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Volpato JA, Ribeiro LB, Torezan GB, da Silva IC, Martins IDO, Francisco JCP, Genova JL, de Oliveira NTE, Carvalho ST, Carvalho PLDO, Vasconcellos RS. Determinant production factors to the in vitro organic matter digestibility and protein oxidation of poultry by-product meal. Poult Sci 2023; 102:102481. [PMID: 36680858 PMCID: PMC9871330 DOI: 10.1016/j.psj.2023.102481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 12/31/2022] [Accepted: 01/03/2023] [Indexed: 01/09/2023] Open
Abstract
The quality of poultry by-product meal (PBM) is not standardized in the industry. Several factors are detrimental to PBM and compromise its nutritional value and shelf life. Therefore, this study was conducted to determine the main PBM production factors that directly affect its in vitro organic matter digestibility (IVDOM) and protein oxidation (POX). Data on the processing of PBM samples (n = 100) were recorded in a rendering plant. Two types of PBM were used: 1) Low ash (LA, n = 66) with mineral matter (MM) content of 11% and 2) High ash (HA, n = 34) with MM above 11%. Processing traits and chemical composition of PBM were considered independent variables. The IVDOM and POX were determined in each sample and considered dependent variables. Data on independent variables were submitted to factorial and principal components (PC) analyses. In vitro organic matter digestibility data were clustered (P = 0.001) in low (778.92 g/kg), average (822.85 g/kg), and high (890.06 g/kg). The best arrangement was composed of six independent variables distributed in two PC, which explained 82.10% of the total variation. The ash concentration, oil to raw material ratio, collagen, and crude protein comprised PC1 with greater relevance and explained 58.46% of the total variance. The PC2 was composed of the processing time and temperature and explained 23.64% of the total variance. Protein oxidation data were clustered (P < 0.001) in low (265.19 nmol/mg CP), average (393.07 nmol/mg CP), and high (524.40 nmol/mg CP). Based on our results, the composition of the raw material from the slaughterhouse holds most of the information on PBM composition and digestibility. Developing improvements in the slaughtering or in the screening of the raw material that will be used by the rendering process is important to obtain a more nutritionally standardized ingredient.
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Affiliation(s)
- Josiane Aparecida Volpato
- Animal Science Department, State University of Western Paraná (Unioeste), Marechal Cândido Rondon, PR 85960-000, Brazil
| | - Leonir Bueno Ribeiro
- Animal Science Department, State University of Maringá (UEM), Maringá, PR 87020-900, Brazil
| | - Guilherme Baú Torezan
- Animal Science Department, State University of Maringá (UEM), Maringá, PR 87020-900, Brazil
| | | | | | | | - Jansller Luiz Genova
- Animal Science Department, Federal University of Viçosa (UFV), Minas Gerais, MG 36570-900, Brazil.
| | | | - Silvana Teixeira Carvalho
- Animal Science Department, State University of Western Paraná (Unioeste), Marechal Cândido Rondon, PR 85960-000, Brazil
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Tufarelli V, Passantino L, Zupa R, Crupi P, Laudadio V. Suitability of dried olive pulp in slow-growing broilers: performance, meat quality, oxidation products, and intestinal mucosa features. Poult Sci 2022; 101:102230. [PMID: 36334431 PMCID: PMC9630774 DOI: 10.1016/j.psj.2022.102230] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 09/21/2022] [Accepted: 09/29/2022] [Indexed: 11/27/2022] Open
Abstract
To assess the effect of dietary dried olive pulp (DOP) on growth performance, meat traits and oxidation, and intestinal mucosa features, a total of 180 male slow-growing broiler chickens (Hubbard) were divided into 3 groups and fed 3 isonitrogenous and isoenergetic diets from 14 d of age until slaughter (49 d). The treatments varied according to 3 DOP levels: a control diet without DOP (DOP0, 0%) and 2 test diets containing 5 and 10% of DOP (DOP5 and DOP10, respectively). Duodenal morphometric indices were measured at the end of the feeding period and included: villus height, crypt depth, villus-to-crypt ratio, and villus surface area. Dietary DOP had no adverse effect on growth performance, dressing percentage, or breast yield of broilers. The breast muscle pH at 24 h was significantly higher in birds fed DOP10 diet compared to those on DOP0 and DOP5 diets. Meat color was also affected by dietary treatments. Feeding DOP did not influence breast meat fatty acid composition, whereas meat from DOP-fed broilers resulted less susceptible to lipid and protein oxidation compared to control diet. Including DOP up to 10% in diet resulted in higher duodenal villus height, crypt depth, and villus height to crypt depth ratio as well as villus surface area. Based on our findings, dietary DOP supported productive traits of slow-growing broilers preserving meat from oxidation and improving intestinal morphometric features. As a result, the current study assessed that olive by-product can be used in broiler ration, resulting in a valuable ingredient as replacement for conventional feeds, which could reduce feeding costs due to the low cost of the olive by-product. Thus, using olive by-products as poultry feed may become economically feasible for producers where the olive oil industries play an important economic role.
