Meat quality traits and fatty acid composition of breast muscles from ducks fed with yellow lupin

Black soldier fly larvae: a one health approach to investigate gut, and organ health and meat quality response in slow-growing chickens

BACKGROUND

The inclusion of sustainable protein sources in poultry feed has become essential for improving animal welfare in livestock production. Black soldier fly larvae are a promising solution due to their high protein content and sustainable production. However, most research has focused on fast-growing poultry breeds, while the effects on native breeds, such as the Bianca di Saluzzo, are less explored. This study aimed to evaluate the impact of BSFL supplementation in the diet of slow-growing chickens, with a focus on growth, intestinal health and meat quality for final consumers.

RESULTS

The study demonstrated that Black soldier fly larvae supplementation, both in dehydrated and live form, improved growth performance, with an increase in final weights compared to the control group. No significant differences were found in feed conversion ratio, liver and spleen weight or histomorphometry between groups. Black soldier fly larvae supplementation did not negatively affect immune function or liver metabolism. Higher production propionic acid was detected in the black soldier fly larvae fed groups compared to the control, suggesting an effect on volatile fatty acid production. Gut microbiota analysis showed an increase in beneficial bacteria, such as Faecalibacterium, in the live larvae group. Furthermore, the meat fatty acid profile and atherogenicity and thrombogenicity indices did not undergo significant changes, implying a low potential risk to consumers' cardiovascular health.

CONCLUSIONS

Black soldier fly larvae supplementation in the diet of Bianca di Saluzzo improved growth without compromising animal health or meat quality. Moreover, the increase in beneficial volatile fatty acids and the modulation of gut microbiota suggest a positive impact on gut health. Finally, the absence of negative effects on meat lipid profiles confirms nutritional safety for consumers, making black soldier fly larvae a valid alternative in poultry feed. These results offer new perspectives for the use of Black soldier fly larvae in the nutrition of local breeds, contributing to sustainability in line with the One Health approach.

The effect of genotype and sex on carcass characteristics and fatty acid profile of Pekin broiler ducks

The aim of this study was to compare two different strains of Pekin duck and to answer one scientific hypothesis: 1) Strain and sex influence live body weight, hot and cold carcass weights and carcass portions weights and yields, fatty acid content, fatty acid total cholesterol and α-tocopherol contents of meat. The study used 50 individuals of each strain in comparison (Cherry Valley and Grimaud) equally divided between both sexes), raised in equal rearing and feeding conditions. The results show that, when raised in equal rearing and feeding conditions and slaughtered at matching age, the strain had no significant influence on live body weight at slaughter, warm and cold carcass weights. Moreover, the strain influence was quite limited to the weight of wings, feet and gizzard (P < 0.05). On the other hand, sex had a strong influence (P < 0.05) on live body weight at slaughter, warm and cold carcass weights and carcass portions weights, which were heavier in male than female ducks, except for neck and abdominal fat pad weights. Regarding duck's meat fatty acid (FA) composition: the sex had no significant influence in total FA content, FA partial sums, FA ratios and lipid quality indexes; the strain influence was limited to the total n-3 PUFA and the n-6/n-3 ratio and no other statistical significant difference (P < 0.05) was observed; the meat portion influence included all FA partial sums (when expressed as g/100 g of total FA), all FA ratios and all lipid quality indexes. The total cholesterol and α-tocopherol contents were not influenced by the sex, but were both influenced by the strain and meat portion (P < 0.05). The duck meat from both strains could be classified as an Extra lean meat, and regarded as a healthy option, since: 1) the PUFA is the predominant FA group; 2) presents low total cholesterol content; 3) includes plasmalogens, a class of phospholipids, regarded as important biomolecules with potential health attributes.

