کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2419229 | 1402405 | 2016 | 13 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The effect of dietary high-tannin and low-tannin faba bean (Vicia faba L.) on the growth performance, carcass traits and breast meat characteristics of finisher turkeys
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کلمات کلیدی
NDFBWGPBSSBMRFOraffinose family oligosaccharideNSPFCRDFIBody weight gain - افزایش وزن بدنTurkey - ترکیهstandard error of the mean - خطای استاندارد میانگینGrowth performance - عملکرد رشدneutral detergent fibre - فیبر مواد شوینده خنثیFaba bean - لوبیا فاباdry matter - ماده خشکTannin content - محتوای تاننPhosphate-buffered saline - محلول نمک فسفات با خاصیت بافریSEM - مدل معادلات ساختاری / میکروسکوپ الکترونی روبشیDaily feed intake - مصرف خوراک روزانهfeed conversion ratio - نسبت تبدیل خوراکbody weight - وزن بدنcrude protein - پروتئین خامCrude fat - چربی خامSoybean meal - کنجاله سویا
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
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چکیده انگلیسی
This study evaluated the effects of dietary replacement of soybean meal (SBM) with faba beans (FB) seeds with a different content of condensed tannins on growth performance and carcass traits and breast meat characteristics in finisher turkeys (13-18 weeks of age). Male Hybrid Converter turkeys were divided into 7 groups corresponding to 7 different finisher diets: a control diet, which contained SBM, and experimental diets where SBM was replaced with 100, 200 and 300Â g/kg of high-tannin (HT) or low-tannin (LT) faba beans. Condensed tannin content was 10-fold higher in HT faba beans than in the LT variety (7.84 vs 0.76Â mg/g DM, respectively). Regardless of FB variety, dietary inclusion of FB up to 300Â g/kg instead of SBM had no adverse effects on the productive parameters or carcass traits of finisher turkeys. The replacement of SBM meal with FB as the dietary protein source had no influence on the proximate chemical composition, physicochemical properties or sensory attributes of turkey meat. In comparison with HT faba beans, LT faba beans did not affect feed intake, body weight gain or the mortality rates of finisher turkeys, but they significantly (PÂ =Â 0.014) improved the feed conversion ratio. The breast meat of turkeys fed diets supplemented with HT faba beans was darker (PÂ =Â 0.012), with a lower contribution of yellowness (PÂ =Â 0.010), and it had a lower content of dry matter (PÂ =Â 0.036) and ash (PÂ <Â 0.001) than the meat of turkeys fed diets containing LT faba beans. Diets with HT and LT faba beans changed the proportions of only a few fatty acids (FA) in turkey meat, but the health related lipid indices of meat, such as the concentrations of n-6 PUFAs, n-3 PUFAs and the n-6/n-3 PUFA ratio, were not influenced by the alternative protein source and the faba bean variety. In conclusion, both LT and HT faba beans (containing 0.76 and 7.84Â g/kg of tannins, respectively) can be added to turkey finisher diets at up to 300Â g/kg as an effective substitute for SBM without compromising the key variables of performance and with no negative effects on carcass traits and breast meat quality parameters.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Animal Feed Science and Technology - Volume 221, Part A, November 2016, Pages 124-136
Journal: Animal Feed Science and Technology - Volume 221, Part A, November 2016, Pages 124-136
نویسندگان
M. Przywitowski, D. Mikulski, Z. Zdunczyk, A. Rogiewicz, J. Jankowski,