مؤتمر
Effects of incorporating 3% and 6% nettle powder on zootechnical performance, oxidative status and physicochemical characteristics of commercial turkey meat
| العنوان: | Effects of incorporating 3% and 6% nettle powder on zootechnical performance, oxidative status and physicochemical characteristics of commercial turkey meat |
|---|---|
| المؤلفون: | Sadoudi, Ahmed, Ait-Kaki, Asma, Bellik, Yuva, Touazi, Leghel, Iguer-Ouada, Mokrane, Hornick, Jean-Luc, Moula, Nassim |
| المصدر: | The 10th FARAH-Day, Liège, Belgium [BE], 21/12/2023 |
| سنة النشر: | 2023 |
| مصطلحات موضوعية: | Life sciences, Animal production & animal husbandry, Sciences du vivant, Productions animales & zootechnie |
| الوصف: | editorial reviewed The aim of this study was to investigate the impact of incorporating nettles (Urtica dioica L.) on thezootechnical performance, biochemical and physicochemical parameters of the meat and theoxidative status of the turkey (Meleagris gallopavo) reared under intensive conditions. The evaluationof the potential of this ingredient was carried out by comparing two rates of dietary incorporations,3 and 6%, of nettles powder in three commercial feeds corresponding to three growth phases, during12 weeks of rearing. The feed was distributed ad-libitum during the whole rearing phase. A total of72 one-day-old turkeys were assigned to 3 dietary treatments, consisting of three replicates of eightbirds each. Results showed that nettle leaves significantly improved the growth performance, withlive weight at 12 weeks of age (P<0.05), which is higher in the group fed with 3% nettle powder(NP3%) than in the groups fed with 0% (NP0%) and 6% (NP6%) nettle powder (NP3%: 10534g;NP0%: 9829g; NP6%:9233g; P<0.05). Over the rearing period, the NP0% group recorded a betterfeed conversion ratio (NP0%: 2.86; NP3%: 3.03; NP6%: 3.06; P=0.03). Mortality was similarbetween the three groups (8% average). Oxidative status was significantly affected bysupplementation among the three groups (P<0.001). The antioxidant capacity, measured by the wayof Total Antioxidant Capacity, Glutathione Peroxidase, Superoxide dismutase, Catalase andMalondialdehyde, was linearly improved with the level of incorporation of nettle powder (P<0.001).No significant differences were recorded between the 3 groups for the chemical composition (water,protein, Fat and ash) and physicochemical parameters (pH24, WHC, Cooking loss, Redness,yellowness and brightness) of the meat. |
| نوع الوثيقة: | conference poster not in proceedings http://purl.org/coar/resource_type/c_18co conferencePoster editorial reviewed |
| اللغة: | English |
| URL الوصول: | https://orbi.uliege.be/handle/2268/313073 |
| حقوق: | open access http://purl.org/coar/access_right/c_abf2 info:eu-repo/semantics/openAccess |
| رقم الأكسشن: | edsorb.313073 |
| قاعدة البيانات: | ORBi |
| الوصف غير متاح. |