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Benahmed S, Askri A, de Rauglaudre T, Létourneau-Montminy MP, Alnahhas N. Effect of reduced crude protein diets supplemented with free limiting amino acids on body weight, carcass yield, and breast meat quality in broiler chickens. Poult Sci 2023; 102:103041. [PMID: 37722277 PMCID: PMC10514103 DOI: 10.1016/j.psj.2023.103041] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 08/12/2023] [Accepted: 08/14/2023] [Indexed: 09/20/2023] Open
Abstract
This study investigated the effect of reducing dietary crude protein (CP) content in the grower and finisher diets of broiler chickens on breast meat quality, muscle protein functionality, growth, carcass yield, and meat yield. To achieve this, a total of 1,269 one-day-old male Ross 308 chicks were fed 1 of 3 diets replicated 9 times each in a randomized complete block design with 9 blocks. The diets included a control (20.4% and 19.5% CP in the grower and finisher phase, respectively), a diet with a 1.5% reduction (CP-1.5%) and a diet with a 3.0% reduction (CP-3.0%) in CP content in both the grower and finisher phases. At the end of the experiment, the reduced-CP diets had no impact on body weight, feed intake, or feed conversion ratio. However, reduced-CP diet resulted in reduced (P < 0.001) total nitrogen intake (-7.46 and -11.94% in CP-1.5% and CP-3.0%, respectively). Breast meat quality was assessed (n = 36 birds/group), and the experimental diets were associated with a slightly increased (P = 0.07) ultimate pH (5.75, 5.79, and 5.81 for the control, CP-1.5%, and CP-3.0%, respectively). Breast fillets from the CP-1.5% and CP-3.0% groups had lower yellowness (b*, P < 0.001) and lower cooking loss (CL, P < 0.001) values than the control. Moreover, the solubility, emulsion activity, and stability indices of the sarcoplasmic and myofibrillar fractions of muscle proteins were not influenced by the diets. CP-1.5% and CP-3.0% diets were associated with an increased (P < 0.001) breast yield (18.39, 19.21, and 19.61% for the control, CP-1.5%, and CP-3.0%, respectively) while leg yield remained unchanged. Additionally, breast meat nutritional properties including protein and lipid contents were not impacted by the experimental diets. In conclusion, the CP content in the grower and finisher diets of broiler chickens can be reduced by as much as 3.0% without detrimental effects on performance or on meat quality as long as birds' amino acid requirements are adequately met.
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Affiliation(s)
- Sahar Benahmed
- Department of Animal Science, Faculty of Agricultural and Food Sciences, Université Laval, Quebec City G1V 0A6, Quebec, Canada
| | - Amani Askri
- Department of Animal Science, Faculty of Agricultural and Food Sciences, Université Laval, Quebec City G1V 0A6, Quebec, Canada
| | - Théophane de Rauglaudre
- Department of Animal Science, Faculty of Agricultural and Food Sciences, Université Laval, Quebec City G1V 0A6, Quebec, Canada
| | | | - Nabeel Alnahhas
- Department of Animal Science, Faculty of Agricultural and Food Sciences, Université Laval, Quebec City G1V 0A6, Quebec, Canada.
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Martins EH, Malheiros JM, Dos Santos Correia LEC, de Moraes Vilar CSM, de Oliveira MHV, Dominguez-Castaño P, de Fátima Aguiar É, de Vasconcelos Silva JAI. Carcass and meat quality of red-winged tinamou (Rhynchotus rufescens) selected for muscle growth. Trop Anim Health Prod 2022; 55:20. [PMID: 36542167 DOI: 10.1007/s11250-022-03420-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Accepted: 12/01/2022] [Indexed: 12/24/2022]
Abstract
The aim of the present study was to evaluate the efficiency of selection for body growth and its association with carcass and meat quality traits in the red-winged tinamou. Two experimental groups were selected based on the selection index: selection group with a higher index (TinamouS) and commercial group with a lower index (TinamouC). Weight at 180 days and slaughter weight were significantly higher (p < 0.05) in the TinamouS group, as were hot carcass weight, skinless breast weight, wing weight, and thigh and drumstick weight. The meat quality traits or sensory attributes did not differ significantly (p > 0.05) between groups. A significant positive correlation (0.59; p < 0.05) was found between shear force and chewability and a significant negative correlation (- 0.59; p < 0.05) between aroma intensity and strange aroma. The present study suggests that the selection index promotes greater body growth and preserves meat quality and sensory traits in red-winged tinamou.
