Effect of partial and total substitution of soybean meal for lupin meal in diets for broiler chickens on changes in fatty acid composition in muscle fat

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F22%3A43880069" target="_blank" >RIV/62157124:16270/22:43880069 - isvavai.cz</a>
Result on the web
<a href="https://cjas.agriculturejournals.cz/artkey/cjs-202205-0004_effect-of-partial-and-complete-substitution-of-lupin-meal-for-soybean-meal-in-diets-on-changes-in-fatty-acid-co.php" target="_blank" >https://cjas.agriculturejournals.cz/artkey/cjs-202205-0004_effect-of-partial-and-complete-substitution-of-lupin-meal-for-soybean-meal-in-diets-on-changes-in-fatty-acid-co.php</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/56/2022-CJAS" target="_blank" >10.17221/56/2022-CJAS</a>

Result language
angličtina
Original language name
Effect of partial and total substitution of soybean meal for lupin meal in diets for broiler chickens on changes in fatty acid composition in muscle fat
Original language description
The experiment aimed to determine the effect of substituting 50% or 100% soy protein for lupin protein (variety Zulika) in feed mixtures intended for the nutrition of broiler chickens, on muscular fat quality (composition of fatty acids). There were established three groups of chickens for fattening with 80 individuals each (control group C and experimental groups LS50 and LS100). After the 34 days lasting fattening period chicken breast and thigh muscles were analysed to find out the fatty acid composition. Lupin protein based diets had a positive effect on the muscle quality of fattened chickens due to changes in fatty acid composition, compared to soya protein based diets. The fattening of lupin based diets in bro iler chicken resulted in reduction of saturated fatty acids (P <_ 0.05) by 14% (LS50) and 17% (LS100) and increase of unsaturated fatty acids (P <_ 0.05) by 58% (LS50) and 90% (LS100) in broiler chicken muscle fat. The results clearly confirm that lupin based diet increases the dietary value of fattening chicken meat as one of the most important protein source in human nutrition.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project
<a href="/en/project/QJ1510136" target="_blank" >QJ1510136: The optimalization of protein nutrition of monogastric animals on basis of seeds of varieties of white lupin (lupinus albus)</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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