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Effect of dietary nutrient density and vitamin premix withdrawal on performance and meat quality of broiler chickens
Article in Journal of the Science of Food and Agriculture · September 2013
DOI: 10.1002/jsfa.6127 · Source: PubMed
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Received: 7 November 2012 Revised: 31 December 2012 Accepted article published: 13 March 2013 Published online in Wiley Online Library: 10 May 2013
(wileyonlinelibrary.com) DOI 10.1002/jsfa.6127
Effect of dietary nutrient density and vitamin premix withdrawal on performance and meat quality of broiler chickens
Reza Mirshekar, a ∗ Behrouz Dastar, a Bahareh Shabanpour b and Saeed Hassani a
Abstract
BACKGROUND: The objective of this study was to evaluate the effects of feeding high- and low nutrient density diets, and three different vitamin premix withdrawal regimes on broiler performance and meat quality. Male broiler chicks (480 days old) were reared on the floor in a 2×3 factorial arrangement for 42 days. Chickens were slaughtered at 42 days of age and meat samples kept at−20±1◦C and analysed after 1, 90 and 180 days of storage.
RESULTS: Broiler performance was significantly affected by dietary nutrient density. Vitamin premix withdrawal had no significant effect on body weight. The results showed no significant differences between nutrient density and vitamin premix withdrawal on lightness (L*), redness (a*) and yellowness (b*). Oxidative stability of thigh muscle lipids during frozen storage was significantly affected by nutrient density, while vitamin premix withdrawal had no significant impact on lipid oxidation.
High nutrient density diet led to a significantly (P<0.05) decreased pH compared with the low nutrient density diet.
CONCLUSION: Increasing dietary nutrient density improved broiler performance but impaired meat quality while vitamin premix withdrawal during finisher periods had no negative effect on broiler performance and meat quality.
c
2013 Society of Chemical Industry
Keywords:broiler performance; nutrient density; vitamin premix withdrawal; meat quality
INTRODUCTION
Dietary nutrient density is of the most important nutritional factors which have a significant effect on walking ability,1growth performance and carcass quality2of broiler chickens. Increasing dietary nutrient density increases feed cost,3nitrogen excretion,4 fat deposition5and metabolic disorders6 in poultry production.
Many studies have shown that using a high nutrient diet increases weight gain, decreases feed conversion ratio,5,7produces greater carcass5and increases abdominal fat7,8of poultry. It also has been shown that high nutrient density led to a higher fat and dry matter content and lower ash and protein content in broiler meat,9but there is no report on the effects of dietary nutrient density on chicken meat oxidation, colour, water holding capacity and pH.
Most studies related to nutrient density accomplished by altering dietary energy and protein with regard to feed form, photoperiod, genotype and production system, but no research was found that dealt with vitamin withdrawal. Vitamins are essential for normal metabolism although they represent only 0.05% of weight and 1.5% of complete feed cost.10 However, vitamins from feedstuffs usually are ignored in commercial dietary formulation, and vitamin premixes containing higher vitamin levels than requirements11 are mostly added to broiler diets with the constant rate of roughly 0.25% for all periods of production. There is some research on the possibility of vitamin premix withdrawal from broiler diets. The research results vary based on withdrawal length (7, 14, 21 days prior to slaughter) or withdrawal period (28–42 days, 35–42 days, and 42–56
days), with different purposes, i.e. evaluation of performance and carcass composition12–15 or immunocompetence.16,17 For example, Maiorkaet al.15 reported that vitamin premix removal from 42 to 49 days of age had no impact on feed intake and weight gain but significantly impaired feed conversion ratio. Khajaliet al.17 indicated that vitamin premix withdrawal from 42 to 56 days of age had no negative effect on either heterophil:lymphocyte ratio, haemagglutination inhibition or total antibody titre. But there is no report on the effects of vitamin premix withdrawal on broiler meat quality and rancidity during frozen storage. The aim of this study was to evaluate the effect of vitamin premix withdrawal from high and low nutrient density diets on the performance and meat quality of broiler chickens.