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Affiliation(s)
- Eduardo Henrique Martins
- College of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal, São Paulo, Brazil
| | | | | | | | | | - Pablo Dominguez-Castaño
- College of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal, São Paulo, Brazil.,Agrarian University Foundation of Colombia (UNIAGRARIA), School of Veterinary Medicine, Bogota, Colombia
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Rehman HF, Zaneb H, Masood S, Yousaf MS, Ashraf S, Khan I, Shah M, Khilji MS, Rehman H. Effect of Moringa Oleifera Leaf Powder Supplementation on Pectoral Muscle Quality and Morphometric Characteristics of Tibia Bone in Broiler Chickens. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2018. [DOI: 10.1590/1806-9061-2017-0609] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- HF Rehman
- University of Veterinary and Animal Sciences, Pakistan
| | - H Zaneb
- University of Veterinary and Animal Sciences, Pakistan
| | - S Masood
- University of Veterinary and Animal Sciences, Pakistan
| | - MS Yousaf
- University of Veterinary and Animal Sciences, Pakistan
| | - S Ashraf
- University of Veterinary and Animal Sciences, Pakistan
| | - I Khan
- University of Veterinary and Animal Sciences, Pakistan
| | - M Shah
- University of Veterinary and Animal Sciences, Pakistan
| | - MS Khilji
- University of Veterinary and Animal Sciences, Pakistan
| | - H Rehman
- University of Veterinary and Animal Sciences, Pakistan
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Changes in body composition and meat quality in response to dietary amino acid provision in finishing broilers. Animal 2018; 13:1094-1102. [PMID: 30289100 DOI: 10.1017/s1751731118002306] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
In order to control and optimize chicken quality products, it is necessary to improve the description of the responses to dietary amino acid (AA) concentration in terms of carcass composition and meat quality, especially during the finishing period. The aim of this study was to investigate the effects of Lysine (Lys, i.e. a limiting AA used as reference in AA nutrition) and AA other than Lys (AA effect). In total, 12 experimental diets were formulated with four levels of digestible Lys content (7, 8.5, 10 and 11.5 g/kg) combined with either a low (AA-), adequate control (AAc) and high (AA+) amount of other essential AA (EAA) expressed as a proportion of Lys. They were distributed to male Ross PM3 from 3 to 5 weeks of age. No significant AA×Lys interaction was found for growth performance or carcass composition. Body weight and feed conversion ratio were significantly improved by addition of Lys but were impaired in broilers receiving the AA- diets, whereas breast meat yield and abdominal fat were only affected by Lys. No additional benefit was found when the relative amount of other EAA was increased. There was a significant AA×Lys interaction on most of the meat quality traits, including ultimate pH, color and drip loss, with a significant effect of both AA and Lys. For example, AA- combined with reduced Lys level favored the production of meat with high ultimate pH (>6.0), dark color and low drip loss whereas more acid, light and exudative meat (<5.85) was produced with AA+ combined with a low Lys level. In conclusion, growth performance, carcass composition and meat quality are affected by the levels of dietary Lys and AA in finishing broilers. In addition, interactive responses to Lys and AA are found on meat quality traits, leading to great variations in breast pHu, color and drip loss according AA balance or imbalance.
