Acid Composition Of Broilers Research Articles

Enhancing skeletal muscle fiber characteristics, intramuscular fat deposition, and fatty acid composition in broilers under heat stress through combined selenomethionine and Bacillus subtilis supplementation in the diet.

Heat stress is the most common environmental stressor in poultry production, negatively affecting growth performance, meat quality, and welfare. Therefore, the aim of this study was to compare the nutritional effects of dietary supplementation with selenomethionine, Bacillus subtilis (BS), and a combination of selenomethionine and BS on broilers challenged with heat stress. A total of 300 21-day-old male broilers (Ross 308) were randomly assigned to 5 groups with 6 replicates of 10 broilers per each: control group (CON, broilers raised at 22 ± 2 °C), heat stress exposure group (HS, broilers raised at 32 ± 2 °C for 8h/d), HSS group (HS group supplemented with 0.3mg/kg selenomethionine), HSB group (HS group supplemented with 1 × 109 cfu/kg BS), and HSBS group (HS group supplemented with 0.3mg/kg selenomethionine and × 109 cfu/kg BS). The experiment lasted for 21d. The results indicated that, compared to the CON group, heat stress reduces (P < 0.05) broiler growth performance and damages the meat quality in breast and thigh muscles. Dietary supplementation with selenomethionine and BS did not improve the growth performance of broilers under heat stress. However, compared to the HS group, the HSS, HSB, and HSBS groups showed significantly increased (P < 0.05) pH45 min, redness (a*) and yellowness (b*), muscle fiber density, intramuscular fat, triglyceride content, and expression levels of Myf5, CAPN 2, FM, SLC27A1, A-FABP, H-FABP, APOB-100, and ACC in breast and thigh muscles. Meanwhile, these groups showed reduced (P < 0.05) lightness (L*), drip loss, shear force, muscle fiber cross-sectional area, and FM gene expression level. The HSBS group showed greater improvement in the physicochemical quality of muscle and volatile substances compared to the HSS and HSB groups. In conclusion, selenomethionine and BS improved meat quality and flavor in broilers under heat stress by modulating muscle fiber composition and characteristics, as well as increasing intramuscular fat deposition.

Effects of Dietary Clostridium butyricum on Carcass Traits, Antioxidant Capacity, Meat Quality, and Fatty Acid Composition of Broilers

The demand for identifying substitutes for antioxidant feed additives in broiler production is increasing. The current study aimed to investigate the effects of Clostridium butyricum (C. butyricum) on carcass traits, antioxidant capacity, meat quality, and fatty acid composition of broiler chickens. A total of 330 one-day-old mixed-sex commercial Ross 308 broilers were randomly divided into five groups with six replicates per group and eleven broilers per replicate and reared for 39 days. The control (CON) group was fed a basal diet, the AM group was fed a basal diet containing 150 mg aureomycin/kg feed, and the CBL, CBM, and CBH groups were fed a basal diet containing 2 × 108, 4 × 108, and 8 × 108 colony-forming units (CFU) C. butyricum/kg feed. On day 21, compared to the AM group, serum total antioxidant capacity (T-AOC) level was enhanced in the CBH group and serum total superoxide dismutase (T-SOD) concentrations were increased in the CBM and CBH groups (p &lt; 0.05). Dietary C. butyricum resulted in the liver T-AOC, T-SOD, and catalase (CAT) of broilers linearly increased at day 21 (p &lt; 0.05). On day 39, supplementation with C. butyricum in broiler diets linearly increased concentrations of T-SOD (p &lt; 0.05), CAT (p &lt; 0.001), but linearly reduced MDA (malondialdehyde) contents (p &lt; 0.001) in the liver. For the breast muscle, the redness for meat color increased in a linear manner and the shearing force decreased in a quadratic manner in response to C. butyricum inclusion (p &lt; 0.05). The pH45min, pH24h, and the shearing force changed in a quadratic pattern (p &lt; 0.05). The contents of total MUFA (monounsaturated fatty acid) and total PUFA (polyunsaturated fatty acid) were altered and quadratically responded to the doses of C. butyricum (p &lt; 0.05). For the thigh muscle, the inclusion of C. butyricum in broiler diets showed the negative linear effects on the cooking loss and shearing force (p &lt; 0.001). The total MUFA contents were changed linearly and quadratically (p &lt; 0.001; p &lt; 0.05), and the contents of total PUFA and the ratio of PUFA to SFA were quadratically responded to the doses of C. butyricum (p &lt; 0.05). In brief, dietary C. butyricum could beneficially enhance liver antioxidant capacity, and improve meat quality and fatty acid composition in broilers.

