Meat Fatty Acid Composition Research Articles

The effect of addition high rape cake and phytase on nutritive value of diets for broiler chickens

diet denoted RC LP+ Phy was supplemented with an enzyme preparation containing phytase at a quantity of 875 FYT.kg -1 . Application of 15% of rape cake into starter and 20% into grower diets (RC HP) allowed for similar body weights and feed conversion ratio as the control group, whereas reduction of phosphorus and calcium content in the starter diet (RC LP) significantly decreased body weight at day 21. The addition of phytase to the starter diet with low level of phosphorus and calcium showed the tendency to improve body weight in this period. Application of rape cake into starter and grower diets had poor effects on fat digestibility in all groups, whereas supplementation of grower diets with a low level of phytase phosphorus and calcium improved the digestibility of total phosphorus in comparison to the control and RC HP diets. A tendency to improve the performance results for diets with rape cake (RC HP) in comparison to the control diet in the second period of fattening (grower diets) was observed. Application of rape cake into the diets had a significantly beneficial effect on slaughter yield, fleshiness and fatty acid composition of meat, but not so on the heart muscle, whereas phytase did not have an

Differences in fatty acid composition of meat between naked neck and two commercial broiler chicken breeds

Chicken meat from intensive broiler production have different quality compared with meat from native chicken breeds and chicken from a free range production system. The aim of the present study was to evaluate differences in fatty acids content of meat of Naked Neck chickens rared in free range system and two commercial broiler breeds (Cobb 308 and Hybro G+) reared in conventional production system. The trial involved 100 chickens per group. Fattening period lasted 42 days for conventional system and 84 days for free range system. Breast meat of Naked Neck chicken had statistically more 16:0 content compared with Cobb 308 (p?0.05), where in thigh meat the highest content of 16:0 was determined in Hybro G+ breed. Differences for fatty acids composition of breast meat between breeds were also established for 14:0, 17:0, 18:0, 16:1, 18:1, 18:2, 20:2, 22:1 and 22:5 fatty acid. The Naked Neck group showed the highest (p?0.05) percentage of SFA and the Cobb 308 showed the lowest in breast meat. Thigh SFA were also significantly different (p?0.05) between breeds, where Naked Neck chickens had the lowest and Hybro G+ the highest values. Breast MUFA were higher in Hybro G+ than in Naked Neck or Cobb 308 chickens, and thigh MUFA content had opposite trend and it was the lowest in Hybro G+ chicken. In conclusion, free ranged Naked Neck chickens have been shown to have significant different fatty acid composition compared with broiler chickens reared in conventional system.

Processing and Preparation-Two Key Issues to Increase and Preserve Nutritional Value of Fish and Meat Products

As a food chemist, I’m excited to be part of the editorial board of this journal as one of my central interests is the sustainable production of nutritionally valuable animal products. As a specialist in questions around the factors influencing fatty acid composition in meat and fish I’m looking forward to seeing novel research on fish and livestock production as well as on modified processing techniques of meat and fish to keep and if possible increase the nutritional value of what we breed. As the positive effect of omega 3 fatty acids (n-3 FA) on various human health aspects as for example metabolic syndrome, obesity, diabetes, atherosclerosis, neural and brain development are well known, lately a strong focus of research has been towards the production of meat and fish rich in n-3 FA. Genetics, rearing systems and feeding strategies are tools that are investigated and modified to produce livestock and fish with increased n-3 FA. As already highlighted by one of my co-editors, the main source of long chain polyunsaturated omega 3 fatty acids (lc-n-3 PUFA) are fish and fish oil, which is getting scarce due to increased use for aquaculture, nutraceuticals and multiple other purposes. Hence the search for novel feeding strategies, novel sources of lc-n-3 PUFA and possibilities of increased metabolism in fish or livestock are urgently needed.

Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

Over 40days, lambs were fed: concentrate (C), concentrate containing 20% linseed (L), concentrate containing 35% olive cake (OC), or concentrate containing 10% linseed and 17% olive cake (OCL). The polyunsaturated fatty acids (PUFA) and peroxidation index (PI) in phospholipids were increased by the L and OCL treatments (P=0.007 and P=0.003, respectively). The OC and OCL diets increased the concentration of tocopherol in muscle (P<0.001). Compared to the OC and OCL diet, the L diet increased fatty acid oxidation, measured as conjugated dienes (CD; P=0.003), peroxides (PV; P<0.001) and TBARS (P=0.002) in minced muscle over 11days of storage in high-oxygen atmosphere. Also, the L diet increased (P<0.001) the levels cholesterol oxidation products (COPs). In conclusion, feeding olive cake improved the oxidative stability of lamb meat and the combination of olive cake and linseed improved the fatty acid composition of meat without compromising its oxidative stability.

Growth performance and carcass characteristics of guinea fowl broilers fed micronized-dehulled pea (Pisum sativum L.) as a substitute for soybean meal.

This study was conducted to evaluate the effect of substitution of soybean meal (SBM) with dehulled-micronized peas (Pisum sativum) in diets of guinea fowl broilers on their growth performance, carcass yields, and fatty acid composition of meat. One hundred forty 1-d-old guinea fowl keets were randomly assigned to 2 dietary treatments, which were fed from hatch to 12 wk. The birds were fed 2 wheat middling-based diets comprising a control diet, which contained SBM (78 g/kg) and a test diet containing dehulled-micronized peas (180 g/kg) as the main protein source. The substitution of SBM with peas had no adverse effect on growth performance, dressing percentage, or breast and thigh muscle relative weights of the guinea broilers. However, a reduction of abdominal fat content (P < 0.05) was observed in birds fed the pea diet compared with the control. Breast and thigh meat of birds fed the pea diet had higher lightness scores (P < 0.05) and water-holding capacity (P < 0.01) than the control. Meat from guinea fowls fed the pea diet had less cholesterol (P < 0.01) and lipids (P < 0.05), and higher concentrations of phospholipids (P < 0.05). Feeding peas increased polyunsaturated fatty acid concentration in breast and thigh muscles, and decreased the saturated fatty acid concentration. Feeding the pea diet also lowered the n-6/n-3 polyunsaturated fatty acid ratio of the guinea broiler muscles. Our results suggest that replacing the conventional SBM as the protein source with dehulled-micronized pea meal in diets of guinea fowls broilers can improve carcass quality and favorable lipid profile without adversely affecting growth performance traits.

THE EFFECT OF METHANOGENIC INHIBITOR FEED ON PROPIONIC ACID AND LAMB MEAT CHEMICAL QUALITY

This study aimed to determine the effect of medium chain fatty acids (MCFA) on propionic acidsand lamb meat chemical quality. The treatment given was R1: feed without medium chain fatty acids(MCFA), while R2 dan R3 were the feed contained 1.0% and 1.5% of MCFA, respectively. The twelveheads of lambs yearling weight of 16-17 kg were used as materials. Biological trial was done for threemonths and then was slaughtered. Before being slaughtered, the animal was taken rumen fluid to beanalyzed for propionic acid. The carcass was sampled to be analyzed for chemical composition,cholesterol and fatty acids content. This study showed that methanogenic inhibitor feed with 1.0-1.5%MCFA could be used as sheep feed, and the results: the propionic acid content in rumen increased 29.59– 36.11%. The cholesterol content decreased 7.14-10.06%. For the meat fatty acids composition,unsaturated fatty acids increased 9.05 – 17.96%. while saturated fatty acid decreased 6.59 – 11.88%.