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Aguirre ME, Owens CM, Miller RK, Alvarado CZ. Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken. Poult Sci 2018; 97:1456-1461. [PMID: 29438548 DOI: 10.3382/ps/pex428] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Accepted: 12/06/2017] [Indexed: 11/20/2022] Open
Abstract
The broiler industry is currently experiencing a muscle anomaly referred to as "woody breast," and the effect of different cooking methods on the marination properties of severe woody breast (SWB) has not yet been reported. This study compared the texture attributes of marinated (injected) normal (NOR) and SWB using a convection oven and a flat-top grill. The objectives were 1) to develop and validate a descriptive texture attribute panel with 6 trained panelists using a 16-point scale and 2) to evaluate the instrumental texture profile analysis (TPA) using a texture analyzer. Sixty-four NOR and SWB were obtained from a commercial facility. Fillet color (L*, a*, b*) and pH were measured before marination. In each of 2 trials, the breast muscles were injected in bulk with 15% brine (0.48 STPP, 0.55% NaCl, final concentration), and marinade retention was determined after 20 minutes. The meat was vacuum packaged, stored at -20°C (7 d sensory; 29 d TPA) and then thawed (4°C, 24 h). Fillets were cooked to 73°C on a flat-top grill (176°C) or in an oven (176°C), and cook loss % was determined. Panelist samples (2 × 2 cm) and TPA samples (4 × 2 cm) were cut into 3 pieces. Color and pH were higher for SWB than NOR fillets (P < 0.05). Marinade retention was 83.21% for NOR meat and 59.23% for SWB meat. The flat-top grill method resulted in higher cook loss than oven (P < 0.05). SWB had higher cook loss when compared to NOR (P < 0.05). Sensory texture descriptors springiness, hardness, denseness, cohesiveness, fracturability, fibrousness, crunchiness, and chewiness were higher for SWB than NOR fillets (P < 0.05). TPA attributes also showed higher values for SWB compared to NOR (P < 0.05). No differences in texture were found between the grill and oven for sensory and TPA attributes. In summary, marinated SWB has significant texture differences when compared to NOR, regardless of cooking method.
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Affiliation(s)
- M E Aguirre
- Department of Poultry Science, Texas A&M University, College Station TX 77843, United States
| | - C M Owens
- Department of Poultry Science, University of Arkansas, Fayetteville AR 72701, United States
| | - R K Miller
- Department of Animal Science, Texas A&M University, College Station TX 77843, United States
| | - C Z Alvarado
- Department of Poultry Science, Texas A&M University, College Station TX 77843, United States
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Combined effect of divergent selection for breast muscle ultimate pH and dietary amino acids on chicken performance, physical activity and meat quality. Animal 2016; 11:335-344. [PMID: 27476550 DOI: 10.1017/s1751731116001580] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Responses to changes in dietary Lys and other essential amino acid (AA) concentrations were evaluated in 480 male and female broilers originating from two lines divergently selected for high (pHu+) or low (pHu-) ultimate pH (pHu) of breast muscle. The two genetic lines were fed with two grower isoenergetic diets differing in both true digestible Lys (control=10.2 g/kg and experimental=7.0 g/kg) and amounts of other essential AA calculated in relation to Lys, which were sufficient for the control diet or in excess for the experimental diet. There were six repetitions per treatment. Birds were weighed individually at days 0, 21, 28 and 43. Feed consumption was recorded per pen and feed conversion was calculated over the growing period. The physical activity and walking ability of broilers were recorded during the whole rearing period. Breast and leg yield, and abdominal fat percentage were measured at 43 days of age, as were pHu, color, drip and cooking loss, Warner-Bratzler shear force, and curing-cooking yield of the breast Pectoralis major and pHu of the thigh Sartorius muscle. Divergent selection greatly affected most breast meat quality traits without significantly changing growth rate or feed efficiency. When subjected to a variation in dietary intake of AA, birds from the two genotypes responded in a similar way in terms of animal's growth, feed efficiency, body composition and meat quality traits. Although line and diet did not affect physical or feeding activities of the broilers, a significant effect of line-by-diet interaction was observed on gait score. Contrary to the pHu- birds, the walking ability of pHu+ birds was impaired when fed the control diet that favored growth and breast muscle development and limited storage of carbohydrate in muscle.
