Raw Tubers Research Articles

Performance, Carcass and Relative Organ Weights of Young Boars Fed Graded Dietary Levels of Raw Icacinia manni (Earth Ball)

A study conducted for a period of fifty (50) days to determine the growth performance, carcass and organ weight of growing boars fed graded dietary levels of raw Icacinia manni tuber meal. Four experimental diets were formulated with Icacinia manni (Earth ball) replacing maize at 0, 5, 10 and 15% levels designated as T1(control), T2, T3 and T4, respectively. Forty-eight (48) young boars (Landrace x Large white) each weighed 7.72+ 0.35kg were assigned to the four dietary treatments and replicated three times of four boars each in a completely randomized design. Carcass traits and relative organs weights were evaluated. These traits were; dressed weight, dressing percentage, head, shank, trotter, belly, thick rib chop, rib chop, loin, chump chop, leg fillet end, Leg shank end, liver, lungs, kidney spleen and heart. The results indicated that apart from T4, diets T1, T2 and T3 did not differ significantly (P>0.05) in terms of feed intake, weight gain and feed conversion ratio. This implies that Icacinia manni did not affect growth performance except at 15% level of inclusion Similarly, Pigs fed diets T2 and T3 showed significant (P<0.05) increase in dressed weight, dressing percentage as well as certain primal cuts such as breast, rib chop, loin and chump chop. However, relative organs weight did not differ (P>0.05) across dietary treatments except the lungs in T4 (15%) signifying the non-deleterious effect of raw icacinia manni, at 10%. To attain optimum performance and carcass characteristics in young boars therefore, inclusion of raw Icacinia manni in young boars’ diet at 10 percent is recommended.

Effect of steam-cooking on (poly)phenolic compounds in purple yam and purple sweet potato tubers

This study investigated the influences of steam-cooking on (poly)phenolic compounds and colors in purple yam (Dioscorea alata L.) and purple sweet potato (Ipomoea batatas) tubers cooked at the household level. Steam-cooking did not significantly change the contents of total phenolic compounds, flavonoids, anthocyanins and antioxidant capacity measured by ABTS radical scavenging assay in purple yam (P≥0.05), but lowered the antioxidant capacity measured by Crocin assay (P<0.05). The liquid chromatograph– mass spectrometer–Ion Trap–Time of Flight (LCMS-IT-TOF) indicated the degradation of high MW alatanin B to lower MW alatanins due to the loss of glucose units. Purple sweet potato, however, responded to steam-cooking differently from purple yam (P<0.05). Steam-cooking drastically increased total phenolic compounds, flavonoids, anthocyanins, antioxidant capacities, and retained the vivid reddish-purple color of cooked purple sweet potato (P<0.05). The stability of polyphenolic compounds in starchy tubers against steam-cooking at the household level was, in part, due to the different contents of indigenous phenolic compounds in the raw tubers.

Simple Tools for Rapid Diagnostics and Decision Making

Acute decision making requires accurate information to mitigate risk in producing and storing a potato crop. Unfortunately, sometimes those decisions need to be made rapidly to ensure crop yield and quality. Simple tools, which require little to no user’s expertise or elaborate equipment for rapid data collection, may be crucial in developing a prompt response. Determining the causal disease of a plant or tuber symptom, if transport conditions altered tuber processing quality, or where the greatest bruise impacts occurred in the harvest operation, are just three examples where a prompt response utilizing scientific information can impact quality and value. Validation of decision making tools as a reliable resource requires verifying the accuracy, dependability and consistency of the technology or methodology. Using potatoes as a test model, we assessed multiple pathogen diagnostic test kits for diseases, such as Potato virus Y, and compared results to traditional diagnostic methods. Results indicated kits were reliable, easy to use, and sufficiently accurate. Some limitations were observed but those did not restrict the value of the test. Another project objective was to correlate values from diabetic glucose meters to standard laboratory methods for quantifying potato tuber glucose concentrations. These hand-held meters with disposable test strips proved to be reliable in classifying relative levels of glucose in raw tubers, but initial validation and correlation of equipment and values were necessary. Additional examples of decision support tools to support immediate information collection include use of infrared guns and cameras for determining tuber pulp temperatures, mobile applications and calculators for evapotranspiration, irrigation and dew point, and use of hot boxes and impact recording devices for bruise management. These simple tools provide instant or rapid information, but need to be validated and their constraints understood for proper use within context of the intended technology and situation.