Effects of wheat processing and dietary fat sources on performance, ruminal and blood parameters, and steak fatty acids profile of Holstein steers

The objective of this study was to examine the effects of total mixed rations (TMR) containing wheat grain processed by different methods and different fat sources on growth performance, ruminal fermentation and meat fatty acid composition of growing steers. The experiment, which lasted 14 weeks, involved 28 growing Holstein steers (296±56kg BW). A 2×2 factorial design was used, with steers receiving two types of wheat processed and two fat sources. Treatments included: (1) steam-flaked wheat (SFW) diet with palm oil (RumiFat); (2) SFW diet with roasted soybean (RSB); (3) formaldehyde-treated wheat (WHCHO) diet with RumiFat; and (4) WHCHO diet with RSB. During the feeding trial, ruminal fluid and blood samples were collected, and after 85 days steer were slaughtered and carcass data were recorded. Results from growth trial of steers showed that final BW and gain as well as feed efficiency and dry matter intake (DMI) were not influenced by dietary treatments. None of the carcass traits studied was significantly by diet, and wheat processing and fat source had no effect on total tract nutrient digestibility. Ruminal parameters were unaffected by diets, except for propionate concentration that was greater (P<0.01) for steers fed SFW. The variables related to metabolic blood profile had a high (P<0.01) range of variation among diets. The polyunsaturated fatty acid (PUFA) and conjugated linoleic acid (CLA) concentrations in steaks were greater significantly from steers fed RSB, whereas the saturated fatty acids (SFA) were higher in steaks from both groups fed RumiFat. Although wheat processing method and fat sources did not affect steer performance, but the use of RSB in steer diets produced steak with a lipid profile that can prevent human diseases.

Consumer health maintenance related to goat meat fatty acids composition and distribution as influenced by some non genetic factors

Meat health related issues as perceived by the consumers has become motivators for liking and purchasing of meat products in developed world with a high incidence of cardiovascular disease. Apart from the genetics of the animal desirable goat meat quality production is affected by various known non genetic factors of which could be manipulated to modify the composition and distribution of fatty acids and other biochemical and physical meat quality properties. A knowledge of these as individual factors and/or their combined influence is essential for efficient and desirable meat production which is safe for human consumption. There has been an observed distinctive association of individual levels of non genetic factors such as diet, castration and muscle type with composition and distribution of fatty acids in goat meat which corroborates results reported for other species of animals worldwide.

Fatty acid composition of meat and estimated indices of lipid metabolism in different poultry genotypes reared under organic system

According to EC regulation 889/08, different European countries should draw up a list of slow-growing strains adapted to an organic system, and in the meantime, provide this information to operators and the European Union commission. Thus, the aim of the present work was to evaluate the effect of poultry genotype on fatty acid composition and lipid indices of poultry meat. Six poultry genotypes (100 birds each), each with a different growth rate (slow-growing: Leghorn, Ancona, Cornish×Leghorn; medium-growing: Kabir, Naked neck; fast-growing: Ross), were reared under an organic system. Breast meat fatness, fatty acid composition, and indices were largely related to genotype, as slow-growing strains had higher elongase, thioesterase, and Δ5/Δ6 desaturase indices accompanied by a lower Δ9. Differences in the fatty acid profiles were observed by varying contents of total saturated fatty acids, with a higher value seen in Leghorn chickens and a lower value seen in commercial lines. On the contrary, Leghorn and Ancona chickens exhibited higher amounts of stearic acid and total polyunsaturated fatty acids compared with commercial genotypes, both in the total content and in the different fractions (total n-3 and total n-6). Despite the increased consumption of fresh forage, the lower linolenic acid in meat of the slow-growing strain could be explained by the higher conversion of this fatty acid to its long-chain derivatives.

Breed effect on quality veal production in mountain areas: emphasis on meat fatty acid composition

This study was designed to compare the quality of veal produced from ‘Tudanca×Charolais’ cross (n=6) and Limousin (n=6) breeds when allowed to feed freely on mountain pastures and suckle naturally from birth to 7months of age. After 80days of age calves also had access to concentrate (maximum of 3kg/day), while mothers did not. At slaughter, Limousin calves were heavier (P<0.01) and provided better carcass yield (P<0.05) and conformation (P<0.001) than Tudanca calves. Tudanca beef provided higher fat content (P<0.05) was less tough (P<0.05), and was scored as more tender and juicy (P<0.1) with higher acceptability than Limousin beef (P<0.1). In general, Tudanca had a better fatty acid profile than Limousin beef, especially in terms of the content of polyunsaturated (P<0.05), long-chain polyunsaturated fatty acids (P<0.05) and their n−6/n−3 ratios (P<0.1), as well as vaccenic acid (P<0.1) and the overall trans-18:1 isomer profile.