Effects of genotype and sex on carcass composition, meat quality, digestive tract morphometries and leg bone dimensions of spent parent Pekin ducks

The purpose of the present study was to analyze carcass composition, physicochemical properties, muscle texture, and structure, as well as morphometry of the digestive tract and leg bone dimensions of Cherry Valley ducks (SM3 Heavy hybrid) and Orvia ducks (ST5 Heavy hybrid) after laying. A total of 32 ducks were dissected, 8 females and 8 males from each breeding set. Analysis of meat quality (breast muscle, leg muscle) in terms of color (L*, a*, b*), acidity (pH24), electrical conductivity (EC24), and basic chemical composition (protein, water, fat, collagen) was performed. Analysis of the texture and structure of the pectoral muscle was also performed. The dimensions of the various lengths of the digestive tract and the dimensions of the tibia and femur were analyzed. Cherry Valley ducks after laying have better slaughter performance and a higher proportion of breast muscle in the carcass (P < 0.001). Also more favorable chemical composition (protein, fat, water) and physical properties (acidity, electrical conductivity, thermal loss) of muscle. In terms of texture characteristics, the pectoral muscle of Cherry Valley ducks was more elastic and cohesive, but also more flexible with higher viscosity, while the pectoral muscles of Orvia ducks in terms of structure were characterized by smaller values of the analyzed characteristics (cross-sectional area of fibers and smaller vertical and horizontal diameter). Analyzing the morphometry of the digestive system, Orvia ducks were characterized by longer sections of the digestive tract, which certainly has a beneficial effect on the absorption of nutrients. In terms of tibia and femur measurements taken, there were no differences between genotypes, while males were characterized by higher values of the analyzed traits compared to females.

Dietary Crude Protein and Lysine Levels Affect Meat Quality and Myofiber Characteristic of Slow-Growing Chicken

This study aimed to investigate the effects of dietary crude protein (CP) and lysine levels on growth performance, slaughter performance, meat quality, and myofiber characteristics of slow-growing chicken. A 3 × 3 factorial experiment was arranged, and the chickens were fed with 3 levels of dietary CP (16.0%, 17.0%, 18.0%) and 3 levels of dietary lysine (0.69%, 0.84%, 0.99%). A total of 540 8-week-old Beijing-You Chicken (BYC) female growing chickens were randomly allocated to 9 groups, 5 replicates per group, and 12 chickens per replicate. The birds were randomly allocated to one of the 9 experimental diets. Growth performance, slaughter performance, meat quality, and myofiber characteristics were determined at 16 weeks of age. The results showed that dietary CP level and the interaction of dietary CP and lysine levels affected average feed intake (AFI) (p < 0.05). The AFI in the 16.0% CP and 17.0% CP groups was higher than in the 18.0% CP group (p < 0.05). Dietary CP levels significantly affected body weight gain (BWG) (p < 0.05) at 9 to 16 weeks. The 18.0% CP group had the highest BWG (93.99 g). Dietary CP levels affected the percentage of leg muscle yield, and the percentage of leg muscle yield of the 16.0% CP group was significantly lower than that in the other two groups (p < 0.05). Dietary CP and lysine levels alone and their interactions did not affect pH24h, drip loss, and cooking loss of breast muscle (p > 0.05). The shear force of the 18.0% CP group (29.55 N) was higher than that in the other two groups (p < 0.01). Dietary CP level affected myofiber characteristic (p < 0.01), with the lowest myofiber density (846.35 p·mm-2) and the largest myofiber diameter (30.92 μm) at 18.0% CP level. Dietary lysine level affected myofiber diameter, endomysium thickness, perimysium thickness (p < 0.01), with the largest myofiber diameter (29.29 μm) obtained at 0.84% lysine level, the largest endomysium thickness (4.58 μm) at 0.69% lysine level, and the largest perimysium thickness (9.26 μm) at 0.99% lysine level. Myofiber density was negatively correlated with myofiber diameter and endomysium thickness (R = -0.883, R = -0.523, p < 0.01); perimysium thickness had a significant negative correlation with shear force (R = -0.682, p < 0.05). Therefore, reducing dietary CP level and adding appropriate lysine can reduce myofiber diameter and increase perimysium thickness, reducing shear force and improving meat tenderness. A high lysine level (0.99%) in the low-CP (16.0%) diet can improve meat tenderness by regulating the myofiber characteristic without affecting production performance.

