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Pea (Pisumsativum L.) Seeds as an Alternative Dietary Protein Source for Broilers: Influence on Fatty Acid Composition, Lipid and Protein Oxidation of Dark and White Meats

An experiment was conducted to evaluate the production parameters, breast and leg muscle fatty acid composition and lipid and protein oxidative stability of broilers fed peas ( L.). The trial involved 120 birds (Hubbard strain) allotted to two groups: group I—control group, fed a basal diet containi... Full description

Journal Title: Journal of the American Oil Chemists' Society July 2011, Vol.88(7), pp.967-973
Main Author: Laudadio, V.
Other Authors: Tufarelli, V.
Format: Electronic Article Electronic Article
Language:
Subjects:
ID: ISSN: 0003-021X ; E-ISSN: 1558-9331 ; DOI: 10.1007/s11746-010-1742-3
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recordid: wj10.1007/s11746-010-1742-3
title: Pea (Pisumsativum L.) Seeds as an Alternative Dietary Protein Source for Broilers: Influence on Fatty Acid Composition, Lipid and Protein Oxidation of Dark and White Meats
format: Article
creator:
  • Laudadio, V.
  • Tufarelli, V.
subjects:
  • Broiler
  • Peas
  • Meat Quality
  • Lipid And Protein Oxidation
ispartof: Journal of the American Oil Chemists' Society, July 2011, Vol.88(7), pp.967-973
description: An experiment was conducted to evaluate the production parameters, breast and leg muscle fatty acid composition and lipid and protein oxidative stability of broilers fed peas ( L.). The trial involved 120 birds (Hubbard strain) allotted to two groups: group I—control group, fed a basal diet containing soybean meal (195 g kg) as the main protein source; whereas group II—experimental group fed diet containing peas (400 g kg) as a substitute for conventional soybean. No significant differences were observed for body weight, feed intake or feed conversion ratio ( > 0.05). The total lipids were lower ( 0.05) in white and dark meat of chicks fed either diet. The data indicates that dietary pea inclusion does not cause detrimental changes in lipid and protein oxidation of poultry dark and white meats, suggesting the possibility of replacing soybean meal with peas.
language:
source:
identifier: ISSN: 0003-021X ; E-ISSN: 1558-9331 ; DOI: 10.1007/s11746-010-1742-3
fulltext: fulltext
issn:
  • 0003-021X
  • 0003021X
  • 1558-9331
  • 15589331
url: Link


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titlePea (Pisumsativum L.) Seeds as an Alternative Dietary Protein Source for Broilers: Influence on Fatty Acid Composition, Lipid and Protein Oxidation of Dark and White Meats
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subjectBroiler ; Peas ; Meat Quality ; Lipid And Protein Oxidation
descriptionAn experiment was conducted to evaluate the production parameters, breast and leg muscle fatty acid composition and lipid and protein oxidative stability of broilers fed peas ( L.). The trial involved 120 birds (Hubbard strain) allotted to two groups: group I—control group, fed a basal diet containing soybean meal (195 g kg) as the main protein source; whereas group II—experimental group fed diet containing peas (400 g kg) as a substitute for conventional soybean. No significant differences were observed for body weight, feed intake or feed conversion ratio ( > 0.05). The total lipids were lower ( 0.05) in white and dark meat of chicks fed either diet. The data indicates that dietary pea inclusion does not cause detrimental changes in lipid and protein oxidation of poultry dark and white meats, suggesting the possibility of replacing soybean meal with peas.
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titlePea (Pisumsativum L.) Seeds as an Alternative Dietary Protein Source for Broilers: Influence on Fatty Acid Composition, Lipid and Protein Oxidation of Dark and White Meats
descriptionAn experiment was conducted to evaluate the production parameters, breast and leg muscle fatty acid composition and lipid and protein oxidative stability of broilers fed peas ( L.). The trial involved 120 birds (Hubbard strain) allotted to two groups: group I—control group, fed a basal diet containing soybean meal (195 g kg) as the main protein source; whereas group II—experimental group fed diet containing peas (400 g kg) as a substitute for conventional soybean. No significant differences were observed for body weight, feed intake or feed conversion ratio ( > 0.05). The total lipids were lower ( 0.05) in white and dark meat of chicks fed either diet. The data indicates that dietary pea inclusion does not cause detrimental changes in lipid and protein oxidation of poultry dark and white meats, suggesting the possibility of replacing soybean meal with peas.
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titlePea (Pisumsativum L.) Seeds as an Alternative Dietary Protein Source for Broilers: Influence on Fatty Acid Composition, Lipid and Protein Oxidation of Dark and White Meats
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abstractAn experiment was conducted to evaluate the production parameters, breast and leg muscle fatty acid composition and lipid and protein oxidative stability of broilers fed peas ( L.). The trial involved 120 birds (Hubbard strain) allotted to two groups: group I—control group, fed a basal diet containing soybean meal (195 g kg) as the main protein source; whereas group II—experimental group fed diet containing peas (400 g kg) as a substitute for conventional soybean. No significant differences were observed for body weight, feed intake or feed conversion ratio ( > 0.05). The total lipids were lower ( 0.05) in white and dark meat of chicks fed either diet. The data indicates that dietary pea inclusion does not cause detrimental changes in lipid and protein oxidation of poultry dark and white meats, suggesting the possibility of replacing soybean meal with peas.
copBerlin/Heidelberg
pubSpringe-Verlag
doi10.1007/s11746-010-1742-3
pages967-973
date2011-07