MATERIALS AND METHODS
The protocol for animal experiment was approved by the Gorgan University of Agricultural Sciences and Natural Resources, Iran.
∗ Correspondence to: Reza Mirshekar, Faculty of Animal Science, Gorgan University of agricultural Sciences and Natural Resources, Gorgan, 4918943464, Iran. E-mail: [email protected]
a Faculty of Animal Science, Gorgan University of agricultural Sciences and Natural Resources, Gorgan, 4918943464, Iran
b Faculty of Fisheries, Gorgan University of agricultural Sciences and Natural Resources, Gorgan, 4918943464, Iran
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All the chemicals used in this study were of analytical grade and purchased from Merck (Darmstadt, Germany). A total of 480 day- old male broiler chicks (Ross 308) were assigned to a 2×3 factorial arrangement, with five replicates of 16 birds each, to evaluate the effect of two nutrient densities (high or low density) and three vitamin premix withdrawal periods (0, 7 and 14 days) on broiler performance and meat quality. Birds received high- or low-density diets formulated according to the US NRC11recommendations in which the contents of crude protein (CP) and essential nutrients such as limiting amino acids relative to metabolisable energy (ME) were constant for starter (0–21 days) and grower (21–42 days) periods (Table 1). The starter diets had a constant ME:CP ratio equal to 139, which corresponded to high- and low-density diets, respectively, containing 3050 kcal kg−1 ME, 219.2 g kg−1 CP and 2850 kcal kg−1 ME, 204.8 g kg−1 CP. The grower diets had a constant ME:CP ratio equal to 160, which corresponded to high- and low-density diets, respectively, containing 3150 kcal kg−1ME, 196.9 g kg−1CP and 2950 kcal kg−1ME, 184.3 g kg−1 CP. Vitamin premix was omitted for both high- and low-density diets at 28 days of age (2 weeks withdrawal), 35 days of age (a week withdrawal) and 42 days of age (without withdrawal) by adding an equal amount of sand and rice bran mix in both grower diets. Birds were reared on floor pens and had free access to feed and water. At 42 days of age, following 4 h fast, chickens were weighed and then slaughtered. Final body weight and feed intake were measured and body weight gain and feed conversion ratio were calculated. Thigh meat samples were immediately trimmed of excess fat and washed under running tap water. Then, meat samples were wrapped in air-permeable plastic bags and stored for 1, 90 and 180 days in a freezer at−20±1◦C. Analysis was performed in triplicate within each day of analysis. Lipid oxidation was measured by the 2-thiobarbituric acid distillation method.18 Briefly, 10 g of meat sample was transferred to a distillation flask and a few drops of silicone anti-foaming agent, then 2.5 mL HCl (4 mol L−1) (Merck) and 97.5 mL distilled water were added. The sample was distilled until 50 mL of distillate had been collected. Then, 5 mL of the distillate were added to 5 mL of 0.02 mol L−1 thiobarbituric acid (Merck) and heated in boiling water for 35 min. The solution was cooled under running tap water for 10 min and the absorbance was determined at 538 nm. Values for thiobarbiturate reducing substances (TBARS) were obtained by multiplying the absorbance by 7.8. Oxidative products were quantified as milligrams malondialdehyde per kilogram of meat (mg MDA kg−1meat). Water holding capacity (WHC) was measured by centrifuging 1 g of the meat samples placed on tissue paper inside a tube at 1500×g for 4 min.
The water remaining after centrifugation was quantified by drying the samples at 70◦C overnight.19 WHC was calculated as: (weight after centrifugation−weight after drying)/initial weight×100.
A 10 g meat sample was homogenised with 50 mL of distilled water for 1 min and pH was determined by dipping a glass electrode of a digital pH meter (Hanna Instruments, Eibar, Spain) into the meat suspension.20Colour measures were carried out with a Lovibond Tintometer Cam-System 500 (Amesbury, UK) using the coloured tile provided by the manufacturer as the internal standard and set to use Illuminant D65 and CIE 10◦standard observer. Four measures were taken on thebiceps femorismuscle. The measures were expressed asL*a*b*.21Performance data were analysed by PROC GLM of SAS22for a completely randomised design with a factorial arrangement. The factorial arrangement consisted of two nutrient densities and three vitamin premix withdrawal periods.