Lauric acid content in intramuscular fat is a reliable indicator of black soldier fly larvae meal consumption in Muscovy ducks

The present research investigated if intramuscular fatty acid (FA) profile could distinguish meat from ducks fed with black soldier fly larvae meal (BSFLM) during fattening. By using stepwise linear discriminant analysis on FA profiles of 96 meat samples, lauric acid (C12:0) was found to be the best predictor, accurately differentiating samples with only two misclassifications. The Fisher classification functions indicated that breast samples with lauric acid content above 0.222 % in intramuscular fat would be classified as BSFLM-fed. The Fisher classification functions were also effective in other poultry species fed BSFLM, with only two misclassified samples out of 42 samples from a dataset compiled from published papers. Misclassifications were linked to an unexpected lauric acid content in the intramuscular fat. In conclusion, given that BSFLM is the only relevant source of lauric acid in the diet, this fatty acid could identify meat from BSFLM-fed ducks and possibly other poultry species, warranting further exploration of other FA as potential identifiers of BSFLM-fed poultry.

Effect of different bedding depths of rice hulls on growth performance and carcass traits of White Pekin ducks

Duck meat is recognized as a healthier poultry product that contains higher amounts of unsaturated and essential fatty acids, iron, and excellent amounts of protein. It has been found to possess the ability to reduce low-density lipoprotein cholesterol and subsequently, blood pressure in the human body; and improve the immunity system. The current study investigated the appropriate bedding depths of rice hulls as a preferred bedding material by evaluating the growth performance and carcass traits of White Pekin ducks raised for 42 days. A total of 288 one-day-old White Pekin ducklings were randomly allotted to floor cages with one of four bedding depths at 4 cm, 8 cm, 12 cm, and 16 cm. Ducklings were fed standard duck starter (days 1-21) and finisher (days 22-42) diets. The birds were stocked at a rate of 6 birds/m2 with 6 replicates per treatment. Growth performance evaluation for the body weight, average daily gain, and average daily feed intake were measured to calculate the weekly feed conversion ratio. Breast, leg, and carcass yield were assessed as carcass traits. The muscle color and proximate composition were also analyzed for meat quality. Footpad dermatitis was also evaluated on day 42. Ducks reared on 16 cm bedding depth over the 42 days recorded higher (p < 0.05) body weight, average daily, average daily feed intake, and improved feed conversion ratios compared to other groups. The crude fat in breast meat also lowered (p < 0.05) in ducks reared at 16 cm (1.02%) when compared to ducks raised at 4 cm bedding depth (2.11%). Our results showed improved redness (p < 0.05) when the depth of bedding materials was elevated. Except for the breast meat fat, the dissimilar bedding depths did not affect (p < 0.05) the breast and leg meat composition, footpad dermatitis, and mortality for the current study. In conclusion, this study indicated that the bedding depths would directly or indirectly affect the growth performance and meat color of White Pekin ducks; and the bedding depth of rice hulls at 16 cm improved the growth performance of White Pekin ducks for 42 days.

Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds

To clarify the characteristic odor of compounds present in duck meat, especially reheating after storage, the effect of duck breast cooked at three temperatures (90 °C, 100 °C, 105 °C) and reheating after 7 days of storage was studied. Electronic nose analysis and sensory evaluation revealed a significant increase (p < 0.05) in reheated duck meat odor after 7 days of storage. The 90 °C treatment group had the heaviest odor, which increased by 12.19 % after seven days of storage. Using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), 60 volatile flavor compounds were identified across various groups. Although the volatile compounds were consistent among different groups, their relative contents varied. By combining the sensory evaluation results with the Relative Odor Activity Value (ROAV) of these flavor compounds, chemometric orthogonal partial least squares discriminant analysis (OPLS-DA) was used to identify the following 9 characteristic volatile compounds: 2-methylbutanal, pentanal, octanal, heptanal, hexanal, (E)-2-octenal, (E)-2-nonenal, and 2-pentyl furan.

Effects of Dietary Hempseed or Camelina Cakes on Fatty Acid Composition of Quail Meat

