Ali Merati Fashi1, Sara Mirzaie Goudarzi *1, Ali asghar Saki1, Abbas Farahavar1, Zahra Jahanbakhsh Rad1
1- Bu-Ali Sina Univdersity
Abstract: (51 Views)
Extended abstract
Introduction and Objective:
Agricultural by-products can be used as part of the diet; it also reduces animal feed costs and also, which also reduces the risks of environmental pollution. The advantage of agricultural by-product including garlic and onion peel, is due to their abundance, availability, renewability and non-competitiveness to food. Garlic peels contain lignocellulosic and polyphenol compounds. Also, onion peels have been identified as a source of flavoring compounds, insoluble fiber, non- structural carbohydrates and polyphenols. Therefore, the purpose of this experiment was to study the effect of different levels of garlic and onion peels on performance, gastrointestinal tract characteristics, blood parameters and meat quality in broiler chickens.
Materials and Methods: A total of 250-day-old Ross 308 broiler chickens was modulated in 5 treatments, 5 replicates and 10 chickens in each from 1 to 42 days of age in a completely randomized design in the current study. The experimental treatments included: 1. control (corn and soybean meal), 2. control + 2% garlic peel, 3. control + 4% garlic peel, 4. control + 2% onion peel and 5. control + 4% onion peel. First of all, a basal diet was formulated according to Ross 308 broiler nutrition specifications (2022) based on standardized ileum digestible amino acid (SID) and ideal protein pattern. For this purpose, the basal diet based on corn- soybean meal was formulated for starter, grower, and finisher periods from 1 to 42 days of age. Then, basal diet was diluted by 2 or 4 % of garlic or onion peel, respectively. Feed intake and body weight were recorded weekly and cumulatively. Body weight gain (BWG) and feed conversion ratio (FCR) were calculated based on these data as hen day. At the end of the experiment (42 days of age), one chicken in each replicate was killed to measure the carcass and the gastrointestinal tract (GIT) characteristics. The carcass weight, breast and thigh, whole weight of GIT, proventriculus, gizzard, pancreas, liver, duodenum, jejunum, ileum, cecum, length of the small intestine and cecum were measured. Also, one bird per replicate (n=5) was killed by asphyxiation with CO2, then the pH of the crop, proventriculus, gizzard, duodenum, jejunum, ileum, and cecum digesta were measured by pH meter.
In terms of blood examine parameters, blood was collected from the same chickens selected for slaughter, and the serum glucose, cholesterol, and triglyceride concentrations were measured using Pars-Azmon kit by a spectrophotometer. The concentration of alanine aminotransferase and aspartate aminotransferase enzymes were determined using Pars-Azmon kit by an autoanalyzer. In addition, the meat quality parameters, including thigh and breast meat color, as well as dry matter, cooking loss, and water holding capacity in the breast meat were tested immediately after slaughter. The evaluation of meat color, including lightness (L*), redness (a*) and yellowness (b*) were done immediately at zero and 24 hours after slaughter by Hunter Lab device. The data were statistically analyzed by SAS statistical software and general linear model procedure. Means compared by Tukey's test at 5 percent probability level.
Results: The results have shown that the growth performance of broilers was not affected by treatments in the starter and finisher periods (p>0.05). However, inclusion of 2 and 4% of onion peel in the diet significantly decreased feed intake and BWG in the grower period and in the whole rearing period (p<0.05); although, the FCR was not affected by the treatment (p>0.05). Carcass yield and thigh or breast percentage were not affected by dilution of the diet in response to garlic and onion peel (p>0.05). The inclusion of garlic and onion peel in the diet tendency increased the whole weight of the GIT (p=0.08). Significantly increased the relative weight of the gizzard was observed by feeding of broiler chickens with a diet containing 4% of onion peel (p<0.05). The different parts of the GIT pH was not affected by treatment, except in the crop, which significantly decreased by chickens were fed by 4% of onion peel (p<0.001). Serum cholesterol and triglyceride concentration were significantly decreased in the treatments containing levels of garlic and onion peel compared with the control group (p<0.001). Thigh meat redness index (a*) at zero time after slaughter, reduced in the birds fed with 2% and 4% garlic peel compared with the control treatment (p<0.05), although this trait was not affected at 24 hours after slaughter (p>0.05). Significantly decreased brightness index (L*) of the breast meat by inclusion of 4% garlic peel in the diet (p<0.05). However, dry matter, cooking loss, and water holding capacity were not affected by treatment in this respect (p>0.05).
Conclusion: The general results of the current experiment have shown that supplementation up to 4% garlic peel could be recommended in the diet of broiler chickens for GIT development without any negative effect on performance. Broilers fed with different levels of garlic and onion peel had lower blood cholesterol and triglyceride concentrations and were similar in carcass yield compared to the control group.
