Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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The Effect of Green Oak Acorn (Quercus ilex) Based Diet on Growth Performance and Meat Fatty Acid Composition of Broilers

  • Bouderoua, Kaddour (Laboratoire de Technologie Alimentaire et Nutrition, Universite de Mostaganem) ;
  • Mourot, Jacques (INRA, UMR 1079 Systemes d'elevage Nutrition Animale etHumaine) ;
  • Selselet-Attou, Ghalem (Laboratoire de Technologie Alimentaire et Nutrition, Universite de Mostaganem)
  • Received : 2008.10.06
  • Accepted : 2009.01.31
  • Published : 2009.06.01
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Abstract

This experiment was conducted to compare the effects of oak acorns and corn on broilers growth performance, carcass characteristics and meat fatty acid (FA) composition according to different ages of broilers. Two separate groups of 400 male broilers, reared for six weeks, were fed diets containing 33.5% green oak acorns (GO) and 67% of corn (C), respectively. At day 35, the body weight of the chickens fed the GO diet was 12% lower (p<0.05) compared with controls (C). However, at day 56 birds reached similar final weights. Abdominal adipose tissue (AAT) was 78% higher in the controls compared to those fed the oak acorn-based diet. The total lipids (TL) of thigh muscle were higher in the controls compared to dietary treatment GO (3.1 against 2.5 g/100 g of muscle). There were significant differences in fatty acid (FA) composition of the muscle between two groups. The broilers fed oak acorn exhibited more C18:2, as well as a higher proportion of polyunsaturated fatty acid (PUFA) and PUFA:SFA (saturated fatty acid) ratio than those on the control diet, but no significant differences were observed among groups for the age of birds. There was a higher proportion of linolenic acid in broilers fed the oak acorn compared to the controls (0.8 vs. 0.6%). Furthermore, linolenic acid content decreased with age (p<0.001) in both groups. The results indicated no significant differences in FA with the age of birds. In conclusion, the meat fatty acids provided by the GO diet appeared to improve the nutritional quality preferred by the consumer.

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References

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