The purpose of the study was to investigate the effects of dietary hempseed or camelina cakes on the fatty acid profiles of intramuscular fat in quail. A total of 189 one-day-old quail were allocated to three dietary treatment groups. The diet of the control (C) group was supplemented with 10% rapeseed cake, whereas the rapeseed in experimental 1 (HE) and experimental 2 (CA) groups was replaced by, respectively, hempseed cake and camelina cake in the same proportions. The length of the study was 42 days. Dietary enrichment with camelina cake increased the α-linolenic fatty acid (ALA) content in the meat of CA group 2.5 times (p < 0.01). The muscle tissues of CA contained 3.4-3 times more eicosapentaenoic acid (p < 0.01), 1.2 times more docosapentaenoic acid (p < 0.05-p < 0.01) and 1.3 times more docosahexaenoic acid (p < 0.01) and, thus, demonstrated the increase in total long chain (LC) n-3 polyunsaturated fatty acids (PUFA) (p < 0.01) and total n-3 PUFA (p < 0.01) compared with the C group. The ALA and total n-3 PUFA content in the breast and leg meat of HE-treated quail were, respectively, 1.3 and 1.1 times higher (p < 0.01) than in the C group but the accumulation was lower compared to the CA group. The content of γ-linolenic acid was found to be 1.21-1.31 times higher in HE quail meat (p < 0.01). However, hempseed cake supplementation had a negative effect on growth performance. The supplementation of quail feed with camelina or hempseed cakes resulted in the production of healthy meat with an increased n-3 PUFA content.

Alfalfa Silage Diet Improves Meat Quality by Remodeling the Intestinal Microbes of Fattening Pigs

Because the demand for pork is increasing, it is crucial to devise efficient and green methods to improve the quality and quantity of meat. This study investigated the improvement in pork quality after the inclusion of alfalfa meal or alfalfa silage in pig diet. Our results indicated that alfalfa silage improved meat quality more effectively in terms of water-holding capacity, drip loss, and marbling score. Besides, an alfalfa silage diet can affect the level of fatty acids and amino acids in pork. Further, alfalfa silage was found to improve meat quality by remodeling intestinal microbiota and altering the level of SCFAs, providing a viable option for improving meat quality through forage.

Soybean Replacement by Alternative Protein Sources in Pig Nutrition and Its Effect on Meat Quality

Soybean is one of the most expensive and limiting feed ingredients in diet formulations; however, in pig farming, it represents the main source of protein. The production and supply of soybean are critical steps due to their environmental impact and feed/food competition for land use. Therefore, research is focusing on finding alternatives to replace soybean partially or totally. However, alternative ingredients should ensure similar growth performance, carcass traits, and meat quality characteristics compared to conventional soybean-based diets. The objective of this review was to evaluate the impact of different alternative protein sources to soybean in pig nutrition and their effects on growth performance, carcass, and meat quality traits. The review process was performed on Scopus^®, and it considered research findings published from 2012 to the present on the Sus scrofa species. Articles without a control group fed with soybean were discarded. The main alternative protein sources identified were other legumes and distillers' dried grain with solubles (fish and animal proteins, oilseed by- and co-products). Interesting innovative protein sources included by-products from other industries (residues), microalgae and insects. Nevertheless, in dietary formulations, close attention must be paid to address the nutritional requirements, balance the supply of amino acids, avoid anti-nutritional or toxic compounds occasionally present in alternative protein sources, as well as determine the availability of protein feed in specific geographical areas.

Production Efficiency and Utility Features of Broiler Ducks Fed with Feed Thinned with Wheat Grain

The aim of this study was to evaluate the production efficiency (economics), growth, and meat quality of ducks fed with feed partially replaced with wheat. A total of 200 ducks were reared for 49 days. Each group consisted of 50 ducks (5 pens with 10 birds). For slaughter, 10 birds per group were chosen. The control group (C) was provided with a complete feed. In the experimental groups, from 42 to 49 days, the feed was replaced with wheat grains at the level of 10% (W10), 20% (W20), or 40% (W40). In the W20 and W40 groups, the cost of feed was reduced. In the W40 group, the profit per 1 kg carcass was increased by PLN 3.34 (more than 24% higher than the C group profit). A higher percentage of pectoral muscles and intramuscular fat was observed in the W20 group, with lower water content. A lower water-holding capacity (WHC) was observed in the duck leg muscles in group W40. The muscles from the W20 group had higher protein, collagen, and water content, and the fat was highest in the W40 group. A lower toughness of cooked meat was observed in the W20 group, and lower shear force in the pectoral muscles of groups C and W40. Thinning feed with wheat grains could represent an alternative to conventional feeding of broiler ducks, owing to reduced feed costs, with no negative impact on utility features, including growth, except the share of pectoral muscle and water absorption traits.