Evaluation of the combined and separate action of the Quercus cortex extract and an antibiotic on the amino acid composition of broilers’ muscle tissue

The industrial technology of broiler bird production broadens requirements for supplying birds with various biologically active substances. One of the most important elements of the intensive technology of producing poultry meat is organization for full and balanced feeding, which is the basis of the most complete manifestation of the productivity genetic potential, the efficient use of nutrients from the ration, the high natural resistance of the organism, and the product quality. Preventive measures in the context of modern poultry production should organically fit the process. In this aspect, the most promising technique is group prophylaxis with plant extracts or phytobiotics and traditional antibiotics capable to improve the quality of meat products. The study revealed the primary increase of the content of essential and nonessential amino acids in the pectoral muscles of the broilers that additionally received the oak bark extract as part of the ration compared to the control. The femoral muscles did not discover any clearly traced decline or increase of the content of nonessential and essential amino acids. The use of the oak bark extract without the antibiotic stimulated the accumulation of nonessential and essential amino acids mainly in the pectoral muscles of broilers, which has great economic value.

Association of FASN and SCD genes with fatty acid composition in broilers

Fatty acids (FAs) were considered in activating nuclear hormone receptors that play significant roles in the cellular lipid metabolism by the regulation of several genes. Previously, fatty acid synthase (FASN) and stearoyl-CoA desaturase (SCD) genes have been known to regulating the FA metabolism. In this study, associations of FASN and SCD genes with fatty acid (FA) composition in broilers were investigated. Tissue samples from 95 Cobb 500 broilers were used for DNA extraction. The g.1222 A>G SNP located in intron 42 of FASN gene and 2 SNPs in SCD gene, one in exon 2 (g.3728A>G) and the other in exon 4 (g.12903G>A), were subjected for genotyping using PCR-RFLP method. One of the SNPs in SCD gene, SNP g.3728A>G had significant association with myristoleic acid (C14:1; P<0.05), palmitic acid (C16:0; P<0.05), palmitoleic acid (C16:1; P<0.05) and saturated FA (SFA; P<0.05). However, the SNP g.1222A>G in FASN gene had only suggestive association with arachidic acid (C20:0; P=0.08). The findings in this study suggest that the SNP in exon 2 of SCD gene can be used as a molecular marker for selecting birds having desirable FA composition in broilers.

Effects of dietary turmeric supplementation on plasma lipoproteins, meat quality and fatty acid composition in broilers

