Impact of the oxidative quality of fish oils in feeds on the composition and oxidative stability of chicken and rabbit meat

Effects of Chia Seeds on Growth Performance, Carcass Traits and Fatty Acid Profile of Lamb Meat

The aim of this work was to supplement a diet with chia seeds (Salvia hispanica L.) based on the requirements of finishing lambs for meat, and to analyze biometric parameters and fatty acid profiles in meat. Eighteen male Rambouillet lambs with a bodyweight of 25 kg were used. Animals were kept in individual pens with water and feed provided ad libitum. Three finishing diets were designed with the inclusion of 0, 50 and 100 g dry matter chia seeds and divided among the animals (n = 6). The experimental period lasted 60 days. The weights of the individual lambs were recorded every 14 days. At the end of the experiment, the animals were slaughtered and the weights of the hot carcasses and non-meat components were registered. In addition, an analysis of the fatty acid composition was carried out in the muscles (Longissimus thoracis). The total weight gain and average daily gain displayed significant differences (p < 0.05). Initial and final bodyweights, such as the dry matter intake, did not display differences. The fatty acid profile of the meat tended to decrease the SFA (stearic acid) and increase MUFA (oleic acid) (p < 0.0001) when chia seeds were added to the lamb diets. In conclusion, chia seed supplementation did not increase meat production or other biometric parameters; however, it modified the fatty acid profile in L. thoracis.

Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Simple Summary

Feed producers and farmers seek alternative and economical fat ingredients to supply animals with energy and beneficial components, such as natural antioxidants. Some byproducts from the edible oil refining industry, such as acid oils (AO) and fatty acid distillates (FAD), fulfil these requirements, but differences in the animal performance have been reported as their main drawback, which might be due to their high variable composition, including their oxidation status. Therefore, the valorization of these byproducts as feed ingredients requires ensuring standardized products with adequate quality in terms of oxidation parameters. In this study, 92 AO and FAD were characterized, finding a huge variability in their oxidation status and stability. They all showed low primary oxidation values (peroxide values). The content of secondary oxidation compounds was higher in FAD (which are released from physical refining processes) than in AO (which originate from chemical refining), while polymeric compounds were higher in the latter. The fatty acid and tocol compositions that were related with the botanical origin influenced their oxidative stability. Thus, in the quality control of these products, apart from the compositional parameters, it is recommended to include the evaluation of the oxidation status, both by primary and secondary oxidation parameters.

Abstract

Acid oils (AO) and fatty acid distillates (FAD) are byproducts from chemical and physical refining of edible oils and fats, respectively. Their high energy value makes their upcycling interesting as alternatives to conventional fats in animal feeding. The objective of this study is to characterize their oxidative quality and to provide recommendations about their evaluation for animal feeding purposes. The oxidation status (peroxide value (PV), p-Anisidine value (p-AnV), % polymeric compounds (POL)), the oxidative stability (induction time by the Rancimat at 120 °C (IT)), the fatty acid composition (FA), and tocopherol and tocotrienol content of 92 AO and FAD samples from the Spanish market were analyzed. Both AO and FAD showed low PV (0.8 and 1 meq O₂/kg); however, p-AnV was higher in FAD (36.4 vs. 16.4 in AO) and POL was higher in AO (2.5% vs. not detected in FAD) as a consequence of the type of refining process. The botanical origin of AO and FAD influenced FA and tocol composition, and they influenced IT. A high variability was observed for most analyzed parameters, reinforcing the need for standardizing AO and FAD to obtain reliable feed ingredients and to include primary and secondary oxidative parameters within their quality control.

Animal Fats in Rabbit Feeding – A Review

The purpose of this article is to overview the history of feeding rabbits with different types of animal fats, and to discuss their effects on rabbit performance and quality of their products. Other aspects of the inclusion of various animal fats in rabbit diets are also described. This article is based on the analysis of relevant scientific literature and presents animal fats fed to rabbits, such as beef tallow, butter, pork lard, poultry fat, fish oil, krill oil, oil extracted from insect larvae, mixtures of various animal fats, and mixtures of animal and vegetable fats. The reported papers describe the effect of fats on growth performance, lactation, rearing performance, meat quality, and health status of rabbits. It is notable that in many cases, various animal fats were often an integral part of numerous diets or were included in control diets. The presented information demonstrates that animal fat can be fed to rabbits at 2–4% of the diet without negative effects on reproductive performance, growth performance and quality of meat obtained. Rabbits were used as model animals in many studies in which fat was added to balance the diets and to increase their energy value, especially when investigating various cardiovascular and obesity-related diseases.

Effect of Solid-State Fermented Wheat Bran Supplemented with Agrimony Extract on Growth Performance, Fatty Acid Profile, and Meat Quality of Broiler Chickens

Simple Summary

The current work evaluates the application of solid-state fermented wheat bran supplemented with agrimony extract in broiler nutrition. Broiler production parameters, blood and bone variables and meat quality were analysed. The quality of breast and thigh meat was evaluated by the use of physicochemical variables, fatty acid profile, lipid oxidation and sensory variables. The presented results showed that supplementation of the broiler diet with fermented feed positively influenced the quality of the produced breast and thigh meat. The application of fermented feed increased the nutritional value of broiler chicken meat, as shown via the positive modification of the fatty acid profile, without affecting sensory quality.