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Affiliation(s)
- V Tufarelli
- Department of DETO, Section of Veterinary Science and Animal Production, University of Bari "Aldo Moro", 70010, Bari, Italy.
| | - L Passantino
- Department of DETO, Section of Veterinary Science and Animal Production, University of Bari "Aldo Moro", 70010, Bari, Italy
| | - R Zupa
- Department of DETO, Section of Veterinary Science and Animal Production, University of Bari "Aldo Moro", 70010, Bari, Italy
| | - P Crupi
- Interdisciplinary Department of Medicine, University of Bari "Aldo Moro", Bari 70124, Italy
| | - V Laudadio
- Department of DETO, Section of Veterinary Science and Animal Production, University of Bari "Aldo Moro", 70010, Bari, Italy
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Tufarelli V, Tateo A, Schiavitto M, Mazzei D, Calzaretti G, Laudadio V. Evaluating productive performance, meat quality and oxidation products of Italian White breed rabbits under free-range and cage rearing system. Anim Biosci 2022; 35:884-891. [PMID: 34991227 PMCID: PMC9066046 DOI: 10.5713/ab.21.0327] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Accepted: 10/19/2021] [Indexed: 11/27/2022] Open
Abstract
Objective Free-range systems have been increasingly available to the consumer due to increased demand for more sustainable meat-products. In the current study, the effect of free-range (FR) and cage system (CS) was explored on growth performance, meat quality and oxidation products in Italian White breed rabbits during the growing-fattening phase (5 to 13 weeks of age). Methods Forty rabbits were randomly allotted to two treatment groups according to the rearing system, and each treatment group was replicated five times with four subjects in each replicate (20 rabbits per treatment-group). All rabbits fed the same diet as pelleted, and under FR system, no additional feeds were available to animals. Results Rearing system had significant effect on rabbit growth performance, where CS group resulted in higher final body weight (p<0.045) and gain (p<0.029) and better feed efficiency (p<0.025) compared to FR rabbits. Most carcass traits were not affected by rearing system; however, a reduction of abdominal fat content (p<0.015) and meat lipids (p<0.034) was observed in FR rabbits. Rearing system had no effects on meat fatty acid profile, whereas meat from FR rabbits resulted less susceptible to lipid and protein oxidation compared to caged animals. Conclusion In overall, FR system could be suggested as a substitute for conventional caged system because of FR system preserved rabbit meat from oxidation.
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Affiliation(s)
- Vincenzo Tufarelli
- Department of DETO, University of Study of Bari "Aldo Moro", 70010 Valenzano, Bari, Italy
| | - Alessandra Tateo
- Department of Veterinary Medicine, University of Study of Bari "Aldo Moro", 70010 Valenzano, Bari, Italy
| | - Michele Schiavitto
- Italian Rabbit Breeders Association (ANCI-AIA), 71030 Volturara Appula, Foggia, Italy
| | - Domenico Mazzei
- Department of DETO, University of Study of Bari "Aldo Moro", 70010 Valenzano, Bari, Italy
| | - Giovanna Calzaretti
- Department of Veterinary Medicine, University of Study of Bari "Aldo Moro", 70010 Valenzano, Bari, Italy
| | - Vito Laudadio
- Department of DETO, University of Study of Bari "Aldo Moro", 70010 Valenzano, Bari, Italy
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How meat quality and sensory perception is influenced by feeding poultry plant extracts. WORLD POULTRY SCI J 2019. [DOI: 10.1017/s0043933915002378] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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ÖZER CO, SEÇEN SM. Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.36417] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Rostami H, Seidavi A, Dadashbeiki M, Asadpour Y, Simões J, Laudadio V, Milis C, Tufarelli V. Oxidative stability of chilled broiler breast meat as affected by dietary supplementation with rosemary ( Rosmarinus officinalis L.) powder and vitamin E. Food Sci Nutr 2017; 5:904-910. [PMID: 28748079 PMCID: PMC5520846 DOI: 10.1002/fsn3.474] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 02/10/2017] [Accepted: 02/19/2017] [Indexed: 01/01/2023] Open
Abstract