Impact of frozen storage on fatty acid profile in goose meat

The objective of this study was to investigate the changes of the fatty acid in breast (BM) and leg (LM) muscles from 17-wk-old female White Kołuda geese packaged in a vacuum and stored in freezing conditions at −20°C. During 17 weeks, the geese were fed ad libitum on the same complete feed. The samples (18 LM and 18 BM) from the right part of the carcasses were stored for 30, 90, 80, 270, and 365 d. The changes in the fatty acid profile were established by gas chromatography. In this work, there were also calculated lipid profile indicators such as Σ PUFA n−6/Σ PUFA n−3, Σ UFA/Σ SFA, and Σ PUFA/Σ SFA. Time of frozen storage affected the decrease in Σ SFA, Σ MUFA, and Σ PUFA of BM and LM. The statistical analysis of the obtained data shows that the type of muscle also generally affected the fatty acid profile. The BM are characterized higher proportion of Σ SFA, and the LM are defined as containing more Σ MUFA and Σ PUFA. Extending frozen storage time caused only the deterioration of Σ PUFA n−6/Σ PUFA n−3. The Σ PUFA n-6/Σ PUFA n−3 were the highest in BM and LM on the 365th day of storage. Although the Σ PUFA n−6/Σ PUFA n−3 ratio in muscles stored for 180, 270, and 365 d was higher than the recommended values. The lipid profile indicators (Σ UFA/Σ SFA, and Σ PUFA/Σ SFA) were similar in raw meat and in all frozen storage samples. It means that frozen storage didn't affect this index and the BM and LM have the same quality from the dietary point of view. Leg muscles during frozen storage are characterized by higher Σ UFA/Σ SFA and Σ PUFA/Σ SFA than the breast muscles.

Carcass and Meat Quality Traits of Medium-Growing Broiler Chickens Fed Soybean or Pea Bean and Raised under Semi-Intensive Conditions

A study was carried out to evaluate the effect of the total replacement of flaked soybean (Glycine max L., SOY) with raw pea (Pisum sativum L., PEA) on the carcass and meat quality traits of two medium-growing broiler strains (Kabir Rosso Plus, KB; New Red, NR). Birds were housed in 20 pens (five replications/groups, six birds each). At 83 days of age, 40 birds (2/replication) were slaughtered and the pectoral muscle (PM) was removed for analyses. Diet did not affect slaughter weight, carcass traits and meat quality. A pea diet determined a significant increase of MUFA and a decrease of PUFA, n-3 and n-6 PUFA; hence, the pea-fed group had a lower PUFA/SFA and a higher n-6/n-3 ratios compared to the soy-fed. NR chickens were heavier, with higher carcass and cut weights (p < 0.01) compared to KB chickens. Interactions (p < 0.05) between factors were found for PM weight and yield. Meat from NR had a higher (p < 0.05) pH. Fatty acids were slightly affected by genotype. Replacing soybean with pea adversely affects meat fatty acid composition in terms of nutritional profile.

Breast Meat Fatty Acid Profiling and Proteomic Analysis of Beijing-You Chicken During the Laying Period

The disparity in fatty acids (FA) composition exhibits a significant impact on meat quality, however, the molecular regulatory mechanisms underlying this trait in chicken are far from clear. In this study, a total of 45 female Beijing-You chicken (BYC) hens, fed on the same diet, were collected at the slaughter age of 150, 300, or 450 days (D150, D300, and D450) from sexual maturation stage to culling stage (15 birds per age). Gas chromatography-mass spectrometry (GC-MS) and tandem mass tag labeling technology based on liquid chromatography mass spectrometry (TMT-LC-MS/MS) analysis strategies were applied to profile FA compositions and to compare differential expressed proteins (DEPs) between these different slaughter ages, respectively. The FA profiling showed that increasing hen ages resulted in increased contents of both saturated and unsaturated fatty acids. Proteomic analyses showed a total of 4,935 proteins in chicken breast muscle with the false discovery rate (FDR) < 1% and 664 of them were differentially expressed (fold change > 1.50 or < 0.67 and P < 0.01). There were 410 up- and 116 down-regulated proteins in D150 vs. D300 group, 32 up- and 20 down-regulated in D150 vs. D450 group, and 72 up- and 241 down-regulated in D300 vs. D450 group. A total of 57 DEPs related to FA/lipid-related metabolisms were obtained according to the enrichment analysis of Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG). These DEPs were involved in 21 significantly enriched (P < 0.05) pathways, including well-known pathways for FA synthesis (metabolism, desaturation, and elongation) and the signaling pathways for lipid metabolism (PPAR, adipocytokine, calcium, VEGF, MAPK, and Wnt). In addition, there existed several representative DEPs (FABP, FABP3, apoA-I, apoA-IV, apoC-III, apoB, VTG1, and VTG2) involved in the regulation of FA/lipid transportation. The construction of the interaction networks indicated that HADH, ACAA2, HADHA, ACSL1, CD36, CPT1A, PPP3R1, and SPHK1 were the key core nodes. Finally, eight DEPs were quantified using parallel reaction monitoring (PRM) to validate the results from TMT analysis. These results expanded our understanding of how the laying age affects the FA compositions and metabolism in hen breast meat.

