The Effect of Feeding Chicken and Geese Broilers with Different Cereals on the Fatty Acids Profile in Meat.

Piotr Janiszewski,Eugenia Grześkowiak,Dariusz Lisiak,Karol Borzuta,Tomasz Schwarz,Sylwester Świątkiewicz,Krzysztof Andres,Urszula Siekierko

doi:10.3390/foods10112879

Abstract

The research was conducted on the effect of bird broilers fed with different hybrid rye doses on the fatty acids profile in muscle. The first experiment was performed on 3 geese broilers groups fed with hybrid rye, oats or hybrid rye and oats mix in proportion 1:1. No effect of the hybrid rye feeding of geese on the SFA level in meat was observed, but the MUFA level was significantly higher and PUFA level and n-6/n-3 PUFA ratio were significantly lower than in geese fed with oats. The second experiment was performed on 3 chicken broiler groups fed with mix of corn, wheat, soybean meal and rapeseed oil (control group), and fed with an addition of 10% or 20% hybrid rye in diet (experimental groups). No effect of hybrid rye feeding of chicken broilers on the meat quality and SFA level was observed. However, the MUFA level was higher and the PUFA level and n-6/n-3 PUFA ratio were lower in meat of chicken broilers fed with hybrid rye. In conclusion hybrid rye is a healthy ingredient in the diet of studied birds and may be used up to 20% in chicken broilers and 50% in the diets of geese. A 100% hybrid rye in geese diet caused lower final body weight.

Highlights

The feeding level and chemical content of feed mixtures affect animals’ growth and hormone’s metabolism, as well as the quantity and quality of fat deposited during the daily gain [1]
This study showed that geese feeding with the hybrid rye caused the lowering of final body weight in comparison to feeding with oat
The MUFA level was significantly dependent on the rye diet in geese and chicken broilers

Summary

Introduction

The feeding level and chemical content of feed mixtures affect animals’ growth and hormone’s metabolism, as well as the quantity and quality of fat deposited during the daily gain [1]. One of the basic indicators of feed quality is the fatty acids content. It is especially important in mono-gastric animals whose deposited fat may be modified by changing the fatty acids profile in the feed. Microorganisms have a significant influence on fatty acid content in food, leaving the rumen and absorbed by the small intestine whereas, in mono-gastric animals such as poultry species, the fatty acids are absorbed unchanged by the small intestine into fat tissue. The source of lipids in feed has a direct and predictable effect on the fatty acids profile in poultry and on their content in meat and meat products [3]

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