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Effects of Dietary Olive Oil on Growth Performance, Carcass Parameters, Serum Characteristics, and Fatty Acid Composition of Breast and Drumstick Meat in Broilers

This experiment was conducted to evaluate the effects of dietary olive oil on growth performance, carcass parameters, serum characteristics, and fatty acid composition of breast and drumstick meat in broiler chickens. A total of 480 broilers were randomly allotted into three dietary treatments, incl...

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Autores principales: Zhang, Z. F., Zhou, T. X., Kim, I. H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2013
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093480/
https://www.ncbi.nlm.nih.gov/pubmed/25049805
http://dx.doi.org/10.5713/ajas.2012.12486
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author Zhang, Z. F.
Zhou, T. X.
Kim, I. H.
author_facet Zhang, Z. F.
Zhou, T. X.
Kim, I. H.
author_sort Zhang, Z. F.
collection PubMed
description This experiment was conducted to evaluate the effects of dietary olive oil on growth performance, carcass parameters, serum characteristics, and fatty acid composition of breast and drumstick meat in broiler chickens. A total of 480 broilers were randomly allotted into three dietary treatments, including T (basal diet, 5% tallow), O1 (2% olive oil+3% tallow), and O2 (5% olive oil). During d 0 to 21, broilers fed the diet supplemented with 5% olive oil showed lower (p<0.05) body weight gain (BWG) and feed intake (FI) compared with those fed the T diet. Serum triglyceride concentration was reduced (p<0.05), while high density lipoprotein (HDL)-cholesterol concentration was increased (p<0.05) in the O2 treatment group compared with the T and O1 treatment groups. The addition of olive oil to the diets induced a reduction (p<0.05) in the total saturated fatty acid (SFA) contents in breast and drumstick meat, and increased (p<0.05) the total unsaturated fatty acid (USFA) contents and USFA/SFA ratios. In conclusion, a diet with 5% olive oil could decrease BWG and FI of broilers during the starter period (wk 0 to 3), and cause an increase in the serum HDL-cholesterol level, while decreasing the serum triglyceride concentration. Furthermore, USFA level and USFA/SFA ratios in breast and drumstick meat were increased by dietary supplementation of 2 or 5% olive oil.
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spelling pubmed-40934802014-07-21 Effects of Dietary Olive Oil on Growth Performance, Carcass Parameters, Serum Characteristics, and Fatty Acid Composition of Breast and Drumstick Meat in Broilers Zhang, Z. F. Zhou, T. X. Kim, I. H. Asian-Australas J Anim Sci Article This experiment was conducted to evaluate the effects of dietary olive oil on growth performance, carcass parameters, serum characteristics, and fatty acid composition of breast and drumstick meat in broiler chickens. A total of 480 broilers were randomly allotted into three dietary treatments, including T (basal diet, 5% tallow), O1 (2% olive oil+3% tallow), and O2 (5% olive oil). During d 0 to 21, broilers fed the diet supplemented with 5% olive oil showed lower (p<0.05) body weight gain (BWG) and feed intake (FI) compared with those fed the T diet. Serum triglyceride concentration was reduced (p<0.05), while high density lipoprotein (HDL)-cholesterol concentration was increased (p<0.05) in the O2 treatment group compared with the T and O1 treatment groups. The addition of olive oil to the diets induced a reduction (p<0.05) in the total saturated fatty acid (SFA) contents in breast and drumstick meat, and increased (p<0.05) the total unsaturated fatty acid (USFA) contents and USFA/SFA ratios. In conclusion, a diet with 5% olive oil could decrease BWG and FI of broilers during the starter period (wk 0 to 3), and cause an increase in the serum HDL-cholesterol level, while decreasing the serum triglyceride concentration. Furthermore, USFA level and USFA/SFA ratios in breast and drumstick meat were increased by dietary supplementation of 2 or 5% olive oil. Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2013-03 /pmc/articles/PMC4093480/ /pubmed/25049805 http://dx.doi.org/10.5713/ajas.2012.12486 Text en Copyright © 2013 by Asian-Australasian Journal of Animal Sciences This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License http://creativecommons.org/licenses/by-nc/3.0/ which permits unrestricted noncommercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Zhang, Z. F.
Zhou, T. X.
Kim, I. H.
Effects of Dietary Olive Oil on Growth Performance, Carcass Parameters, Serum Characteristics, and Fatty Acid Composition of Breast and Drumstick Meat in Broilers
title Effects of Dietary Olive Oil on Growth Performance, Carcass Parameters, Serum Characteristics, and Fatty Acid Composition of Breast and Drumstick Meat in Broilers
title_full Effects of Dietary Olive Oil on Growth Performance, Carcass Parameters, Serum Characteristics, and Fatty Acid Composition of Breast and Drumstick Meat in Broilers
title_fullStr Effects of Dietary Olive Oil on Growth Performance, Carcass Parameters, Serum Characteristics, and Fatty Acid Composition of Breast and Drumstick Meat in Broilers
title_full_unstemmed Effects of Dietary Olive Oil on Growth Performance, Carcass Parameters, Serum Characteristics, and Fatty Acid Composition of Breast and Drumstick Meat in Broilers
title_short Effects of Dietary Olive Oil on Growth Performance, Carcass Parameters, Serum Characteristics, and Fatty Acid Composition of Breast and Drumstick Meat in Broilers
title_sort effects of dietary olive oil on growth performance, carcass parameters, serum characteristics, and fatty acid composition of breast and drumstick meat in broilers
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093480/
https://www.ncbi.nlm.nih.gov/pubmed/25049805
http://dx.doi.org/10.5713/ajas.2012.12486
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