Alternative protein sources of plant, algal, fungal and insect origins for dietary diversification in search of nutrition and health

This review aimed to compare alternative protein sources in terms of nutritional composition and health benefits with the purpose of disseminating up-to-date knowledge and contribute for diversification of the food marked and consumers decision-making. Plant-based is the most well-established category of alternative proteins, but there is still room for diversification. Less conventional species such as chia seeds are prominent sources of ω-3 (∼60% total lipids), while hempseed and quinoa are notable sources of ω-6 (up to 58% and 61%, respectively). Edible insects and microalgae are alternative foods rich in protein (up to 70%), fibers (∼30%), as well as peptides and polysaccharides with antimicrobial, antioxidant, anti-hypertensive, antidiabetic, antidepressant, antitumor, and immunomodulatory activities. Additionally, lipid contents in insect larvae can be as high as 50%, on a dry weight basis, containing fatty acids with anti-inflammatory and antitumor properties. In contrast, edible fungi have low lipid contents (∼2%), but are rich in carbohydrates (up to 79%) and have balanced amino acid profiles. The results suggest that food formulations combining different alternative protein sources can meet dietary requirements. Further studies on flavoring and texturing processes will help to create meat and dairy analogs, thus helping to broaden acceptance and applicability of alternative protein sources.

Characteristics of carcass and physicochemical traits of meat from male and female ducks fed a diet based on extruded soybean

Duck' meat is characterized by good nutritional properties and gaining popularity in the consumer market. Extruded soybean is potentially more digestible than commonly use soybean meal (SBM), and is expected to influence carcass traits and the quality of breast and leg muscles. The study' aim was to compare meat quality from both sexes' ducks fed a diet with extruded soybean (ESB) as a substitute for SBM. Cherry Valley ducks were divided into two groups. The control group (1) was fed an SBM-based diet, and the treatment group (2) with ESB. Each group was divided into sex subgroups with 50 birds in each (5 replicates, 10 ducks each). Dissection and analysis of meats' pH, colour, water-holding capacity (WHC), drip loss and chemical composition of breast and leg muscles were done. Interaction of Diet and Sex was calculated. In group 2 higher carcass weight, dressing percentage, weight of wings, leg muscles, total muscles, and better WHC were found. Dressing percentage, the proportion of neck with skin, breasts' and stomach' weight, and the weight and proportion of fat, and pH45min were higher in females (P < 0.05). The interaction was found for the pre-slaughter body weight, the weight of carcass remains, WHC in breasts (P < 0.05). The ESB feed had no negative effect on the analyzed traits and can be used in the ducks' diet. Improved the WHC indicates the high suitability of meat for processing. A positive effect of diet on the muscles' proportion and dressing percentage was noticed, which is important for consumers' market. The sex-related differences and interactions between variables suggest separate rearing due to sex.

Ducks' Growth, Meat Quality, Bone Strength, and Jejunum Strength Depend on Zeolite in Feed and Long-Term Factors

Simple Summary

Natural agents ensuring the biosecurity of poultry production and the high quality of meat have again gained increasing interest. Natural zeolites absorb toxic gases and can also stimulate digestion and improve the physicochemical parameters of meat, which is important from the consumer’s point of view. The aim of the study was to assess the effect of a diet with a 4% inclusion of zeolite on the growth, the meat quality, and the strength of the bones and jejunum of Orvia and Cherry Valley ducks of different age and sex. The addition of zeolite was associated with reduced body weight gains and an increased feed conversion ratio, but with a higher water-holding capacity of breast muscles in seven-week-old ducks, and with a higher yellowness and water-holding capacity of leg muscles in six-week-old ducks. Interactions were found between long-term factors (age, sex, and origin) and the addition of zeolite. The results are inconclusive and indicate a need for further research, testing different doses of zeolite in different forms. Studies on the use of zeolite may help reduce the negative impact of poultry production on the environment, and ensure its safety and profitability.

