Influence of The Dietary Thermo-Mechanically Fermented Soybean Meal on Chicken Meat Quality of Jawa Super Male Chicken

This study aims to analyse the physical quality and protein content of broiler chicken meat resulting from the substitution of fish meal and soybean meal with Indigofera (Indigofera zollingeriana) leaf meal (ILM) in the ration and to obtain the ideal substitution level of fish meal and soybean meal with Indigofera leaf meal in the ration to produce the best physical quality and protein content of broiler chicken meat. The study was conducted experimentally on 100 broiler chickens for 35 days using a Completely Randomized Design (CRD). The treatments given were the substitution of fish meal and soybean meal in the ration with five levels of ILM, namely: 0% (P0 as control), 25% (P1), 30% (P2), 35% (P3), and 40% (P4), each treatment was repeated 4 times. The variables observed included the degree of acidity (pH), cooking loss, water-holding capacity (WHC), and meat protein content. The data obtained were analyzed using variance analysis (ANOVA) and further tested using Duncan's Multiple Range Test (DMRT). The results showed that substituting fish meal and soybean meal in the ration did not significantly affect (p>0.05) the pH value and cooking loss of broiler chicken meat. In contrast to the variable of water holding capacity, the ILM substitution of 25% produced the highest number (p<0.05) compared to the control and other substitution levels, which was 37.38%. The lowest meat water holding capacity occurred at % ILM substitution level of 40% (19.64%). Furthermore, the crude protein content of the meat showed an increasing trend along with the ILM substitution level. The highest crude protein content was obtained at the ILM substitution level of 35%, significantly different (p<0.05) from the control treatment and the ILM substitution level of 25%. Substituting fish and soybean meal with ILM increased the crude protein content and physical properties except for broiler chicken meat's pH and cooking loss value.

The present study evaluated the effect of dietary soybean meal (SBM) fermented with Bacillus subtilis and Aspergillus niger on the performance of kampong chickens measured at eight weeks. Ninety birds at 21 d (210±3.69 gram) were used for the experiment. The birds were randomly separated into three treatment groups consisting of six replicates, with five birds per replicate. The treatments were without steam conditioning and fermentation (P0), where the two other groups were fermented with Bacillus subtilis (P1) and Aspergillus niger (P2). Basal diets were based on corn-soybean with crude protein (CP) of 16% and metabolism energy (ME) of 2800 Kcal. The result showed that dietary SBM fermented with Bacillus subtilis and Aspergillus niger increased average daily gain (ADG), final body weight (BW), and decreased feed conversion when compared to control (P<0.05). In conclusion, the present study suggested that replacing SBM with fermented soybean meal increased performance without negatively affecting the feed intake of kampong chickens.

This study aims to determine the effect of the use of protected soybean groat meal in the ration and the different types of muscles on the physical quality of thin-tailed sheep meat. Thin tailed male sheep with body weight when cutting 3O kg. The study design used a Completely Randomized Design (CRD) 3x2 factorial pattern with 3 ration treatments and 2 muscle differences. The ration treatment consisted of P0 = control ration, P1 = P0 + addition of soybean meal without protection and P2 = P0 + protective soybean meal. Treatment of muscle differences includes the Longissimus dorsi muscle and the Biceps femoris muscle. The diet was given for 90 days of fattening. The results showed that the ration treatment had no significant effect on cooking loss and water holding capacity and had a significant effect on meat colour and had a very significant effect on pH and tenderness of thin-tailed sheep meat. The differences in the muscle have shown that no significant effect on the colour, pH, water holding capacity and tenderness and highly significant to cook loss of thin-tailed sheep meat. The conclusion was that the use of soybean groat meal in rations produced brighter colour meat, lower pH and thin-tailed sheep meat that was given control feed. Longissimus dorsi muscle meat obtained by cooking loss value lower than the meat from the cooking loss of Biceps femoris muscle.This study aims to determine the effect of the use of protected soybean groat meal in the ration and the different types of muscles on the physical quality of thin-tailed sheep meat. Thin tailed male sheep with body weight when cutting 3O kg. The study design used a Completely Randomized Design (CRD) 3x2 factorial pattern with 3 ration treatments and 2 muscle differences. The ration treatment consisted of P0 = control ration, P1 = P0 + addition of soybean meal without protection and P2 = P0 + protective soybean meal. Treatment of muscle differences includes the Longissimus dorsi muscle and the Biceps femoris muscle. The diet was given for 90 days of fattening. The results showed that the ration treatment had no significant effect on cooking loss and water holding capacity and had a significant effect on meat colour and had a very significant effect on pH and tenderness of thin-tailed sheep meat. The differences in the muscle have shown that no significant effect on the colour, pH, water holding capacity a...

