Effect of meat and bone meal substitutes in feed mixes on quality indicators of turkey breast meat
2008
Slepickova, M.,Krajska Veterinarni Sprava pro Karlovarsky Kraj (Czech Republic) | Vorlova, L.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Fakulta Veterinarni Hygieny a Ekologie
We analyzed turkey breast meat composition in dependence on the presence of proteins of meat and bone meal origin in the feed mixes used. Farmers involved in the research with comparable zoohygienic and technological conditions of poultry management were divided into two groups. Poultry in group 1 was fed feed mixes containing a total of 7.2-9.5% of meat and bone meal, fish meal and poultry meal and of 3.4-36.8% of soybean according to the age category as the main source of protein. In group 2 the nutritious portion of meat and bone meal-based protein was substituted with soybean meal. Feed mixes fed to turkeys in group 2 contained 9.35-35.25% soybean meal depending on the age. Meat samples were cooled to +4 deg C and examined for meat binding characteristics, water content, and total fat. The remaining parts of samples were frozen and pooled. Then they were tested for their content of total protein, net muscle protein, collagen and 9 fatty acids (myristic, palmitic, stearic, palmitoleic, oleic, eicosanic, erucic, linoleic and linolenic). Evaluation of the results showed that the absence of meat and bone meal in feed mixes had no effect on the indicators important for technological properties of male turkey breast muscle (meat binding characteristics, water content, content of total protein, net muscle protein and collagen). The results of the study, however, also demonstrated a decrease in total lipids (p less than 0.05) and a change in the composition of fatty acids in animals from the group 2. The levels of palmitic, stearic and eicosanic fatty acids were also increased. The difference between eicosanic fatty acid levels was significant (p less than 0.05). In the same group of birds, the level of oleic acid also decreased (p less than 0.01).
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