12 Carcass Attributes and Performance of Poultry (Gallus gallus domesticus) fed Olive Pomace

Benny J Conn, Payton Snokhous, Ethan Carter, Phil Urso, Jerrad Legako, Stanley F Kelley, Marcy M Beverly, Mark Anderson

Research output: Other contributionpeer-review

Abstract

<jats:title>Abstract</jats:title><br> <jats:p>In livestock production systems, feed is the most expensive production input. The goal of any producer is to find feed that provides a balance of nutrients to meet requirements for maintenance, growth, and performance while efficiently contributing favorable carcass attributes at a low cost. Olive pomace, a by-product of the olive industry, can serve as a source of fat (14%), protein (3.6%), and fiber (44.5%). The objective of this study was to determine adipose tissue content and sensory attributes of chicken breast (Phase I), as well as determine growth of growing chickens fed a mixture of commercial feed and olive pomace (Phase II). In Phase I, mature broilers were fed rations consisting of 25%, 50%, and 75% olive pomace blended with standard poultry feed for 27d. After harvest, a fat sample was taken for fatty acid analysis, and a breast was taken from each bird for sensory analysis. The only difference in fatty acid comp
Original languageEnglish
PublisherOxford University Press (OUP)
Volume98
DOIs
StatePublished - Nov 28 2020

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