The purpose of this study was to find out the effect of concentration of soursop (Annona muricata) leaf and soaking time on protein and fat contents and sensory quality of raw chicken meat during storage. This research was conducted in Laboratory of Animal Products Technology, Faculty of Animal Husbandry Nusa Cendana University and Laboratory of Veterinary Public Health, East Nusa Tenggara Province Livestock Services Kupang, Indonesia. The experiment was arranged in completely randomized design in a 4×3 factorial lay out with three replications. The first factor was concentration of soursop leaf in water (C) with four levels: 0, 10, 20, and 30 g/L water. The second factor was soaking time of chicken meat (T) with three levels: 0, 10, and 20 minutes. The quality of chicken meat changes were monitored chemically and organoleptically at hours 12 of storage time. Data collected of protein and fat contents of chicken meat were analyzed using Analysis of Variance and continued with Duncan’s Multiple Range Test, while data of organoleptic properties (color and aroma) characteristics were compared using the Kruskal Wallis Test. It was found that both treatment factors concentration of soursop leaf and soaking time with the interactions had significant effect (P<0.01) on protein and fat content of chicken meat. These results also indicated that color characteristics of chicken meat detected by the descriptive panelist were significantly affected by the both factors concentration of soursop leaf and soaking time (P<0.05), while aroma characteristics were insignificantly affected by the treatments. Keywords: Annona muricata leaves, protein of chicken meat, chemical composition, sensory quality

Effect of dietary Marula (Sclerocarya birrea caffra) nut meal on the growth performance, carcass traits and meat quality of Dorper lambs

1. An experiment was conducted to evaluate the effects of dietary glutamine (Gln, 0 and 5 g/kg) and gamma-aminobutyric acid (GABA, 0 and 100 mg/kg) on raw breast meat colour, pH, composition and water-holding characteristic of broilers under cyclic heat stress (HS). 2. A total of 360 21-d-old Arbor Acres male chicks were randomly assigned to 5 treatment groups (6 replicates of 12 birds per cage). The positive control (PC) broilers were kept in a thermoneutral chamber (22–24°C) and fed on the basal diet. The other 4 groups were kept in a cyclic HS chamber (30–34°C) for 9 h (from 09:00 to 18:00). 3. A significant increase was observed in breast meat lightness at 28, 35 and 42 d; and pH values at 28, 35 and 42 d; while a significant decrease was observed in breast meat cooking loss (CL) and contents of moisture, crude protein (CP), crude fat (CF) and crude ash (CA) due to HS. 4. The supplementation with 0·5 g Gln/kg decreased lightness at 28, 35 and 42 d; while increasing redness at 28 d, yellowness at 35 d, contents of CP, CF and CA, thawing loss (TL) and drip loss (DL). The addition of 100 mg GABA/kg decreased lightness at 28 and 35 d, pH value at 28, 35 and 42 d, and TL; while increasing redness at 28 d, 35 and 42 d, contents of moisture, CP and CF. 5. The lightness, redness, and pH value; contents of moisture, CP, CF and CA; and TL, DL and CL of breast meat of broilers fed with the mixture of Gln and GABA under cyclic HS were similar to those of the broilers in the PC group. 6. Significant interactions were found between Gln and GABA for yellowness at 28 and 35 d; pH at 28, 35 and 42 d; moisture content, CP content, water-holding capacity and TL. 7. These results demonstrated that dietary Gln and GABA offer a potential nutritional strategy to prevent cyclic HS-related depression in broiler meat chemical composition and quality.

This study aims to investigate the impact of supplementing lime leaf extract (EDJ) in broiler chickens' drinking water on both the chemical and physical qualities of their meat. A total of 128 New Lohmann MB 202 strain broiler roosters were subjected to the same basal feed regimen but received distinct drinking water treatments over a 35-day rearing period. The drinking water treatments included plain water without additives (negative control; T0), water supplemented with 50 ppm Tetracycline antibiotics (positive control; T1), water enriched with 15 ml/liter EDJ (T2), and water infused with 30 ml/liter EDJ (T3). The basal diet consisted of corn and soybean flour, with a crude protein content of 22.01% and a metabolic energy level of 3113.12 kcal/kg. Feed and drinking water are provided ad libitum during the rearing period. The parameters observed in this study were the chemical and physical quality of the meat, which included variables: moisture content, ash content, protein content, fat content, pH value, water holding capacity, cooking loss, and tenderness. The data obtained were then analyzed for variance (ANOVA) using a one-way Complete Randomized Design based on a P value of less than 5%. The findings of the study indicated that the supplementation of EDJ through drinking water did not produce significant alterations in water content, protein content, fat content, cooking loss, or tenderness of the broiler meat. However, a notable outcome was observed: the addition of 30 ml/liter of EDJ to the drinking water led to a substantial increase in water holding capacity (P&lt;0.05) while simultaneously reducing the meat's pH value (P&lt;0.05). These results suggest that EDJ supplementation has the potential to enhance the physical quality of broiler meat, primarily by increasing water retention and decreasing pH values, which can contribute to improve meat texture and juiciness.