BIOACTIVE COMPOUNDS IN YELLOW, LIGHT YELLOW, AND CREAM-COLOURED POTATO TUBERS AFTER SHORT-TERM STORAGE AND BOILING

This study measured the changes in bioactive compounds [L-ascorbic acid (AA) and total phenolic (TP) compounds] and antioxidant activity (measured in Trolox equivalents, TE) in six potato (Solanum tuberosum L.) varieties with yellow, light-yellow, and cream-coloured flesh after several different treatments. The experimental materials included raw tubers and peeled and unpeeled potato tubers that had been cooked. Analyses were conducted immediately after harvest and after 3 months of storage at 5°C and 8°C. Flesh colour significantly affected the AA and TP contents in tubers. The difference between the AA content in cream- and yellow-coloured tubers was 12.5%, and between cream and light-yellow tubers was 16.5%. Differences in TPs between the different flesh colours did not exceed 33%. Significant losses of AA were found in yellow- and light-yellow-fleshed tubers that had been peeled and cooked after harvest (44 and 46%, respectively). Cooking peeled tubers significantly decreased the antioxidant activity in potatoes regardless of the flesh colour and storage treatment. The unpeeled cooked tubers had significantly higher antioxidant activities than raw tubers after harvest. Irrespective of the flesh colour, high linear correlations were found between (AA)×(TE) for cooked peeled tubers. A significant determination coefficient (R2) was observed between (TPs)×(TE) for raw and cooked unpeeled light-yellow and yellow-coloured tubers. The linear relationship between TPs and TE after cooking was significant for unpeeled tubers. The greatest matching of the model characteristics of the interdependence of features (O2) (AA) x (TE) was 75%, and for the model TPs and TE 80%.

Micronutrient Foliar Fertilization for the Biofortification of Raw and Minimally Processed Early Potatoes

Agronomic fortification with microelement as well as macronutrients has been used in recent years with increasing frequency to improve the nutritional quality of plant products for human consumption. Here the influence of pre-harvest foliar micronutrients fertilization (Micro+) including B, Cu, Fe, Mn, Mo and Zn compared to control (Micro−) on mineral profiles of raw and minimally processed potatoes of cv. Bellini was investigated. The mineral profile was analyzed on raw tubers at harvest and on minimally processed potatoes after 0 and 12 days of storage at 4 ± 1 °C. Preliminary results showed that micronutrients fertilization improved mineral composition of raw potatoes, through an increase in tuber concentrations of Fe (+70%) and Zn (+27%), but also of N (+23%), and Mn (+18%). The increased concentrations of minerals in micro-fertilized raw potatoes led to a better concentration in micro-fertilized minimally processed potatoes, even if some minerals were lost in processing, presumably due to skin removal. The reduction was particularly evident in both Micro– and Micro+ samples for Fe (−29%) and Ca (−17%). However foliar micronutrient fertilization markedly improved the Fe and Zn contribution that a 200 g serving of potatoes can give to current recommended nutrient intakes (RNIs) both in raw and minimally processed potatoes. Storage for 12 days did not alter the mineral profile of the tubers. Observations of the mineral profiles of the studied samples suggest that the application of foliar microelement-containing solutions was able to fortify both raw and minimally processed potatoes.

Genetic loci determining potato starch yield and granule morphology revealed by genome-wide association study (GWAS).

BackgroundIt is well-documented that (bio)chemical reaction capacity of raw potato starch depends on crystallinity, morphology and other chemical and physical properties of starch granules, and these properties are closely related to gene functions. Preparative yield, amylose/amylopectin content, and phosphorylation of potato tuber starch are starch-related traits studied at the genetic level. In this paper, we perform a genome-wide association study using a 22K SNP potato array to identify for the first time genomic regions associated with starch granule morphology and to increase number of known genome loci associated with potato starch yield.MethodsA set of 90 potato (Solanum tuberosum L.) varieties from the ICG “GenAgro” collection (Novosibirsk, Russia) was harvested, 90 samples of raw tuber starch were obtained, and DNA samples were isolated from the skin of the tubers. Morphology of potato tuber starch granules was evaluated by optical microscopy and subsequent computer image analysis. A set of 15,214 scorable SNPs was used for the genome-wide analysis. In total, 53 SNPs were found to be significantly associated with potato starch morphology traits (aspect ratio, roundness, circularity, and the first bicomponent) and starch yield-related traits.ResultsA total of 53 novel SNPs was identified on potato chromosomes 1, 2, 4, 5, 6, 7, 9, 11 and 12; these SNPs are associated with tuber starch preparative yield and granule morphology. Eight SNPs are situated close to each other on the chromosome 1 and 19 SNPs—on the chromosome 2, forming two DNA regions—potential QTLs, regulating aspect ratio and roundness of the starch granules. Thirty-seven of 53 SNPs are located in protein-coding regions. There are indications that granule shape may depend on starch phosphorylation processes. The GWD gene, which is known to regulate starch phosphorylation—dephosphorylation, participates in the regulation of a number of morphological traits, rather than one specific trait. Some significant SNPs are associated with membrane and plastid proteins, as well as DNA transcription and binding regulators. Other SNPs are related to low-molecular-weight metabolite synthesis, and may be associated with flavonoid biosynthesis and circadian rhythm-related metabolic processes. The preparative yield of tuber starch is a polygenic trait that is associated with a number of SNPs from various regions and chromosomes in the potato genome.

