Variations in body composition of poultry

Moran, E. T.

doi:10.1079/pns19860040

Cited by 5 publications

(3 citation statements)

References 31 publications

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“…This is in agreement with previous studies which incorporated different PUFA into broiler feed and did not find significant differences in performance parameters (Moran, 1986;Howe et al, 2002). Further, no significant changes were observed in liver and biochemical parameters of serum (data not shown) concluding there were no harmful effects to birds of FFO.…”

Section: Discussionsupporting

confidence: 94%

Effects of fermentatively recovered fish waste lipids on the growth and composition of broiler meat

Muhammed

Domendra

Muthukumar

et al. 2015

British Poultry Science

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1. The aim of the present study was to evaluate the effects of feeding fermentatively recovered fish oil (FFO) from fish processing waste (FPW), on the performance and carcass composition of broilers. A total of 60 one-d-old VenCobb broiler chicks randomly assigned to 5 treatment groups were studied. 2. The birds were randomly assigned to treatment groups and fed with a normal commercial diet (control, T1), a diet with 2% groundnut oil (positive control, T2), a diet with 1% FFO (T3), a diet with 1.5% FFO (T4) and a diet with 2% FFO (T5). Performance and growth parameters (feed intake and body weight) and fatty acid composition of serum, liver and meat were determined. 3. The performance characteristics of broiler meat did not differ among treatments. Feeding FFO reduced total cholesterol concentration in serum, meat and liver of the FFO-fed groups (T3 to T5) as compared to both the controls (T1 and T2), but there was no significant difference in triglyceride concentration between treatments. Increased concentrations of EPA and DHA in serum, liver and meat of FFO-fed groups, as compared to both controls, were observed as the FFO concentration increased. 4. The study clearly demonstrates the value of oil recovered from FPW in addition to addressing the environmental issues related to disposal of such biological waste.

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Section: Discussionsupporting

confidence: 94%

Effects of fermentatively recovered fish waste lipids on the growth and composition of broiler meat

Muhammed

Domendra

Muthukumar

et al. 2015

British Poultry Science

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“…Body weight, body weight gain, and feed conversion ratio were not influenced by dietary treatment ( Table 3). These data are in agreement with previous studies which incorporated different PUFA into broilers' diets and did not find significant differences in these performance parameters [14,20].…”

Section: Production Parameterssupporting

confidence: 93%

Fatty Acid Deposition on Broiler Meat in Chickens Supplemented with Tuna Oil

Morales-Barrera¹,

González-Alcorta²,

Castillo-Domínguez³

et al. 2013

FNS

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The aim of the present study was to evaluate the effect of feeding four levels of tuna oil on performance and fatty acid (FA) profiles of broiler chicken meat. 240 Ross broiler chickens were randomly assigned to 20 pens and divided into four treatments: 0%, 0.75%, 1%, and 1.25% of tuna oil. At 49 days, breast and legs-thighs muscles were processed for FA analysis. Concentrations of FA in legs and thighs meat were significantly higher when compared with breast meat. In both types of meats (breast and legs-thighs), the inclusion of 1.0% or 1.25% of tuna oil in the diet significantly increased (P < 0.05) the concentration of n-3 FA (especially docosahexaenoic and eicosapentaenoic acids). Fat in broiler breast contained a proportion of 29% saturated FA (SFA): 36% monosaturated FA (MFA): 35% polyunsaturated FA (PUFA); while legs and thighs meat had a proportion of 28% SFA: 38% MFA: 33% PUFA. The addition of tuna oil in the broiler diet significantly reduced the deposition of SFA, MFA, and PUFA in breast meat, while in legs and thighs these reductions were less noticeable. The significant reduction in the concentration of n-6 PUFA and the increment of n-3 PUFA were more evident in breast than in legs and thighs, and with the addition of 1% and 1.25% of tuna oil. The results of the present study suggest a difference in FA deposition attributable to supplementation with tuna oil. The addition of tuna oil could be recommendable to increase n-3 PUFA in both broiler chicken breast and legs-thighs meats, providing a healthier and functional chicken meat to consumer.

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“…Amphiphiles, after they separate from fat droplets, temporarily appear as independent entities in an aqueous “world.” Although FFA are now in the aqueous system, it is expected to be a transient occurrence because they would rapidly be reassembled into micelles ( Moran, 1989 ). The sn -3-lysophospholipids having a saturated FA, provide exceptional detergency that rapidly initiates micelle assembly, whereas sn -2-monoglycerides are a lesser detergent by carrying alcohol groups at the sn -1,3 positions.…”

Section: Gastrointestinal System and V-helix-fa Complexesmentioning

confidence: 99%

Dietary free fatty acids complex with amylose creating another form of resistant starch: Gastrointestinal formation with fowl and swine

Moran

2021

Animal Nutrition

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Fat added to poultry and swine feeds often contains abundant free fatty acids (FFA) that can impair digestible energy (DE). Placement of the fatty acid (FA) hydrocarbon chain in the helix core reformed from amylose creates a complex of both nutrients. Resulting modifications create a new structure termed the V-helix that becomes resistant to α-amylase. Granules in grain naturally contain minimal amounts of these complexes with more being generated during food manufacturing when moisture and heat release amylose in the presence of FFA. A paucity of FFA usually exists in complete feeds without sources of poor-quality fat. Animal fats and by-product meals from rendering are prominent in their saturated FFA content which favorably complex within the helix. V-helix-FA complexes may arise during their concurrent encounter of FFA together with amylose during feed manufacture, particularly pelleting. FFA in the gastrointestinal tract (GIT) are speculated to further form complexes when present together with amylose. Although amylose may be dissolved in the gastric and small intestinal milieu, FFA separately coalesce into hydrophobic fat droplets along with other dietary lipids. Formation of complexes is likely restricted until FFA are released into the aqueous phase during fat digestion. Although α-amylase may be prominent, V-helix-FA complexes being resistant to enzymic attack pass into the large intestine. Subsequent microbial catabolism of V-helices may generate volatile fatty acids that are absorbed by the mucosa; however, an inability to use FFA once released leads to their excretion and basis for decreased DE. Immature microbial populations with young animals usually lack the capacity to fully catabolize the V-helix, further extending the loss in DE.

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Variations in body composition of poultry

Cited by 5 publications

References 31 publications

Effects of fermentatively recovered fish waste lipids on the growth and composition of broiler meat

Effects of fermentatively recovered fish waste lipids on the growth and composition of broiler meat

Fatty Acid Deposition on Broiler Meat in Chickens Supplemented with Tuna Oil

Dietary free fatty acids complex with amylose creating another form of resistant starch: Gastrointestinal formation with fowl and swine

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