Influence of utilization of naked oats cultivars (Avena nuda) suplemented with betaglucanase and phytase in broiler diets on their carcass yield and meat quality
1997
Kosieradzka, I. | Fabianska, M. | Karas, J. (Agricultural Univ., Warsaw (Poland). Department of Animal Nutrition and Feed Management) | Niemiec, J. (Agricultural Univ., Warsaw (Poland). Department of Poultry Breeding)
Cultivars of naked (or hulless) oats are characterized by high concentration of metabolic energy and protein of very good biological quality. Usability of the oats in feeding of broilers has been experimentaly confirmed by a few research centers in Canada, Australia and Europe; however, the influence of hulless oats on quality parameters of broiler meat has not yet been properly proved. The experiment was carried out on 750 Starbro broilers alloted to 5 groups. All groups were fed isoenergetic and isoprotein starters (days 1-21) and growers (days 22-49) containing different levels of naked oats. The diets fed to the control group (no.1) contained no experimental grain, while diets numbered 2, 3 and 4 included 38% of hulless oats. In diet 3, the oats were supplemented with beta-glucanase and phytase. Diet 5 contained as high as 57% of hulless oats supplemented with beta-glucanase. On day 50, the birds were slaughtered and a number of carcass quality parameters were evaluated: carcass yield, weight of breast meat, weight of thigh meat and weight of abdominal fat. After 48 hours of storage at minus 10 deg C, sensory qualities and physico-chemical parameters of breast meat were analysed (4). The meat was also tested for its basic chemical characteristics, profile of fatty acids, cholesterol content and level of coloring agents. The experiment revealed no differencies between the groups with regard to carcass yield but indicated that the carcasses of the broilers fed 57% hulless oats had higher fat deposition. However, the breast muscles of the same chickens were more intensively colored and contained lowest level of cholesterol and crude fat. The level of polyunsaturated acids in the meat of the broilers fed hulless oats based diets was found to be higher than in the control group. The experiment did not confirm a significant influence of the enzyme preparations on the broiler carcass yields, percentage of abdominal fat in the carcass and chemical parameters of the meat. However, the meat of the chickens fed diets supplemented with phytase recieved lower grades for some sensory parameters like colour, taste and tenderness
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