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Abd El-Hack ME, Ashour EA, Aljahdali N, Zabermawi NM, Baset SA, Kamal M, Radhi KS, Moustafa M, Algopishi U, Alshaharni MO, Bassiony SS. Does the dietary supplementation of organic nano-zinc as a growth promoter impact broiler's growth, carcass and meat quality traits, blood metabolites and cecal microbiota? Poult Sci 2024; 103:103550. [PMID: 38452576 PMCID: PMC11067737 DOI: 10.1016/j.psj.2024.103550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 02/08/2024] [Accepted: 02/09/2024] [Indexed: 03/09/2024] Open
Abstract
The present investigation aimed to examine the impact of different dietary organic zinc nanoparticle (ZnNP) levels on gut bacteria, meat quality, growth performance, carcass traits, and blood indicators of broilers. A total of 180 unsexed one-wk broiler chicks (Cobb) were allotted to 3 experimental groups and received a basal diet supplemented with 0, 0.2, and 0.4 mg ZnNPs/Kg diet, respectively. The results showed that, after 38 d of age, the supplementary ZnNPs at a level of 0.4 mg/kg raised body weight and weight gain compared to the control and 0.2 mg ZnNPs/kg diet. The addition of ZnNPs improved the daily feed intake. Some of the carcass characteristics in ZnNPs groups excelled that of the control. ZnNPs treatments gave higher dressing % and decreased (P < 0.05) the cholesterol rates, LDL, and uric acid in the blood. In addition, it gave the best concentrations of ALT and AST. The ZnNPs groups exhibited substantially (P < 0.05) improved moisture and fat values in meat samples. The group given ZnNPs at a concentration of 0.4 mg/kg had a substantially (P < 0.05) lower count of TYMC and E. coli. In conclusion, the high level of ZnNPs (0.4 mg/kg) improved the broilers' performance and some of their carcass traits, enhancing their health and meat quality.
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Affiliation(s)
- Mohamed E Abd El-Hack
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
| | - Elwy A Ashour
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Nesreen Aljahdali
- Department of Biological Science, College of Science, King Abdulaziz University, Jeddah 21551, Saudi Arabia
| | - Nidal M Zabermawi
- Department of Biological Sciences and Microbiology, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Shahira Abdel Baset
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Mahmoud Kamal
- Laboratory of Gastrointestinal Microbiology, National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing 210095, China; Animal Production Research Institute, Agricultural Research Center, Dokki, Giza 12618, Egypt
| | - Khadija S Radhi
- Department of Food Science and Nutrition, College of Science, Taif University, Taif 21944, Saudi Arabia
| | - Mahmoud Moustafa
- Department of Biology, College of Science, King Khalid University, Abha, Kingdom of Saudi Arabia
| | - Uthman Algopishi
- Department of Biology, College of Science, King Khalid University, Abha, Kingdom of Saudi Arabia
| | - Mohammed O Alshaharni
- Department of Biology, College of Science, King Khalid University, Abha, Kingdom of Saudi Arabia
| | - Samar S Bassiony
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
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Xu L, He J, Duan M, Chang Y, Gu T, Tian Y, Cai Z, Jiang C, Zeng T, Lu L. Effects of lactic acid bacteria-derived fermented feed on the taste and quality of duck meat. Food Res Int 2023; 174:113679. [PMID: 37981371 DOI: 10.1016/j.foodres.2023.113679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 10/28/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
The present study aimed to examine the impact of lactic acid bacteria- fermented feed (FF) on the taste and quality of duck meat, in addition to elucidating the potential metabolomic mechanism at play. The findings revealed that ducks fed with FF exhibited elevated pH levels and reduced cooking loss in their meat when compared to the control group. In addition, the sensory evaluation and e-tongue analysis revealed that the tenderness, juiciness, umami, richness, saltiness, and sweetness of duck meat were all enhanced by feeding FF. Moreover, an examination of the metabolome using 1H nuclear magnetic resonance (1H NMR) identified the principal differential metabolites that exhibited a correlation with taste, which included 2-aminoadipate, glucose, glycine, N-acetylcysteine, niacinamide, proline, and threonine. Furthermore, the differential metabolites that exhibited the greatest enrichment in duck meat could be primarily traced to glutathione metabolism, glycine, serine and threonine metabolism, taurine and hypotaurine metabolism. The potential factors contributing to the effect of FF and basic commercial duck feed (CF) were found to be primarily regulated via the aforementioned metabolic pathways. The study, therefore, offers a viable approach for enhancing the taste and quality of duck meat.