In order to increase the meat productivity of poultry scientists around the all world are working to improve the breeding traits and technologies of housing and feeding. However, the efficiency of poultry meat production on an industrial basis depends not only on the strengthening and inheritance of breed qualities, but also on a complete and balanced feeding, including the use of new feed additives. All this generally affects the duration of rearing, the average daily and absolute live weight gains, the biological value and nutritional value of poultry meat produced in industrial conditions. The purpose of the work was to study the effect of the amino acid complex and silicon dioxide on the productivity and quality of broiler chicken meat. The paper scientifi cally substantiates and experimentally proves the effectiveness of using a rational dose of ultrafine silicon dioxide (300 mg/kg of feed) and the complex of amino acids (arginine – 7 g/kg, lysine – 6 g/kg, methionine – 2 g/kg) in the rearing of broiler chickens. Data on the positive influence of the studied factor on the consumption, digestibility and use of feed nutrients, as well as meat productivity and quality of broiler chicken meat have been obtained. The dependence of meat productivity and quality of chicken meat on physiological and biochemical parameters has been proved. Analysis of the results of the production experiment has been shown that the livability of poultry in the experimental group was higher than the control group by 1,4 %. This made it possible to reduce feed consumption to 100 g/head, and feed consumption per 1 kg of chicken growth in the experimental group by 9,2 %. Activation of metabolic processes of the body of broiler chickens of the experimental group contributed to the increase in their live weight, which increased the weight of the gutted carcass, the yield of meat by 13,8 %, and meat with off al for sale by 18,0 %. The efficiency of the complex application of amino acids and silicon dioxide in the production of poultry meat is economically justified.

The purpose of this research was to examine the carcass quality and meat quality of native chicken fed dried tomato meal in diet. The study was conducted by using 200 heads of native chickens 10 days. The birds were divided into five experimental diets and each was divided into four replicate groups of ten birds per replicate. The based diet was formulated to contain 42% corn, rice bran 9%, fish meal 10%, fish oil 5%, soybean meal 9% and commercial diets 25%. Tomato meal was included in five experimental diets at levels of 0, 3, 6, 9, 12% to substitute based diets. The treatments were PO = 100% based diet (BD) + 0% tomato meal (TM); P1 = 97% BD+ 3% TM; P2 = 94% BD + 6% TM;P3 = 91% BD + 9% TM; P4 = 88% BD + 12% TM. Chemical composition of tomato meal was: 20.73% crude protein, 1.53% fat, 30.94%crude fiber, 0.98% Ca, 1.20% P and 2,416 kcal/kg of Gross Energy (GE). Results showedthat feeding tomato meal at an inclusion rate of 12% increased slaughter weight, carcass, breast meat, wings, drumstick and thigh, and decreased abdominal fat and blood cholesterol. Moreover, there were no significant difference in giblet (liver, heart and gizzard) between treatments. Meat water and meat crude protein were significantly increased. Meat crude fat and meat cholesterol were significantly decreased. In conclusion, tomato meal can be used as an alternative feedstuff in kampong chicken diets at inclusion levels up to 12% without negative effects on carcass quality and meat quality.

The influence of protein concentrations in basal diet on metabolizable energy of full-fat soybeans and soy protein isolate determined by the difference procedure in pigs

