| Titles |
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English :
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Effect of using refining oil byproducts in finishing diets on broiler carcass characteristics
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Arabic :
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تأثير استخدام نواتج عرضية لتقطير الزيوت في علف ناهي التسمين على صفات الذبيحة
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| Abstract |
A commercial blend plant oils (C) was supplemented to experimental finishing diet of Lohman broiler chicks at level of 6%. Tow fat sources of refining oil by – products, distillated fatty acids ( DFA), pitch oils
( PO) and their mixture ( 0.5:0.5 ) DFA +PO were substituted quantitatively with the C, to determine the desirability of DFA and PO as dietary constituents. Slaughter test was carried out to determine carcass characteristics. Meat quality was evaluated by chemical analysis and organoleptic evaluation. Fatty acid profile of fat sources and samples of homogenate carcasses were detected. Results could be summarized as follows:
-None of slaughter test criteria was affected by fat sources. The abdominal fat ranged from (0.736 to 1.406%. dressing
boneless meat, and percentages were not affected by fat sources. The percentages of moisture, CP,EE and ash were significantly ( P<0.05 ) affected by treatments. The chemical analysis of breast and thigh meat showed that there were significant differences ( P< 0.05) between them for all characters measure.
-There were significant differences ( P<0.05 ) among dietary fat sources in meat quality. The best record of organoleptic evaluation of all half the bird and breast meat was obtained by the control group followed by the DEF+ PO group, and the least record was for the PO group. There was a synergism between DFA and PO on that manner, that there were no significant differences between the control and the DFA+ PO groups.
- Fatty acid composition of breast and thigh meat of broilers was affected by treatment. The breast meat was more affected by dietary fatty acid composition than the thigh meat.
- It is concluded that the basal diets and the tested fat sources could be used to produce lean broiler carcasses. There was a synergism between DFA and PO on carcasses organoleptic characteristics. When using PO and DFA at level of 6% of the diet, broiler carcass characteristics will be affected negatively. Mixing the two refining oil by-products ( 0.5 :0.5 ) could relieve the adverse effect of using them lonely. The fatty acid pattern of broiler tissues was influenced by the fatty acid composition of dietary fats.
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| Publication year |
2001
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| Pages |
89-105
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| Availability location |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| City |
الاسكندرية
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| serial title |
Egyptian Poultry Science
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| Author(s) from ARC |
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| Agris Categories |
Animal feedingAnimal physiology and biochemistry
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AGROVOC
TERMS |
Byproducts.
Carcass composition.
Fattening.
Oil mill byproducts.
Oils.
Rations.
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| Publication Type |
Journal
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