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

Authors :
G. Papadomichelakis
V. Mpekelis
K. Fegeros
Kyriaki Sotirakoglou
G. K. Symeon
Athanasios C. Pappas
Eleni Tsiplakou
G. Zervas
Source :
Livestock Science. 221:115-122
Publication Year :
2019
Publisher :
Elsevier BV, 2019.

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

Details

ISSN :
18711413
Volume :
221
Database :
OpenAIRE
Journal :
Livestock Science
Accession number :
edsair.doi...........14cc04ace1d9e32f336157a7a642dd65
Full Text :
https://doi.org/10.1016/j.livsci.2019.01.023