Simple SummaryThe sustainability of intensive beef production systems can be greatly improved using domestic protein sources as alternatives to imported soybean meal. Potential alternatives include indigenous grain legumes such as faba beans, food industry by-products including locally available oil cakes, or novel protein sources such as microalgae. Moreover, diets based on grassland-derived feeds increase dietary protein supply and have the potential to enhance food system sustainability. This study aimed to assess the effects on fattening performance, carcass and meat quality, and the meat fatty acid profile of beef cattle when replacing, or omitting, soybean meal in the diet. Bulls fed a grass/maize-silage based diet supplemented with concentrate containing either soybean meal, faba beans, pumpkin seed cake, or spirulina had similar growth performances and carcass and meat quality. No differences were observed in the meat fatty acid profiles. Most notably, omitting soybean meal without additional protein-concentrate replacements resulted in comparable carcass and meat quality without affecting the meat fatty acid profile while maintaining a high-performance level. Consequently, the grass silage-based diet supplemented with a grain-based concentrate without additional protein source was the most sustainable diet for growing bulls tested in this study.The aim of the study was to investigate the complete substitution of imported soybean meal in beef cattle diets and the consequences on performance, meat, and adipose tissue quality. Thirty growing crossbred Limousin bulls, with an initial bodyweight of 164 ± 13 kg and 4.3 ± 0.3 months of age, were fed a grass/maize-silage based diet with little additional concentrate (0.5:0.3:0.2). Concentrates contained either soybean meal (positive control), faba beans, pumpkin seed cake, or spirulina (Arthrospira platensis), resulting in about 226 g crude protein (CP)/kg concentrate dry matter (DM) and 158 g CP/kg total diet DM. A grain-based concentrate providing just 135 g CP/kg concentrate DM and 139 g CP/total diet DM served as a negative control. Bulls of all groups had comparable average daily gains (1.43 ± 0.1 kg) and feed intakes (6.92 ± 0.37 kg). Carcass and meat quality did not differ among groups. The fatty acid profile of meat lipids was hardly affected. These results indicate that soybean meal can be replaced by any of the tested protein sources without impairing performance or meat quality. Importantly, bulls fed the negative control achieved a fattening and slaughter performance comparable to that of the protein-supplemented groups without affecting meat and adipose tissue quality. Thus, the present findings suggest that feeding crossbred bulls a grass/maize-silage based diet does not require additional protein supplementation.

1. This study investigated the growth performance, caecal microbiota, blood chemistry, splenic cytokines, serum immunoglobulins, carcase, meat quality and oxidative status of broiler chickens fed diets supplemented with Anacardium occidentale leaf powder (AOLP) in comparison with antibiotic and synthetic antioxidant. 2. Three hundred and twenty, one-day old Arbor Acre broiler chicks were randomly allotted into four treatment groups consisting of eight pen replicates with 10 birds per pen. The treatment groups were T0, basal diet only; T1, basal diet + 0.4 g/kg oxytetracycline + 0.12 g/kg butylated hydroxyanisole (BHA); T2, basal diet + 2 g/kg AOLP and T3, basal diet + 4 g/kg AOLP. The birds were fed for 42 d when performance was assessed, and then euthanised. 3. During 0–42 d, feed conversion ratio was higher (P = 0.033) in T0 birds compared with birds fed other diets. Diet did not affect carcase traits, organ weights, serum biochemical indices, and meat composition, pH, cook loss or meat colour. Supplemented birds had higher erythrocyte (P = 0.042) and haemoglobin (P = 0.025), and lower leukocytes (P = 0.012) compared with the T0 birds. 4. Diet T3 upregulated (P = 0.020) splenic interleukin-10 compared with other diets. The T0 birds had higher (P < 0.05) interleukin-6 and serum IgG and IgM compared with the supplemented birds. Caecal E. coli and Salmonella spp. counts were higher (P < 0.05) in T0 birds than in the supplemented groups. Lactobacillus spp. counts were higher (P = 0.001) in T3 birds than in those fed other diets. Breast and thigh meat from the T0 birds had higher (P < 0.05) TBARS value, and carbonyl content compared to the supplemented birds. The T0 breast meat had higher drip loss (P = 0.001) than meat from the supplemented birds. 5. The results suggested that AOLP exhibited antimicrobial and antioxidant properties that were comparable to the responses to oxytetracycline and BHA (T1) in broiler diets. Nonetheless, the efficacy of AOLP needs to be verified under disease challenge or compromised health condition.

