Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers

This study assessed the effects of incorporating commercially processed former foodstuffs (cFF) as substitutes for corn, soybean meal and soybean oil in broilers’ diet on slaughter performance, physicochemical properties and meat sensory attributes. Two hundred and one-day-old male chicks (ROSS-308) were divided into four dietary groups with increasing levels of cFF (0, 6.25%, 12.5% and 25%) named cFF0, cFF6.25, cFF12.5 and cFF25, respectively. On d 33, 25 chickens per dietary group were slaughtered for analyses. Carcase traits were similar across groups, except for a decrease in gizzard yield in cFF25 group (p = .008). Shear force, cooking loss and drip loss were unaffected by the diet. Meat pH decreased linearly in both breast and thigh muscles, and the thigh muscle yellowness index increased (p p p p Commercially processed former foodstuffs (cFF) in broiler diets did not impact carcase traits or meat quality.Inclusion of cFF in broiler diets reduced gizzard yield, especially at 25% inclusion.Inclusion of cFF reduced polyunsaturated fatty acids to saturated fatty acids ratio in chicken meat, while increasing the n-6 to n-3 ratio.Inclusion of cFF did not affect the sensory attributes or overall liking of the final product. Commercially processed former foodstuffs (cFF) in broiler diets did not impact carcase traits or meat quality. Inclusion of cFF in broiler diets reduced gizzard yield, especially at 25% inclusion. Inclusion of cFF reduced polyunsaturated fatty acids to saturated fatty acids ratio in chicken meat, while increasing the n-6 to n-3 ratio. Inclusion of cFF did not affect the sensory attributes or overall liking of the final product.