| Supplementation of olive mill wastes in broiler chicken feeding | |
Abstract/OtherAbstract
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This work was conducted in order to study the value of olive mill wastes as diet on the growth performance, abdominal and muscle fat deposition, adipose and muscle tissues fatty acid composition in broilers. 200 male chickens that were 2 weeks old, 50 for each diet, were assigned to one of the three diets containing 5, 10 or 15% olive mill wastes (OMW) compared to control diet (CD). There were no significant differences in body and weight gain, final body carcass, thighs and pectoral muscle weight between birds. The same observation was seen for abdominal tissue fat (% of body weight) of which no differences were detected in birds fed OMW diet compared to those fed on the control diet. Linoleic acid proportion increases significantly in the pectoral muscle (p < 0.0001) with the three diets containing OMW, but its level decreases in tight muscle with 5 and 10% OMW diets (p < 0.0001) and remain unchanged in abdominal fat. Oleic acid proportion increases in thigh muscle (p < 0.006) and remain unchanged in pectoral muscle and in abdominal adipose tissue. Palmitic acid proportion decreases significantly in pectoral muscle (p < 0.0001) and in abdominal adipose tissue (p < 0.002), but increases significantly in thigh muscle (p < 0.05). In conclusion, OMW diet gives attractive results. It brings identical growth performances and affect abdominal and muscle fat deposition and fatty acid composition. |
Authors
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EL HACHEMI, Ahmed, EL MECHERFI, Kamel Eddine, BENZINEB, Khaled, SAIDI, Djamel, KHEROUA, Omar |
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Contributors
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Publication Detail
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Publisher : Academic Journals Type : AA Format : html |
Date Detail
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2008-01-25 |
Subject
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Olive mill wastes, broilers, growth performance and lipids. |
Coverage
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Origin of publication: Kenya |
Relation
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http://www.academicjournals.org/AJB/; http://www.bioline.org.br/jb |
Source
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African Journal of Biotechnology (ISSN: 1684-5315) Vol 6 Num 15 |
Copyright Information
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Copyright 2007 - Academic Journals |
Other Details
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Languages : en |
Export Citation
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