Effects of the use of citrus processing residue on chicken meat and egg production
2018
Ito, N. | Okazaki, A. | Sekiya, M.
Fodder supplemented with 7.5% of the dry powder of summer orange (Citrus natsudaidai) peel, Hassaku orange (Citrus hassaku) peel, and Satsuma mandarin (Citrus unshiu) peel to chicken meat feed was fed to broilers. As a result, the body weight decreased in those fed summer orange peel and Hassaku peel. In addition, the level of beta-cry in the liver was increased in the summer orange peel and Hassaku peel groups, and the beta-cry level also increased in the breast meat and liver of the Satsuma mandarin peel-fed group. In addition, differences in the taste of chicken were observed in the Hassaku peel-fed group to the control. Chicken feeds supplemented with 5.0% dried powder of Hassaku peel and Satsuma mandarin peel were also fed to egg-laying chickens. In this case, there was no change in the egg production rate. The alpha-Toc level in the egg yolk increased due to the feeding of Satsuma mandarin peel. In addition, the beta-cry level increased with feeding of Satsuma mandarin peel and Hassaku peel. Together, these results suggest that summer orange, Hassaku peel, and Satsuma mandarin peel may have beneficial effects on the taste of chicken meat and be advantageous to the sale of chicken eggs, with enhanced alpha-Toc or beta-cry content.
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