Resumo
Background: The peel of citrus is a by-product of the juice production industry and is a source of natural antioxidants. The need for natural antioxidants in food, cosmetics and pharmaceuticals has resulted in extensive scientific research in this field in recent decades. Seeds and peels of some fruits have more antioxidant activity than their flesh. The most important source of vitamin C is citrus fruits. Vitamin C is an antioxidant against free radicals and prevents cell damage. Orange peel ingredient contains vitamin C, phenolic compounds, ascorbic acid, pectin, coumarin, volatile oils, flavonoids and flavones, including hesperidin, naringenin, nobiletin, D-limonene and pigments (carotenoids). It is expected that the use of Citrus sinensis by products in broiler diets will improve carcass quality of broilers. The experiment was conducted to evaluate the effects of different levels of dried Citrus sinensis peel (DCSP) on carcass quality of broilers. Materials, Methods & Results: Four hundred Ross 308 day-old broilers were used in a completely randomized design with five treatments. Each treatment had four replicates, and each replicate had 20 chicks. The treatments were diets that contained 0, 1.5, or 3.0% DCSP. Treatments with added DCSP were fed for 3 wk, with the control diet fed the following 3 wk, or were fed continuously for 6 wk. At 42 d, the weights of the broiler
Background: The peel of citrus is a by-product of the juice production industry and is a source of natural antioxidants. The need for natural antioxidants in food, cosmetics and pharmaceuticals has resulted in extensive scientific research in this field in recent decades. Seeds and peels of some fruits have more antioxidant activity than their flesh. The most important source of vitamin C is citrus fruits. Vitamin C is an antioxidant against free radicals and prevents cell damage. Orange peel ingredient contains vitamin C, phenolic compounds, ascorbic acid, pectin, coumarin, volatile oils, flavonoids and flavones, including hesperidin, naringenin, nobiletin, D-limonene and pigments (carotenoids). It is expected that the use of Citrus sinensis by products in broiler diets will improve carcass quality of broilers. The experiment was conducted to evaluate the effects of different levels of dried Citrus sinensis peel (DCSP) on carcass quality of broilers. Materials, Methods & Results: Four hundred Ross 308 day-old broilers were used in a completely randomized design with five treatments. Each treatment had four replicates, and each replicate had 20 chicks. The treatments were diets that contained 0, 1.5, or 3.0% DCSP. Treatments with added DCSP were fed for 3 wk, with the control diet fed the following 3 wk, or were fed continuously for 6 wk. At 42 d, the weights of the broiler
Resumo
Background: The peel of citrus is a by-product of the juice production industry and is a source of natural antioxidants. The need for natural antioxidants in food, cosmetics and pharmaceuticals has resulted in extensive scientific research in this field in recent decades. Seeds and peels of some fruits have more antioxidant activity than their flesh. The most important source of vitamin C is citrus fruits. Vitamin C is an antioxidant against free radicals and prevents cell damage. Orange peel ingredient contains vitamin C, phenolic compounds, ascorbic acid, pectin, coumarin, volatile oils, flavonoids and flavones, including hesperidin, naringenin, nobiletin, D-limonene and pigments (carotenoids). It is expected that the use of Citrus sinensis by products in broiler diets will improve carcass quality of broilers. The experiment was conducted to evaluate the effects of different levels of dried Citrus sinensis peel (DCSP) on carcass quality of broilers. Materials, Methods & Results: Four hundred Ross 308 day-old broilers were used in a completely randomized design with five treatments. Each treatment had four replicates, and each replicate had 20 chicks. The treatments were diets that contained 0, 1.5, or 3.0% DCSP. Treatments with added DCSP were fed for 3 wk, with the control diet fed the following 3 wk, or were fed continuously for 6 wk. At 42 d, the weights of the broiler were determined by pen. After slaughter and picking operations, the head and legs were removed. Broilers were eviscerated before determining empty body weight (EBW). Weights of the breast, leg, wings, abdominal fat, gizzard, liver and bile, heart and pancreas were determined. Finally, the different parts of the small intestine (duodenum, jejunum and ileum) were measured. Data analysis was performed using SAS software, and mean comparison was conducted using Duncan's multiple range test. The final weight (FW) was not significantly affected