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Affiliation(s)
- Ligen Xu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jun He
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Mingcai Duan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Yuguang Chang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Tiantian Gu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yong Tian
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Zhaoxia Cai
- Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Chunqing Jiang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Tao Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Lizhi Lu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
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Guo Y, Chen J, Liu S, Zhu Y, Gao P, Xie K. Effects of dietary Acremonium terricola culture supplementation on the quality, conventional characteristics, and flavor substances of Hortobágy goose meat. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2022; 64:950-969. [PMID: 36287783 PMCID: PMC9574613 DOI: 10.5187/jast.2022.e59] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 07/07/2022] [Accepted: 07/09/2022] [Indexed: 11/07/2022]
Abstract
This study aimed to determine the effect of dietary supplementation with
Acremonium terricola culture (ATC) on the quality,
conventional characteristics, and flavor substances of Hortobágy goose
meat. A total of 720 one-day-old goslings were divided into four dietary
treatments, each consisting of six cages of 30 goslings. The dietary conditions
consisted of the control group and three treatment groups supplemented with 3,
5, or 7 g/kg ATC. In male geese, supplementation with 3 g/kg ATC elevated the
crude ash (CA) content of the thigh muscle compared to the control group, and
the CA content of the pectoralis major was significantly elevated when geese
were supplemented with 5 g/kg ATC (p < 0.05). In
females, compared with the control group, supplementation with 7 g/kg ATC
enhanced the crude protein (CP) content of the pectoralis major. Supplementation
with 7 g/kg ATC also increased the crude fat (CF) content of the pectoralis
major in females as well as in both sexes; moreover, this supplementation dose
increased the inosinic acid content of the thigh muscle in males and in both
sexes. In contrast, supplementation with 5 g/kg ATC decreased the pH of the
thigh muscle at 12 h postmortem (p < 0.01). No
significant changes in meat color, water loss rate, shear force, moisture
content or amino acid (AA) levels were observed after ATC supplementation
(p > 0.05). Levels of saturated fatty acids (SFAs)
and polyunsaturated FAs (PUFAs) in the pectoralis major and levels of SFAs,
monounsaturated FAs (MUFAs), and PUFAs in the thigh muscle were not affected by
the supplementation. Overall, ATC supplementation had positive effects on the
pH, and CA, CP, CF, inosinic acid contents as well as on the FA composition of
gosling meat. The optimal level of ATC supplementation was 7 g/kg in goslings
from 1 to 70 days of age.
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Affiliation(s)
- Yawen Guo
- College of Animal Science and Technology,
Yangzhou University, Yangzhou 225009, China,Joint International Research Laboratory of
Agriculture & Agri-Product Safety, Yangzhou University,
Yangzhou 225009, China
| | - Jinyuan Chen
- College of Animal Science and Technology,
Yangzhou University, Yangzhou 225009, China,Joint International Research Laboratory of
Agriculture & Agri-Product Safety, Yangzhou University,
Yangzhou 225009, China
| | - Shuyu Liu
- College of Animal Science and Technology,
Yangzhou University, Yangzhou 225009, China,Joint International Research Laboratory of
Agriculture & Agri-Product Safety, Yangzhou University,
Yangzhou 225009, China
| | - Yali Zhu
- College of Animal Science and Technology,
Yangzhou University, Yangzhou 225009, China,Joint International Research Laboratory of
Agriculture & Agri-Product Safety, Yangzhou University,
Yangzhou 225009, China
| | - Pengfei Gao
- College of Animal Science and Technology,
Yangzhou University, Yangzhou 225009, China,Joint International Research Laboratory of
Agriculture & Agri-Product Safety, Yangzhou University,
Yangzhou 225009, China
| | - Kaizhou Xie
- College of Animal Science and Technology,
Yangzhou University, Yangzhou 225009, China,Joint International Research Laboratory of
Agriculture & Agri-Product Safety, Yangzhou University,
Yangzhou 225009, China,Corresponding author: Kaizhou Xie,
College of Animal Science and Technology, Yangzhou University, Yangzhou 225009,
China. Tel: +86-514-87997205, E-mail:
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Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:8736932. [PMID: 35938086 PMCID: PMC9355773 DOI: 10.1155/2022/8736932] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 07/11/2022] [Accepted: 07/21/2022] [Indexed: 11/17/2022]
Abstract
