Effect of seaweed-containing diets on visceral organ sizes, carcass characteristics, and meat quality and stability of Boschveld indigenous hens
| Autor: | Caven Mguvane Mnisi, M.J. Madibana, Victor Mlambo, Lindani Trevor Nhlane |
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| Rok vydání: | 2021 |
| Předmět: |
Meat
Live weight Biology Shelf life visceral organ Metabolism and Nutrition meat quality 03 medical and health sciences Cecum Animal science Visceral organ medicine Animals indigenous chicken lcsh:SF1-1100 030304 developmental biology 0303 health sciences Meal Poultry product 0402 animal and dairy science food and beverages Proventriculus Organ Size 04 agricultural and veterinary sciences General Medicine Animal Feed 040201 dairy & animal science Diet medicine.anatomical_structure seaweed Animal Nutritional Physiological Phenomena Female Animal Science and Zoology lcsh:Animal culture carcass trait Chickens |
| Zdroj: | Poultry Science, Vol 100, Iss 2, Pp 949-956 (2021) Poultry Science |
| ISSN: | 0032-5791 |
| DOI: | 10.1016/j.psj.2020.11.038 |
| Popis: | Seaweeds are functional feed ingredients that have antioxidant, antimicrobial, and growth-boosting properties that can improve poultry product quality. This study, therefore, investigated the effect of graded levels of green seaweed meal (Ulva spp.) (SWM) on visceral organ sizes, carcass characteristics, and meat quality and stability of Boschveld indigenous hens. A total of 275, four-week-old female chicks (202.4 ± 6.65 g of live weight) were reared on 5 isocaloric and isonitrogenous diets formulated by adding SWM at a concentration of 0 (SW0), 2 (SW20), 2.5 (SW25), 3 (SW30), and 3.5% (SW35). Birds were humanely slaughtered at 14 wk of age. Cecum weight linearly increased (R2 = 0.366, P = 0.002), whereas proventriculus (R2 = 0.205, P = 0.025) and duodenum (R2 = 0.242, P = 0.010) weights linearly decreased with SWM levels. Neither linear nor quadratic trends (P > 0.05) were observed for carcass traits, meat quality parameters, and shelf life indicators in response to dietary SWM levels. Repeated-measures analysis showed a significant time × diet interaction effect on meat redness (a∗). After 24 h of storage, meat from hens fed with SW35 (2.47) diet had a higher a∗ value than meat from hens fed with SW30 diet (0.48). However, the inclusion of SWM promoted similar (P > 0.05) shelf life indicators as the control diet for the rest of the 7-d storage period at room temperature. In conclusion, dietary inclusion of SWM had no adverse effect on visceral organ size, carcass and meat quality traits, and meat stability of Boschveld indigenous hens. |
| Databáze: | OpenAIRE |
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