ISSUE FOCUS FEED & ADDITIVE MAGAZINE May 2024 47 About Irene Eising Irene Eising works as Product Manager Balancius® in the EMEA performance solutions team at dsm-firmenich Nutritional Products. She has 11 years’ experience in the animal feed industry, specializing in monogastrics and gut health solutions. Prior, Eising obtained experience in both the feed mill and animal additive industry. She studied at Wageningen University and Research where she obtained both her BSc and MSc in Animal Science, specializing in animal nutrition. body weight ratio. Savaris et al., 2021 investigated the effects of vitamin A on meat yield and quality in broilers and found that vitamin A supplementation significantly improved breast and leg yield. There was also an interaction between vit. A levels and duration of supplementation and the occurrence of wooden breast and white striping, with an optimum level described at 29.000 IU/kg. Cavani et al., 2009 describes the importance of oxidative stability for meat quality. Lipid oxidation can cause toxic compound formation and the loss of nutritional values. Several nutrients such as carotenoids, vitamin E and C and selenium act as antioxidant and prevent lipid oxidation. Increasing the absorption of these nutrients can improve oxidative stability and decrease lipid oxidation, leading to meat with higher nutritional value and less toxic compounds. An increased absorption of vit. A due to muramidase supplementation can be an indication for improved breast meat yield described above. Muramidase supplementation improves gastrointestinal functionality by removing PGNs as an irritant in the gut lumen and the effects of better gut functionality described by Ni et al. is a potential explanation of the higher breast meat yields found in muramidase supplemented birds. CONCLUSIONS Nutrient partitioning to protein deposition is influenced by several factors. Nutrients like carotenoids and vitamins contribute to oxidative stability and reduce lipid oxidation, ensuring better meat quality. Nutrients like vitamin A contribute to meat yield. A better gut functionality (measured by villus/crypt ratios) improves muscle fiber densities. Muramidase has a positive effect on gut functionality, leading to higher nutrient digestibility and absorption and in the end shows to contribute to highly efficient birds with optimal body weight and higher meat yields. These highly efficient broilers contribute to reduction of two major global issues the poultry industry is facing: meeting the growing protein demand and reducing the reliance on antibiotics (reducing antimicrobial resistance).
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