An experiment with 200 day-old male broiler chickens was conducted to investigate the effect of the dietary supplementation of turmeric rhizome powder (TRP) on plasma lipoprotein concentrations, and the meat quality and fatty acid composition of the thigh muscle of the broilers. The four treatments were 0% (F.TRP), 0.25% (L.TRP), 0.50% (M.TRP) and 0.75% (H.TRP) TRP in the diets. The pH and the fat, protein, dry matter and ash concentrations of thigh meat did not show significant differences between treatments. There were no significant differences between treatments in the concentrations of plasma triglyceride, total cholesterol and very low-density lipoprotein-cholesterol (VLDL-c) at three weeks, and for plasma lowdensity lipoprotein (LDL-c) at three and six weeks of age. At week 6, the M.TRP- and H.TRP-fed birds showed lower plasma triglyceride and VLDL-c concentrations than the birds in the other treatments. At weeks 3 and 6 the concentration of plasma high-density lipoprotein-cholesterol (HDL-c) of the M.TRP- and H.TRP-fed birds was significantly higher than that of the F.TRP-fed birds. At week 6, the H.TRP-fed birds had significantly lower concentrations of saturated fatty acids (SFA) in the thigh and total cholesterol in the plasma than the F.TRP-fed birds and the other birds. Moreover, a significantly higher thigh vaccenic acid concentration was indicated for the H.TRP-fed birds compared with the L.TRP- and F.TRP-fed birds. In orthogonal comparisons, TRP consumption reduced the concentration of plasma triglycerides and dry matter of thigh meat, as well as triglyceride, palmitic acid and total SFA concentrations, but increased the thigh meat protein and plasma HDL-c concentrations significantly, compared with the control. In conclusion, supplementation of TRP in broiler chickens diets can decrease the concentrations of SFAs and triglycerides in thigh meat and improve the meat quality as a result.

Investigation of SNPs in FABP3 and FABP4 Genes and Their Possible Relationships with Fatty Acid Composition in Broiler

There is limited information of the genetic effect for fatty acid composition in chicken meat. This study assessed the association of FABP3 and FABP4 genes affecting fatty acid composition in broilers. Two single nucleotide polymorphisms (SNPs) were detected in FABP3 gene and five SNPs were identified in FABP4 gene. The SNPs located in intron 1 and exon 1 of FABP3 and FABP4, respectively, were used for genotyping using PCR-RFLP method. The SNPg.285C >T in FABP4 showed suggestive association with high arachidonic acid (C20 : 4) in CT genotypes (P = 0.068). However, the SNP g.508C > T in FABP3 showed no significant associations with fatty acid composition. These results are the first report to investigate the SNPs in FABP3 and FABP4 genes and their associations with fatty acid composition, although we only found the possible association of FABP4 SNP with fatty acid composition. These results should provide valuable information for further investigation of the genes affecting fatty acid composition in chicken.

Effect Of Fat Source And Vitamin E Supplimentation On Fat Composition And Keeping Quality Of Broiler Meat

The effect of different sources of fat on carcass characteristics, fatty acid composition of broilers and the interactive effect of fat source and vitamin E on keeping quality of broiler thigh meat were evaluated. The four dietary treatments were the control (No fat inclusion); palm oil; groundnut oil and palm kernel oil. The diets were isocaloric and isonitrogenous with the oils providing equal kilocalories of 332 ME /kg and 415 ME / kg in both the starter and finisher diets respectively. Seventy two (72) broiler chicks of six (6) birds per replicate (18 birds per treatment) were utilized for this experiment. At the 8th week of experiment, three birds per treatment were slaughtered for carcass evaluation and fatty acid composition of the total lipids from the adipose tissue was determined. The remaining birds on each experimental diet was then redistributed and divided in to two sub-groups; one group was given 100mg /kg vitamin E in their diet while the other group received no Vitamin E. The birds were further fed a broiler finisher diet for two weeks, after which two birds from each sub group were used for the determination of the keeping quality of broiler thigh meat frozen at 120c for 0, 14 and 21days as measured by the thiobarbituric acid (TBA) number.The dressing percentage, abdominal, thigh and skin fat contents were not significantly (P>0.05) affected by fat sources. However, birds fed diets containing supplemental fat consistently had higher dressing percentage, abdominal, thigh and skin fat contents. In all, birds on diets containing groundnut oil had the highest values.The fatty acid compositions of the total lipid from the adipose tissues were significantly different from each other. However the characteristics of each dietary fat were incorporated into the adipose tissue. Oleic acid (18:1) and palmitic (16:0) were high in birds fed the control diet, palm oil and groundnut oil containing diets while lauric acid (12:0) and palmitic (16:0) acid were high in the diet containing palm kernel oil. Inclusion of Vitamin E Supplementation in the diet had a significant (P 0.05) interaction between fat source, vitamin E supplementation and the length of freeze storage on the keeping quality of broiler meat.

