Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers
This study assessed the effects of incorporating commercially processed former foodstuffs (cFF) as substitutes for corn, soybean meal and soybean oil in broilers’ diet on slaughter performance, physicochemical properties and meat sensory attributes. Two hundred and one-day-old male chicks (ROSS-308)...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | Italian Journal of Animal Science |
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| Online Access: | http://dx.doi.org/10.1080/1828051X.2025.2453547 |
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| author | Karthika Srikanthithasan Marta Gariglio Elena Diaz Vicuna Margherita Profiti Andrea Giorgino Edoardo Fiorilla Marta Castrica Dino Miraglia Sihem Dabbou Flavia Gasperi Ana Cristina Barroeta Lajusticia Iolanda Altomonte Rosalba Roccatello Achille Schiavone Claudio Forte |
| author_facet | Karthika Srikanthithasan Marta Gariglio Elena Diaz Vicuna Margherita Profiti Andrea Giorgino Edoardo Fiorilla Marta Castrica Dino Miraglia Sihem Dabbou Flavia Gasperi Ana Cristina Barroeta Lajusticia Iolanda Altomonte Rosalba Roccatello Achille Schiavone Claudio Forte |
| author_sort | Karthika Srikanthithasan |
| collection | DOAJ |
| description | This study assessed the effects of incorporating commercially processed former foodstuffs (cFF) as substitutes for corn, soybean meal and soybean oil in broilers’ diet on slaughter performance, physicochemical properties and meat sensory attributes. Two hundred and one-day-old male chicks (ROSS-308) were divided into four dietary groups with increasing levels of cFF (0, 6.25%, 12.5% and 25%) named cFF0, cFF6.25, cFF12.5 and cFF25, respectively. On d 33, 25 chickens per dietary group were slaughtered for analyses. Carcase traits were similar across groups, except for a decrease in gizzard yield in cFF25 group (p = .008). Shear force, cooking loss and drip loss were unaffected by the diet. Meat pH decreased linearly in both breast and thigh muscles, and the thigh muscle yellowness index increased (p < .05). Breast crude protein (CP) decreased, while thigh CP and breast ether extract increased as the cFF inclusion level rose (p < .05). The fatty acid (FA) content of breast and thigh meat showed a linear increase in monounsaturated FA, with thigh meat also exhibiting a linear increase in saturated FA (SFA). Conversely, polyunsaturated FA (PUFA) and the PUFA to SFA ratio decreased with increasing cFF levels (p < .05). Lipid oxidation levels remained unchanged across groups. Sensory analysis revealed no differences in overall acceptability or liking among groups, although two sensory attributes (sour and hard) resulted as discriminating factors (p < .05). Overall, cFF inclusion did not affect meat quality, oxidative stability or consumer perception but altered the FA composition, suggesting the need of further investigation to assess the optimal inclusion level. |
| format | Article |
| id | doaj-art-308e0fb8a4d440c8a175a28e4b66f7ff |
| institution | Kabale University |
| issn | 1594-4077 1828-051X |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Italian Journal of Animal Science |
| spelling | doaj-art-308e0fb8a4d440c8a175a28e4b66f7ff2025-02-05T12:46:15ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2025-12-0124144045610.1080/1828051X.2025.24535472453547Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilersKarthika Srikanthithasan0Marta Gariglio1Elena Diaz Vicuna2Margherita Profiti3Andrea Giorgino4Edoardo Fiorilla5Marta Castrica6Dino Miraglia7Sihem Dabbou8Flavia Gasperi9Ana Cristina Barroeta Lajusticia10Iolanda Altomonte11Rosalba Roccatello12Achille Schiavone13Claudio Forte14Dipartimento di Scienze Veterinarie, Università degli Studi di TorinoDipartimento di Scienze Veterinarie, Università degli Studi di TorinoDipartimento di Scienze Veterinarie, Università degli Studi di TorinoDipartimento di Scienze Veterinarie, Università degli Studi di TorinoDipartimento di Scienze Veterinarie, Università degli Studi di TorinoDipartimento di Scienze Veterinarie, Università degli Studi di TorinoDipartimento di Biomedicina Comparata e Alimentazione (BCA), Università degli Studi di PadovaDepartamento di Medicina Veterinaria, Università degli Studi di PerugiaCentro Agricoltura Alimenti Ambiente (C3A), Università degli Studi di TrentoCentro Agricoltura Alimenti Ambiente (C3A), Università degli Studi di TrentoDepartament de Ciència Animal i dels Aliments, Servei de Nutrició i Alimentació Animal (SNiBA), Universitat Autònoma de BarcelonaDipartimento di Scienze Veterinarie, Università di PisaCentro Agricoltura Alimenti Ambiente (C3A), Università degli Studi di TrentoDipartimento di Scienze Veterinarie, Università degli Studi di TorinoDipartimento di Scienze Veterinarie, Università degli Studi di TorinoThis study assessed the effects of incorporating commercially processed former foodstuffs (cFF) as substitutes for corn, soybean meal and soybean oil in broilers’ diet on slaughter performance, physicochemical properties and meat sensory attributes. Two hundred and one-day-old male chicks (ROSS-308) were divided into four dietary groups with increasing levels of cFF (0, 6.25%, 12.5% and 25%) named cFF0, cFF6.25, cFF12.5 and cFF25, respectively. On d 33, 25 chickens per dietary group were slaughtered for analyses. Carcase traits were similar across groups, except for a decrease in gizzard yield in cFF25 group (p = .008). Shear force, cooking loss and drip loss were unaffected by the diet. Meat pH decreased linearly in both breast and thigh muscles, and the thigh muscle yellowness index increased (p < .05). Breast crude protein (CP) decreased, while thigh CP and breast ether extract increased as the cFF inclusion level rose (p < .05). The fatty acid (FA) content of breast and thigh meat showed a linear increase in monounsaturated FA, with thigh meat also exhibiting a linear increase in saturated FA (SFA). Conversely, polyunsaturated FA (PUFA) and the PUFA to SFA ratio decreased with increasing cFF levels (p < .05). Lipid oxidation levels remained unchanged across groups. Sensory analysis revealed no differences in overall acceptability or liking among groups, although two sensory attributes (sour and hard) resulted as discriminating factors (p < .05). Overall, cFF inclusion did not affect meat quality, oxidative stability or consumer perception but altered the FA composition, suggesting the need of further investigation to assess the optimal inclusion level.http://dx.doi.org/10.1080/1828051X.2025.2453547former foodstufffatty acid compositionmeat qualitycarcass yieldsensory analysis |
| spellingShingle | Karthika Srikanthithasan Marta Gariglio Elena Diaz Vicuna Margherita Profiti Andrea Giorgino Edoardo Fiorilla Marta Castrica Dino Miraglia Sihem Dabbou Flavia Gasperi Ana Cristina Barroeta Lajusticia Iolanda Altomonte Rosalba Roccatello Achille Schiavone Claudio Forte Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers Italian Journal of Animal Science former foodstuff fatty acid composition meat quality carcass yield sensory analysis |
| title | Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers |
| title_full | Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers |
| title_fullStr | Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers |
| title_full_unstemmed | Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers |
| title_short | Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers |
| title_sort | effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers |
| topic | former foodstuff fatty acid composition meat quality carcass yield sensory analysis |
| url | http://dx.doi.org/10.1080/1828051X.2025.2453547 |
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