Abstract

The safety of production and the high quality of meat are important aspects of rearing poultry, especially when natural solutions are used. Because of the increasing popularity of duck meat, the aim of the present study was to assess the effect of a diet with an inclusion of zeolite on the growth performance, meat quality, and strength of the bones and jejunum in ducks of different origin, sex, and age at slaughter. The study was conducted on 320 Orvia and Cherry Valley ducks. Birds were allocated to eight groups, according to their sex and origin. Half of the birds received feed with a 4% inclusion of zeolite. Body weight gain, feed intake, and feed conversion ratio per kilogram of gain were calculated. After six or seven weeks, five birds from each group were selected and slaughtered. After dissection, meat quality (pH, water-holding capacity, colour) and the strength of the bones and gut were analysed. The analysis revealed that zeolite was associated with reduced body weight gains and increased feed conversion ratio, but with a higher water-holding capacity of breast muscles in seven-week-old ducks, and with a higher yellowness and water-holding capacity of leg muscles in six-week-old ducks. A positive effect of long-term factors (age, sex, origin) and the interaction with zeolite was found for most of the analysed traits. Findings on the effect of 4% inclusion of zeolite in duck diet were inconclusive. The study implies the need for further research, since zeolite has potential as a natural sanitizing agent and can improve the quality of produced duck meat.

The effect of various protein sources in goose diets on meat quality, fatty acid composition, and cholesterol and collagen content in breast muscles

Goose meat is characterized by good quality and a good fatty acid composition. Geese do not need many compounds in their feed to ensure suitable growth. The main source of protein in most feed is soybean meal (SBM). New cultivars of yellow lupin with fewer antinutrients could be a substitute for soybean. The study's aim was to compare the quality of the carcass and meat, as well as the fatty acid composition and the collagen and cholesterol content in the breast muscles from geese fed a diet based on yellow lupin as an replacement for soybean meal. In the study, geese were divided into 2 study groups. The first was a control group (Group 1), fed a feed based on SBM; the second one was an experimental group (Group 2), fed a feed based on yellow lupin “Mister”, potato protein, and brewer's yeast. The rearing period was divided into 3 stages, and the last stage was oat fattening. Each group (105 birds in each group) was divided into 5 replications with 21 birds. After 16 wk of rearing, 10 geese from each group were slaughtered. The carcasses were analyzed for physicochemical traits (dissection, color, water-holding capacity, and chemical composition of the breast and leg muscles, as well as pH level, drip loss, and fatty acid profile of the breast muscles). The drip loss from the breast muscles was higher (P < 0.05) and the water-holding capacity of the leg muscles lower (P < 0.05) in Group 1 than in Group 2. Group 1 also displayed a higher content of protein and water in breast and leg muscles (P < 0.05) but lower fat content than that of Group 2 (P < 0.05). The linoleic acid content of the breast muscles was higher in Group 2 (P < 0.05), whereas the other fatty acid levels were comparable between the groups. The total content of polyunsaturated fatty acid (PUFA) (n-6 and n-3) and the PUFA/ saturated fatty acid ratio was higher in Group 2 (P < 0.05). Moreover, the thrombogenic index was lower (P < 0.05) in the geese fed a lupin-diet. Overall, the yellow lupin–based feed had beneficial effects on the goose meat's traits, and it can be used as a high-protein compound in diets for geese. It is also possible to produce traditional geese fattened by oats.

