Effect of eugenol, neridol and piperine feed supplement on the thigh muscle fat profile of broiler chickens
DOI:
https://doi.org/10.5219/1077Keywords:
feed supplement of eugenol, neridol and piperine, broiler chicken, thigh muscle, fat, fatty acidAbstract
The purpose of this study was to investigate of the broiler chicken thigh muscle fat profile after feeding a commercial supplement based on eugenol, nerolidol and piperine applied in feeding mixtures. Broiler chickens Ross 308 were reared in a pen equipped with a straw deep litter and placed into 2 groups. One group was designated as control and the second as experimental. Difference between control and experimental groups was in using of feed supplement in experimental feeding mixtures. Experimental supplement is a commercial powder product which was used in an amount of 10 g per
100 kg of feeding mixtures. Chickens of body weight of 1800.0 g were selected from each group, human killed and technologically processed to carcass. Samples were measured according to Fourier Transform Infrared Spectroscopy (FTIR) using the Nicolet 6700 instrument. Infrared area near middle was chosen for determining fat and fatty acids. Mean fat content was found slightly higher value 1.53 g.100g-1 in experimental group opposite 1.49 g.100g-1 in control group showing no statistically significant difference (p >0.05). Ratio among saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) was 4.24:5.89:1 in experimental group and 3.75:5.13:1 in control group. Omega-3 PUFAs content was reached 0.54% in experimental group and 0.58% in control group showing no statistically significant (p >0.05). Near-perfect correlation was found between total PUFAs and omega-6 PUFAs as well in the experimental group and control group showing linear, positive and statistically significant relation (p <0.01, p <0.001). Ratio between omega-3 and omega-6 PUFAs was statistically significant (p <0.05) closer in experimental group 1:14.65 opposite ratio 1:16.78 in control group. Conclusion: comparable fat profile in the thigh muscle was achieved, showing no statistically significant difference (p >0.05), in addition to the correlation between total PUFAs and omega-6 PUFAs, which was statistically significant in control (p <0.001) and experimental groups (p <0.01), and statistically significant (p <0.05) closer relation between omega-3 and omega-6 PUFAs in experimental group.
Downloads
Metrics
References
Abdulazeez, m. a., sani, i., james, b. d., abdullahi, a. s. 2016. Black Pepper (Piper nigrum L.) Oils. Chapter 31. In Preedy V. R. Essential Oils in Food Preservation, Flavor and Safety. Cambridge, United States : Academic Press, p. 277-285. ISBN 978-0-12-416641-7. https://doi.org/10.1016/B978-0-12-416641-7.00031-6 DOI: https://doi.org/10.1016/B978-0-12-416641-7.00031-6
Afify, A. E., El-Beltagi, H. S., Aly, A. A., El-Ansary, A. E. 2012. Antioxidant enzyme activities and lipid peroxidation as biomarker for potato tuber stored by two essential oils from caraway and clove and its main component carvone and eugenol. Asian Pacific Journal of Tropical Biomedicine, vol. 2, no. 2, p. 772-780. https://doi.org/10.1016/S2221-1691(12)60312-8 DOI: https://doi.org/10.1016/S2221-1691(12)60312-8
Angelovič, M., Jablonický, J., Tkáč, Z., Angelovič, M. 2015. Oxidative Stability of Fatty Acid Alkyl Esters: a review. Potravinarstvo, vol. 9, no. 1, p. 417-426. https://doi.org/10.5219/500 DOI: https://doi.org/10.5219/500
AOAC 983.18. Meat and Meat Products – Preparation of Test Sample Procedure.
Blažeković, b., Yang, w., Wang, y., Li, ch., Kindl, m., Pepeljnjak, s., Vladimir-Knežević, s. 2018. Chemical composition, antimicrobial and antioxidant activities of essential oils of Lavandula × intermedia ‘Budrovka’ and L. angustifolia cultivated in Croatia. Industrial Crops and Products, vol. 123, p. 173-182. https://doi.org/10.1016/j.indcrop.2018.06.041 DOI: https://doi.org/10.1016/j.indcrop.2018.06.041
Chia-Wen, L., Chia-Wen, Y., Sung-Chuan, W., Kuang-Hway, Y. 2009. DPPH free-radical scavenging activity, total phenolic contents and chemical composition analysis of fourty-two kinds of essential oils. Journal Food Drug Analysis, vol. 17, no. 5, p. 386-395.
