Dehydrated citrus pulp in broiler diets

The objective of this study was to evaluate the effects of citrus pulp in diet for broilers on weight of gastrointestinal organs, intestinal morphometry, and quality and lipid oxidation of broiler meat during the storage time. A total of 966 Cobb male broiler chicks were fed six increasing levels of...

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Autores:
Murakami, Alice Eiko
Pintro Matumoto, Paula Toshimi
Ospina Rojas, Ivan Camilo
de Souza, Caio Henrique
Eyng, Cinthia
Diaz Vargas, Mayra
Tipo de recurso:
Article of journal
Fecha de publicación:
2019
Institución:
Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
Repositorio:
Repositorio Institucional UDCA
Idioma:
eng
OAI Identifier:
oai:repository.udca.edu.co:11158/2329
Acceso en línea:
https://www.scopus.com/search/form.uri?display=basic
Palabra clave:
Broiler performance
By-product
Lipid oxidation
Nutrition
Calidad de la carne
Nutrición
Subproductos
Pollo de engorde
Rights
openAccess
License
Derechos Reservados - Universidad de Ciencias Aplicadas y Ambientales
Description
Summary:The objective of this study was to evaluate the effects of citrus pulp in diet for broilers on weight of gastrointestinal organs, intestinal morphometry, and quality and lipid oxidation of broiler meat during the storage time. A total of 966 Cobb male broiler chicks were fed six increasing levels of dietary citrus pulp (0%, 2%, 4%, 6%, 8%, and 10%) with seven replications of 23 birds each. The inclusion of citrus pulp in the diet of broilers from 1 to 21 d of age did not significantly affect organ weight and intestinal morphology (P > 0.05). However, the citrus pulp can be used up to 10% inclusion in diets for broilers from 1 to 42 d of age, without impairing broiler performance, carcass yield, intestinal morphometry, and meat quality. For lipid oxidation, samples of thigh were used in a 6 × 4 factorial design (six dietary levels of citrus pulp and four storage periods) with four replications. In the treatments with 10% citrus pulp, the phenolic compounds present in the by-product led to a delayed and reduced oxidation.