Growth performance and carcass traits of two commercial broiler strains fed diet supplemented with essential oils.

The current study aimed to evaluate the efficacy of using essential oils (EOs) on growth, carcass, and meat quality traits of two commercial broiler strains raised to 35 days of age. A total of 384 chicks were obtained upon hatching from a local hatchery (192 Indian River and 192 Hubbard). Birds were allocated randomly according to their strain into three groups: control, EOs, and EOs grower. Body weight was recorded at the beginning of the trial and then at the end of each phase diet as well as for the feed intake. Sixteen birds from the combination of each strain-essential oil were chosen randomly to evaluate carcass characteristics at the end. Hubbard consumed more feed during the grower stage (p = 0.02) and overall (p = 0.002) compared to Indian River. Carcass cuts percentages were affected by strain (p < 0.01). Shear force was lower for the Hubbard (p = 0.002). Essential oils showed a significant effect on cooking loss (p = 0.03). A significant strain by essential oil interactions was obtained for cooking loss, shear force, and meat redness (color coordinate ∗a) Cooking loss was greater for the Indian river with the EOs grower treatment. Briefly, growth and carcass traits were affected by strain. The inclusion of EOs had slightly improved meat quality traits.

The Potential Use of Layer Litter in Awassi Lamb Diet: Its Effects on Carcass Characteristics and Meat Quality.

Carcass parameters and meat quality in lambs that consumed diets having layer hen litter (LL) were evaluated in a complete randomized study. Forty-two lambs were allocated equally (14 lambs/treatment diet) into one of three iso-nitrogenous diets for 75 days. To partially replace soybean meal and barley, LL was given at 0 (LL0), 150 (LL150), or 300 g/kg (LL300) of dietary dry matter (DM). At the termination of the trial, the characteristics of carcasses (hot and cold carcass weight, dressing percentage, and carcass cuts) and meat quality (Musculus longissimus linear dimensions, ultimate pH, cooking loss, water holding capacity (WHC), shear force (SF), color coordinates) were measured after slaughtering all lambs. Longissimus muscle weight was greatest (p < 0.05) for the LL150. For the dissected loin, intermuscular fat content was lowest for the LL0 diet. However, subcutaneous fat content was lower (p < 0.05) in the LL300 diet than LL0 and LL150 diets. Rib fat depth and Musculus longissimus area were greater (p < 0.05) for LL150 than L0. No differences were found in meat pH or color parameters among treatments but WHC and SF were lower in L0 lambs than in lambs fed LL containing diets. Cooking loss was greater for the LL300 diet than the LL0 diet. In summary, quality of meat and carcasses data indicate the possibility of inclusion of LL up to 300 g/kg DM to growing Awassi lambs.