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Understanding metabolic phenomena accompanying high levels of yeast in broiler chicken diets and resulting carcass weight and meat quality changes

The use of yeast as a protein source was investigated in broiler chicken diets on carcass quality, storage stability, and metabolite changes in leg meat. Male Ross 308 chickens (n = 100) were fed with one of 5 diets: control, control added 0.6% formic acid, or 3 diets where soybean meal was substitu...

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Autores principales: Grabež, Vladana, Egelandsdal, Bjørg, Cruz, Ana, Hallenstvedt, Elin, Mydland, Liv Torunn, Alvseike, Ole, Kåsin, Karoline, Ruud, Lene, Karlsen, Victoria, Øverland, Margareth
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8920926/
https://www.ncbi.nlm.nih.gov/pubmed/35288371
http://dx.doi.org/10.1016/j.psj.2022.101749
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author Grabež, Vladana
Egelandsdal, Bjørg
Cruz, Ana
Hallenstvedt, Elin
Mydland, Liv Torunn
Alvseike, Ole
Kåsin, Karoline
Ruud, Lene
Karlsen, Victoria
Øverland, Margareth
author_facet Grabež, Vladana
Egelandsdal, Bjørg
Cruz, Ana
Hallenstvedt, Elin
Mydland, Liv Torunn
Alvseike, Ole
Kåsin, Karoline
Ruud, Lene
Karlsen, Victoria
Øverland, Margareth
author_sort Grabež, Vladana
collection PubMed
description The use of yeast as a protein source was investigated in broiler chicken diets on carcass quality, storage stability, and metabolite changes in leg meat. Male Ross 308 chickens (n = 100) were fed with one of 5 diets: control, control added 0.6% formic acid, or 3 diets where soybean meal was substituted with 10, 20, and 30% crude protein from inactivated yeast Cyberlindnera jadinii (CJ10, CJ20, CJ30, respectively). The yeast-containing diets reduced carcass weight, linoleic acid, and warm-over flavor in chicken leg meat. Protein degradation-related metabolite biomarkers were upregulated in the leg of chickens that were fed yeast-containing diets, indicating an adaptive response to the loss of appetite. Chill-stored leg meat of birds fed yeast diets showed increased browning and metallic taste compared with those fed the control diet. The use of formic acid in the diet reduced cooking loss and had a positive effect on vitamin B content.
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spelling pubmed-89209262022-03-16 Understanding metabolic phenomena accompanying high levels of yeast in broiler chicken diets and resulting carcass weight and meat quality changes Grabež, Vladana Egelandsdal, Bjørg Cruz, Ana Hallenstvedt, Elin Mydland, Liv Torunn Alvseike, Ole Kåsin, Karoline Ruud, Lene Karlsen, Victoria Øverland, Margareth Poult Sci METABOLISM AND NUTRITION The use of yeast as a protein source was investigated in broiler chicken diets on carcass quality, storage stability, and metabolite changes in leg meat. Male Ross 308 chickens (n = 100) were fed with one of 5 diets: control, control added 0.6% formic acid, or 3 diets where soybean meal was substituted with 10, 20, and 30% crude protein from inactivated yeast Cyberlindnera jadinii (CJ10, CJ20, CJ30, respectively). The yeast-containing diets reduced carcass weight, linoleic acid, and warm-over flavor in chicken leg meat. Protein degradation-related metabolite biomarkers were upregulated in the leg of chickens that were fed yeast-containing diets, indicating an adaptive response to the loss of appetite. Chill-stored leg meat of birds fed yeast diets showed increased browning and metallic taste compared with those fed the control diet. The use of formic acid in the diet reduced cooking loss and had a positive effect on vitamin B content. Elsevier 2022-01-31 /pmc/articles/PMC8920926/ /pubmed/35288371 http://dx.doi.org/10.1016/j.psj.2022.101749 Text en © 2022 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle METABOLISM AND NUTRITION
Grabež, Vladana
Egelandsdal, Bjørg
Cruz, Ana
Hallenstvedt, Elin
Mydland, Liv Torunn
Alvseike, Ole
Kåsin, Karoline
Ruud, Lene
Karlsen, Victoria
Øverland, Margareth
Understanding metabolic phenomena accompanying high levels of yeast in broiler chicken diets and resulting carcass weight and meat quality changes
title Understanding metabolic phenomena accompanying high levels of yeast in broiler chicken diets and resulting carcass weight and meat quality changes
title_full Understanding metabolic phenomena accompanying high levels of yeast in broiler chicken diets and resulting carcass weight and meat quality changes
title_fullStr Understanding metabolic phenomena accompanying high levels of yeast in broiler chicken diets and resulting carcass weight and meat quality changes
title_full_unstemmed Understanding metabolic phenomena accompanying high levels of yeast in broiler chicken diets and resulting carcass weight and meat quality changes
title_short Understanding metabolic phenomena accompanying high levels of yeast in broiler chicken diets and resulting carcass weight and meat quality changes
title_sort understanding metabolic phenomena accompanying high levels of yeast in broiler chicken diets and resulting carcass weight and meat quality changes
topic METABOLISM AND NUTRITION
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8920926/
https://www.ncbi.nlm.nih.gov/pubmed/35288371
http://dx.doi.org/10.1016/j.psj.2022.101749
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