There are strong perceptions regarding chevon consumption, with its strong aroma and smell and its stringiness and gaminess being chief among them. Processing chevon into by-products has resolved this negative perception associated with fresh chevon. A blind and nonblind comparative sensory evaluation was performed to investigate participant preference for the chevon sausage versus pork and beef sausages. The sausages were made from minced shoulder meat. After grilling the sausages, they were cut into 0.5 cm thick slices. There were 52 and 20 participants in the blind and nonblind sensory evaluations, respectively. Using a 9-point hedonic scale, the participants evaluated each sausage for its juiciness, flavor, tenderness, and overall satisfaction. During the blind sensory evaluation, the participants were also asked to identify one of the most distinct sausages since the identity of the sausages was not known. The results showed no significant differences (P > 0.05) in the preferences for any of the sausages during the blind sensory evaluation. The choice for the most distinct sausage showed that pork (57.69%), beef (32.69%), and chevon (9.62%) sausages were all recognized. In the nonblind sensory, knowledge of the identity of the sausage significantly (P < 0.05) influenced South African participants' liking of the chevon sausage, with pork and chevon being the most and least liked sausages, respectively.
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Comparison of Physicochemical Characteristics and Sensory Attributes of Four Different Chicken Breeds from the Genuine and Selected Local Market. J FOOD QUALITY 2022. [DOI: 10.1155/2022/1419937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Village chicken is known as a high-quality product perception and sold at high prices. However, the authenticity of village chicken is doubted because colored chicken has been claimed as village chicken to fraud the consumers and to gain high profit. No stringent strategy has been implemented by the local authority on the authenticity of the claimed village chickens. Thus, the study aimed to determine the meat quality of different chicken breeds including village chicken, broiler chicken (Cobb), colored chicken (Hubbard), and layer chicken from genuine suppliers and chickens sold at different local markets based on the physicochemical characterization, textural properties, and sensory evaluation. Chicken breeds were obtained from genuine suppliers and slaughtered at the slaughtering house Universiti Putra Malaysia. Proximate composition, color, and textural properties were evaluated. Minitab-19 and SIMCA-13 software were used to analyze the results, applying analysis of variance and partial least squares discriminant analysis, respectively. The study revealed that some of the market-supplied chickens were not authentic based on the features studied. About 20% of market village chickens had possessed similar results as the control village chicken. It can be shown that 80% of the claimed village chicken sold in the market was not authentic village chicken. This study showed the differentiation in texture composition such as chewiness, hardness, gumminess, cohesiveness, resilience, and springiness, followed by protein content, ash content, and a
and b
values as an indicator to differentiate the authenticity of different chicken breeds.
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Escobedo del Bosque CI, Grahl S, Nolte T, Mörlein D. Meat Quality Parameters, Sensory Properties and Consumer Acceptance of Chicken Meat from Dual-Purpose Crossbreeds Fed with Regional Faba Beans. Foods 2022; 11:foods11081074. [PMID: 35454661 PMCID: PMC9028872 DOI: 10.3390/foods11081074] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 04/03/2022] [Accepted: 04/05/2022] [Indexed: 02/04/2023] Open
Abstract
Consumers’ concerns regarding the ethical and environmental practices of the current poultry production system have led to the search for an alternative production method. This study evaluated samples of three dual-purpose chicken crossbreeds: Vorwerkhuhn × Bresse Gauloise (VBG), Vorwerkhuhn × White Rock (VWR), and Bresse Gauloise × White Rock (BWR), fed with two variants of faba beans (vicin/convicin-rich and -poor: VC+ and VC−, respectively) and soybeans to examine whether the FB-based diets affected the meat quality of the crossbreeds. pH, color, water holding capacity, tenderness, nucleotide content and proximal composition were analyzed instrumentally, whereas sensory properties were identified by a trained panel and product acceptance was evaluated by frequent chicken consumers. Results showed that from instrumental measurements, the yellowness of the samples was affected by the type of feedstuff, whereas most other parameters were affected by the crossbreed, particularly color and nucleotide content. Sensory attributes, specifically, overall chicken aroma as well as firmness and crumbliness, were affected by an interaction of the feedstuff and crossbreed. Consumer preference did not show significant differences between samples. Overall, a faba-bean-based diet appeared to be a suitable alternative to a soybean-based diet on the crossbreeds VBG, VWR, and BWR when assessing the overall quality and taste of chicken breasts.