Traditional processing associated changes in chemical parameters of wild Yam (Dioscorea) tubers from Koraput, Odisha, India

Wild yam tuber considered as famine food and played a prime role in the food habit of tribal people of Koraput district of Odisha, India. The tribal people employed a range of processing of these yams such as boiled, soaked and sun dried for detoxification of antinutrients in accordance with their needs. There is a scarcity of documented information on their nutrient composition/retention by traditional processing methods. The current study assessed the traditional processing (boiled, soaked and sun dried) associated changes in chemical composition and physico-functional characteristics of 6 wild and 1 cultivated Dioscorea tubers collected from Koraput, India. Different processing led to a significant reduction of proximate compositions and nutrient content compared to the raw tuber, whereas physico-functional parameters increased significantly (p<0.05). In addition, there was significant decrease in the antinutrients, minerals and vitamin content by different processing in studied yam species. Results suggested that wild Dioscorea tubers as safe food sources for mass consumption and should be used in boiling form, as it retains higher nutrients coupled with significant removal of antinutritional compositions.

Effect of cooking methods on glycemic index and in vitro bioaccessibility of potato (Solanum tuberosum L.) carbohydrates

Though potato is popular among masses as a carbohydrate rich source of energy, bioaccessibility studies of potato carbohydrates are never carried out. We investigated effect of cooking on glycemic index (GI) and in-vitro bioaccessibility in potato varieties Kufri Chipsona-3 and Lady Rosetta. Samples were analysed in raw, boiled, microwaved and fried form. On average, starch content significantly reduced by 40%, 64% and 2%; amylose by 14%, 17% and 34% after boiling, microwaving and frying, respectively. Total soluble sugars increased concomitantly by 9% and 25% in boiled and microwaved tubers and reduced by 10% in fried tubers. GI of boiled, microwaved and fried tubers of both the varieties was high i.e above 70. Starch content of both the varieties decreased during in-vitro digestion and was least in intestinal phase. Among the cooking methods, frying was better as reducing sugars remained low throughout oral, gastric and intestinal phases in both the varieties. Raw tubers of both varieties released maximum concentration of sugars during gastric phase. Whereas, boiled, microwaved and fried tubers of both the varieties released maximum concentration of sugars during intestinal phase. This study indicated that cooking method has significant effect on starch breakdown and release of sugars in the body.

Fate of Chlorpropham during High-Temperature Processing of Potatoes.

Chlorpropham is a widely used sprouting inhibitor applied on potatoes during their storage. Currently, severe concerns are raised regarding the potential formation of 3-chloroaniline from chlorpropham during heat treatment. The reactions degrading the molecule in the matrix are quite complex under harsh processing conditions, and a molecular investigation is thus challenging. This study aims to decipher the reaction pathways and to discover new metabolites in typical high-temperature food-processing steps. For this purpose, potatoes were treated with 14C-radiolabeled chlorpropham, stored for up to 6 months, and subjected to the traditional preparation steps of boiling, frying, and baking. A quantification method including an acidic hydrolysis was developed for analysis of free and bound analytes. All conducted processing steps led to a substantial mitigation of chlorpropham residues in the consumable products. Of the residues, 17 ± 6% remained in boiled tubers, while 27 ± 3 and 22 ± 3% remained in the fried and baked products, respectively. Chlorpropham was transferred into the surrounding media (boiling water, frying oil, and air, respectively). 3-Chloroaniline was only (raw tubers) or predominantly (processed tubers) present as a bound analyte and was shown to form during storage but not during processing. Additionally, nonextractable and nonquantified residues were detected in the baked and in the long-term-stored tubers after processing. Future studies will have to balance beneficial (mitigating) and potentially hazardous aspects of these results. By transferring the 14C-food-processing approach to a variety of substances, ingredients, and processes, it will be possible to further understand chemical reactions in food processing, finally leading to safer food.

