Influence of dietary plant fats and antioxidant supplementations on performance, apparent metabolizable energy and protein digestibility, lipid oxidation and fatty acid composition of meat in broiler chicken

Abstract

This study aimed to evaluate the effects of dietary different antioxidants and plant oils on performance, apparent metabolizable energy and protein digestibility, meat quality and meat fatty acid composition of broiler chickens. In all, 480 male broiler chicks of 1‐day old were assigned in a completely randomized design with factorial arrangement 2 × 5 (plant oil sources [soybean and rapeseed oils] and antioxidant sources [vitamin E, Thyme, Rosemary and Satureja essential oils] furthermore control treatment without antioxidant). The results indicated that at 1–42 d of age, growth performance and carcass yield of birds were not influenced by dietary plant oils and antioxidant supplementations. Dietary Thyme essential oil (300 mg/kg) resulted in an increase in crude protein digestibility and birds fed on diets without antioxidant showed increase in the apparent metabolizable energy (p < .01). Birds receiving the combination of soybean oil with Rosemary essential oil had lowest malondialdehyde concentration in comparison to birds receiving other treatments (p < .05) in the drumstick meat. Also, birds receiving the combination of soybean oil with vitamin E had lowest malondialdehyde concentration in comparison to birds receiving other treatments (p < .05) in the breast meat. The results indicated that treatments did not influence water holding capacity of meat. Also, dietary rapeseed oil and Thyme essential oil supplementations, separately, decreased saturated fatty acid (p < .01) and increased unsaturated fatty acid and unsaturated to saturated fatty acids ratio (p < .01) of drumstick meat tissue in broiler chicken (p < .01). In conclusion, dietary rapeseed oil and Thyme essential oil increased in n‐3 polyunsaturated fatty acids in the drumstick meat (p < .01) and a combination of dietary soybean oil, Rosemary essential oil and vitamin E decreased the lipid oxidation in the meat of broiler chickens (p < .05).

Effects of Steam Treated Rice Straw-Based Diet on the Physico-Chemical Properties of Goats Longissimus Muscle

“…It has been described that the fatty acid profile of tissues is affected by diet (Abbasi et al 2020). The values investigated for meat fatty acid contents in present study agreed with those noted for goats (Banskalieva et al 2000).…”

Increased Hatchability of Chickens against the Background of the Use of Water-Soluble Antioxidants

“…This leads to such undesirable effects as a general deterioration in health, a decrease in resistance to infectious and noncommunicable diseases, stress, inadequate response even to minor changes in conditions of detention and adverse environmental influences. As a result, there is a decrease in productivity, cost overruns for the production of products, its cost increase with quality deterioration [1][2][3].…”

“…Earlier, we first studied the effectiveness of the inclusion of a new antioxidant dihydroethoxyquin in the diets of broiler chickens [3,[11][12][13]. In contrast to ethoxyquin (Santokhin, 6-ethoxy-2,2,4-trimethyl-1,2-dihydroquinoline), which is widely used in feeding birds and animals, dihydroethoxyquin (DHE, 6-ethoxy-2,2,4trimethyl-1,2,3,4-tetrahydroquinoline) there are two more hydrogen atoms, which gives it a number of new useful qualities.…”

THE EXOCRINE PANCREATIC FUNCTION IN CHICKEN(Gallus gallus L.) FED DIETS SUPPLEMENTED WITH DIFFERENT VEGETABLE OILS

“…Установлено (6), что комбикорма с рапсовым маслом не уступали по эффективности таковым с подсолнечным маслом. Зарубежные авторы считают, что положительный эффект от применения рапсового масла в рационе выражается в увеличении содержания полиненасыщенных жирных кислот в мясе цыплят-бройлеров (7). Рапсовое масло как источник липидов превосходит пальмовое масло благодаря повышенной концентрации усваиваемых жирных кислот.…”