Carcass Color in Broilers When Replacing Wheat with Corn in the Diet
Abstract
1. Introduction
2. Materials and Methods
2.1. Animals
2.2. Carcass and Color Analyses
2.3. Statistical Analyses
3. Results and Discussion
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Starter (0–14 d) Crumble | Grower (15–41 d) Pellet | |||
---|---|---|---|---|
WHEAT | CORN | WHEAT | CORN | |
Ingredients % | ||||
Corn | 5.00 | 30.0 | 0 | 45.0 |
Wheat | 30.0 | 15.0 | 45.1 | 0 |
Barley | 20.0 | 6.70 | 25.0 | 22.9 |
Soybean meal, 47% | 30.0 | 30.0 | 20.8 | 25.4 |
Full-fat soybean meal | 5.00 | 6.00 | 0 | 0 |
Soybean oil | 0 | 0 | 2.51 | 2.25 |
Sunflower meal, 34% | 3.00 | 4.00 | 3.00 | 1.00 |
Tallow | 1.60 | 1.60 | 0 | 0 |
Mucose, hydrolyzed | 2.00 | 2.65 | 0 | 0 |
Dicalcium phosphate | 0.920 | 0.968 | 0.965 | 1.10 |
Limestone | 0.786 | 0.712 | 0.981 | 0.871 |
Vitamin–mineral premix 1 | 0.500 | 0.500 | 0.500 | 0.500 |
MHA-Ca 2 | 0.447 | 0.447 | 0.327 | 0.346 |
L-Lysine HCl | 0.278 | 0.260 | 0.293 | 0.233 |
Salt (NaCl) | 0.168 | 0.153 | 0.167 | 0.217 |
Sodium bicarbonate | 0.119 | 0.100 | 0.189 | 0.137 |
L-Threonine | 0.130 | 0.115 | 0.106 | 0.071 |
Calculated nutrients % | ||||
Dry matter | 89.5 | 88.4 | 90.0 | 87.9 |
ME poultry, kcal/kg | 2980 | 2980 | 3064 | 3050 |
Crude protein | 29.0 | 23.8 | 18.7 | 18.3 |
Lysine, total | 1.47 | 1.47 | 1.09 | 1.10 |
Lysine, digestible | 1.31 | 1.31 | 0.970 | 0.970 |
Crude fiber | 3.91 | 3.81 | 3.72 | 3.15 |
Crude fat | 4.09 | 4.82 | 4.00 | 4.77 |
Ash | 5.54 | 5.51 | 5.10 | 5.00 |
Calcium | 0.965 | 0.950 | 1.00 | 0.995 |
Phosphorus, total | 0.597 | 0.609 | 0.551 | 0.553 |
Phosphorus, digestible | 0.440 | 0.440 | 0.420 | 0.420 |
FEED | SEM | p | ||
---|---|---|---|---|
WHEAT | CORN | |||
n | 15 | 15 | ||
Carcass weight (kg) | 2.15 | 2.27 | 0.306 | 0.279 |
Carcass breast yield % | 33.2 | 32.8 | 2.05 | 0.573 |
pH | 5.89 | 5.90 | 0.107 | 0.842 |
Wooden breast | ||||
Normal | 10 | 12 | 0.378 | |
Moderate | 1 | 2 | ||
Severe | 4 | 1 | ||
White striping | ||||
Normal | 14 | 12 | 0.291 | |
Moderate | 1 | 3 | ||
Severe | 0 | 0 | ||
Spaghetti meat | ||||
Normal | 13 | 15 | 0.150 | |
Moderate | 1 | 0 | ||
Severe | 1 | 0 |
Lightness | SEM | p-Value | Redness | SEM | p-Value | Yellowness | SEM | p-Value | ||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
WHEAT | CORN | WHEAT | CORN | WHEAT | CORN | |||||||
n | 15 | 15 | 15 | 15 | 15 | 15 | ||||||
Apterial latero-pectoral area | 74.43 cdeX | 72.28 cY | 0.47 | 0.020 | 0.78 dY | 2.05 deX | 0.30 | 0.030 | 7.78 deY | 11.64 efX | 0.58 | <0.001 |
Back | 74.89 bcdX | 72.58 cY | 0.33 | <0.001 | 2.84 cY | 4.76 bcX | 0.32 | 0.001 | 13.17 cY | 15.21 deX | 0.40 | 0.009 |
Breast interior | 51.95 g | 51.59 f | 0.67 | 0.791 | −0.94 eY | 0.80 efX | 0.20 | <0.001 | 6.53 efY | 10.93 fX | 0.46 | <0.001 |
Breast surface | 54.55 g | 54.50 e | 0.46 | 0.959 | −0.32 deY | 1.02 efX | 0.17 | <0.001 | 7.39 deY | 10.58 fX | 0.45 | <0.001 |
Drumette | 72.71 deX | 71.31 cY | 0.31 | 0.021 | 3.46 bcY | 5.12 bX | 0.31 | 0.005 | 14.35 bcY | 17.75 cdX | 0.45 | <0.001 |
