Xu Qi, Si Wei, Mba Ogan Iheanacho, Sienkiewicz Olimpia, Ngadi Michael, Ross Kelly, Kithama Munene, Kiarie Elijah G, Kennes Yan-Martel, Diarra Moussa S, Zhao Xin
Department of Animal Science, McGill University, Montreal, Quebec, Canada; Jiangsu Key Laboratory for Animal Genetics, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China.
Department of Animal Science, McGill University, Montreal, Quebec, Canada.
Poult Sci. 2021 Mar;100(3):100900. doi: 10.1016/j.psj.2020.11.069. Epub 2020 Dec 9.
Cranberry and blueberry pomaces are rich in antimicrobial and antioxidant compounds. They have been identified as potential antibiotic alternatives in animal feed, but their antioxidative capacity for maintaining or improving the meat quality in broilers is not well documented. This study was to determine whether cranberry and wild blueberry pomaces in diets could positively influence the broiler meat quality. A total of 3,150 broilers were randomly allotted to 10 dietary treatments with bacitracin methylene disalicylate, wild cranberry pomace (CRP) (0.5 and 1% of the basal diet), and wild blueberry pomace (BLP) (0.5 and 1% of the basal diet) alone or in combination with a mixture of feed enzymes. The results showed that supplementation with the CRP or BLP did not affect meat lightness and yellowness, while the deeper red meat (higher a∗ values) was observed in the birds receiving the diet containing 0.5% BLP against those in CRP treatments (P = 0.015). In addition, inclusion of CRP or BLP in the diet did not change meat texture and proximate composition (moisture, protein, fat, ash) irrespective of pomace concentrations. Although there were no obvious effects of CRP or BLP supplementation on meat antioxidant capacity and the incidence of myopathies (P > 0.05), the upward trend of antioxidant capacity and less severity of woody breast were observed in birds fed with 0.5% CRP. Furthermore, supplementation of 0.5 or 1.0% CRP without the enzyme resulted in higher mRNA levers of Nrf, Gpx2, and HO-1 (P < 0.05). Taken together, 0.5% CRP supplementation without the enzyme could potentially maintain meat quality and attenuate the severity of woody breast.
蔓越莓和蓝莓果渣富含抗菌和抗氧化化合物。它们已被确定为动物饲料中潜在的抗生素替代品，但其在维持或改善肉鸡肉质方面的抗氧化能力尚未得到充分记录。本研究旨在确定日粮中的蔓越莓和野生蓝莓果渣是否能对肉鸡的肉质产生积极影响。总共3150只肉鸡被随机分配到10种日粮处理组，分别添加亚甲基水杨酸杆菌肽、野生蔓越莓果渣（CRP）（占基础日粮的0.5%和1%）、野生蓝莓果渣（BLP）（占基础日粮的0.5%和1%），单独或与饲料酶混合物组合。结果表明，添加CRP或BLP不影响肉的亮度和黄度，而与接受含CRP日粮的鸡相比，接受含0.5%BLP日粮的鸡的肉色更红（a*值更高）（P = 0.015）。此外，日粮中添加CRP或BLP不改变肉的质地和近似成分（水分、蛋白质、脂肪、灰分），无论果渣浓度如何。虽然添加CRP或BLP对肉的抗氧化能力和肌病发病率没有明显影响（P > 0.05），但在饲喂0.5% CRP的鸡中观察到抗氧化能力有上升趋势，木胸严重程度较低。此外，不添加酶而补充0.5%或1.0% CRP会导致Nrf、Gpx2和HO-1的mRNA水平升高（P < 0.05）。综上所述，不添加酶而补充0.5% CRP可能有助于维持肉质并减轻木胸的严重程度。