Growth performance, meat yield, oxidative stability, and Fatty Acid composition of meat from broilers fed diets supplemented with a medicinal plant and probiotics.

The experiment was carried out to investigate the effects of Alisma canaliculatum with probiotics (ACP) on the growth performance, meat composition, oxidative stability, and fatty acid composition of broiler meat. Sixteen probiotic strains were tested for their levels of acid, bile, and heat tolerance. Among them, Lactobacillus acidophilus KCTC 3111, Enterococcus faecium KCTC 2022, Bacillus subtilis KCTC 3239, and Saccharomyces cerevisiae KCTC 7928 were selected for use in ACP. Exactly 140 Ross broiler chicks were assigned to four dietary treatments in five replications for 5 wks in a completely randomized design. The dietary treatments were NC (Negative control; basal diet), PC (Positive control; basal diet with 0.005% Chlortetracycline), ACP-0.5% (basal diet with 0.5% ACP powder), and ACP-1% (basal diet with 1% ACP powder). According to the results, body weight of the broilers increased, and feed conversion ratio improved in the ACP-0.5% group compared to the NC group (p<0.05). Crude protein content of breast meat was higher (p<0.05) in the ACP-0.5% group, whereas crude fat content of thigh meat was lower (p<0.05) in the supplemented groups. Breast meat absolute and relative weights were both higher (p<0.05) in the ACP groups compared to the control group. Further, ACP diets increased gizzard and decreased large intestine relative weights, whereas kidney relative weight decreased upon the addition of a higher level (1%) of ACP (p<0.05). Thiobarbituric acid reactive substances values of breast and thigh meats were reduced (p<0.05) by ACP supplementation compared to control. Regarding the fatty acid composition of breast meat, arachidonic acid, docosahexaenoic acid, PUFA, and n6 fatty acid levels decreased (p<0.05) in the ACP groups, whereas the levels of linoleic acid, PUFA, PUFA/SFA, and n6 fatty acid in thigh meat decreased (p<0.05) by ACP and PC diets. It can be suggested based on the study results that ACP-0.5% diet could be an effective feed additive for broilers.

Effects of increased dietary sulfur on beef steer mineral status, performance, and meat fatty acid composition

Ninety-six crossbred yearling steers (321 ± 29 kg BW) were used to determine the effects of feeding cattle a high S diet on pasture before receiving a high S diet in the feedlot. Steers were blocked by BW, allocated to 2.4-ha bromegrass (Bromus inermis L.) pastures (n = 4 plots per treatment), and supplemented at 1% BW with either low S dried distillers grains with solubles (DDGS; 0.34% total diet S; LS) or LS DDGS with additional S (0.47% total diet S; HS) from NaSO(4) for 36 d. On d 37, steers moved into the feedlot where one-half remained on the previous S treatment and the other half switched treatments, resulting in 4 treatments (LS-LS, LS-HS, HS-LS, HS-HS; LS: 0.2 to 0.3% total diet S, HS: 0.5 to 0.6% total diet S; n = 6 feedlot pens per treatment). During the pasture period, forage mass offered, grazing residual mass, and in vitro digestible DM of forage did not differ among treatments (P > 0.40), and ADG did not differ (LS: 1.6 kg · d(-1), HS: 1.7 kg · d(-1), P = 0.54). Plasma Mg measured on d 35 was decreased by ≈ 5% in response to increased dietary S during the pasture period (P = 0.05), though no effect on plasma Mg was observed during finishing (P > 0.15). Plasma Cu concentrations on d 155 were ≈ 15% less (P = 0.02) in HS vs. LS steers, and d 155 liver Cu concentrations were ≈ 51% less in HS vs. LS steers (P = 0.01). Increased dietary S during the feedlot period decreased ADG by ≈ 10% (P = 0.01) and tended to decrease HCW by ≈ 5% (P = 0.06) compared with LS steers. Steers receiving the HS diet had increased stearic acid (C18:0) and heptadecanoic acid (C17:0; P = 0.04 and 0.01, respectively) percentages in rib facings collected at slaughter. Exposing cattle to greater S diets (0.47% S) during a forage-based diet did not influence later performance on high S feedlot diets (0.5 to 0.6% S); however, cattle fed high dietary S on pasture had greater fat cover at slaughter (P = 0.01), suggesting S may have influenced lipid metabolism.