Table 1. Composition and analysis of the diets (g kg−1) High density Low density
Ingredients and analysis 0–21
days
22–42 days
0–21 days
22–42 days Ingredients
Corn 511.2 577.8 613.3 672.3
Soybean meal (44% CP) 399.5 335.8 347.1 289.2
Soybean oil 49.6 51.7 2.4 5.9
Limestone 13.1 14 12.4 13.3
Dicalcium phosphate 15 11.1 13.8 10.2
Salt 4.5 3.4 4.1 3.1
Vitamin premixa 2.5 — 2.5 —
Mineral premixa 2.5 2.5 2.5 2.5
DL-Methionine 1.6 0.7 1.4 0.5
Salinomycine 0.5 0.5 0.5 0.5
Rice bran + sandb — 2.5 — 2.5
Analysis
ME (kcal kg−1) 3050 3150 2850 2950
CP 219.2 196.9 204.8 184.3
ME:CP ratio 139 160 139 160
aSupplied the following per kilogram of diet: cholecalciferol, 0.038 mg; retinyl acetate, 3.6 mg;α-tocopherol, 50 mg; menadione, 1.7 mg;
thiamin, 1.1 mg; riboflavin, 5.5 mg; niacin, 44 mg;D-pantothenate, 11 mg; pyridoxine, 2.2 mg; folic acid, 0.6 mg; biotin, 0.03 mg;
cyanocobalamin, 0.013 mg; choline (0.05% inclusion), 300 mg; Ca, 75 mg; Na, 0.02 mg; K, 1.1 mg; Mg, 21 mg; Mn, 144 mg; Zn, 80 mg; Fe, 32 mg; Cu, 8 mg; I, 1.6 mg; and Se, 0.30 mg.
bAn equal complex of rice bran and sand was used instead of omitted amount of vitamin premix from diet.
CP, crude protein; ME, metabolisable energy.
The model used to analyse performance data was as follows:
Yijk=µ+αi+βj+(αβ)ij+εijk
where Yijk is the individual observation; µ is the experimental mean;αiis the nutrient density effect;βj is the vitamin premix withdrawal effect; (αβ)ijis the interaction between nutrient density and vitamin premix withdrawal period;εijkis the error component.
Meat quality data were analysed using PROC MIXED of SAS22for a repeated measure design. The model used to analyse meat quality data was as follows:
Yijklm=µ+αi+βj+δijk+γl+(αβ)ij+(αγ )il
+(βγ )jl+(αβγ )ijl+εijκlm
whereYijklmis the individual observation;µis the experimental mean;αiis the nutrient density effect;βj is the vitamin premix withdrawal effect;δijk is the variance between meat samples in each nutrient density and vitamin premix withdrawal period;
γl is the effect of preservation length; (αβ)ij is the interaction between nutrient density and vitamin premix withdrawal period;
(αγ)ilis the interaction between nutrient density and preservation length; (βγ)jlis the interaction between vitamin premix withdrawal period and preservation length; (αβγ)ijlis the interaction between nutrient density and vitamin premix withdrawal period and preservation length;εijκlmis the error component. The statistical significance of the differences was checked using the Tukey test at the 0.05 level. Correlation among meat quality parameters was determined using the CORR procedure of SAS.22
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Table 2. Effect of dietary nutrient density and vitamin premix withdrawal duration on broiler performance
Parameter Gain (g), 0–42 days Body weight (g), 42 days Feed intake (g), 0–42 days Feed:gain ratio (g g−1), 0–42 days Nutrient density
High 2317.60±24.324a 2357.60±24.324a 4417.35±34.842a 1.79±0.023b
Low 2002.29±24.324b 2042.29±24.324b 4163.85±34.842b 1.95±0.023a
Vitamin withdrawal duration (days)
14 2145.87±29.791 2185.87±29.791 4468.31±42.672 1.94±0.028
7 2135.68±29.791 2175.69±29.791 4226.90±42.672 1.84±0.028
0 2198.28±29.791 2238.28±29.791 4176.59±42.672 1.83±0.028
Interactions
HD28 2308.00±25.768 2348.00±25.768 4329.31±61.895 1.76±0.034
HD35 2272.62±27.007 2312.62±27.007 4599.94±30.780 1.87±0.029
HD42 2372.18±25.724 2412.18±25.724 4322.80±35.610 1.73±0.019
LD28 1983.75±25.573 2023.75±25.573 4023.87±64.718 1.91±0.040
LD35 1998.75±79.749 2038.75±79.749 4336.68±93.496 2.01±0.060
LD42 2024.38±39.759 2064.38±39.759 4131.00±53.613 1.94±0.044
Columns within each effect with different superscripts are significantly different,P<0.05.
