The effects of feeding distillers dried grains with solubles on broiler meat quality

Abstract

A randomized complete block design with 3 replications (n=144) was utilized to evaluate the effects of feeding distillers dried grains with solubles (DDGS; 0% control and 8%) on broiler breast and thigh meat quality. Electrical stunning was performed, and broiler carcasses were scalded, picked, and eviscerated using commercial prototype equipment. At 4 h postmortem, carcasses were removed from the chill tank and breast and thigh removal was performed. Color, pH, cooking loss, and shear force values were measured on breasts that were removed from the right side of the carcass. Breasts removed from the left side of the carcass were utilized for sensory testing. Thigh meat was evaluated for TBA reactive substances and fatty acid composition. On average, no differences (P>0.05) existed among the DDGS and control treatment with regards to color (CIE L*, a*, b*), ultimate pH, cooking loss, and shear values. In addition, no differences (P>0.05) existed among treatments regarding the acceptability of texture, but the control treatment was slightly preferred (P<0.05) over the DDGS treatment with respect to flavor and overall acceptability. However, both treatments received scores of "like moderately" on the hedonic scale, and consumers who liked the chicken breasts "moderately" or "very much" (over 50% of the panelists) did not differentiate between the 2 treatments. In addition, in a sensory difference test, consumers could not differentiate (P>0.05) between the control and DDGS treatment. Fatty acid composition varied slightly (P<0.05) between treatments. The DDGS treatment had a greater (P<0.05) percentage of linoleic and total polyunsaturated fatty acids, indicating that it may be slightly more susceptible to oxidation. Overall, data suggest that both feeding treatments yielded high-quality breast and thigh meat with minimal product differences.

Effects of Distillers Dried Grain with Soluble (DDGS) on Meat Quality, Lipid Peroxide and Some of Antioxidant Status Parameters of Fattening Turkey

“…However, the results suggest that the tenderness of breast meat of turkeys fed DDGS containing diet was higher as was also found in broiler chicken (Corzo et al, 2009). The reflectance spectrometry parameters did not differ significantly between the treatment groups but the high L* value (＞60) in the control group suggests pale meat, as was proposed for chicken meat (Barbut, 1998).…”

“…However, the visual perception difference according to the equation proposed by Lukács (1982): ΔE* ab ＝√(ΔL*) 2 ＋ (Δa*) 2 ＋(Δb*) 2 was 3.40 which means that the colour difference is well visible between the breast meat of turkeys from the control and DDGS group. These differences in breast meat colour did not have effect on cooking loss, which also found in broiler chicken meat (Corzo et al, 2009). Chemical composition of breast muscle did not differ significantly between the treatments groups which means that fed diet containing DDGS at 15% inclusion level did not has effect on the nutritive value of turkey meat.…”

“…There are numerous data about the effect of DDGS on production traits, carcass and meat quality of broiler chicken (Waldroup et al, 1981;Lumpkins et al, 2004;Wang et al, 2007a,b). However, few experimental results were published about the biochemical parameters of blood and liver as effect of DDGS feeding (Corzo et al, 2009), and also there are only few research was published about the effect of DDGS on meat quality parameters in fattening turkeys (Roberson, 2003), and no published data were found about the effect of DDGS on lipid peroxide and antioxidant parameters in poultry species. It is well known that fatty acid composition of the diet has effect on the fatty acid profile of meat (Cortinas et al, 2004), and consequently may influence its oxidative stability, in particular in the case of feeding high DDGS containing diet.…”

“…However, addition of corn-based DDGS requires amino acid supplementation, especially lysine and methionine (Wang et al, 2007a). Additionally the relatively high levels of polyunsaturated fatty acids mainly linoleic acid in DDGS, may increase the susceptibility of meat to lipid oxidation, thus shortening its shelf-life as has been reported at different inclusion levels for broiler meat (Corzo et al, 2009). There are numerous data about the effect of DDGS on production traits, carcass and meat quality of broiler chicken (Waldroup et al, 1981;Lumpkins et al, 2004;Wang et al, 2007a,b).…”

Carcass composition and meat characteristics of Pekin ducks in relation to age at slaughter and level of maize distiller’s dried grains with solubles in diets

“…In ducks, as in other animal species used for meat production, a decrease in feeding costs and utilization of available by-products are always current and very important goals. It has already been reported that maize dried distillers grains with solubles (DDGS) can be satisfactorily used in diets for broilers (Lumpkins et al, 2004;Wang et al, 2007;Corzo et al, 2009), turkeys (Roberson, 2003), laying hens (Lumpkins et al, 2005;Roberson et al, 2005;Świątkiewicz and Koreleski, 2006), and pigs (Whitney et al, 2006), but there is no information related to ducks. It is interesting that ducks are very sensitive to any nutrient deficiency, improper feed formulation or feed contamination with various unwholesome substances and are considered good 'bioindicators' of feed quality.…”