Two by‐products of the olive oil extraction industry as oleic acid supplement source for Iberian pigs: effect on the meat's chemical composition and induced lipoperoxidation

The objective of the present study was to evaluate the effect of two by-products of the olive oil extraction industry-olive soapstocks and olive-pomace oil-as added fat sources into feed concentrates, in two different rearing systems (free-range complemented with concentrates and intensive rearing with concentrates) on the chemical composition and oxidative stability of Iberian pig meat. No differences in the chemical composition, colour and fatty acid composition of gluteobiceps m. were found due to added fat source. However, the feeding system had a significant effect on protein (P < 0.05), γ-tocopherol (P < 0.05), colour (P < 0.01) and fatty acid composition of gluteobiceps m. Neither added fat source nor the feeding system had an effect on the malondialdehyde content. The addition of olive soapstock or olive-pomace oil as fat sources into concentrates did not influence meat composition or fatty acid profile. However, there are differences in the fatty acid composition of meat from Iberian pigs as a result of the production system used.

Association of five candidate genes with fatty acid composition in Korean cattle

Fatty acid composition of meat is becoming more important due to consumer demand for high quality and healthy foods. The present study evaluated the associations of five candidate genes (FABP4, FASN, NR1H3, GH and SCD) with fatty acid composition in Korean cattle (Hanwoo). The g.3691G>A single nucleotide polymorphism (SNP) in the FABP4 gene had significant effects on high myristic acid (C14:0; P<0.01) and palmitic (C16:0; P<0.05) in animals having the GG genotype, and high arachidonic acid (C20:4; P<0.05) in the AA genotype of Hanwoo. The FASN SNP at position g.17924G>A was also significantly associated with myristic acid (P<0.01). In case of the SCD gene, a significant effect was only observed in myristoleic acid (C14:1; P<0.01). However, SNPs in GH and NR1H3 genes showed no effects on fatty acid composition. The results indicate that SNPs in three candidate genes, FABP4, FASN and SCD, may be influential in breeding design for fatty acid composition in Hanwoo.

Effects of dietary conjugated linoleic acid on the growth performance of chickens and ducks for fattening and fatty acid composition of breast meat

The effects of dietary conjugated linoleic acid (CLA) supplementation on feed intake, growth performance, carcass composition and fatty acid composition of meat tissue were investigated in broiler chickens and Pekin ducks. A total of 108 male chickens for fattening and a total of 96 male and 96 female Pekin ducks were allocated to 3 dietary treatments (0.0, 0.1 and 0.2 % CLA) and fed for 35 or 49 days. The results showed that 0.2 % CLA supplementation in the first 3 weeks improved the daily feed intake of the broilers and the feed to gain ratio, but did not significantly influence body weight, weight and the percentage of abdominal and visceral fat as well as the intramuscular fat in breast muscles. In the duck trial, the daily feed intake was significantly higher through the first 3 weeks of male control group and male 2 g CLA group compared with the female control group. The daily weight gain of all male ducks was significantly higher compared to female ducks of all groups and was not influenced by the CLA supplementation. The feed to gain ratio of the 1 g CLA-male ducks was lowest compared to male and female control ducks and 1 and 2 g CLA female ducks. Supplementing diets with CLA modified the fatty acid composition of breast muscle. The proportion of CLA was increased in broiler meat. In duck meat, the proportions of CLA, saturated fatty acids and polyunsaturated fatty acids were increased and monounsaturated fatty acids were decreased.