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Affiliation(s)
- Cynthia I. Escobedo del Bosque
- Department of Agricultural Economics and Rural Development, University of Goettingen, 37073 Goettingen, Germany
- Correspondence: ; Tel.: +49-055-1392-6249
| | - Stephanie Grahl
- Department of Animal Sciences, University of Goettingen, 37075 Goettingen, Germany; (S.G.); (T.N.); (D.M.)
| | - Tanja Nolte
- Department of Animal Sciences, University of Goettingen, 37075 Goettingen, Germany; (S.G.); (T.N.); (D.M.)
- Center for Integrated Breeding Research, University of Goettingen, 37075 Goettingen, Germany
| | - Daniel Mörlein
- Department of Animal Sciences, University of Goettingen, 37075 Goettingen, Germany; (S.G.); (T.N.); (D.M.)
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Sangaré M, Karoui R. Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years. Crit Rev Food Sci Nutr 2022; 63:8136-8160. [PMID: 35333686 DOI: 10.1080/10408398.2022.2053059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Sausages are among the most vulnerable and perishable products, although those products are an important source of essential nutrients for human organisms. The evaluation of the quality of sausages becomes more and more required by consumers, producers, and authorities to thwarter falsification. Numerous analytical techniques including chemical, sensory, chromatography, and so on, are employed for the determination of the quality and authenticity of sausages. These methods are expensive and time consuming, and are often sensitive to significant sources of variation. Therefore, rapid analytical techniques such as fluorescence spectroscopy, near infrared (NIR), mid infrared (MIR), nuclear magnetic resonance (NMR), among others were considered helpful tools in this domain. This review will identify current gaps related to different analytical techniques in assessing and monitoring the quality of sausages and discuss the drawbacks of existing analytical methods regarding the quality and authenticity of sausages from 2015 up to now.
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Affiliation(s)
- Moriken Sangaré
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, BioEcoAgro, Lens, France
- Institut Supérieur des Sciences et Médecine Vétérinaire de Dalaba, Département de Technologie et Contrôle des Produits Alimentaires, DTCPA, ISSMV/Dalaba, Guinée
- Univ. Gamal Abdel Nasser de Conakry, Guinée, Uganc, Guinée
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, BioEcoAgro, Lens, France
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González-Mohino A, Jiménez A, Rufo M, Paniagua JM, Olegario LS, Ventanas S. Correlation analysis between acoustic and sensory technique data for cooked pork loin samples. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110882] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Biesek J, Kuźniacka J, Banaszak M, Maiorano G, Grabowicz M, Adamski M. The effect of various protein sources in goose diets on meat quality, fatty acid composition, and cholesterol and collagen content in breast muscles. Poult Sci 2020; 99:6278-6286. [PMID: 33142546 PMCID: PMC7647918 DOI: 10.1016/j.psj.2020.08.074] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 07/30/2020] [Accepted: 08/27/2020] [Indexed: 11/30/2022] Open
Abstract
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.
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Affiliation(s)
- Jakub Biesek
- Department of Animal Breeding, Faculty of Animal Breeding and Biology, University of Science and Technology in Bydgoszcz, 85-084 Bydgoszcz, Poland.
