Improving the nutritional quality and shelf life of broiler meat by feeding diets supplemented with fermented pomegranate (Punica granatumL.) by-products

Abstract

1. Four experimental diets containing 0, 0.5, 1.0 and 2.0% fermented pomegranate by-products (FPB) were supplied to 320d-old broilers to evaluate the effects of FPB on growth performance, nutritional composition, fatty acid profile and oxidative stability of meat. 2. Dietary supplementation of FPB linearly increased the weight gain and feed intake of broilers with linear reduction in feed conversion ratio. 3. The crude protein, iron, magnesium, and sodium content were linearly higher, whereas cholesterol was linearly lower in the breast meat of FPB-supplemented broilers. In thigh meat, linearly lower ether extract and cholesterol with higher moisture was noted in response to increasing levels of FPB. 4. The proportion of saturated fatty acids was both linearly and quadratically lower in breast and thigh meat, whereas those of monounsaturated fatty acids of breast (linear and quadratic) and n-3 fatty acids of breast and thigh (linear) meat was higher in the FPB-supplemented broilers. The n-6/n-3 ratio of breast meat was linearly lower in response to FPB supplementation. The hypocholesterolaemic to hypercholesterolaemic ratio of thigh meat was higher in the FPB-supplemented groups. 5. The thiobarbituric acid reactive substances and pH value were lower in the breast and thigh meat of FPB-supplemented broilers. 6. Thus, additive supplementation of the diet with up to 2% FPB improved the nutritional quality, fatty acid profile and shelf life of broiler meat.

تأثير الحقن والمعاملة بعد الفقس بالسيلينيوم غير العضوي في الأداء الإنتاجي وبعض الهرمونات وحالة مضادات الأكسدة لفروج اللحم

“…Type 1 of iodothyronine deiodinase, which catalyzes the conversion of T 4 to active T 3 , requires selenium for production (Jianhua et al, 2000). Plasma T 3 concentration is produced by 5¯deiodination of thyroxin in non-thyroidal tissue, particularly the liver and kidney (Beckett et al,1987) Rahawi, Abdul-Majeed, Abdul-Rhaman -*Injecting deionized water 0.2 ml/egg in the chorionic sac on the tenth day of incubation.…”

“…Despite the positive and significant role of antibiotics in the development of the poultry industry, they are causing health damage to animals and humans due to consuming their products (Dibne and Richard, 2005). The research was focused on improving poultry production in ways that depended on adding antibiotic alternatives such as probiotics, plant extracts, and organic acids in addition to enzymes (Ahmed et al, 2017;Pirgozliev et al, 2015). In recent years, interest in the poultry industry has increased due to the wide development in its production, whether meat or eggs, compared to other animal products (Windhorst, 2006).…”

Utilization of Agro-Industrial By-Products for Sustainable Poultry Production

“…Fermented PP inclusion at levels of 1-2% in broiler diet increased daily weight gain and feed efficiency and decreased fecal ammonia emission [158]. Supplementation with similar levels of fermented PP (0.5-2%) also enhanced weight gain, reduced SFA, cholesterol, thiobarbituric acid reactive substances values in meat, and increased levels of n-3 meat fatty acids [162]. On the other hand, raw or fermented PP at levels of 5-10 g/kg affected adversely ileum morphology, but malondialdehyde values in breast meat and C. perfringens count were lowered without affecting animal performance and serum antioxidant enzyme values [163].…”

The effects of plant extracts on lipid metabolism of chickens — A review

“…Fermente d pomegra nate by-produ cts (FPB) [43,44] FPB increased the contents of MSFA and n-3 PUFA in breast and thigh muscle, and decreased the contents of cholesterol, SFA, and n-6/n-3 PUFA. The contents of stearic acid and SFA in breast muscle were decreased, while the contents of oleic acid and eicosapentaenoic acid were increased.…”