Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers

This study assessed the effects of incorporating commercially processed former foodstuffs (cFF) as substitutes for corn, soybean meal and soybean oil in broilers' diet on slaughter performance, physicochemical properties and meat sensory attributes. Two hundred and one-day-old male chicks (ROSS...

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Autores: Srikanthithasan, Karthika, Gariglio, Marta|||0000-0001-5224-8604, Diaz Vicuna, Elena, Profiti, Margherita, Giorgino, Andrea, Fiorilla, Edoardo, Castrica, Marta, Miraglia, Dino, Dabbou, Sihem|||0000-0002-3525-1614, Gasperi, Flavia, Barroeta, Ana Cristina|||0000-0002-4748-2604, Altomonte, Iolanda, Roccatello, Rosalba, Schiavone, Achille|||0000-0002-8011-6999, Forte, Claudio
Tipo de recurso: artículo
Fecha de publicación:2025
País:España
Institución:Universitat Autònoma de Barcelona
Repositorio:Dipòsit Digital de Documents de la UAB
Idioma:inglés
OAI Identifier:oai:ddd.uab.cat:310793
Acceso en línea:https://ddd.uab.cat/record/310793
https://dx.doi.org/urn:doi:10.1080/1828051X.2025.2453547
Access Level:acceso abierto
Palabra clave:Former foodstuff
Carcass yield
Fatty acid composition
Meat quality
Sensory analysis
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spelling Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilersSrikanthithasan, KarthikaGariglio, Marta|||0000-0001-5224-8604Diaz Vicuna, ElenaProfiti, MargheritaGiorgino, AndreaFiorilla, EdoardoCastrica, MartaMiraglia, DinoDabbou, Sihem|||0000-0002-3525-1614Gasperi, FlaviaBarroeta, Ana Cristina|||0000-0002-4748-2604Altomonte, IolandaRoccatello, RosalbaSchiavone, Achille|||0000-0002-8011-6999Forte, ClaudioFormer foodstuffCarcass yieldFatty acid compositionMeat qualitySensory analysisThis study assessed the effects of incorporating commercially processed former foodstuffs (cFF) as substitutes for corn, soybean meal and soybean oil in broilers' diet on slaughter performance, physicochemical properties and meat sensory attributes. Two hundred and one-day-old male chicks (ROSS-308) were divided into four dietary groups with increasing levels of cFF (0, 6.25%, 12.5% and 25%) named cFF0, cFF6.25, cFF12.5 and cFF25, respectively. On d 33, 25 chickens per dietary group were slaughtered for analyses. Carcase traits were similar across groups, except for a decrease in gizzard yield in cFF25 group (p = .008). Shear force, cooking loss and drip loss were unaffected by the diet. Meat pH decreased linearly in both breast and thigh muscles, and the thigh muscle yellowness index increased (p < .05). Breast crude protein (CP) decreased, while thigh CP and breast ether extract increased as the cFF inclusion level rose (p < .05). The fatty acid (FA) content of breast and thigh meat showed a linear increase in monounsaturated FA, with thigh meat also exhibiting a linear increase in saturated FA (SFA). Conversely, polyunsaturated FA (PUFA) and the PUFA to SFA ratio decreased with increasing cFF levels (p < .05). Lipid oxidation levels remained unchanged across groups. Sensory analysis revealed no differences in overall acceptability or liking among groups, although two sensory attributes (sour and hard) resulted as discriminating factors (p < .05). Overall, cFF inclusion did not affect meat quality, oxidative stability or consumer perception but altered the FA composition, suggesting the need of further investigation to assess the optimal inclusion level. 22025-01-0120252025-01-01Articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://ddd.uab.cat/record/310793https://dx.doi.org/urn:doi:10.1080/1828051X.2025.2453547reponame:Dipòsit Digital de Documents de la UABinstname:Universitat Autònoma de BarcelonaInglésengopen accesshttp://purl.org/coar/access_right/c_abf2Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original.https://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessoai:ddd.uab.cat:3107932026-06-06T12:50:31Z
dc.title.none.fl_str_mv Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers
title Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers
spellingShingle Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers
Srikanthithasan, Karthika
Former foodstuff
Carcass yield
Fatty acid composition
Meat quality
Sensory analysis
