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Effect of carbohydrate supplementation provided through drinking water during feed withdrawal on meat and liver colours in broilers
Author(s) -
Karacay Numan,
Ocak Nuh,
Sarica Musa,
Erener Guray
Publication year - 2008
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3110
Subject(s) - broiler , lightness , zoology , abdominal fat , feed conversion ratio , biology , food science , body weight , chemistry , endocrinology , physics , optics
BACKGROUND: The effect of saccarose supplementation provided through drinking water during feed withdrawal on meat and liver colour was investigated in a total of 50 broilers (five floor pens with 10 broilers) at 43 days. Treatments consisted of: (1) full‐fed control broilers fed the standard broiler diet and water for the full 10 h (control); (2) fasted broilers receiving only water (FW); (3) 1 g (0.01SW); (4) 2 g (0.02SW); and (5) 3 g (0.03SW) saccarose L −1 supplemented water for the 10 h. The CIE colour values representing lightness ( L *), redness ( a *), and yellowness ( b *) were measured on raw livers, breast and thigh meats. RESULTS: Full‐fed broilers had lower dressing percentage, higher abdominal fat and liver yield and lighter thigh meat coloration than the FW birds ( P < 0.05). The 0.02SW and 0.03SW resulted in live shrinks that were lower ( P < 0.05) than those found in FW broilers. The 0.02SW and 0.03SW resulted in liver colours that were lighter than those found in FW and 0.01SW birds but darker than from control birds ( P < 0.05). CONCLUSION: It was concluded that saccarose supplementation during feed withdrawal appears to have a measurable impact on live shrink, and lightness of liver and thigh meat colour in broilers. Copyright © 2007 Society of Chemical Industry