English

This work was conducted in order to study the value of olive mill wastes as diet on the growth performance, abdominal and muscle fat deposition, adipose and muscle tissues fatty acid composition in broilers. 200 male chickens that were 2 weeks old, 50 for each diet, were assigned to one of the three diets containing 5, 10 or 15% olive mill wastes (OMW) compared to control diet (CD). There were no significant differences in body and weight gain, final body carcass, thighs and pectoral muscle weight between birds. The same observation was seen for abdominal tissue fat (% of body weight) of&nbsp; which no differences were detected in birds fed OMW diet compared to those fed on the control diet. Linoleic acid proportion increases significantly in the pectoral muscle (p &lt; 0.0001) with the three diets containing OMW, but its level decreases in tight muscle with 5 and 10% OMW diets (p &lt; 0.0001) and remain unchanged in abdominal fat. Oleic acid proportion increases in thigh muscle (p &lt; 0.006) and remain unchanged in pectoral muscle and in abdominal adipose tissue. Palmitic acid proportion decreases significantly in pectoral muscle (p &lt; 0.0001) and in abdominal adipose tissue (p &lt; 0.002), but increases significantly in thigh muscle (p &lt; 0.05). In conclusion, OMW diet gives attractive results. It brings identical growth performances and affect abdominal and muscle fat deposition and fatty acid composition. &nbsp; Key words:&nbsp;Olive mill wastes, broilers, growth performance and lipids.

Feeding Possibilities for Influencing the Fatty Acid Composition of Broiler Body

The experiment was conducted to assess the effect of feeding lard, linseed oil, sunflower oil and soya oil on performance, chemical and fatty acid composition of broilers. The experiment was carried out with 1200 Ross-308 male broilers. They were fed 3 phase diets. These diets were isonitrogenous, isoenergetic and contained 6% oil. The result of the experiment shows no effect of different oil sources on growth performance in male broilers, however the fatty acid composition differed (p&lt;0,05).

The effects of conjugated linoleic acids or an alpha-glucosidase inhibitor on tissue lipid concentrations and fatty acid composition of broiler chicks fed a low-protein diet

The effects of dietary conjugated linoleic acid (CLA) and an alpha-glucosidase inhibitor--Bay g 5421--on tissue lipid concentrations and fatty acid composition were investigated in male broiler chicks fed a low-protein diet. The trial comprised six isoenergetic broiler diets. One diet (high-protein diet) was used as a control diet and contained 230 g crude protein per kilogram. The other five diets were low-protein diets (180 g crude protein/kg) without additional supplement, or supplemented with 20 or 40 g/kg of a CLA-enriched oil, or supplemented with 50 or 100 mg of Bay g 5421/kg. Broilers fed the low-protein diets had higher concentrations of triglycerides and cholesterol in the liver than broilers fed the high-protein diet. Broilers fed low-protein diets supplemented with CLA had a higher cholesterol concentration in plasma, lower hepatic triglyceride concentrations, higher relative concentrations of saturated fatty acids (SFA), and lower relative concentrations of monounsaturated fatty acids (MUFA) in lipids of liver, thigh muscle, and adipose than broilers fed low-protein diets without CLA supplement. Broilers fed the low-protein diets supplemented with Bay g 5421 had lower concentrations of triglycerides and cholesterol in the liver and lower concentrations of triglycerides in plasma than broilers fed the low-protein diet without supplementation. Moreover, broilers fed diets with Bay g 5421 had higher relative concentrations of polyunsaturated fatty acids and lower relative concentrations of MUFA in lipids of liver, muscle, and adipose tissue. The results show that supplementation of the low-protein diets with CLA and Bay g 5421 affected tissue lipid concentrations and fatty acid composition in broilers, which are of practical relevance with regards to meat quality.