Influence of cultivation technology on the color of raw potato tubers

Results of the research were based on a field experiment carried out in 2014‒2016 at the Experimental Station of Cultivar Assessment in Uhnin (51°34'N, 23°02'E), on podzolic slightly acidic soil. The experiment was carried out using random sub-blocks, in a dependent split-plot system, in triplicate. The first-order factor was potato cultivars (‘Vineta’ and ‘Satina’), and the second-order factor consisted of six cultivation technologies: A − using fungicides to control potato blight, technologies: B, C, D, E − with the application of effective microorganisms, and technology F − without the use of fungicides and effective microorganisms as a control object. The scope of the research included assessing the color of the raw tubers pulp. To determine the color of raw potato, the method of trichromatic colorimetry was used applying the Konica Minolta CM-5 spectrophotometer. The color measurement of raw tubers was carried out in the CIEL*a*b* system. Cultivation technology with fungicide application significantly contributed to the brightness change of the raw tuber flesh compared to the technology (D), where for the treatment, as in the growing season, effective microorganisms were used. Genetic properties of cultivars determined the color brightness, as well as its trichromatic coordinates.

Effect of heat processing on the chemical constituents and NO-suppressing activity of Bletilla Tuber.

Bletilla Tuber (dried tuber of Bletilla striata) is used as an astringent hemostatic medicine for the treatment of ulcers, bleeding, and burns in traditional Chinese medicine (TCM). The Chinese Pharmacopoeia describes the heat processing methods used on raw tubers of Bletilla striata to produce the herbal medicine "Bletilla Tuber". In this study, we compared the chemical constituents of well-processed Bletilla Tuber (BT1) and normally processed Bletilla Tuber (BT2) derived from the same origin. In addition, as an indicator of the hemostatic activity of Bletilla Tuber, the NO inhibitory activities of extracts obtained from BT1 and BT2 and the isolated compounds were examined. As a result of LC-MS analysis, three types of compounds, glucosyloxybenzyl 2-isobutylmalates, bibenzyl derivatives and phenanthrene derivatives, were detected. Comparison of the chemical profiles of the extracts indicated that the relative contents of glucosyloxybenzyl 2-isobutylmalates had changed by heat processing, whereas the relative contents of bibenzyls and phenanthrenes had not changed. The extracts of BT1 and BT2 showed similar IC50 values on NO production suppressing activity. Furthermore, phenanthrenes and bibenzyls were identified as the compounds responsible for suppressing the NO activity. These results suggest that the biological activities, such as the anti-inflammatory and hemostatic activities, of Bletilla Tuber are not affected by heat processing.

Management methods of nitrate content in potato applicable to the soil-climate conditions of Russia

Determination of potato quality should not be limited only to the usually established list of indicators (marketability, starch content, dry matter content, etc.). The safety of crop products should also be analyzed by the presence of undesirable compounds, most often of anthropogenic origin (nitrates, pesticides, radionuclides, heavy metals). Sometimes a quality indicator that does not have an obvious cost is overlooked – the so-called biological or hygienic quality of the product, which significantly affects human health. The biological quality of the product is more important than the yield although it does not have a commercial price. Product quality management requires careful analysis to identify the causes of excessive accumulation of nitrates during the growing season and, on this basis, to develop methods that eliminate them, and then methods to reduce the concentration of NO3 in already grown tubers. Nitrosamines and nitrosamides formed from nitrates with the participation of nitrites have pronounced carcinogenic, mutagenic and embryotoxic properties. In Russia, according to sanitary and hygienic standards, the MPC of nitrates for potato is 250 mg/kg, and for children and diet food the values are even lower – 80 mg/kg of raw tubers.

