The effect of different dietary levels of rapeseed meal on growth performance, carcass traits, and meat quality in turkeys

Abstract

The objective of this study was to determine the effect of different dietary levels of low-glucosinolate rapeseed meal (RSM) on growth performance, blood thyroid hormone concentration, carcass traits, and chemical composition, physicochemical properties, and fatty acid profile of breast meat in growing turkeys. The experiment lasted for 21 wk. Large White BIG-6 turkeys were fed isoenergetic and isonitrogenous diets containing 0, 60, 120, and 180 g/kg of RSM. Each experimental group was comprised of 7 replicates/pen of 28 birds each. There was no effect of graded levels of RSM on final BW. An increase in the inclusion rate of RSM was followed by a linear increase in feed conversion ratio, which was significantly higher (P < 0.05) in the group fed 180 g/kg of RSM. The blood levels of free triiodothyronine decreased significantly (P < 0.05) regardless of the dietary level of RSM. No significant changes in the carcass dressing percentage or the meat fat content were observed. Significant differences were found in the fatty acid composition and physicochemical properties of breast meat. The concentrations of margaroleic acid and saturated fatty acids, including myristic and palmitic acid, in meat from male turkeys fed 120 and 180 g/kg of RSM decreased linearly; whereas the levels of oleic acid and polyunsaturated fatty acids, including linoleic and linolenic acid (an n-3 fatty acid), increased linearly. An increase in RSM content of the diets was accompanied by the unfavorable changes in selected functional properties of meat, including a significant increase in drip loss in groups fed 120 g/kg of RSM (from 1.85 to 2.38%) and 180 g/kg of RSM (from 1.85 to 3.02%) and a decrease in Warner-Bratzler shear force values in turkeys fed 180 g/kg of RSM (from 19.1 to 15.8 N). The results suggest that the quality of turkey meat could be affected by impaired triiodothyronine secretion caused by dietary RSM.

Nutritive values, flavor amino acids, healthcare fatty acids and flesh quality improved by manganese referring to up-regulating the antioxidant capacity and signaling molecules TOR and Nrf2 in the muscle of fish

“…Mn-enhanced the muscle WHC might be partially related to the increased muscle lipid content. Lipids could trap moisture in muscle, improving juiciness (Mikulski, Jankowski, Zdunczyk, Juskiewicz, & Slominski, 2012). As mentioned above, optimal Mn enhanced the lipid content in the muscle of fish, supporting our hypothesis.…”

The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

“…According to Wilkanowska (2011), fresh meat evaluated immediately after slaughter is characterized by optimal hydration, which deteriorates with decreasing pH, with progress in glycolysis and rigor mortis. The lightness of chilled turkey meat determined in our study (56.36) was similar to the value reported by Mikulski et al (2012) in a group of birds fed a diet without the addition of rapeseed meal (55.09). The meat analysed by the cited authors had a higher contribution of redness (by 3.49) and yellowness (by 4.41), in comparison with the values obtained in our experiment (5.06 and 10.64, respectively).…”

“…A comparison with other studies indicates that the analysed meat samples were characterised by satisfactory chemical composition (Werner et al, 2008;Lipiński et al, 2011;Mikulski et al, 2012). According to the panellists, turkey breast muscles were also characterised by high sensory quality and shear force values indicative of satisfactory …”

“…However, in a study by Kondratowicz et al (2011), chilled muscles received higher scores in a sensory evaluation. Mikulski et al (2012) reported a higher shear force value (19.10 N) in the breast muscles of control group turkeys. In our study, selected physicochemical properties (acidity, hydration) of turkey breast meat were similar to those noted by Batkowska & Brodacki (2011).…”

The effect of particle size of full-fat rapeseed and of multi-carbohydrase enzyme supplementation on nutrient digestibility and performance in broilers

“…There is growing interest within the feed industry in using rapeseed by-products in poultry feeding (Mikulski et al, 2012) and full-fat oilseeds in broiler chicken diets. Full-fat rapeseed (FFRS) is a valuable source of energy and protein for poultry (Gordon et al, 2004;Meng et al, 2006).…”