Cohen, J. 1988. Statistical power analysis for the behavioral sciences, 2nd ed. New York, USA : Academic Press, 590 p. ISBN-13 978-0805802832.
Council Directive 2007/43/EC of 28 June 2007 laying down minimum rules for the protection of chickens kept for meat production.
Dalziel, C. J., Kliem, K. E., Givens, D. I. 2015. Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems. Food Chemistry, vol. 179, p. 103-108. https://doi.org/10.1016/j.foodchem.2015.01.118 DOI: https://doi.org/10.1016/j.foodchem.2015.01.118
Dănilă, e., Moldovan, z., Popa, m., Chifiriuc, m. c., Kaya, a. d., Kaya, m. a. 2018. Chemical composition, antimicrobial and antibiofilm efficacy of C. limon and L. angustifolia EOs and of their mixtures against Staphylococcus epidermidis clinical strains. Industrial Crops and Products, vol. 122, p. 483-492. https://doi.org/10.1016/j.indcrop.2018.06.019 DOI: https://doi.org/10.1016/j.indcrop.2018.06.019
De Smet, S., Raes, K., Demeyer, D. 2004. Meat fatty acid composi-tion as affected by fatness and genetic factors, a review. Animal Research, vol. 53, p. 81-98. https://doi.org/10.1051/animres:2004003 DOI: https://doi.org/10.1051/animres:2004003
Ezawa, t., Inoue, y., Tunvichien, s., Suzuki, r., Kanamoto, i. 2017. Changes in the Physicochemical Properties of Piperine/β-Cyclodextrin due to the Formation of Inclusion Complexes. International Journal of Medicinal Chemistry, vol. 2016, p. 1-10. https://doi.org/10.1155/2016/8723139 DOI: https://doi.org/10.1155/2016/8723139
Gibbs, R. A., Rymer, C., Givens, D. I. 2013. Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail. Food Chemistry, vol. 2-3, no. 138, p. 1749-1756. https://doi.org/10.1016/j.foodchem.2012.11.002 DOI: https://doi.org/10.1016/j.foodchem.2012.11.002
Gorgani, l., Mohammadi, m., Najafpour, g. d., Nikzad, m. 2017. Piperine - the Bioactive Compound of Black Pepper: From Isolation to Medicinal Formulations. Comprehensive Reviews in Food Science and Food Safety, vol. 16, no. 1, p. 124-140. https://doi.org/10.1111/1541-4337.12246 DOI: https://doi.org/10.1111/1541-4337.12246
Hanamanthagouda, M. S., Kakkalameli, S. B., Naik, P. M., Nagella, P., Seetharamareddy, H. R., Murthy, H. N. 2010. Essential oils of Lavandula bipinnata and their antimicrobial activities. Food Chemistry, vol. 118, no. 3, p. 836-839. https://doi.org/10.1016/j.foodchem.2009.05.032 DOI: https://doi.org/10.1016/j.foodchem.2009.05.032
Hui, L., He, L., Huan, L., Xiao, L., Zhou, A. G. 2010. Chemical composition of lavender essential oil and its antioxidant activity and inhibition against rhinitisrelated bacteria. African Journal of Microbiology Research, vol. 4, no. 4, p. 309-313.