| | - Joanna Kuźniacka
- Department of Animal Breeding, Faculty of Animal Breeding and Biology, University of Science and Technology in Bydgoszcz, 85-084 Bydgoszcz, Poland
| | - Mirosław Banaszak
- Department of Animal Breeding, Faculty of Animal Breeding and Biology, University of Science and Technology in Bydgoszcz, 85-084 Bydgoszcz, Poland
| | - Giuseppe Maiorano
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
| | - Małgorzata Grabowicz
- Department of Animal Physiology, Physiotherapy and Nutrition Faculty of Animal Breeding and Biology, University of Science and Technology in Bydgoszcz, 85-084 Bydgoszcz, Poland
| | - Marek Adamski
- Department of Animal Breeding, Faculty of Animal Breeding and Biology, University of Science and Technology in Bydgoszcz, 85-084 Bydgoszcz, Poland
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Effect of zinc oxide nanoparticles on broilers' performance and health status. Trop Anim Health Prod 2020; 52:2043-2054. [PMID: 32016879 DOI: 10.1007/s11250-020-02229-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Accepted: 01/24/2020] [Indexed: 10/25/2022]
Abstract
The current study investigated the effects of zinc oxide nanoparticles (ZONPs) and oxytetracycline (OTC) supplementation on broilers' behavior, performance, carcass quality, biochemical parameters, and intestinal microbial populations and birds' response to Newcastle disease (ND) vaccine. A total of 336 seven-day-old IR broiler chicks were randomly allotted to six dietary treatments containing 0, 10, 20, 30 and 40 ppm ZONPs or 50 ppm OTC. Each diet was fed to 7 replicates (8 birds/pen). The results clarified that 10 ppm ZONPs significantly improved the body weight gain and feed conversion in comparison to the control. No changes in behavior were recorded. The 10 ppm and 30 ppm ZONPs and OTC significantly reduced the gizzard weight in comparison to the control. While, 10 ppm ZONPs significantly increased the spleen weight, and all ZONPs doses increased bursa weight in comparison to the control and OTC groups. 20 ppm ZONPs increased the eviscerated yield and edible yield in comparison to the control and OTC groups. 40 ppm ZONPs increased pH, reduced meat color and overall acceptability in comparison to the control. In addition, results revealed that the 20 ppm ZONPs increased Calcium (Ca), High density low cholesterol (HDL-C), reduced urea (UA) and triglyceride (TG). Also, 40 ppm ZONPs and OTC increased creatinine (Cr) and reduced ND-HI titer in comparison to the control. For microbial population, OTC group was significantly lower than ZONPs groups in the total anaerobic, aerobic and lactobacilli count. In conclusion, the dietary inclusion of ZONPs can be applied as antibiotic growth promoter substitutions in broilers' diet. However, further investigations are still needed.
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Stelmasiak A, Damaziak K, Riedel J, Zdanowska-Sąsiadek Ż, Bucław M, Gozdowski D, Kruziñska B. Assessment of poultry egg liking scores using sighted and blind people. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:421-430. [PMID: 31597199 DOI: 10.1002/jsfa.10073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 09/09/2019] [Accepted: 09/27/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Of the 18 043 bird species, the eggs of only hen and quail are generally available to consumers. Thus people are deprived of the opportunity to benefit from the huge diversity of eggs offered by nature. Poultry eggs can vary in their color of albumen and yolk, smell, taste and texture. In this study, sighted and blind people were employed for sensory evaluation with the aim of determining the preferences of consumers toward hard-boiled and scrambled eggs of different species of birds, and whether the appearance of these eggs has an effect on the perception of other sensory impressions. RESULTS Sighted people differently evaluated the texture of both boiled and scrambled eggs as compared with blind people. This was mainly because blind people largely used their sense of touch for evaluation. All other attributes of boiled eggs were evaluated similarly by both groups of panelists, whereas those of scrambled eggs were evaluated differently. CONCLUSION The obtained results unequivocally demonstrated that differences in taste of scrambled eggs when served hot are easier to evaluate than those of boiled eggs. On the basis of ranking by the sensory panel, it was established that eggs of birds belonging to the order Galliformes are more preferred by consumers than those of duck and goose. By contrast, eggs of ostrich and emu are characterized by unfavorable sensory profiles; moreover, the albumen of boiled ostrich eggs has an unsightly appearance. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Adrian Stelmasiak
- Department of Technique and Food Development, Division of Engineering in Nutrition, University of Life Sciences, Warsaw, Poland
| | - Krzysztof Damaziak
- Department of Animal Breeding and Production, Poultry Breeding Division, University of Life Sciences, Warsaw, Poland
| | - Julia Riedel
- Department of Animal Breeding and Production, Poultry Breeding Division, University of Life Sciences, Warsaw, Poland
| | - Żaneta Zdanowska-Sąsiadek
- Department of Animal Improvement, Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Magdalenka, Poland
| | - Mateusz Bucław
- Department of Poultry and Ornamental Bird Breeding, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology Szczecin, Szczecin, Poland
| | - Dariusz Gozdowski
- Department of Experimental Design and Bioinformatics, University of Life Sciences, Warsaw, Poland
| | - Brygida Kruziñska
- Department of Animal Breeding and Production, Poultry Breeding Division, University of Life Sciences, Warsaw, Poland
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