p = 0.001). The present study shows it is possible to use diets with up to 200 kcal/kg reduction in AMEN without losses in performance, and the use of expander conditioning prior to pelleting promotes higher pellet quality and broiler feed efficiency.

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“…Most popular applications used to enhance meat quality and stability (Avila-Ramos et al, 2013) are usually done by dietary commercial additives (Wood and Enser, 1997;De Zawadzki et al, 2017). These additives also enhance the growth and health status of animals, prevent dietary oxidation, and raise their immunity (Gopi et al, 2014;Ahmad et al, 2017). Several antibiotics and synthetic additives (e.g.…”

Section: Introductionmentioning

confidence: 99%

Preservative Effect of Dietary Oregano and Germander on Quality and Storage Stability of Raw Broiler Meat

2022

THE JAPS

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The effects of dietary Origanum syriacum L. and Teucrium polium L., alone and in combination, on the quality and stability of raw broiler meat were evaluated. Broilers (N=140 ) were reared for 21 days, divided into five groups under completely randomized design receiving one of five dietary treatments (w/w): 1) Control, 2) 1.5% germander (GER), 3) 2.5% oregano (ORE), 4) 1.5% ORE combined with 2.5% GER (CM), 5) 0.02% butylated hydroxyanisole (BHA). Meat was stored under refrigeration at 4 °C for up to 7 days, and analyzed for thiobarbituric acid-reactive substances (TBARS), protein oxidation, and CIE color values at 0, 4, and 7 days. A similar procedure was used for sensory evaluation and other quality measurements. Both CM and ORE treatments had the significant effect (P ≤ 0.05) on decreasing TBARS values. In addition, CM treatment had the greatest anti-carbonyl effect and exhibited the greatest stabilizing effect on L* values at day 7. CM and ORE treatments were also best able to maintain a* values. The preservative effect of ORE and CM was significantly higher (P ≤ 0.05), retarding the development of off-odor and rancidity. In conclusion, the current CM level still needs further investigation to be recommended as a commercial additive.

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Efficacy of a Synthetic Antioxidant Treatment in Stabilizing Poultry Byproduct Meal and Subsequent Impact of the Treated Meal on Selected Growth Parameters of Broilers

Cited by 5 publications

References 26 publications

Evaluation of poultry by-product meal treated with ginger (Zingiber officinale (L) Rosc)

Evaluation of poultry by-product meal treated with ginger (Zingiber officinale (L) Rosc)

Influence of Expander Conditioning Prior to Pelleting on Pellet Quality, Broiler Digestibility and Performance at Constant Amino Acids Composition while Decreasing AMEN

Preservative Effect of Dietary Oregano and Germander on Quality and Storage Stability of Raw Broiler Meat

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