Simple SummaryIn pig production, feed represents a large part of the total cost, and available energy in feedstuff represents the greatest proportion of this cost. In China, corn, soybean meal (SBM), and wheat bran (WB) are the principal ingredients in diets of pigs because these feedstuffs are widely available in China, have highly available energy, and are generally economical. In practice, the actual digestible energy (DE) and metabolizable energy (ME) of corn, SBM, and WB are unknown. The experimental determination of DE or ME values is expensive, time consuming, and labor intensive. Regression equations to estimate DE and ME in feed ingredients based on chemical composition can be a useful tool in feed ingredient evaluation. Thus, the objectives of this study were to evaluate a wide variety of corn, SBM, and WB to generate the regression equation for DE and ME and to evaluate and compare the energy content of various corn, SBM, and WB samples. A range of regression equations were developed in the present study, and proved adequate to reliably predict the DE and ME of commercially available corn, SBM, and WB for growing pigs. The application of these regression equations is expected to optimize productivity and maximize profits for pork producers.The objectives of this study were to determine the chemical compositions, digestible energy (DE), and metabolizable energy (ME) in corn, soybean meal (SBM) and wheat bran (WB) fed to growing pigs, and to develop regression equations for predicting DE and ME. Three separate experiments were conducted to determine DE and ME of corn, SBM, and WB. The DE and ME in corn were determined directly using 10 barrows allotted to a replicated 5 × 5 Latin square design, and the diets were formulated with one of 10 corn samples. The DE and ME in SBM and WB were determined by difference using two corn basal diets and 10 corn-SBM or 10 corn-SBM-WB diets, which were allotted to a replicated 6 × 6 Latin square design. Ten corn samples were obtained from the main corn producing areas of China. Ten SBM samples were obtained from nine different crushing facilities in nine provinces in China. Ten WB samples were collected from different feed mills of China. Samples were analyzed for dry matter (DM), crude protein (CP), ether extract (EE), ash, neutral detergent fiber (NDF), acid detergent fiber (ADF), gross energy (GE), and soluble carbohydrates (SCHO). The best-fit equations for corn were DE (MJ/kg DM) = 20.18 − 0.76 × EE (%) and ME (MJ/kg DM) = 5.74 + 1.11 × DE (MJ/kg DM) − 0.33 × CP (%) − 0.07 × SCHO (%). The best-fit equations for SBM were DE (MJ/kg DM) = 42.91 − 3.43 × Ash (%) − 0.20 × NDF (%) + 0.09 × ADF (%) and ME (MJ/kg DM) = −21.67 + 0.89 × DE (MJ/kg DM) − 1.06 × GE (MJ/kg DM). The best-fit equations for WB were DE (MJ/kg DM) = −7.09 + 1.54 × CP (%) − 0.25 × NDF (%) − 0.32 × ADF (%) + 0.23 × Ash (%) and ME (MJ/kg DM) = 0.02 + 0.96 × DE (MJ/kg DM). The chemical composition of corn, SBM, and WB can vary substantially from zone to zone, resulting in considerable variation in its available energy value for pig. The DE and ME of corn, SBM and WB for growing pigs can be predicted based on their chemical compositions.

Cricket ( Gryllus sigillatus) meal (CM) was fed to Ross 308 broiler chickens ( n = 624 total; 26 birds/pen) at dietary inclusion rates of 0% (non-medicated control; NM), 0% (medicated control; 0.05% virginiamycin, 0.03% monensin; M), 5%, 10%, 15%, and 20% CM (non-medicated) for 35 days to determine the impact of this novel feed ingredient on the growth, feed intake, organ indices, and meat quality of these chickens. The final average live weight of broilers fed 5% CM was lower than broilers fed the 10% CM ( P &lt; 0.05) and the 0% NM diets ( P &lt; 0.05). Total weight gain was lowest in chickens fed 5% CM ( P &lt; 0.05) and the % ratio of the weight of the small intestine to body weight of the chickens fed 5% CM was significantly higher on day 20 than that of the other treatments ( P &lt; 0.05). Meat texture and colour were not affected by dietary treatments. Cooking loss in birds fed the 10% CM diet was significantly higher than that of birds fed the 0% NM control. Feeding up to 20% CM did not alter the growth, organ indices, or meat quality of broiler chickens, although further research is required to determine whether including &gt;20% CM in the diet will produce similar results.

Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effect of natto supplement on the production and qualities of chicken meat was studied since the effective use of various waste foods is required in Japan. Dried natto prepared by heating at 60°C was added to a basic diet at an amount of below 2%. The supplementation of dried natto did not influence the weights of the carcass, breast and thigh meat, fillet or abdominal fat. Growth of the thighbone such as the length, thickness of cortex bone, and Ca/P ratio in bone ash were not altered by the addition of natto. However, the pH of male meat decreased following the supplementation of dried natto from days 28 to 80. The water-soluble protein content in male thigh meat increased in the group fed 2% natto from days 28 to 80. Free peptides increased in male thigh meat by feeding 2% natto from days 0 to 80. The supplementation of natto increased free glutamic acid in thigh meat regardless of sex. Moreover, the supplementation of natto specifically decreased meat cholesterol in female chickens though the effect was not shown in male chickens.