Abstract

The impact of the broiler diet modification on the following parameters was evaluated: meat quality, carcass traits, and bone and blood parameters. One hundred twenty one-day-old COBB 500 broiler chickens were assigned to three experimental groups (40 birds per group) with four replications (10 per pen) for 35 days of fattening. The control (C) was fed a basic feed mixture. The diet supplemented with 10% of fermented feed (FF10) and additionally supported by 0.2% of agrimony extract (FF10 + AE) was applied to the second and third groups, respectively. FF10 showed both a lower average daily feed intake and total feed consumption when compared to that of C (p < 0.05). Lower concentration of alkaline-phosphatase and calcium and higher total lipids and triglycerides in blood were observed in FF10 + AE. Breast and thigh meat showed a lower content of polyunsaturated fatty acid n-3 and n-6 in the FF10 + AE group (p < 0.01). The increase of gamma-linolenic acid content in breast and thigh meat samples obtained from the experimental groups was significant (p < 0.001 and p < 0.05; respectively). Lower lipid oxidation was observed in the thigh muscle of the FF10 + AE group on the first day of storage (p < 0.01). The current study indicates that FF10 + AE supplementation can be successfully applied to enhance broiler performance and meat quality.

Effect of Dietary Selenium on Protein and Lipid Oxidation and the Antioxidative Potential of Selected Chicken Culinary Parts during Frozen Storage

The objective of the study was to evaluate the effects of inorganic and organic selenium in the diet of broiler chickens on the oxidative changes in the functional groups of proteins and total lipids, as well as the antioxidative potential of typical culinary parts fresh and frozen. Materials used in the nutrition study comprises one-day-old Flex broiler chickens randomly allocated to three dietary treatments: Control and SeN-fed diet enriched with 0.50 mg/kg of inorganic selenium (sodium selenite), and SeO-fed with diet containing 0.50 mg/kg of selenized yeast Yarrowia lipolytica. After slaughter, chicken carcasses were divided into the most typical culinary parts i.e., wings, outer and deep breasts, drumstick, thigh and back and analyzed in the fresh state and during frozen storage at −18°C until 90 days. The analyses undertaken during the study measured selenium concentration, CO, SH, and NH2 groups in the proteins, TBARS-expressing changes in the lipids, and antioxidative potential by ABTS, DPPH, and FRAP methods. The results of the study showed that the dietary selenium supplementation effectively increased the selenium concentration in all analyzed culinary parts of the chicken carcass, especially high in leg muscles. Selenium supplementation of the chicken diet significantly reduced the oxidative changes in the most important chemical reactive groups of the muscle myofibrillar proteins in all analyzed culinary parts. Both forms of selenium, organic and inorganic, were able to slow down the oxidation processes during first 30 days of the frozen storage of the meat. Longer storage could be only recommended for breast fillets, definitely not for the back part. The effect was much stronger in case of an organic selenium supplementation comparing to inorganic form of diet enrichment.

Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat

The aim of this work was to analyse the effect of addition of 10% (w/w) fermented bioproduct into commercial broiler feed on fatty acid profile, lipid oxidative stability, and sensory properties of chicken breast meat. The fermented bioproduct was prepared by fermentation of cornmeal by filamentous fungi Umbelopsis isabellina CCF 2412 in solid-state fermentation (SSF) process and the final bioproduct was enriched with gamma-linolenic acid and beta-carotene. In the experiment, 80 pieces of 1-day-old chickens COBB 500 were used. Half of them (control group) were fed only with commercial feed. Chickens of the experimental group were fed with commercial feed, and, from the 11th day of age until the time of slaughter (39th day), 10% of commercial feed was replaced with fermented bioproduct. Application of fermented bioproduct into commercial feed mixture positively influenced profile of fatty acids in breast meat. The amount of gamma-linolenic, alpha-linolenic, and oleic acids in fat of breast muscles was increased and n-6/n-3 ratio was significantly decreased. Profile and content of PUFAs did not change after thermal treatment of meat. Oxidative stability of fat and sensory properties of the meat during the storage (4°C, 7 days) of meat were not affected by fermented bioproduct.

Potential use of Lentinus squarrosulus mushroom as fermenting agent and source of natural antioxidant additive in livestock feed

BACKGROUND

Fermenting feed has gained a lot of popularity in recent years owing to its renowned benefits to the livestock and feed quality. In the current study, Lentinus squarrosulus mushroom mycelium was tested for its potential as a fermenting agent and source of natural antioxidant in the feed.

RESULTS

Phenolic content of methanolic and hot water extracts of the mycelium culture and its fermented maize ranged from 94.01 to 386.59 mg gallic acid equivalents g(-1) extract while the DPPH radical scavenging, CUPRAC, reducing power (RPA) and β-carotene bleaching (BCB) antioxidant activity had EC50 values ranged from 15.30 to 120.3, 0.74 to 4.71, 1.86 to 13.5 and 0.01 to 0.21 mg mL(-1) , respectively. At 1.0-20.0 mg mL(-1) , the extracts retarded 21.02-55.35% of lipid deterioration. Pearson correlation analysis revealed the phenolic content of the extracts has moderate correlation with DPPH (r = 0.589) and RPA (r = 0.580), also a high correlation with BCB antioxidant activity (r = 0.872). In principal component analysis, DPPH, CUPRAC and RPA were seen to be clustered tightly together while BCB antioxidant activity was grouped with the phenolic content.

CONCLUSION

Overall, L. squarrosulus mycelium functioned as antioxidants via several mechanisms, involving either electron transfer or hydrogen transfer-based reactions suggesting it as a promising fermentation agent to enhance feed nutrition and the fermented maize as a valuable feed resource.