The aim of the present study was to evaluate the effect of rosemary (Rosmarinus officinalis L.) powder and vitamin E, as feed additives combined at different levels, on oxidative stability of broiler meat up to 14th day after chilling. A total of 270 1‐day‐old male chicks of Ross 308 strain were randomly assigned to nine dietary groups with three replicates having 10 birds each. Diets were supplemented with 0, 0.5, or 1.0% of rosemary (R) powder and 0, 100, or 200 mg/kg of vitamin E (alpha‐tocopherol acetate; VitE) according to the following treatments: T1 – control basal diet (0R + 0VitE); T2 – 0R + 100VitE; T3 – 0R + 200VitE; T4 – 0.5R + 0VitE; T5 – 0.5R + 100VitE; T6 – 0.5R + 200VitE; T7 – 1.0R + 0VitE; T8 – 1.0R + 100VitE; and T9 – 1.0R + 200VitE. At day 42, two birds of each replicate were slaughtered and the length and weight of cecum was recorded. Carcasses and their economically valuable parts were also weighted and broiler breast refrigerated at 4°C for 14 days. At day 0, 4, 7, and 14 of storage the malondialdehyde (MDA) content of breast meat was evaluated. After 4 days of storage, meat MDA contents of the T5 (0.43 mg/kg) and T9 (0.41 mg/kg) were lower than control group (T1: 0.55 mg/kg; p < .05). On day 7, groups supplemented with rosemary or VitE alone showed similar MDA contents (p > .05) than control. On day 14, lower (p < .05) MDA contents than T1 were observed in all groups except for broilers fed diet supplemented only with vitamin E. No effects were observed between treatments on the relative weight of the several carcass traits, however, VitE influenced (p < .05) the weight and size of cecum. Based on our findings, the combination of rosemary powder and vitamin E at different levels in diet is useful to limit the lipid oxidation of chilled chicken meat.
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Affiliation(s)
- Hossein Rostami
- Department of Animal Science, Rasht BranchIslamic Azad University Rasht Iran
| | - Alireza Seidavi
- Department of Animal Science, Rasht BranchIslamic Azad University Rasht Iran
| | - Mohammad Dadashbeiki
- Department of Veterinary Science, Rasht Branch Islamic Azad University Rasht Iran
| | - Yadollah Asadpour
- Agricultural and Natural Resources Research Center of Guilan Rasht Iran
| | - João Simões
- Department of Veterinary Science University of Trás-os-Montes e Alto Douro Quinta de Prados Vila Real Portugal
| | - Vito Laudadio
- Department of DETO Section of Veterinary Science and Animal Production University of Bari 'Aldo Moro' Valenzano Bari Italy
| | - Chrysostomos Milis
- Ministry of Rural Development and Foods Feedstuffs' Analysis and Control Laboratory Thessaloniki Greece
| | - Vincenzo Tufarelli
- Department of DETO Section of Veterinary Science and Animal Production University of Bari 'Aldo Moro' Valenzano Bari Italy
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Puvača N, Kostadinović L, Popović S, Lević J, Ljubojević D, Tufarelli V, Jovanović R, Tasić T, Ikonić P, Lukač D. Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicum annuum). ANIMAL PRODUCTION SCIENCE 2016. [DOI: 10.1071/an15115] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The effects of supplementing spices, including garlic, black pepper and hot red pepper, in broiler chicken diet on proximate composition, cholesterol content and lipid oxidation of breast and thigh with drumstick meat, skin and liver were investigated. Meat proximate composition included measurements of moisture, protein, fat and ash content. Cholesterol content of tissue homogenates was performed by high-performance liquid chromatography–DAD analyses, while lipid oxidation of white and red meat, as well as liver, was expressed as a concentration of thiobarbituric acid reactive substances (TBARS) (mg malondialdehyde (MDA)/kg tissue). For biological research, eight treatments with a total of 1200 broiler chickens of hybrid line Hubbard were formed, with four replicates. In the control treatment, the chickens were fed with commercial mixtures of standard composition and quality based on corn flour and soybean meal. Experimental treatments were fed with the same commercial mixtures, except with addition of spices. At the end of the experiment and on the basis of gained results, it can be concluded that the chickens in experimental treatments with hot red pepper achieved statistically significantly (P < 0.05) higher final body masses (2460.6 and 2442.4 g) than did the chickens in the control and other treatments. Black pepper showed a positive and significant (P < 0.05) influence on improving the protein content in breast meat (24 g/100 g), hot red pepper lowered the cholesterol concentrations in meat (24.7 g/100 g in red meat), skin (87.4 g/100 g) and liver (263.1 g/100 g), while black pepper significantly (P < 0.05) reduced lipid oxidation in breast (0.05 mg MDA/kg tissue) and thigh with drumstick (0.12 mg MDA/kg tissue). On the basis of obtained findings, it can be concluded that the dietary spice herbs had a positive influence on a proximate composition of chicken meat, cholesterol concentrations and lipid oxidation process.
