The amino acid profile after addition of humic acids and phytobiotics into diet of broiler chicken

Authors

  • Peter Haščí­k Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414708 https://orcid.org/0000-0002-3402-5658
  • Adriana Pavelková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414313 https://orcid.org/0000-0002-8275-8557
  • Jana Tkáčová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414428
  • Juraj Čuboň Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414709 https://orcid.org/0000-0002-1388-1527
  • Marek Bobko Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414113 https://orcid.org/0000-0003-4699-2087
  • Miroslava Kačániová Slovak University of Agriculture, Faculty of Horticulture and Landscape Engineering, Department of Fruit Science, Viticulture and Enology, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414715 https://orcid.org/0000-0002-4460-0222
  • Henrieta Arpášová Slovak University of Agriculture, Faculty of Agrobiology and Food Resources, Department of Small Animal Science, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: ++42137641 4314
  • Matej Čech Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414309 https://orcid.org/0000-0003-3260-2447

DOI:

https://doi.org/10.5219/1237

Keywords:

broiler chicken, amino acid, humic acids, garlic, oregano

Abstract

The aim of the study was analysed the effect of humic acids separately and humic acids in combination with phytobiotic as garlic and oregano powder on amino acid (AA) profile of the most valuable parts of Ross 308 chicken. A total of 200 pcs Ross 308 broiler chickens of mixed sex were randomly divided into 4 groups (n=50): control group (C) without supplementation, experiment group E1 (2% humic acids), E2 (80% humic acids and 20% garlic powder) and E3 (90% humic acids and 10% oregano powder). Fattening period lasted for 42 days and all groups were kept under the same conditions. After slaughter, the AA profiles of breast and thigh samples were determined. In comparison with control group, 6 out of 10 AA was significantly affected (p ≤0.05) by used dietary supplementation - Met, Cys and His in thigh and Leu, Phe, His and Arg in breast muscle. AA composition of breast muscle was positively affected mainly by humic acids and 10% oregano powder supplementation (E3), while thigh muscle by humic acids and 20% garlic powder (E2). The highest obtained AA in breast muscle was Leu (2.02 g.100 g-1) in E3 group and thigh muscle His (1.15 g.100 g-1) in E2 group (p ≤0.05). In conclusion, humic acids and 10% oregano powder supplementation (E3) elicited to the best AA profile of chicken breast muscle but also the worst AA profile in thigh muscle so the effect of such a supplementation is disputable. On the other hand, humic acids and 20% garlic powder supplementation resulted into slight increase of AA in both breast and thigh muscle (E2).

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Published

2019-11-28

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Haščí­k, P., Pavelková, A., Tkáčová, J., Čuboň, J., Bobko, M., Kačániová, M., Arpášová, H., & Čech, M. (2019). The amino acid profile after addition of humic acids and phytobiotics into diet of broiler chicken. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 884–890. https://doi.org/10.5219/1237

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Vol. 13 No. 1 (2019): Potravinarstvo Slovak Journal of Food Sciences

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