HD28, high density diet with vitamin withdrawal from 28 day of age; HD35, high density diet with vitamin withdrawal from 35 day of age; HD42, high density diet with vitamin withdrawal from 42 day of age; LD28, low density diet with vitamin withdrawal from 28 day of age; LD35, low density diet with vitamin withdrawal from 35 day of age; LD42, low density diet with vitamin withdrawal from 42 day of age.
RESULTS AND DISCUSSION
The results for diet nutrient density and vitamin premix withdrawal for performance parameters are shown in Table 2. No significant interaction effect between diet nutrient density and vitamin premix withdrawal period on performance parameters was observed. Body weight, gain, feed intake and feed conversion ratio were significantly affected by diet nutrient density. High nutrient density diet resulted in a higher body weight (2357.60 g vs. 2042.29 g), gain (2317.60 g vs. 2002.29 g), feed intake (4417.35 g vs. 4163.85 g) and a better feed conversion ratio (1.79 g g−1 vs. 1.95 g g−1). In this study, the heavier body weight of chickens fed on high nutrient density diets was the result of higher feed intake. It has been shown that within a certain range of nutrient density, increasing feed intake can stimulate the body weight to increase with increasing nutrient density, although poultry have the ability to regulate feed intake based on the dilution of nutrient density.3It was expected that chickens receiving a low nutrient density diet and consuming more feed than chickens with a high nutrient density diet would exhibit the expected weight gain. The main reason for this dramatic decline in feed intake of chickens with low nutrient density diet could be related to palatability of feed. The experimental rations were as mash with different oil content. The oil content of the diet has an obvious effect on diet palatability. The oil content of the high nutrient density diet was about 51 g kg−1while the low density diet contained soybean oil at less than 6 g kg−1. A higher energy content of the diet improves fat digestibility too.23 So, a higher fat content and a higher fat digestibility of a high nutrient density diet results in the better performance of the chickens that received the high nutrient density diet. Similarly, it has been reported that increased nutrient density increased weight gain and improved feed conversion ratio in growing pigs and suggested it was significantly associated with improved feed intake, which may explain the increased growth performance in the present study too.24,25 But the fact that the low density mash diet is more massive and less palatable than the high density mash diet, may be the reason for the inability of a bird to regulate its feed intake. Brickettet al.26studied the effects of three nutrient densities (low, medium, high), two feed forms
(mash, pellet), and two lighting programs (12 h light:12 h dark, 20 h light:4 h dark) on broiler performance and reported that reducing nutrient density in mash diets results in a decreased body weight, feed intake and impaired feed conversion ratio. Amino acid density in a low nutrient density diet was lower than in a high nutrient density diet. Depression in dietary amino acid density is another reason for weaker performance in chickens that received the low density diet. Dozieret al.27reported that reducing dietary amino acid density of broilers from 36 to 59 days of age limited growth rate and adversely affected feed conversion.
