Productive traits and meat fatty acid profile of broiler chickens fed diets containing micronized fava beans (Vicia faba L. var. minor) as the main protein source

Abstract

A trial was conducted to assess the effect of diets containing fava beans ( Vicia faba var. minor) on productive traits, carcass yields, and meat fatty acid profiles of broiler chickens. Hubbard strain broiler chicks, divided into 2 groups, received a durum wheat middlings-based diet containing soybean meal (190 g/kg) or dehulled-micronized fava beans (310 g/kg) as the main protein source from 14 d to slaughter age (49 d). Replacement of soybean meal with fava beans as the dietary protein source had no effect on broiler growth performance, carcass dressing percentage, and abdominal fat. In contrast, meat quality characteristics were affected ( P < 0.05) by dietary inclusion of fava beans. Accordingly, breast and drumstick muscles of birds fed the fava bean diets had lower L* (lightness) and higher a* (redness) and b* (yellowness) values when compared with birds fed the soybean meal diets. Total collagen and water-holding capacity values were higher in the fava bean treatment. The polyunsaturated fatty acid concentration in breast and drumstick muscles was significantly increased with inclusion of the alternative protein source, whereas the saturated fatty acid concentration was similar among treatments. The n-6:n-3 polyunsaturated fatty acid ratio of the broiler muscles decreased significantly in the fava bean group. It was concluded that replacing soybean meal with dehulled-micronized fava beans at 31% of the diet had no adverse effect on broiler growth performance and meat quality.