Production and meat fatty acids profile of Hereford steers fed on pasture with and without oat grain supplement. Chile, VIII Region

G. Klee, N. Mendoza, and J. Chavarria. 2011. Production and meat fatty acids profile of Hereford steers fed on pasture with and without oat grain supplement. Cien. Inv. Agr. 38(3): 331- 338. Live weight gain (LWG) and meat fatty acid composition (FA) were evaluated in Hereford steers fed on pasture with or without oat grain. The study site was non-traditional pastures were used in the dryland Andes foothills, VIII Region, Chile (36 ° 49’ S, 71 ° 55’ W), including forages such as alfalfa (Medicago sativa), orchard grass (Dactylis glomerata) and roadside brome (Bromus stamineus). Ten calves with an average LW of 173 kg were fed with red clover (Trifolium pretense L. var. Quinequeli) during winter. In spring, 50% of steers were fed only pasture (P), and the other half were fed the same pasture in rotational grazing supplemented with oat grain (PO), 2.5 kg steer -1 day -1 . The LWG was 0.78 and 0.91 kg day1 for the P and PO treatments, respectively. The animals of both treatments reached an average of 380 kg LW at 16.5 months of age. FA composition of beef was different in tenderloin and round, with and without oat grain supplement and in roasted and raw meat. The cholesterol content did not present differences. The linoleic AG (C18:2 n-6) / linolenic AG (C18:3 n-3) ratio in meat was 2.0:1 and 2.45:1 for P and PO, respectively.

Production system and slaughter age effects on intramuscular fatty acids from young Tudanca bulls

Thirty-three young bulls from Tudanca local breed were used to investigate the effect of two production systems (semi-extensive vs. intensive) and two slaughter ages (12 vs. 14months) on meat fatty acid (FA) composition. Longissimus thoracis from semi-extensive animals had a lower percentage of intramuscular fat (p≤0.001), saturated FAs (p≤0.05), trans-18:1 (p≤0.001), n-6/n-3 ratio (p≤0.001) and a higher percentage of branched chain FAs (p≤0.001), polyunsaturated FAs (p≤0.001) and conjugated linoleic acid (CLA) (p≤0.001). Few differences were observed in FA composition between slaughter ages. Hence, meat from semi-extensive animals slaughtered at 12 or 14months displayed a healthier FA profile from a consumer's point of view.

Genetic analysis of beef fatty acid composition predicted by near-infrared spectroscopy1

The aims of this study were 1) to investigate the potential application of near-infrared spectroscopy (NIRS) to predict intramuscular fat (IMF) and fatty acid (FA) composition of individual meat samples, 2) to estimate heritability of IMF and FA NIRS-based predictions, and 3) to assess the statistical relevance of the genetic background of such predictions by using the Bayes factor (BF) procedure. Young Piemontese bulls (n = 1,298) were raised and fattened on 124 farms, and slaughtered at the same commercial abattoir. Intramuscular fat content and FA composition were analyzed on a random subset of 148 samples of minced and homogenized longissimus thoracis muscle. Near-infrared spectroscopy spectra were collected on all samples (n = 1,298) in reflectance mode between 1,100 and 2,498 nm (every 2 nm) using fresh minced meat samples. Calibration models developed from the random subset of 148 samples were used to predict IMF and FA contents of the remaining 1,150 samples. Intramuscular fat content and FA predictions were analyzed under a Bayesian univariate animal linear models, and the statistical relevance of heritability estimates was assessed through BF; the model with polygenic additive effects was favored when BF > 1. In general, satisfactory results (R(2) > 0.60) were obtained for 6 out of the 8 major FA (C14:0, C:16:0, C16:1, C18:0, C18:1n-9 cis/trans, and C18:1n-11 trans), 6 out of the 19 minor FA (C10:0, C12:0, C17:0, C17:1, C18:2 cis-9,trans-11, and C20:2), and the total SFA, MUFA, and PUFA. Bayes factors between models with and without a genetic component provided values greater than 1 for IMF, C14:0, C16:0, C18:1n-9 cis/trans, C17:0, C17:1, C20:2, SFA, MUFA, and PUFA. The greatest BF was reached by C20:2 (BF >10), suggesting strong evidence of genetic determinism, whereas IMF, C18:1n-9 cis/trans, C17:0, C17:1, MUFA, and PUFA showed substantial evidence favoring the numerator model (3.16 < BF < 10). Point estimates of heritabilities for FA predicted by NIRS were low to moderate (0.07 to 0.21). Results support that NIRS is a useful technique to satisfactorily predict some FA of meat. The existence of an important genetic determinism affecting FA profile has been confirmed, suggesting that FA composition of meat can be genetically modified.