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Tufarelli V, Laudadio V. Feeding of Dehulled-micronized Faba Bean (Vicia faba var. minor) as Substitute for Soybean Meal in Guinea Fowl Broilers: Effect on Productive Performance and Meat Quality. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2015; 28:1471-8. [PMID: 26323403 PMCID: PMC4554855 DOI: 10.5713/ajas.15.0245] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/20/2015] [Revised: 06/05/2015] [Accepted: 06/10/2015] [Indexed: 11/27/2022]
Abstract
The present study aimed to assess the effect of dietary substitution of soybean meal (SBM) with dehulled-micronized faba bean (Vicia faba var. minor) in guinea fowl broilers on their growth traits, carcass quality, and meat fatty acids composition. In this trial, 120 day-old guinea fowl keets were randomly assigned to two treatments which were fed from hatch to 12 weeks of age. Birds were fed two wheat middlings-based diets comprising of a control treatment which contained SBM (78.3 g/kg) and a test diet containing dehulled-micronized faba bean (130 g/kg) as the main protein source. Substituting SBM with faba bean had no adverse effect on growth traits, dressing percentage, or breast and thigh muscles relative weight of the guinea fowls. Conversely, a decrease (p<0.05) of abdominal fat was found in guinea fowls fed the faba bean-diet. Breast muscle of birds fed faba bean had higher L* score (p<0.05) and water-holding capacity (p<0.05) than the SBM control diet. Meat from guinea fowls fed faba bean had less total lipids (p<0.05) and cholesterol (p<0.01), and higher concentrations of phospholipids (p<0.01). Feeding faba bean increased polyunsaturated fatty acid concentrations in breast meat and decreased the saturated fatty acid levels. Moreover, dietary faba bean improved the atherogenic and thrombogenic indexes in guinea fowl breast meat. Results indicated that substitution of SBM with faba bean meal in guinea fowl diet can improve carcass qualitative traits, enhancing also meat lipid profile without negatively affecting growth performance.
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Abstract
Poultry and poultry meat are particularly susceptible to oxidative reactions. Oxidation processes have been for decades the focus of animal and meat scientists owing to the negative impact of these reactions on animal growth, performance, and food quality. Lipid oxidation has been recognized a major threat to the quality of processed poultry products. The recent discoveries on the occurrence of protein oxidation in muscle foods have increased the scientific and technological interest in a topic that broadens the horizons of food biochemistry into innovative fields. Furthermore, in recent years we have witnessed a growing interest in consumers on the impact of diet and oxidation on health and aging. Hence, the general description of oxidative reactions as harmful phenomena goes beyond the actual impact on animal production and food quality and reaches the potential influence of oxidized foods on consumer health. Likewise, the current antioxidant strategies aim for the protection of the living tissues, the food systems, and a potential health benefit in the consumer upon ingestion. Along these lines, the application of phytochemicals and other microelements (Se, Cu) with antioxidant potential in the feeds or directly in the meat product are strategies of substantial significance. The present paper reviews in a concise manner the most relevant and novel aspects of the mechanisms and consequences of oxidative reactions in poultry and poultry meat, and describes current antioxidant strategies against these undesirable reactions.
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Affiliation(s)
- M Estévez
- IPROCAR Research Institute. Food Technology, University of Extremadura, 10003, Cáceres, Spain
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Matitaputty P, Wijaya C, Bansi H, Laudadio V, Tufarelli V. Influence of duck species and cross-breeding on sensory and quality characteristics of Alabio and Cihateup duck meat. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1011239] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Laudadio V, Nahashon SN, Tufarelli V. Growth performance and carcass characteristics of guinea fowl broilers fed micronized-dehulled pea (Pisum sativum L.) as a substitute for soybean meal. Poult Sci 2012; 91:2988-96. [PMID: 23091160 DOI: 10.3382/ps.2012-02473] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023] Open
Abstract
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.
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Affiliation(s)
- V Laudadio
- Department of Animal Production, University of Bari Aldo Moro, Valenzano, Italy
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