Vitamin premix withdrawn at different ages (28, 35 or 42 days of age) had no significant effect on gain and body weight. However, there was a tendency for better weight gain for vitamin premix supplemented chickens. Removal of vitamin premix for 2 weeks had no adverse effect on feed intake, but vitamin premix removal for 1 week prior to slaughter, from 35 to 42 days of age, resulted in an unexpected increased feed intake (P<0.05, Table 2). However, this increased feed intake had no significant effect on weight gain, although it resulted in an impaired feed:gain ratio. These results indicated that removal of vitamin premix 2 weeks (28–42 days) prior to slaughter have no significant effect on body weight gain, which confirms the findings of some previous research,13,15,17 but is in disagreement with some other findings.12,16,28 Broiler vitamin requirement decreases with ageing; for instance, Ruiz and Harms29reported that broiler niacin requirement at 0–3 weeks of age is 35 g kg−1 diet while this vitamin requirement at 3–7 weeks of age is only 22 mg kg−1diet. Whitehead30reported that the available amounts of thiamine, pyridoxine, biotin and choline in practical diets are enough to overcome chicken requirements.
Dudley-Cash31reported that the vitamin A, vitamin E, biotin, folic acid and pyridoxine content of corn–soybean meal diets provide broiler requirements to these vitamins and there is no need to add extra to premixes. Moreover, recent investigations found no significant effect of vitamin E supplementation on growth and feeding characteristics of chickens.32,33
Lipid oxidation is the major cause of meat quality deterioration and decreased shelf life after slaughter. The effect of nutrient density of diet and vitamin premix withdrawal on the oxidative
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Table 3. Effect of dietary nutrient density and vitamin premix withdrawal on meat quality parameters
Parameter TBA (mg kg−1) WHC pH Lightness (L*) Redness (a*) Yellowness (b*)
Nutrient density
High density 1.29±0.108a 60.97±1.523 6.18±0.023b 56.74±0.672 11.14±0.224 2.09±0.217 Low density 0.90±0.108b 62.36±1.523 6.29±0.023a 56.67±0.672 11.43±0.224 1.79±0.217 Vitamin withdrawal duration (days)
14 1.10±0.138 63.05±2.310 6.24±0.030 57.62±0.729 11.14±0.286 1.92±0.262
7 1.13±0.138 61.56±2.310 6.24±0.030 55.37±0.729 11.61±0.286 1.81±0.262
0 1.04±0.138 60.39±2.310 6.23±0.030 57.12±0.729 11.11±0.286 2.10±0.262
Days of storage
1 0.45±0.119 66.36±1.610 6.29±0.025 62.68±0.531a 8.98±0.215 0.48±0.219
90 1.30±0.119 56.07±1.610 6.32±0.025 53.97±0.531b 12.66±0.215 2.49±0.219
180 1.53±0.119 62.57±1.610 6.09±0.025 53.47±0.531b 12.21±0.215 2.86±0.219
Interactions
Density×premix NS NS NS NS NS NS
Density×day NS NS † NS NS NS
Premix×day NS NS NS † †† NS
Density×premix×day NS NS NS NS † NS
Columns within each effect with different superscripts are significantly different (P<0.05).
NS, not significant,P>0.05;
†P<0.05);
††P<0.01.
TBA, thiobarbituric acid; WHC, water-holding capacity.
stability of thigh meat following frozen storage for 1, 90 and 180 days is shown in Table 3. These results indicate that the oxidative stability of thigh muscle lipids during frozen storage was significantly affected by dietary nutrient density, while vitamin premix withdrawal had no significant impact on lipid oxidation.