The effect of high rape cake and phytase addition on nutritive value of diets for broiler chickens

The aim of the study was to evaluate the effect of high rape cake (RC) content and microbial phytase added to phosphorus and calcium – deficient diet on nutritive value for broiler chickens .Two experiments were performed: a growth- on four groups of one-day-old broilers Ross 308,30 birds per group (6 replications of 5 birds) and digestibility experiment on 60 seven-day-old chickens divided into four groups of 20 birds (4 replications of 5 birds). The digestibility of starter diets evaluated on chickens at 7 days old and grower at 28 days. The diets used in digestibility tests were the same the growth trial. In growth experiment four diets were prepared for due periods: starters (1–21 day) and growers (22–49 day of chicken life). The control diet (SBM) did not contain RC, while experimental diets contained 15% (starters) and 20% (growers) RC of Lirajet cultivar. The experimental diet denoted RC HP had phosphorous (P) and calcuim (C) contents equal the control diet (phosphorus about 7.5g and calcium about 10g·kg−1), while diet denoted as RC LP contained less P and Ca (about 5.8g and about 6.8g·kg−1 respectively) than the respective RC HP and diet denoted RC LP+Phy was supplemented with enzyme preparation contained phytase at quantity (0.35g·kg1). Application of 15% of RC into starter and 20% into grower diets allowed to obtain similar body weight and feed efficiency, but had significantly unprofitable effect on fat digestibility in the first period of fattening, whereas improved of performance results in second period of fattening, had profitable effect on slaughter results and fatty acids composition of meat, but unprofitable on heart. Reduction of phosphorus and calcium contents significantly decreased body weight of younger chickens (pB0.05), and the application of phytase improved the digestibility of crude phosphorus, it did not have a significant effect on rearing and slaughter results. It is concluded that RCs can be used in broiler diets and phytase supplementation can beneficially influence the nutritional value of rape diet with lower content of P and Ca. Introduction of RC with 15% (starter) and 20% (grower) may also negatively affect the heart of birds fed pressed RCs.

Production and meat fatty acids profile of Hereford steers fed on pasture with and without oat grain supplement

Live weight gain (LWG) and meat fatty acid composition (FA) were evaluated in Hereford steers fed on pasture with or without oat grain. The study site was non-traditional pastures were used in the dryland Andes foothills, VIII Region, Chile (36 ° 49’ S, 71 ° 55’ W), including forages such as alfalfa ( Medicago sativa) , orchard grass ( Dactylis glomerata) and roadside brome ( Bromus stamineus) . Ten calves with an average LW of 173 kg were fed with red clover ( Trifolium pretense L. var. Quinequeli) during winter. In spring, 50% of steers were fed only pasture (P), and the other half were fed the same pasture in rotational grazing supplemented with oat grain (PO), 2.5 kg steer -1 day -1 . The LWG was 0.78 and 0.91 kg day- 1 for the P and PO treatments, respectively. The animals of both treatments reached an average of 380 kg LW at 16.5 months of age. FAcomposition of beef was different in tenderloin and round, with and without oat grain supplement and in roasted and raw meat. The cholesterol content did not present differences. The linoleic AG (C18:2 n-6) / linolenic AG (C18:3 n-3) ratio in meat was 2.0:1 and 2.45:1 for P and PO, respectively