In-Season Calcium Fertilizer Application Increases Potato Cell Wall Calcium and Firmness of French Fries

In-season calcium fertilizer application was tested for its effects on the texture of french fries in combination with different blanching conditions during processing. Potato tubers were raised using standard practices with and without calcium fertilization during tuber bulking period. During french fry production, potato strips were treated with either control (without blanching), low-temperature blanching or high-temperature blanching treatments prior to frying process. Our results showed that the in-season application of calcium fertilizer significantly increased the firmness of french fries over the three blanching conditions. Moreover, a combination of calcium fertilization and low-temperature blanching showed the highest firmness of french fries among all the combinations. It was confirmed that calcium fertilization increased calcium concentrations in raw tubers, blanched strips, and its cell walls. Residual activities of pectin methylesterases extracted from potato strips treated by low-temperature blanching were slightly lower than control, but high-temperature blanching inactivated the enzymes as determined by an in vitro assay. Calcium fertilization and low-temperature blanching independently increased content of chelator-soluble pectin extracted from the cell wall. Atomic force microscopy observations suggested that calcium fertilizer application increased the amount of pectins remaining on the primary cell wall even after blanching processes. These results support that the observed increase in firmness of french fries may result from the enhanced formation of Ca2+-induced cross-links between pectin chains in the cell wall based on different mechanisms, i.e., an increase in endogenous Ca2+ available for crosslinking of pectin molecules by calcium fertilizer application and an increase in affinity of pectins to bind Ca2+ through activated pectin methylesterases during low-temperature blanching. Our findings provide potential opportunities to control the firmness of french fries by using different combinations of calcium fertilization and blanching conditions.

Symptomatic Hypocalcemia Associated with Dioscorea tokoro Toxicity

Dioscorea tokoro has long been used in Korean traditional medicine as a pain killer and anti-inflammatory agent. A 53-year-old male who consumed water that had been boiled with raw tubers of D. tokoro as tea presented with numbness and spasm of both hands and feet. Laboratory results showed hypocalcemia, hypoparathyroidism, and vitamin D insufficiency. During his hospital stay, colitis, acute kidney injury, and toxic encephalopathy developed. The patient received calcium gluconate intravenous infusion and oral calcium carbonate with alfacalcidol. His symptoms improved gradually, but hypocalcemia persisted despite the calcium supplementation. We suggest that ingestion of inappropriately prepared D. tokoro can cause symptomatic hypocalcemia in patients with unbalanced calcium homeostasis.

Nutritional values of potato slices added with rosemary essential oil cooked in sous vide bags

The sous vide packaging method, in association with rosemary essential oil (REO), was confirmed as a good strategy for the quality preservation of sliced potatoes over refrigerated storage until 11 days. Looking at vegetables as sources of phytochemicals together with the benefits of sous vide cooking method validated by several studies, taking into account the increasing interest in early crop variety and their nutritional value and considering that potatoes must be cooked to be eaten, the potato slices treated with peanut oil and with the addition of REO were monitored on ascorbic acid, total polyphenols content and antioxidant activity. Results demonstrated that the presence of REO have no “a direct” effect on the nutritional content of cooked samples, but it was probably linked with the protection of such compounds. The ascorbic acid (AsAc) was better preserved (24.7 ± 4.06 mg/100 g DM) and values were kept nearest to the raw tubers having moderate loss with a maximum of 20% in Erika. Total polyphenol content (TPC) was well maintained after cooking, ranging from 337 to 257 mg/100 g DM, of course the varieties with the highest content were able to save a high amount of the compound studied, and the antioxidant activity (AA) calculated showed a loss mean value of 48% among cultivars. Hence, we can conclude that potato slices treated with REO, packaged in sous vide bags and cooked at 105 ± 5 °C for 15 min, retain nearly all the nutritive compounds considered in our study. The most suitable cultivar identified to be stored as fresh cut potato slices with the addition of REO in sous vide bags and then cooked, was Elodie: it was able to save the highest nutritive values among cultivars studied holding AsAc and TPC content as well as the smaller reduction in AA from the fresh material.

The Effect of Biostimulators on the Tastiness and Darkening of the Pulp of Raw and Cooked Potato Tubers

The Effect of Biostimulators on the Tastiness and Darkening of the Pulp of Raw and Cooked Potato Tubers

Reflections on nutrition in biological anthropology.

Reflections on nutrition in biological anthropology.

Discriminating Land Characteristics of Yield and Total Sugar Content Classes of Cilembu Sweet Potato (Ipomoea batatas L.)