TBARS values in chickens fed a high nutrient density diet were significantly higher (P<0.05) than in those that received a low nutrient density diet. A high nutrient density diet results in extra deposition of fat. Fanatico et al.9 reported that a high nutrient density led to a higher fat content than the low density diet and this occurred as a result of higher energy content of the high density diet. It had been shown that increasing the dietary protein level decreased intramuscular fat in broiler meat, while increasing dietary energy increased intramuscular fat,34and therefore leads to increased TBA values. Nuernberget al.35reported that dietary fat and total energy intake are the main factors that influence the extent of meat oxidation. It has been reported that when dietary fat intake increases, tissue polyunsaturated fatty acid deposition increases.36 It was expected that meat samples from broilers receiving diets with no vitamin supplementation for 7 or 14 days prior to slaughter would be more sensitive to oxidation, but vitamin premix withdrawal from the diet for 14 and 7 days prior to slaughter did not have a significant negative effect on meat oxidation and TBA value. It seems that the muscle vitamin E content was sufficient to retard lipid oxidation. It was shown that small doses of vitamin E were sufficient to protect cell walls from oxidation.33 However, feed ingredients (such as corn, soybean or etc), vitamin premixes and faeces are the only sources of vitamins for broilers raised indoors.11These results indicate that vitamins supplied from feed ingredients, in a corn–soybean based diet, were sufficient to reduce lipid oxidation of chicken meat in storage. In this study all birds received vitamin premixes for the first 28 days of production, so they received enough vitamin E to put down reserves in their tissues and, as a result, retard lipid oxidation. Similar findings are reported on broiler chickens, where
it was indicated that 4 weeks of supplementation with vitamin E guarantees oxidative protection in raw meat.37
No two- or three-way interaction between nutrient density, vitamin premix withdrawal period and days of storage was found for WHC (P>0.05). Dietary nutrient density and vitamin premix withdrawal did not have a significant effect on WHC, while WHC of the thighs of chickens receiving a low nutrient density diet was higher than samples with high nutrient density (P>0.05). WHC is influenced by tissue fat and water content. As the amount of fat increases in the tissue the moisture decreases,37and, as a result, WHC increases. Baezaet al.38explained that the decrease in drip loss is due to a decrease in muscle water content. Previously, Peter et al.34reported that increasing dietary energy increased intramuscular fat; consequently, tissue water decreases. It has been reported that omitting vitamin premix from pig’s finisher diet had no significant effect on pork water holding capacity at days 0, 3, 5, 10 and 15 of refrigeration.39There are some studies with similar findings,40,41while it has been reported that high-dose vitamin E supplementation improves WHC of meat in chickens and pigs.42,43 The two-way interactions nutrient density×premix and premix×day and a three-way interaction nutrient density×pre- mix×day were not significant for thigh meat pH during 180 days of storage (Table 3), but a significant interaction of nutrient den- sity×day was found (P<0.05). Negative correlations were found between pH and TBA (P<0.01) and meat yellowness (P<0.05) (Table 4). In the current study high nutrient density diet led to a significant (P<0.05) decrease of pH from thigh muscle compared with the low nutrient density diet. After death, a reduction in pH occurs and its rate depends on the enzyme activity involved in glucose metabolism.9 A high pH is associated with short shelf life,44and a low pH is associated with poor water holding capacity.45
The results showed that vitamin premix withdrawal from 28, 35 and 42 days of age had no significant effect on meat pH after 1 and 90 days of frozen storage (Table 3). It seems that dietary
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Table 4. Correlation between meat quality parameters
Parameter TBA WHC pH Lightness Redness Yellowness
TBA 1.000 −0.208 −0.415∗∗ −0.545∗∗∗ 0.551∗∗∗ 0.616∗∗∗
WHC — 1.000 −0.072 0.427∗∗ −0.480∗∗∗ −0.361∗∗
pH — — 1.000 0.215 −0.109 −0.345∗
Lightness — — — 1.000 −0.893∗∗∗ −0.539∗∗∗
Redness — — — — 1.000 0.525∗∗∗
Yellowness — — — — — 1.000
∗P<0.05;
∗∗P<0.01;
∗∗∗P<0.001.
TBA, thiobarbituric acid; WHC, water holding capacity.
