Crude Rice Bran Oil：Effects on Meat Quality, Fatty Acid Composition and Antioxidant Capacity of Broilers

RUAN Jianjun; HUAN Hailin; YAN Junshu; ZHAO Ying; DU Yinfeng; TIAN Guanghong; JIA Daihan; XUE Yongfeng; ZHOU Weiren

doi:10.3969/j.issn.1006-267x.2013.09.009

Chinese Journal of Animal Nutrition >

2013 , Vol. 25 >Issue 9: 1976 - 1988

DOI: https://doi.org/10.3969/j.issn.1006-267x.2013.09.009

Poultry Nutrition

Crude Rice Bran Oil：Effects on Meat Quality, Fatty Acid Composition and Antioxidant Capacity of Broilers

RUAN Jianjun ,
HUAN Hailin ,
YAN Junshu ,
ZHAO Ying ,
DU Yinfeng ,
TIAN Guanghong ,
JIA Daihan ,
XUE Yongfeng ,
ZHOU Weiren

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1. Institute of Animal Husbandry, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
2. Jiangsu Lihua Animal Husbandry Co., Ltd., Changzhou, 213168, China

Received date: 2013-03-15

Online published: 2013-08-18

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Abstract

The aim of this experiment was to study the effects of dietary different oils on meat quality, fatty acid composition and antioxidant capacity of broilers. Two thousand and four hundred 1-day-old broilers were randomly assigned into 4 groups with 6 replicates per group and 100 birds per replicate. Each group was fed a diet supplemented with the same percentage of crude rice bran oil (CRBO), crude soybean oil (CSO), lard oil (LO) or palm oil (PO). The experiment lasted for 42 days. The results indicated as follows: 1) in the starter period (1 to 21 d), the average daily feed intake (ADFI) of CRBO group was significantly lower than that of CSO and PO groups (P<0.05), but there were no significant differences in average daily gain (ADG), ADFI and feed/gain in the whole period among all the groups (P>0.05). 2) The cooking loss of thigh muscle of CRBO group was significantly lower than that of LO group (P<0.05), and the crude protein content was significantly lower than that of CSO group (P<0.05). The crude protein content of breast muscle was significantly lower than that of CSO and LO groups, as well as the ether extract content was significantly lower than that of LO group (P<0.05). About the fatty acid composition of breast muscle, the saturated fatty acid (SPA) content of PO and LO groups was significantly higher than that of CRBO and CSO groups (P<0.05), while the unsaturated fatty acid (UFA) content of PO and LO groups was lower than that of CRBO and CSO groups (P<0.05), and the polyunsaturated fatty acid (PUFA) content of CRBO group was the highest, but there was no significant difference among all the groups (P>0.05). 3) At 21 days of the experiment, the total antioxidant capacity (T-AOC) of liver of CSO and PO groups was significantly higher than that of LO group (P<0.05), and the malondialdehyde (MDA) content of serum of CRBO group was significantly lower than that of PO group (P<0.05); at 42 days of the experiment, the T-AOC of liver of CSO group was significantly lower than that of PO group (P<0.05). Additionally, the T-AOC of serum of CRBO and CSO groups was significantly lower than that of PO and LO groups, and that of CSO group was significantly lower than that of PO group (P<0.05). Overall, compared with the other oil, CRBO can decrease the crude protein content of muscle and SFA contents of breast muscle, increase UFA content and differently increase the PUFA content of breast muscle, but can not make a significant different in pH, drip loss and antioxidant capacity of muscle and liver.

Key words： oil; broiler; meat quality; fatty acid; antioxidant capacity

Cite this article

RUAN Jianjun , HUAN Hailin , YAN Junshu , ZHAO Ying , DU Yinfeng , TIAN Guanghong , JIA Daihan , XUE Yongfeng , ZHOU Weiren . Crude Rice Bran Oil：Effects on Meat Quality, Fatty Acid Composition and Antioxidant Capacity of Broilers[J]. Chinese Journal of Animal Nutrition, 2013 , 25(9) : 1976 -1988 . DOI: 10.3969/j.issn.1006-267x.2013.09.009

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