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Effects of dietary dried olive pulp inclusion on growth performance and meat quality of broiler chickens

Author:
Papadomichelakis, G., Pappas, A.C., Tsiplakou, E., Symeon, G.K., Sotirakoglou, K., Mpekelis, V., Fegeros, K., Zervas, G.
Source:
Livestock science 2019 v.221 pp. 115-122
ISSN:
1871-1413
Subject:
body weight, breast meat, breast muscle, broiler chickens, color, cooking quality, diet, dose response, fatty acid composition, feed conversion, feed intake, growth performance, meat quality, monounsaturated fatty acids, olive pulp, oxidative stability, pH, weight gain
Abstract:
Two hundred 10-d-old broiler chickens were used to study the effects of different dried olive pulp (DOP) inclusion rates on growth performance and meat quality. Broiler chickens were assigned to 4 experimental treatments (5 replicates of 10 broiler chickens each) for 32 d. The broiler chickens of each treatment were offered a different combination of grower (d 11 to 22; grower phase) and finisher (d 23 to 42; finisher phase) diets in terms of DOP content. The experimental treatments were: control (C), grower and finisher diets with no DOP; treatment 1 (T1), grower and finisher diets with 25 and 50 g DOP/kg, respectively; treatment 2 (T2), grower and finisher diets with 50 g DOP/kg; and treatment 3 (T3), grower and finisher diets with 50 and 80 g DOP/kg, respectively. Feed intake and body weight were recorded to calculate weight gain and feed conversion ratio (FCR). Fatty acid (FA) composition, oxidative stability, pH at 24 h post-mortem (pH24), color properties, cooking loss, and tenderness (as shear force) were determined in the breast muscle obtained from 2 broiler chickens/replicate pen of each treatment at d 42. The FCR was greater in T2 and T3 compared to C (P = 0.013) during the grower phase. During the finisher phase, FCR was greater in T3 when compared to C (P = 0.014), and to T1 and T2 (P = 0.031). The addition of DOP increased 18:1n-9 and total monounsaturated FA (P < 0.001) in the breast muscle in a dose dependent manner. Reduced oxidative stability, lower pH24, and increased lightness of breast meat in T3 compared with C (P = 0.003, 0.004, and 0.001, respectively), and with T1 and T2 (P = 0.004, 0.020, and 0.012, respectively) were observed at d 42. In conclusion, broiler chickens utilize DOP supplemented diets more efficiently when dietary DOP inclusion is increased gradually with age, i.e., by using a combination of grower and finisher diets with a maximum of 25 and 50 g DOP/kg, respectively. Breast meat can be enriched with 18:1n-9 FA by DOP addition; however, DOP should not exceed 50 g/kg diet because it can be detrimental to breast meat oxidative stability, pH24, and color.
Agid:
6298252