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Zhai W, Schilling M, Jackson V, Peebles E, Mercier Y. Effects of dietary lysine and methionine supplementation on Ross 708 male broilers from 21 to 42 days of age (II): breast meat quality. J APPL POULTRY RES 2016. [DOI: 10.3382/japr/pfw003] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Conde-Aguilera JA, Cholet JCG, Lessire M, Mercier Y, Tesseraud S, van Milgen J. The level and source of free-methionine affect body composition and breast muscle traits in growing broilers. Poult Sci 2016; 95:2322-31. [PMID: 27030692 DOI: 10.3382/ps/pew105] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Accepted: 02/08/2016] [Indexed: 11/20/2022] Open
Abstract
Although dietary Met, as the first limiting amino acid (AA), has been extensively studied for poultry, little is known about how the supply and source of free Met affect tissue composition. The purpose of this study was to investigate the effect of feeding young broiler chickens with a deficient or sufficient TSAA (Met+Cys) supply, using either dl-Met (dl-Met+ and dl-Met-, for respectively diets sufficient and deficient in TSAA) or dl-2-hydroxy-4-methylthiobutyric acid (HMTBA+ and HMTBA-, for respectively diets sufficient and deficient in TSAA) as a Met source on tissue composition and breast muscle traits. For both Met sources, the deficient diets were formulated to provide true digestible Met:Lys and TSAA:Lys respectively 45% and 30% below that of the sufficient diets. Performance and tissue weights were affected by the Met supply but not by the Met source. In TSAA-deficient chickens, ADG and FCR, and protein content in empty body and pectoralis major muscles (PM) were lower than in TSAA-sufficient chickens (P < 0.05). Reducing the Met content of the diet increased the redness value of PM (a*) and the hue angle (H°; P < 0.01). The source of Met affected body AA composition and the partitioning of body Cys among tissues (P < 0.05). In TSAA-deficient birds, body Cys mass decreased in the commercial carcass and PM, but increased in the rest of the body (P < 0.01). The Met source also had an impact on the Cys mass, which was reduced in the commercial carcass and PM of dl-Met birds, but higher in the rest, especially in the feathers of TSAA-deficient birds (P < 0.05). The Met source, supply, or both altered the AA composition of the empty body, mostly in the commercial carcass. In conclusion, a dietary TSAA deficiency altered performance, tissue composition and quality traits of PM of broilers. There was no impact between dietary dl-Met and dl-HMTBA on performance or muscle weight, although the Met source affected the partitioning of Cys among tissues.
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Affiliation(s)
- J A Conde-Aguilera
- INRA, UMR1348 Pegase, F-35590 Saint-Gilles, France Agrocampus Ouest, UMR1348 Pegase, F-35000 Rennes, France
| | | | - M Lessire
- INRA, UR83, Recherches Avicoles, F-37380 Nouzilly, France
| | - Y Mercier
- Adisseo France S.A.S., F-92160 Antony, France
| | - S Tesseraud
- INRA, UR83, Recherches Avicoles, F-37380 Nouzilly, France
| | - J van Milgen
- INRA, UMR1348 Pegase, F-35590 Saint-Gilles, France Agrocampus Ouest, UMR1348 Pegase, F-35000 Rennes, France
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Beauclercq S, Nadal-Desbarats L, Hennequet-Antier C, Collin A, Tesseraud S, Bourin M, Le Bihan-Duval E, Berri C. Serum and Muscle Metabolomics for the Prediction of Ultimate pH, a Key Factor for Chicken-Meat Quality. J Proteome Res 2016; 15:1168-78. [PMID: 26954775 DOI: 10.1021/acs.jproteome.5b01050] [Citation(s) in RCA: 66] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Variations in muscle glycogen storage are highly correlated with variations in meat ultimate pH (pHu), a key factor for poultry meat quality. A total of two chicken lines were divergently selected on breast pHu to understand the biological basis for variations in meat quality (i.e., the pHu- and the pHu+ lines that are characterized by a 17% difference in muscle glycogen content). The effects of this selection on bird metabolism were investigated by quantifying muscle metabolites by high-resolution NMR ((1)H and (31)P) and serum metabolites by (1)H NMR. A total of 20 and 26 discriminating metabolites between the two lines were identified by orthogonal partial least-squares discriminant analysis (OPLS-DA) in the serum and muscle, respectively. There was over-representation of carbohydrate metabolites in the serum and muscle of the pHu- line, consistent with its high level of muscle glycogen. However, the pHu+ line was characterized by markers of oxidative stress and muscle catabolism, probably because of its low level of energy substrates. After OPLS-DA multiblock analysis, a metabolic set of 15 high-confidence biomarkers was identified that could be used to predict the quality of poultry meat after validation on an independent population.
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Affiliation(s)
| | - Lydie Nadal-Desbarats
- Département d'Analyses Chimique Biologique et Médicale, PPF Analyse des Systèmes Biologiques, Université François-Rabelais , F-37000 Tours, France
| | | | | | | | - Marie Bourin
- ITAVI - Institut Technique de l'Aviculture , F-37380 Nouzilly, France
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