title_short Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers
title_full Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers
title_fullStr Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers
title_full_unstemmed Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers
title_sort Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers
dc.creator.none.fl_str_mv Srikanthithasan, Karthika
Gariglio, Marta|||0000-0001-5224-8604
Diaz Vicuna, Elena
Profiti, Margherita
Giorgino, Andrea
Fiorilla, Edoardo
Castrica, Marta
Miraglia, Dino
Dabbou, Sihem|||0000-0002-3525-1614
Gasperi, Flavia
Barroeta, Ana Cristina|||0000-0002-4748-2604
Altomonte, Iolanda
Roccatello, Rosalba
Schiavone, Achille|||0000-0002-8011-6999
Forte, Claudio
author Srikanthithasan, Karthika
author_facet Srikanthithasan, Karthika
Gariglio, Marta|||0000-0001-5224-8604
Diaz Vicuna, Elena
Profiti, Margherita
Giorgino, Andrea
Fiorilla, Edoardo
Castrica, Marta
Miraglia, Dino
Dabbou, Sihem|||0000-0002-3525-1614
Gasperi, Flavia
Barroeta, Ana Cristina|||0000-0002-4748-2604
Altomonte, Iolanda
Roccatello, Rosalba
Schiavone, Achille|||0000-0002-8011-6999
Forte, Claudio
author_role author
author2 Gariglio, Marta|||0000-0001-5224-8604
Diaz Vicuna, Elena
Profiti, Margherita
Giorgino, Andrea
Fiorilla, Edoardo
Castrica, Marta
Miraglia, Dino
Dabbou, Sihem|||0000-0002-3525-1614
Gasperi, Flavia
Barroeta, Ana Cristina|||0000-0002-4748-2604
Altomonte, Iolanda
Roccatello, Rosalba
Schiavone, Achille|||0000-0002-8011-6999
Forte, Claudio
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Former foodstuff
Carcass yield
Fatty acid composition
Meat quality
Sensory analysis
topic Former foodstuff
Carcass yield
Fatty acid composition
Meat quality
Sensory analysis
description This study assessed the effects of incorporating commercially processed former foodstuffs (cFF) as substitutes for corn, soybean meal and soybean oil in broilers' diet on slaughter performance, physicochemical properties and meat sensory attributes. Two hundred and one-day-old male chicks (ROSS-308) were divided into four dietary groups with increasing levels of cFF (0, 6.25%, 12.5% and 25%) named cFF0, cFF6.25, cFF12.5 and cFF25, respectively. On d 33, 25 chickens per dietary group were slaughtered for analyses. Carcase traits were similar across groups, except for a decrease in gizzard yield in cFF25 group (p = .008). Shear force, cooking loss and drip loss were unaffected by the diet. Meat pH decreased linearly in both breast and thigh muscles, and the thigh muscle yellowness index increased (p < .05). Breast crude protein (CP) decreased, while thigh CP and breast ether extract increased as the cFF inclusion level rose (p < .05). The fatty acid (FA) content of breast and thigh meat showed a linear increase in monounsaturated FA, with thigh meat also exhibiting a linear increase in saturated FA (SFA). Conversely, polyunsaturated FA (PUFA) and the PUFA to SFA ratio decreased with increasing cFF levels (p < .05). Lipid oxidation levels remained unchanged across groups. Sensory analysis revealed no differences in overall acceptability or liking among groups, although two sensory attributes (sour and hard) resulted as discriminating factors (p < .05). Overall, cFF inclusion did not affect meat quality, oxidative stability or consumer perception but altered the FA composition, suggesting the need of further investigation to assess the optimal inclusion level.
publishDate 2025
dc.date.none.fl_str_mv 2
2025-01-01
2025
2025-01-01
dc.type.none.fl_str_mv Article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://ddd.uab.cat/record/310793
https://dx.doi.org/urn:doi:10.1080/1828051X.2025.2453547
url https://ddd.uab.cat/record/310793
https://dx.doi.org/urn:doi:10.1080/1828051X.2025.2453547
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
https://creativecommons.org/licenses/by-nc/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
https://creativecommons.org/licenses/by-nc/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Dipòsit Digital de Documents de la UAB
instname:Universitat Autònoma de Barcelona
instname_str Universitat Autònoma de Barcelona
reponame_str Dipòsit Digital de Documents de la UAB
collection Dipòsit Digital de Documents de la UAB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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