Tatiana Dumitra Panaite

Creative Commons License
This article is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.


Tatiana Dumitra Panaite, Rodica Diana Criste, Mariana Ropota, V.I. Criste, Monica Mitoi, Margareta Olteanu, Al.P. Vlaicu

   A feeding trial was conducted on 75, ROSS 308 broiler chicks (0-42 days), to evaluate the feeding quality of the meat from broilers treated with unconventional food industry by-products. The feeding trial was performed under controlled environmental conditions, under experimental conditions. The broiler chicks were assigned to 3 groups (C; E1 and E2), housed in digestibility cages (5 broiler chicks/cage), which allowed monitoring the production parameters. During the first phase (starter), the broiler chicks received a conventional compound feed formulation. For phases II (grower) and III (finisher), the experimental compound feeds formulations (E1 and E2) included a mixture of cereal and oleaginous grains (corn, flax oil, barley and peas – VMLO) as follows: 4 and 7.5%, respectively, for E1, and 10 and 12.5% respectively, for E2. The dietary concentration of ɷ:3 polyunsaturated fatty acids (ɷ:3 PUFA) in E2 diet increased with the dietary level of VMLO by-product (4.95% ɷ:3 PUFA for the grower period and 6,10% ɷ:3 PUFA for the finisher period). Six broilers/group were slaughtered at 42 days and breast meat, thigh meat and liver were collected and analysed. The analytical results indicate an improved feeding quality of the broiler meat as showed by significant (P≤0,05) changes in the basic chemical composition of the broiler meat and in the fatty acids profile and cholesterol concentration. The fat level decreased significantly (P≤0,05) in the breast meat from group E2 (0.91±0.09 g fat): 18.75% lower than in group C (1.12±0.07 g fat) and 5.35% lower compared to group E1 (1.06±0.09 g fat). Group E2 also recorded the best values for the omega 3 fatty acids, essential to human health, determined in the breast meat (3.99 g /100g total fatty acids), thigh meat (3.89 g /100g total fatty acids) and liver (5.12 g/100g total fatty acids) samples.

Key words: broiler, unconventional by-products, broiler meat, feeding quality, ɷ:3 PUFA