Ham | 66.05 f | 65.81 d | 0.48 | 0.805 | −0.43 eY | 0.25 fX | 0.12 | 0.002 | 4.62 f | 5.47 g | 0.42 | 0.320 |
Hock | 77.49 ab | 76.19 a | 0.35 | 0.057 | −0.36 deY | 2.14 deX | 0.30 | <0.001 | 16.39 abY | 21.52 bcX | 1.23 | 0.035 |
Neck | 75.97 bcX | 73.49 bcY | 0.37 | <0.001 | 3.19 bcY | 5.17 bX | 0.28 | <0.001 | 14.98 bcY | 19.70 bcX | 0.52 | <0.001 |
Saddle | 73.02 de | 73.00 c | 0.34 | 0.975 | 4.31 ab | 5.08 b | 0.26 | 0.137 | 16.58 abY | 18.57 cdX | 0.44 | 0.020 |
Shank | 78.99 aX | 75.84 abY | 0.32 | <0.001 | −0.27 deY | 3.32 cdX | 0.33 | <0.001 | 18.70 aY | 31.59 aX | 1.23 | <0.001 |
Thigh | 72.93 de | 71.57 c | 0.37 | 0.064 | −0.39 de | 0.15 f | 0.14 | 0.062 | 9.50 d | 10.86 f | 0.57 | 0.237 |
Vent | 72.09 e | 71.93 c | 0.37 | 0.830 | 5.30 aY | 6.78 aX | 0.31 | 0.015 | 18.65 aY | 23.03 bX | 0.58 | <0.001 |
SEM | 0.63 | 0.59 | 0.17 | 0.19 | 0.39 | 0.56 | ||||||
P | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 |
Chroma* | SEM | p-Value | Hue° | SEM | p-Value | ΔE | |||
---|---|---|---|---|---|---|---|---|---|
WHEAT | CORN | WHEAT | CORN | ||||||
n | 15 | 15 | 15 | 15 | |||||
Apterial latero-pectoral area | 7.89 efY | 11.90 eX | 0.60 | <0.001 | 84.91 cd | 80.81 cd | 1.48 | 0.169 | 4.60 |
Back | 13.50 dY | 16.04 dX | 0.43 | 0.002 | 77.93 deX | 72.55 eY | 1.12 | 0.014 | 3.63 |
Breast interior | 6.62 fgY | 10.98 eX | 0.46 | <0.001 | 97.58 abX | 85.91 abcY | 1.33 | <0.001 | 4.75 |
Breast surface | 7.41 efY | 10.65 eX | 0.46 | <0.001 | 93.05 bcX | 84.56 bcY | 1.06 | <0.001 | 3.46 |
Drumette | 14.80 cdY | 18.53 cdX | 0.49 | <0.001 | 76.70 de | 73.92 e | 0.86 | 0.106 | 4.03 |
Ham | 4.76 g | 5.50 f | 0.40 | 0.365 | 102.70 aX | 88.90 abY | 3.36 | 0.037 | 1.12 |
Hock | 16.40 bcY | 21.67 bcX | 1.24 | 0.030 | 91.29 bcX | 84.14 bcY | 0.94 | <0.001 | 5.92 |
Neck | 15.34 cdY | 20.40 bcX | 0.55 | <0.001 | 78.06 deX | 75.25 deY | 0.71 | 0.047 | 5.69 |
Saddle | 17.16 abcY | 19.29 cdX | 0.46 | 0.018 | 75.64 de | 74.60 e | 0.65 | 0.429 | 2.13 |
Shank | 18.71 abY | 31.77 aX | 1.24 | <0.001 | 90.98 bcX | 84.06 bcY | 0.64 | <0.001 | 13.75 |
Thigh | 9.53 e | 10.90 e | 0.57 | 0.232 | 93.04 bc | 90.74 a | 0.89 | 0.200 | 2.00 |
Vent | 19.45 aY | 24.02 bX | 0.61 | <0.001 | 74.35 e | 73.64 e | 0.62 | 0.573 | 4.62 |
SEM | 0.40 | 0.58 | 0.89 | 0.58 | |||||
P | <0.001 | <0.001 | <0.001 | <0.001 |
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Campo, M.d.M.; Mur, L. Carcass Color in Broilers When Replacing Wheat with Corn in the Diet. Foods 2025, 14, 2558. https://doi.org/10.3390/foods14152558
Campo MdM, Mur L. Carcass Color in Broilers When Replacing Wheat with Corn in the Diet. Foods. 2025; 14(15):2558. https://doi.org/10.3390/foods14152558
Chicago/Turabian StyleCampo, Maria del Mar, and Leticia Mur. 2025. "Carcass Color in Broilers When Replacing Wheat with Corn in the Diet" Foods 14, no. 15: 2558. https://doi.org/10.3390/foods14152558
APA StyleCampo, M. d. M., & Mur, L. (2025). Carcass Color in Broilers When Replacing Wheat with Corn in the Diet. Foods, 14(15), 2558. https://doi.org/10.3390/foods14152558