Đăng nhập
 
Tìm kiếm nâng cao
 
Tên bài báo
Tác giả
Năm xuất bản
Tóm tắt
Lĩnh vực
Phân loại
Số tạp chí
 

Bản tin định kỳ
Báo cáo thường niên
Tạp chí khoa học ĐHCT
Tạp chí tiếng anh ĐHCT
Tạp chí trong nước
Tạp chí quốc tế
Kỷ yếu HN trong nước
Kỷ yếu HN quốc tế
Book chapter
Tạp chí quốc tế 2018
Số tạp chí 97(3)(2018) Trang: 901–909
Tạp chí: Poultry Science

The present study aimed to determine the effects of dietary curcuminoids combined with tuna oil on the growth performance, meat quality, thiobarbituric acid reactive substances (TBARS) values in the plasma and raw meat, and fatty acid profile of chicken meat. A total of 480 21-day-old mixed-sex slow-growing chickens was assigned to a completely randomized design model with 6 treatments and 4 replicates (pens) per treatment. The basal diet based on corn-soybean and 4% tuna oil was used as the negative control. The experimental diets comprised the basal diet supplemented with curcumin removed turmeric oleoresin to provide 20, 40, 60, or 80 mg/kg curcuminoids (CUR-20, CUR-40, CUR-60, and CUR-80, respectively) or dl-α-tocopheryl acetate at 200 ppm as the positive control (E-200). Finally, the vacuum-packed carcasses were stored frozen at −20°C for 3 mo to examine the effect of curcuminoids on changes in the TBARS values and fatty acid composition of the breast and thigh meat. Increasing the levels of curcuminoids tended to improve the feed conversion ratio (linear, P = 0.065) and significantly increased the proportion of breast fillet (linear, P = 0.037) and the yellowness of the skin of both the breast (linear, P = 0.016) and the thigh (linear, P = 0.023). The curcuminoids exhibited antioxidant properties, but their effect was not dose dependent. The CUR-20 and CUR-40 treatments increased the linoleic acid content but decreased the C22:6n-3 (DHA) content of the breast meat. The CUR-60 treatment inhibited oxidation (measured by TBARS) in the chicken meat similarly to dl-α-tocopheryl acetate but had no effect on the proportion of DHA in the breast or thigh meat. Auto-oxidation occurred in the breast meat but not in the thigh meat during the 3 mo of frozen storage. The present study showed that a suitable level of curcuminoids in the diet of slow-growing chickens was 60 mg/kg.

Các bài báo khác
Số tạp chí 78(2018) Trang: 885
Tạp chí: The European Physical Journal C
Số tạp chí 6(2018) Trang: 350-358
Tạp chí: Journal of International Scientific Publications
Số tạp chí 7(2018) Trang: 222-229
Tạp chí: GLOBAL JOURNAL FOR RESEARCH ANALYSIS
Số tạp chí 4(2018) Trang: 370-377
Tạp chí: Imperial Journal of Interdisciplinary Research
Số tạp chí 23(4)(2018) Trang: 1-11
Tác giả: Lê Phương Quân
Tạp chí: Mathematical and Computational Applications
Số tạp chí 23(3)(2018) Trang: 1-19
Tạp chí: Mathematical and Computational Applications
Số tạp chí 109(2018) Trang:
Tạp chí: Journal of Network and Computer Applications
Số tạp chí 31(2018) Trang:
Tạp chí: International Journal of Communication Systems
Số tạp chí 8(1)(2018) Trang: 425-432
Tạp chí: International Journal of Scientific and Research Publications
Số tạp chí 8(2)(2018) Trang: 17-21
Tạp chí: International Journal of Scientific and Research Publications
Số tạp chí 3 (4)(2018) Trang: 34-48
Tạp chí: European Journal of English Language Teaching
Số tạp chí 3 (3)(2018) Trang: 1-20
Tạp chí: European Journal of English Language Teaching
Số tạp chí 9(9)(2018) Trang: 1582–1592
Tạp chí: International Journal of Civil Engineering and Technology
Số tạp chí 7(3)(2018) Trang: 233–237
Tạp chí: International Journal of Structural and Civil Engineering Research
Số tạp chí 928(2018) Trang: 257–262
Tạp chí: Materials Science Forum
Số tạp chí 160(2018) Trang: 145–155
Tạp chí: Construction and Building Materials
Số tạp chí 7(2018) Trang: 462-466
Tạp chí: INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH


Vietnamese | English






 
 
Vui lòng chờ...