Kardum, n., Glibetic, m. 2018. Polyphenols and their Interactions with other Dietary Compounds: Implications for Human Health. Advances in Food and Nutrition Research, vol. 84, p. 103-144. https://doi.org/10.1016/bs.afnr.2017.12.001 DOI: https://doi.org/10.1016/bs.afnr.2017.12.001
Lee, m. k., Lim, s., Song, j. a., Kim, m. e., Hur, m. h. 2017. The effects of aromatherapy essential oil inhalation on stress, sleep quality and immunity in healthy adults: Randomized controlled trial. European Journal of Integrative Medicine, vol. 12, no. 6, p. 79-86. https://doi.org/10.1016/j.eujim.2017.04.009 DOI: https://doi.org/10.1016/j.eujim.2017.04.009
Mbaveng, a. t., Kuete, v. 2017. Chapter 29 - Syzygium aromaticum. In Kuete, v. Medicinal Spices and Vegetables from Africa. Cambridge, United States : Academic Press, p. 611-625 ISBN 978-0-12-809286-6. https://doi.org/10.1016/B978-0-12-809286-6.00029-7 DOI: https://doi.org/10.1016/B978-0-12-809286-6.00029-7
Mensink, R. P., Katan, M. B. 1992. Effect of dietary fatty acids onserum lipids and lipoproteins, a meta-analysis of 27 trials. Arteriosclerosis and thrombosis, vol. 12, p. 911-919. https://doi.org/10.1161/01.ATV.12.8.911 DOI: https://doi.org/10.1161/01.ATV.12.8.911
Mgbeahuruike, e. e., Yrjönen, t., Vuorela, h., Holm, y. 2017. Bioactive compounds from medicinal plants: Focus on Piper species. South African Journal of Botany, vol. 112, no. 9, p. 54-69. https://doi.org/10.1016/j.sajb.2017.05.007 DOI: https://doi.org/10.1016/j.sajb.2017.05.007
Mhaske, D. B., Sreedharan, S., Mahadik, K. R. 2018. Role of Piperine as an Effective Bioenhancer in Drug Absorption. Pharmaceutica Analytica Acta, vol. 9, no. 7, p. 591. https://doi.org/10.4172/2153-2435.1000591 DOI: https://doi.org/10.4172/2153-2435.1000591
Mozaffarian, D. 2008. Fish and n-3 fatty acids for the prevention of fatal coronary heart disease and sudden cardiac death. American Journal of Clinical Nutrition, vol. 87, no. 6, p. 1991S-1996S. https://doi.org/10.1093/ajcn/87.6.1991S DOI: https://doi.org/10.1093/ajcn/87.6.1991S
Pereira, i., Severino, p., Santos, a. c., Silva, a. m., Souto, e. b. 2018. Linalool bioactive properties and potential applicability in drug delivery systems. Colloids and Surfaces B: Biointerfaces, vol. 171, no. 11, p. 566-578. https://doi.org/10.1016/j.colsurfb.2018.08.001 DOI: https://doi.org/10.1016/j.colsurfb.2018.08.001
SAS, 2008. 9.3 Enhanced Logging Facilities. [Computer software].Cary, NC : SAS Institute.
Siriwardhana, N., Nishan, S., Kalupahana, S., Naima Moustaid-Moussa, N. 2012. Health benefits of n-3 polyunsatu-rated fatty acids: eicosapentaenoic acid and docosahexaenoicacid. Advances in Food and Nutritional Research, vol. 65, p. 211-222. https://doi.org/10.1016/B978-0-12-416003-3.00013-5 DOI: https://doi.org/10.1016/B978-0-12-416003-3.00013-5
Soriano-Santos, J. 2010. Chemical Composition and Nutritional Content of Raw Poultry Meat. In Guerrero-Legarreta, I. Handbook of Poultry Science and Technology. Hoboken, New Jersey : John Wiley & Sons. p. 467-491. ISBN 978-0-470-18552-0. https://doi.org/10.1002/9780470504451.ch25 DOI: https://doi.org/10.1002/9780470504451.ch25
Tkáčová, J., Angelovičová, M., Haščík, P., Bobko, M. 2015. Oxidative stability of chicken meat during storage influenced by the feeding of alfalfa meal. Potravinarstvo, vol. 9, no. 1, p. 106-111. https://doi.org/10.5219/444 DOI: https://doi.org/10.5219/444
Vannice, G., Rasmussen, H. 2014. Position of the Academy of Nutrition and Dietetics:Dietary Fatty Acids for Healthy Adults. Journal of the Academy of Nutrition and Dietetics, vol. 114, p. 136-153. https://doi.org/10.1016/j.jand.2013.11.001 DOI: https://doi.org/10.1016/j.jand.2013.11.001
Viuda-Martos, M., Mohamady, M. A., Fernández-López, J., Abd Elrazik, K. A., Omer, E. A., Pérez-Alvarez, J. A., Sendra, E. 2011. In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants. Food Control, vol. 22, no. 11, p. 1715-1722. https://doi.org/10.1016/j.foodcont.2011.04.003 DOI: https://doi.org/10.1016/j.foodcont.2011.04.003
Zhou, L. J., Wu, H., Li, J. T., Wang, Z. Y., Zhang, L. Y. 2012. Determination of fatty acids in broiler breast meat by near-infrared reflectance spectroscopy. Meat Science, vol. 90, no. 3, p. 658-664. https://doi.org/10.1016/j.meatsci.2011.10.010 DOI: https://doi.org/10.1016/j.meatsci.2011.10.010
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
