Faculty of Animal Bioengineering, Department of Poultry Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland.
Faculty of Biology, Animal Science, and Bioeconomy, Department of Biochemistry and Toxicology, University of Life Sciences, Akademicka 13, 20-950 Lublin, Poland.
Poult Sci. 2019 Nov 1;98(11):6161-6169. doi: 10.3382/ps/pez322.
The objective of this study was to determine the effect of including 15% of raw or fermented rapeseed cake (RRC or FRC) in turkey diets on growth performance, carcass traits, and breast meat characteristics. A total of 1,350 day-old female Hybrid Converter turkeys were allocated to 3 dietary treatments (9 replicates per treatment and 50 birds each) and fed complete isocaloric and isonitrogenous diets. In the control group, soybean meal was the main source of dietary protein, whereas the experimental groups were fed diets containing 15% of RRC or FRC. The fermentation of rapeseed cake reduced the content of glucosinolates and phytate-phosphorus. In comparison with RRC, turkeys receiving FRC achieved significantly higher final BW, comparable with that noted in the control group. The experimental factor had no effect on carcass dressing percentage or carcass fat content, whereas turkeys fed diets containing rapeseed cake were characterized by lower relative weight of breast muscles and higher relative gizzard weight. The muscles of birds from groups RRC and FRC had also significantly lower cholesterol concentration. In comparison with control diet, diets RRC and FRC contributed to a significant decrease in the levels of saturated fatty acids and an increase in the share of n-6 polyunsaturated fatty acids in the total fatty acid pool in breast meat. The highest concentrations of n-3 polyunsaturated fatty acids and the most desirable n-6/n-3 polyunsaturated fatty acid ratio were noted in the breast muscles of RRC group turkeys. Both RRC and FRC reduced catalase and superoxide dismutase activity, and decreased the malondialdehyde content of muscle tissue. In conclusion, the replacement of RRC with FRC in diets led to an increase in the final BW of turkeys, but it had no influence on carcass quality and the majority of meat quality traits. The inclusion of rapeseed products in turkey diets positively affected meat quality, improving the fatty acid profile and antioxidant status, but it also decreased the yield of breast muscles.
本研究旨在确定在火鸡日粮中添加 15%的生或发酵菜籽饼（RRC 或 FRC）对生长性能、屠体特性和胸肉特性的影响。共有 1350 只 1 日龄雌性杂交火鸡被分配到 3 种日粮处理组（每个处理组 9 个重复，每个重复 50 只），并饲喂完全等热量和等氮日粮。在对照组中，豆粕是日粮中蛋白质的主要来源，而实验组则饲喂含有 15%的 RRC 或 FRC 的日粮。菜籽饼的发酵降低了硫代葡萄糖苷和植酸磷的含量。与 RRC 相比，饲喂 FRC 的火鸡最终 BW 显著更高，与对照组相当。试验因子对屠体出肉率或屠体脂肪含量没有影响，而饲喂菜籽饼日粮的火鸡具有较低的胸肌相对重量和较高的肌胃相对重量。来自 RRC 和 FRC 组的鸡肌肉的胆固醇浓度也显著较低。与对照组日粮相比，RRC 和 FRC 日粮显著降低了饱和脂肪酸的水平，增加了胸肉总脂肪酸池中亚油酸的比例。RRC 组火鸡的胸肌中 n-3 多不饱和脂肪酸的浓度最高，n-6/n-3 多不饱和脂肪酸的比例最理想。RRC 和 FRC 均降低了肌肉组织中过氧化氢酶和超氧化物歧化酶的活性，并降低了丙二醛的含量。总之，用 FRC 替代 RRC 日粮会增加火鸡的最终 BW，但对屠体质量和大多数肉质特性没有影响。在火鸡日粮中添加菜籽饼产品会改善肉品质，改善脂肪酸谱和抗氧化状态，但会降低胸肌的产量。
