B. Saenmahayak
201 Poultry Science Building, Department of Poultry Science, Auburn University, Auburn, AL 36849-5416, USA
M. Singh
201 Poultry Science Building, Department of Poultry Science, Auburn University, Auburn, AL 36849-5416, USA
S.F. Bilgili
201 Poultry Science Building, Department of Poultry Science, Auburn University, Auburn, AL 36849-5416, USA
J.B. Hess
201 Poultry Science Building, Department of Poultry Science, Auburn University, Auburn, AL 36849-5416, USA
ABSTRACT
Influence of complexed zinc supplementation on growth performance and meat quality of broiler chickens were assessed at 49 d of age. A total of 960 male broilers were assigned to four dietary treatments: negative control (C), positive control (C + IZn; 40 ppm ZnSO4), C + 40 ppm complexed Zn (C + OZn) and C + IZn + 40 ppm complexed Zn added to the positive control (C + IZn + OZn). Each treatment feed was provided in a three-stage feeding program. No differences (p>0.05) were observed in the body weight, feed conversion, carcass and component yields due to any of the dietary treatments. However, drip loss was significantly (p<0.05) increased in fillets from birds fed organic trace minerals when measured at 24 h post deboning. Overall, fillet color (L*, a* and b* measurements) did not differ significantly (p>0.05) but after 28 d of storage, fillets from birds with high levels of zinc showed increased (p<0.05) redness (a* value). Breast fillet quality and microbial profile over a 28 d storage period under refrigeration (4oC) were not different (p>0.05) due to any of the dietary treatments.
PDF References Citation
How to cite this article
B. Saenmahayak, M. Singh, S.F. Bilgili and J.B. Hess, 2012. Influence of Dietary Supplementation with Complexed Zinc on Meat Quality and Shelf Life of Broilers. International Journal of Poultry Science, 11: 28-32.
DOI: 10.3923/ijps.2012.28.32
URL: https://scialert.net/abstract/?doi=ijps.2012.28.32
DOI: 10.3923/ijps.2012.28.32
URL: https://scialert.net/abstract/?doi=ijps.2012.28.32
REFERENCES
- Batal, A.B., T.M. Parr and D.H. Baker, 2001. Zinc bioavailability in tetrabasic zinc chloride and the dietary zinc requirement of young chicks fed soy concentrate diet. Poult. Sci., 80: 87-90.
Direct Link - Bou, R., F. Guardiola, A.C. Barroeta and R. Codony, 2005. Effect of dietary fat sources and zinc and selenium supplements on the composition and consumer acceptability of chicken meat. Poult. Sci., 84: 1129-1140.
PubMed - Cao, J., P.R. Henry, R. Guo, R.A. Holwerda and J.P. Toth et al., 2000. Chemical characteristics and relative bioavailability of supplemental organic zinc sources for poultry and ruminants. J. Anim. Sci., 78: 2039-2054.
Direct Link - Cheng, J., E.T. Kornegay and T. Schell, 1998. Influence of dietary lysine on the utilization of zinc from zinc sulfate and a zinc-lysine complex by young pigs. J. Anim. Sci., 76: 1064-1074.
PubMedDirect Link - Collins, N.E. and E.T. Moran Jr., 1999. Influence of supplemental manganese and zinc on live performance and carcass quality of broilers. J. Applied Poult. Res., 8: 222-227.
CrossRefDirect Link - Dainty, R.H. and B.M. Mackey, 1992. The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes. J. Applied Bacteriol., 73: 103-114.
CrossRefDirect Link - Dozier, W.A., A.J. Davis, M.E. Freeman and T.L. Ward, 2003. Early growth and environmental implications of dietary zinc and copper concentrations and sources of broiler chicks. Br. Poult. Sci., 44: 726-731.
CrossRef - Hess, J.B., S.F. Bilgili, A.M. Parson and K.M. Downs, 2001. Influence of complexed zinc products on live performance and carcass grade of broilers. J. Applied Anim. Res., 19: 49-60.
CrossRefDirect Link - In't Veld, J.H.J.H., 1996. Microbial and biochemical spoilage of foods: An overview. Int. J. Food Microbiol., 33: 1-18.
CrossRefDirect Link - Kidd, M.T., P.R. Ferket and M.A. Qureshi, 1996. Zinc metabolism with special reference to its role in immunity. World's Poult. Sci., 52: 309-323.
CrossRefDirect Link - O'Keeffe, M. and D.D. Hood, 1982. Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stability. Meat Sci., 7: 209-228.
PubMed - Oteiza, P.I., K.L. Olin, C.G. Fraga and C.L. Keen, 1995. Zinc deficiency causes oxidative damage to proteins, lipids and DNA in rat testes. J. Nutr., 125: 823-829.
PubMedDirect Link - Pikul, J., E.L. Dennis and A.K. Fred, 1989. Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. J. Agric. Food Chem., 37: 1309-1313.
CrossRefDirect Link - Powell, S.R., 2000. The antioxidant properties of zinc. J. Nutr., 130: 1447S-1454S.
CrossRefDirect Link - Prasad, A.S., J.T. Fitzgerald, J.W. Hess, F. Kaplan, J. Pelen and M.E. Dardenn, 1993. Zinc deficiency in elderly patients. Nutrition, 9: 218-224.
PubMed - Saenmahayak, B., S.F. Bilgili, J.B. Hess and M. Singh, 2010. Live and processing performance of broiler chickens fed diets supplemented with complexed zinc. J. Applied Poult. Res., 19: 334-340.
CrossRefDirect Link - Sahin, K., M.O. Smith, M. Onderci, N. Sahin, M.F. Garsu and O. Kucuk, 2005. Supplementation of zinc from organic or inorganic source improves performance and antioxidant status of heat-distressed quail. Poult. Sci., 84: 882-887.
CrossRefDirect Link - Salgueri, M., M. Zubillaga, A. Lysionek, M.I. Sarabia and R. Caro et al., 2000. Zinc as essential micronutrient: A review. Nut. Res., 20: 737-755.
Direct Link - Saucier, L., C. Gendron and C. Gariepy, 2000. Shelf life of ground poultry meat stored under modified atmosphere. Poult. Sci., 79: 1851-1856.
Direct Link - Trout, G.R., 1988. Techniques for measuring water binding capacity in muscle foods-a review of methodology. Meat Sci., 23: 235-252.
Direct Link - Wedekind, K.J. and D.H. Baker, 1989. Zinc bioavailability in feed-grade zinc sources. J. Anim. Sci., 70: 178-187.
PubMed - Wedekind, K.J., A.E. Hortin and D.H. Baker, 1992. Methodology for assessing zinc bioavailability: Efficacy estimates for zinc-methionine, zinc sulfate and zinc oxide. J. Anim. Sci., 70: 178-187.
PubMedDirect Link - Bou, R., F. Guardiola, A. Tres, A.C. Barroeta and R. Codony, 2004. Effect of dietary fish oil, α-tocopheryl acetate and zinc supplementation on the composition and consumer acceptability of chicken meat. Poult. Sci., 83: 282-292.
CrossRefDirect Link