Introduction and Objective:
Agricultural by-products can be used as part of the diet; it also reduces animal feed costs and also, which also reduces the risks of environmental pollution. The advantage of agricultural by-product including garlic and onion peel, is due to their abundance, availability, renewability and non-competitiveness to food. Garlic peels contain lignocellulosic and polyphenol compounds. Also, onion peels have been identified as a source of flavoring compounds, insoluble fiber, non- structural carbohydrates and polyphenols. Therefore, the purpose of this experiment was to study the effect of different levels of garlic and onion peels on performance, gastrointestinal tract characteristics, blood parameters and meat quality in broiler chickens.
Materials and Methods: A total of 250-day-old Ross 308 broiler chickens was modulated in 5 treatments, 5 replicates and 10 chickens in each from 1 to 42 days of age in a completely randomized design in the current study. The experimental treatments included: 1. control (corn and soybean meal), 2. control + 2% garlic peel, 3. control + 4% garlic peel, 4. control + 2% onion peel and 5. control + 4% onion peel. First of all, a basal diet was formulated according to Ross 308 broiler nutrition specifications (2022) based on standardized ileum digestible amino acid (SID) and ideal protein pattern. For this purpose, the basal diet based on corn- soybean meal was formulated for starter, grower, and finisher periods from 1 to 42 days of age. Then, basal diet was diluted by 2 or 4 % of garlic or onion peel, respectively. Feed intake and body weight were recorded weekly and cumulatively. Body weight gain (BWG) and feed conversion ratio (FCR) were calculated based on these data as hen day. At the end of the experiment (42 days of age), one chicken in each replicate was killed to measure the carcass and the gastrointestinal tract (GIT) characteristics. The carcass weight, breast and thigh, whole weight of GIT, proventriculus, gizzard, pancreas, liver, duodenum, jejunum, ileum, cecum, length of the small intestine and cecum were measured. Also, one bird per replicate (n=5) was killed by asphyxiation with CO2, then the pH of the crop, proventriculus, gizzard, duodenum, jejunum, ileum, and cecum digesta were measured by pH meter.
In terms of blood examine parameters, blood was collected from the same chickens selected for slaughter, and the serum glucose, cholesterol, and triglyceride concentrations were measured using Pars-Azmon kit by a spectrophotometer. The concentration of alanine aminotransferase and aspartate aminotransferase enzymes were determined using Pars-Azmon kit by an autoanalyzer. In addition, the meat quality parameters, including thigh and breast meat color, as well as dry matter, cooking loss, and water holding capacity in the breast meat were tested immediately after slaughter. The evaluation of meat color, including lightness (L*), redness (a*) and yellowness (b*) were done immediately at zero and 24 hours after slaughter by Hunter Lab device. The data were statistically analyzed by SAS statistical software and general linear model procedure. Means compared by Tukey's test at 5 percent probability level.
Results: The results have shown that the growth performance of broilers was not affected by treatments in the starter and finisher periods (p>0.05). However, inclusion of 2 and 4% of onion peel in the diet significantly decreased feed intake and BWG in the grower period and in the whole rearing period (p<0.05); although, the FCR was not affected by the treatment (p>0.05). Carcass yield and thigh or breast percentage were not affected by dilution of the diet in response to garlic and onion peel (p>0.05). The inclusion of garlic and onion peel in the diet tendency increased the whole weight of the GIT (p=0.08). Significantly increased the relative weight of the gizzard was observed by feeding of broiler chickens with a diet containing 4% of onion peel (p<0.05). The different parts of the GIT pH was not affected by treatment, except in the crop, which significantly decreased by chickens were fed by 4% of onion peel (p<0.001). Serum cholesterol and triglyceride concentration were significantly decreased in the treatments containing levels of garlic and onion peel compared with the control group (p<0.001). Thigh meat redness index (a*) at zero time after slaughter, reduced in the birds fed with 2% and 4% garlic peel compared with the control treatment (p<0.05), although this trait was not affected at 24 hours after slaughter (p>0.05). Significantly decreased brightness index (L*) of the breast meat by inclusion of 4% garlic peel in the diet (p<0.05). However, dry matter, cooking loss, and water holding capacity were not affected by treatment in this respect (p>0.05).
Conclusion: The general results of the current experiment have shown that supplementation up to 4% garlic peel could be recommended in the diet of broiler chickens for GIT development without any negative effect on performance. Broilers fed with different levels of garlic and onion peel had lower blood cholesterol and triglyceride concentrations and were similar in carcass yield compared to the control group.
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