Cilembu sweet potato is a unique commodity with high demand market due to its sweet taste. The objectives of this study were to investigate the production performance of Cilembu sweet potatoes in term of production classes and critical limit and to determine discriminating land characteristics classes of yield and total sugar content. This study was conducted in Cilembu sweet potatoes production centers in West Java. Sweet potatoes tuber and soil samples were collected by purposive random sampling during harvest. Cilembu sweet potatoes production classes were defined by decreasing yields criteria in land evaluation. Critical limit production was the lowest yield and total sugar content of raw tuber which harvested in Cilembu village. Discriminating land characteristics were decided by discriminant analysis. Results showed that there was a significant different yield between typical and nontypical areas. Critical limit of yield and total sugar content were 10.5 t ha-1 and 2.32 %, respectively. The discriminating land characteristics of yield classes were soil properties (pH, CEC, P, Ca, Mg, ΔT), and monthly rainfall, whereas for total sugar content classes were effective soil depth, clay, sand and monthly rainfall. These variables are proposed as diagnostic criteria in Cilembu sweet potato land suitability criteria.

Starch digestibility, polyphenol contents and in vitro alpha amylase inhibitory properties of two varieties of cocoyam (Colocassia esculenta and Xanthosoma mafafa) as affected by cooking

The effect of cooking (boiling) on the starch digestibility, polyphenol contents and in vitro α-amylase inhibitory properties of two varieties of cocoyam: Colocassia esculenta (taro) and Xanthosoma mafafa (Tania) were investigated. The total starch contents of the raw and cooked tubers ranged from 25.3 to 35.6 g 100 g−1; resistant starch ranged from 9.7 to 20.9 g 100 g−1; digestible starch ranged from 11.7 to 24.2 g 100 g−1. The starch digestibility of the raw and cooked tubers ranged from 35.89 to 71.38% while their rapidly digestible starch values (expressed as g 100 g−1 of total starch) ranged from 20 to 32 g 100 g−1. The raw tubers contained considerable amounts of phenols and flavonoids and boiling of the tubers retained their phenolic and flavonoid contents. The aqueous extracts of the raw and cooked tubers demonstrated considerable α-amylase inhibition properties (32.47–46.62% over a concentration range of 10–50 mg mL−1) under in vitro conditions but which were lower than that of the antidiabetic drug—acarbose that had 69.08% inhibition of alpha amylase activity over a range of concentration of 2–10 mg mL−1. The study showed that the raw and cooked forms of the cocoyam varieties had low digestibility of their starches and exerted considerable inhibition of α-amylase activity under in vitro conditions which suggests the potential usefulness of the boiled forms of these cocoyam varieties as functional foods for people with type 2 diabetes mellitus.

Effects of false yam tuber meals and charcoal on broiler chicken production and blood parameters

The authors investigated the effects of replacing a portion of a commercial broiler feed with false yam tuber meals on broiler growth performance, feed conversion rate (FCR) and blood parameters. Furthermore, wood charcoal was added at various levels to the meals to explore their potential to attenuate toxic effects. One hundred and sixty-eight 28-day-old healthy female broiler chickens (average initial bodyweight 1081.1 ± 66.20 g) were randomly assigned to 28 experimental groups (7 dietary treatments, 4 replicates) of six birds each, using a randomized complete block design. Dietary treatments included the control diet (commercial broiler feed) (C), raw false yam tuber meal (RFY) replacing 50 g/kg of the commercial broiler feed, false yam tuber meal soaked in water (SFY) replacing 150 g/kg of the commercial broiler feed, RFY with 30 g/kg and 60 g/kg wood charcoal, and SFY with 30 g/kg and 60 g/kg wood charcoal. Growth performance, feed intake and FCR were assessed over four weeks. At the end of the experiment, blood samples were collected from 21 birds (three from each dietary treatment) to analyse haematological and serum biochemical parameters. Analysis of variance, Kruskal-Wallis tests, and simple regressions were used to evaluate the effects of the meals and charcoal. The results indicated that broilers fed 150 g/kg SFY had a significantly lower growth rate and poorest FCR. Consequently, highest bodyweights were observed for C and RFY diets. Additionally, blood serum proteins were below the references ranges for birds fed SFY, particularly with additional charcoal. In contrast, RFY could be included at 50 g/kg in broiler chicken diets without any adverse effects on their performance and blood (serum) parameters. Anti-nutritional substances contained in SFY at this substitution level are harmful to the birds, irrespective of whether charcoal is added or not. In contrast, RFY could replace commercial feed at the studied level (50 g/kg). Keywords : Feed efficiency, growth performance, haematology, serum biochemistry, terpenes