Effects of legume-diet and sex of ducks on the growth performance, physicochemical traits of meat and fatty acid composition in fat

Duck meat enjoys growing popularity among consumers. Alternative protein sources to soybean are being investigated to eliminate genetically modified components from the poultry' diet. The aim of this study was to compare growth performance, quality of meat, and fatty acid composition in subcutaneous and abdominal fat from ducks fed a diet based on yellow lupin and rapeseed meal, sources of protein alternative to soybean meal (SBM). Ducks were allocated to different dietary treatment groups and reared for 8 weeks (N = 102 per group). Group A received a diet based on SBM, while group B was fed a diet based on yellow lupin with the addition of rapeseed meal. Both groups were divided into two subgroups, of male and female birds. Growth performance parameters and zoometric traits of ducks were monitored during the growth period. After 8 weeks selected birds were slaughtered and dissected (N = 10 per group). Carcass composition was calculated and selected traits of meat quality important for further processing were analysed. Subcutaneous and abdominal fat were collected to analyse fatty acid composition. The alternative diet had no negative effect on ducks' growth performance parameters and dressing percentage. The replacement of SBM with yellow lupin and rapeseed meal increased n-3 fatty acid content, which is important for consumers. In conclusion, SBM can be replaced with feed containing 60.10% of yellow lupin and 14.00% of rapeseed meal in concentrate. These sources of protein are mainly recommended for small poultry farms, which do not always have access to SBM and prepare poultry feed from their own crops.

The Effect of Diet Based on Legume Seeds and Rapeseed Meal on Pig Performance and Meat Quality

Simple Summary

Pig diets are primarily composed of cereal-based ingredients and contain soybean meal as the main protein source. A growing trend for increased protein requirements has been noted in animal nutrition. The price of extracted soybean meal fluctuates significantly, hence it is worth replacing it with mixtures based on domestic sources of protein. One of the factors that have a direct impact on the quality of meat is animal nutrition. The aim of this work was to assess the impact of a total dietary replacement of extracted soybean meal (SBM) on the body weight gain and pork quality. The fattening pigs, which were offered diets based on SBM, had similar raw meat parameters as the pigs which were fed diets based on legumes and rapeseed as protein sources.

Abstract

The aim of this work was to assess the impact of a total dietary replacement of extracted soybean meal (SBM) on body weight gain and pork quality. DanBred hybrid piglets were divided into four groups of 10 piglets each. Groups I (males) and II (females) were the control groups and fed a standardized SBM-based complete feed. The experimental groups III (males) and IV (females) were offered a diet in which the SBM was replaced with extracted rapeseed meal (RSM) and legume plants (pea and yellow lupin). After 83 days of fattening, the animals were slaughtered. Based on the collected data, the daily weight gain (DWG), feed intake (FI), and feed conversion ratio (FCR) were calculated. In addition, longissimus dorsi muscle was subjected to physicochemical analyses, including the basic chemical composition. All the analyses were performed in accordance with the applicable methodologies. As a result of this experiment, no interactions were found between the experimental factors (sex and diet). The replacement of SMB by legumes and RSM resulted in a significant reduction in the final body weight of growing–finishing pigs. Additionally, daily body weight gain was reduced between 35–83 days, and through the whole fattening period (0–83 days). Most pork meat quality parameters were not affected by the type of mix feed and sex (p > 0.05). The fattening pigs that were fed legume seeds and RSM had significantly reduced fatness (p > 0.05) compared to the control pigs. In males, there was also a significantly lower pH₄₅ (p < 0.05). It can be concluded that feeding pigs with diets containing legume plants and extracted rapeseed meal does not affect the pork meat quality, but it may worsen the body weight gain.

Quality of Eggs, Concentration of Lysozyme in Albumen, and Fatty Acids in Yolk in Relation to Blue Lupin-Rich Diet and Production Cycle

In recent years, the interest in lupin seeds as a source of protein in poultry nutrition has increased. The aim of this study was to assess the quality of table eggs produced by hens that were fed diets containing pea seeds and various levels of narrow-leafed lupin as a substitute for soybean meal. The share of lupin seeds in the treatment groups was 10%, 15%, 20% and 25%. Egg morphology, the fatty acid profile in egg yolk and the amount and activity of lysozyme in egg white were analysed. Results show that using 10-20% lupin seeds in feed in the diet of laying hens in intensive farming does not result in a change in weight or egg structure, their physical properties or their morphological composition. Increasing the share of lupin seeds in feed for laying hens increases the saturation of the colour of egg yolks, which is a desirable feature among consumers. The use of lupin seeds in feed for laying hens does not adversely affect the chemical properties of egg proteins, as expressed by the amount and activity of lysozyme. In feed for laying hens, replacing soybean meal with lupin seeds has a positive effect on the fatty acid profile in egg yolk (omega-3 and -6 polyunsaturated acids and hypocholesterolemic acids).