Growth performance, carcass characteristics, and fatty acid composition of breast and thigh meat of broiler chickens fed gradually increasing levels of supplemental blueberry extract

Ölmez, Mükremin; Şahin, Tarkan; Karadağoğlu, Özlem; Yörük, Mehmet Akif; Kara, Kanber; Dalğa, Sakine

doi:10.1007/s11250-020-02542-w

Cited by 9 publications

(6 citation statements)

References 27 publications

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“…The predominant fatty acid was oleic acid (C18:1), with the contribution equaling 39.3, 44.6, and 45.7% in chicken, pork, and beef, respectively. Similar results were obtained by others, as chicken thigh meat was previously reported to include 43.1-49.1% of MUFA [22,23] with oleic acid at the level of 34.8% [23], the share of MUFA in pork ham was at the level of 47.9% with the 44.1% share of oleic acid [8], and in beef, MUFA share was 46.9% including oleic acid at 42% [12]. In this study, similarly to the results of others [7,8,12,22,23], PUFA contribution in total fatty acids was the highest in chicken meat and the lowest in beef meat, which resulted in the high ratio of PUFA/SFA in chicken (from 0.65 to 0.87) and low ratios PUFA/SFA in pork (from 0.19 to 0.30) and beef (from 0.06 to 0.12).…”

Section: Discussionsupporting

confidence: 91%

Chemometric Analysis of Fatty Acid Composition of Raw Chicken, Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage

Muzolf-Panek

Kaczmarek

2021

Molecules

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During the shelf-life, meat undergoes a number of processes that negatively affect the quality of the product, including fatty acid composition. The application of various plant extracts in meat could affect the changes of fatty acids during storage. Thus, the aim of this study was to investigate the effect of various spice and herb extracts on fatty acid composition in raw pork, beef, and chicken meat when stored at 4 °C for 13 days. Based on multivariate statistical analysis, two datasets were extracted from each type of meat. One dataset included samples with allspice, bay leaf, black seed, cardamom, caraway, clove, and nutmeg with the high share of total MUFA (monounsaturated fatty acids) in chicken and pork meat and high MUFA and PUFA (polyunsaturated fatty acids) contribution in beef meat after storage. The second dataset included basil, garlic, onion, oregano, rosemary, and thyme with high PUFA share in chicken and pork meat and high SFA (saturated fatty acids) contribution in beef meat. From the regression analysis, a significant effect of time on fatty acid composition in meat was reported. Generally, the rates of fatty acid changes were dependent on the plant extract incorporated into the meat. The most visible effect of plant extracts was obtained in chicken meat. In chicken meat with plant extracts, the rates of SFA and PUFA changes with time were slower compared to the control sample. In summary, the fatty acid composition of intramuscular fat varied during storage, and the addition of plant extracts significantly affected the rate of these changes, which was dependent on the meat matrix.

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Section: Discussionsupporting

confidence: 91%

Chemometric Analysis of Fatty Acid Composition of Raw Chicken, Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage

Muzolf-Panek

Kaczmarek

2021

Molecules

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“…There have been some studies on the application of plants or Chinese herbs as growth promoters of broilers. Results from Ölmez et al showed that blueberry extract as a feed additive could improve the growth performance, carcass characteristics, and fatty acid composition of breast and thigh meat of broilers ( Ölmez et al, 2021 ). In Chang et al study, dietary 500 mg/kg CYP supplementation significantly increased live weight, slaughter performance, meat quality, and thigh muscle percentage of broilers ( Chang et al, 2023 ).…”

Section: Discussionmentioning

confidence: 99%

Effects of dietary supplementation of fermented Artemisia argyi on growth performance, slaughter performance, and meat quality in broilers

Wang,

et al. 2024

Poultry Science

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“…In addition, we found that the addition of 3% dried BP and dried PP increased BW on day 42 and ADG during days 1 to 42, but not significantly. A study showed that the FI of the 2% blueberry extract treatment group was significantly higher than that of the control group throughout the test period, and the addition of blueberry extract could effectively improve the feed conversion efficiency of broiler chickens from day 22 to day 42 [ 23 ]. Moreover, the reason for the difference in the above results may be that the blueberry extract contained higher levels of nutrients and antioxidant substances such as polyphenols than BP and PP.…”

Section: Discussionmentioning

confidence: 99%

“…Most previous studies have shown that polyphenolic compounds do not affect broiler chickens’ carcass yield or characteristics [ 24 , 25 , 29 ]. However, broiler chickens fed 2% blueberry extract had a significantly higher proportion of gizzard [ 23 ]. The possible reason for the change in liver ratio was that the polyphenols altered nutrient metabolism, especially lipid metabolism.…”

Section: Discussionmentioning

confidence: 99%

Effects of Dried Blueberry Pomace and Pineapple Pomace on Growth Performance and Meat Quality of Broiler Chickens

Shi

Zhao

et al. 2023

Animals

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The purpose of this study was to investigate the effects of dried blueberry pomace (BP) and pineapple pomace (PP) on the growth performance and meat quality of broiler chickens. A total of 240 1-day-old Ross 308 broiler chickens were randomly divided into 3 groups, with 10 replicates per treatment group and 8 birds per replicate (4 males and 4 females). The three groups were the control (CON) group, the 3% BP group, and 3% PP group. The entire trial period lasted 42 days. The results show that the average daily feed intake, average daily gain, and feed-to-gain ratio of the BP group and the PP group were not significantly different from those in the CON group (p > 0.05). Adding BP to the diet significantly reduced the proportion of liver and giblets (p < 0.05). Adding PP to the diet significantly reduced the proportion of liver, while the proportion of gizzard significantly increased (p < 0.05). The pH24h and L* of breast muscles were significantly lower in the PP group than in the CON group (p < 0.05). The water-holding capacity of the leg muscles in the BP group and the PP group was significantly lower than that in the CON group (p < 0.05). The crude protein content of breast muscle and the ether extract content of leg muscle in the BP group were significantly lower than those in the CON group (p < 0.05). In conclusion, the addition of 3% BP and PP to broiler chickens’ diets had no adverse effects on growth performance or meat quality.

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Growth performance, carcass characteristics, and fatty acid composition of breast and thigh meat of broiler chickens fed gradually increasing levels of supplemental blueberry extract

Cited by 9 publications

References 27 publications

Chemometric Analysis of Fatty Acid Composition of Raw Chicken, Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage

Chemometric Analysis of Fatty Acid Composition of Raw Chicken, Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage

Effects of dietary supplementation of fermented Artemisia argyi on growth performance, slaughter performance, and meat quality in broilers

Effects of Dried Blueberry Pomace and Pineapple Pomace on Growth Performance and Meat Quality of Broiler Chickens

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