by treatment (P > 0.05). The mean EBW were not significantly different (P > 0.05). The mean carcass percentage was not significantly affected by treatment (P > 0.05). The mean breast percentage was significantly affected by treatment (P < 0.05). The lowest breast percentage was from broilers fed 1.5% DCSP from 1-42 d treatment and highest rate was concerned to treatment 3% DCSP 1st-21st day. The mean leg yield percentage between treatment was significantly different (P < 0.05). The lowest leg yield percentage was related to treatment 3% DCSP at 1st-42nd day and highest rate was concerned to treatment 1.5% DCSP 1st-21st day. The mean wing percentage between treatment was not significantly different (P > 0.05). The lowest wing percentage was related to treatment 3% DCSP at 1st-42nd day and highest rate was concerned to treatment 1.5% DCSP 1st-21st day. Discussion: Results from this study have been inconsistent with the findings of other researchers which show that broilers that were fed with a mixture of volatile oils of thyme, cumin, coriander, garlic and onion in four levels of (0, 20, 40 and 80 g/kg) did not differ significantly between treatments. Maximum weight of the legs and wings muscle was related to the treatment which had used the 1.5% DCSP 1st-21st day and the lowest was related to the treatment which had used 3% DCSP 1st-42nd day. Results of this study was conform with the findings of other authors who showed that broilers fed butyric acid in the diet has no effect on the relative weight of legs and breasts. As conclusion, experimental treatments on FW, EBW weight as well as carcass percentage of broilers during the finisher period was not significantly different (P > 0.05), but on carcass characteristics and also the jejunum and ileum during the finisher period was significantly different (P < 0.05).
Assuntos
Animais , Ácido Ascórbico/análise , Galinhas , Citrus sinensis/efeitos adversos , Dieta/veterináriaResumo
Background: The peel of citrus is a by-product of the juice production industry and is a source of natural antioxidants. The need for natural antioxidants in food, cosmetics and pharmaceuticals has resulted in extensive scientific research in this field in recent decades. Seeds and peels of some fruits have more antioxidant activity than their flesh. The most important source of vitamin C is citrus fruits. Vitamin C is an antioxidant against free radicals and prevents cell damage. Orange peel ingredient contains vitamin C, phenolic compounds, ascorbic acid, pectin, coumarin, volatile oils, flavonoids and flavones, including hesperidin, naringenin, nobiletin, D-limonene and pigments (carotenoids). It is expected that the use of Citrus sinensis by products in broiler diets will improve carcass quality of broilers. The experiment was conducted to evaluate the effects of different levels of dried Citrus sinensis peel (DCSP) on carcass quality of broilers. Materials, Methods & Results: Four hundred Ross 308 day-old broilers were used in a completely randomized design with five treatments. Each treatment had four replicates, and each replicate had 20 chicks. The treatments were diets that contained 0, 1.5, or 3.0% DCSP. Treatments with added DCSP were fed for 3 wk, with the control diet fed the following 3 wk, or were fed continuously for 6 wk. At 42 d, the weights of the broiler
Background: The peel of citrus is a by-product of the juice production industry and is a source of natural antioxidants. The need for natural antioxidants in food, cosmetics and pharmaceuticals has resulted in extensive scientific research in this field in recent decades. Seeds and peels of some fruits have more antioxidant activity than their flesh. The most important source of vitamin C is citrus fruits. Vitamin C is an antioxidant against free radicals and prevents cell damage. Orange peel ingredient contains vitamin C, phenolic compounds, ascorbic acid, pectin, coumarin, volatile oils, flavonoids and flavones, including hesperidin, naringenin, nobiletin, D-limonene and pigments (carotenoids). It is expected that the use of Citrus sinensis by products in broiler diets will improve carcass quality of broilers. The experiment was conducted to evaluate the effects of different levels of dried Citrus sinensis peel (DCSP) on carcass quality of broilers. Materials, Methods & Results: Four hundred Ross 308 day-old broilers were used in a completely randomized design with five treatments. Each treatment had four replicates, and each replicate had 20 chicks. The treatments were diets that contained 0, 1.5, or 3.0% DCSP. Treatments with added DCSP were fed for 3 wk, with the control diet fed the following 3 wk, or were fed continuously for 6 wk. At 42 d, the weights of the broiler