40 45 50 55 60 65 70
1 90 180
Lightness of thigh meat
Days of storage
High density diet omitted vitamin premix from 28 days of age High density diet omitted vitamin premix from 35 days of age High density diet omitted vitamin premix from 42 days of age Low density diet omitted vitamin premix from 28 days of age Low density diet omitted vitamin premix from 35 days of age Low density diet omitted vitamin premix from 42 days of age
Figure 1.Effect of dietary nutrient density and vitamin premix withdrawal on meat lightness during frozen storage.
vitamin supplementation or removal has no impact on meat pH;
for instance, Liet al.46reported that the pH of thigh and breast meat was not affected by supplementation with vitamin E. Similar results are reported in pork.46–48
Myoglobin content of the tissue is a major factor contributing to poultry meat colour and depends on species, muscle and age of the bird.9 Some other factors, such as muscle and pH, can influence meat colour too.48,49Colour is also an indicator of meat quality.45 A significant two-way interaction, premix×day, was found (P<0.05) for lightness (L*) and redness (a*) values (Table 3).
Dietary nutrient density and removing vitamin premix from diet during late finishing had no significant effect onL* value, but high nutrient density diet resulted in a lighter thigh meat (P>0.05).
Storage of meat samples resulted in a significant decrease inL*
value after 90 days of storage (P<0.05), but no more significant reduction was observed between 90 and 180 days of storage.
The instrumentala* value, which measured the colour score of the thigh meat samples on a scale of green to red showed a significantly (P<0.001) positive correlation to the yellowness (b*).
As shown in Fig. 1,L* values taken at 1, 90 and 180 days of storage were not different between treatments (Fig. 1). These findings are in agreement with those of Fanaticoet al.,9who reported that dietary nutrient density has no significant effect on meat colour, and Cannonet al.,50who reported no differences in instrumental
colour scores in meat from vitamin E supplemented animals. The L* value indicates the degree of paleness and is associated with poor meat quality.38Thea* values were similar for meat samples from broilers fed high or low density diets with or without vitamin premix supplementation (P>0.05). However, meat samples from chickens fed low density diet without vitamin premix withdrawal (omitted vitamin premix from 42 day of age) had highera* values than the other treatments at the first day of storage. Thea* value for meat samples were higher at 90 day than other days of frozen storage (Fig. 2). The results showed no significant differences between dietary nutrient density and vitamin premix withdrawal on yellowness (b*) (Fig. 3). The correlation between meat quality parameters are shown in Table 4. The instrumental L* value showed a highly negative correlation with the redness (P<0.001).
The findings of this study showed that high nutrient density diet resulted in a non-significant increase in lightness and yellowness and a non-significant decrease in redness values compared to low nutrient density diet. These results support the findings, on lamb, that there is no effect of dietary treatments of energy levels on meat colour.51,52While Menget al.24studied the effects of high and low energy and high and low density diets with probiotics on pork colour. They indicated that high density diet increased lightness and yellowness values and decreased redness values of pork in comparison to low nutrient density diet. The mechanism
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7 8 9 10 11 12 13 14 15 16
1 90 180
Redness of thigh meat
Days of storage
High density diet omitted vitamin premix from 28 days of age High density diet omitted vitamin premix from 35 days of age High density diet omitted vitamin premix from 42 days of age Low density diet omitted vitamin premix from 28 days of age Low density diet omitted vitamin premix from 35 days of age Low density diet omitted vitamin premix from 42 days of age
Figure 2.Effect of dietary nutrient density and vitamin premix withdrawal on meat redness during frozen storage.
-1 0 1 2 3 4 5
1 90 180
Yellowness of thigh meat
Days of storage
Highdensity diet omitted vitamin premix from 28 days of age High density diet omitted vitamin premix from 35 days of age High density diet omitted vitamin premix from 42 days of age Low density diet omitted vitamin premix from 28 days of age Low density diet omitted vitamin premix from 35 days of age Low density diet omitted vitamin premix from 42 days of age
Figure 3.Effect of dietary nutrient density and vitamin premix withdrawal on meat yellowness during frozen storage.
of nutrient density on the colour of meat is not clear and if it be due to feed pigments, it requires further study.24
CONCLUSIONS
Comparison of high and low nutrient density diets with different duration of vitamin premix withdrawal showed that reduction of dietary nutrient density is effective in improving the quality characteristics of the broiler thigh meat. The addition of vitamin premixes to the diet for all production periods was not necessary to control meat rancidity.
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