Effect of feeding of prefermented bioproduct containing gamma-linolenic acid and beta-carotene on selected parameters of broiler chicken meat quality
DOI:
https://doi.org/10.5219/781Keywords:
bioproduct, gamma-linolenic acid, beta-carotene, broiler chicken, meat qualityAbstract
The aim of the work was to evaluate the effect of addition of prefermented bioproduct with a increased content of polyunsaturated fatty acids (especially gamma-linolenic acid) and beta-carotene into commercial feed on the selected qualitative parameters. The chemical composition, the color, the loss of water, the pH and the concentration of lactic acid of the meat of broiler chickens (COBB 500) were monitored. Bioproduct was prepared from corn scrap, which was fermented using the lower filamentous fungus Umbelopsis isabellina CCF2412. The prepared material was mixed into the commercial compound feed intended for broiler chickens at a ratio of 10%, and was fed from the 11th day of age of the chickens until the time of slaughter. The obtained results were compared with the results of control group, which was represented by broiler chickens fed only with a commercial compound feed. Feeding of bioproduct, in terms of chemical composition, affected mainly the fat content in breast and thigh meat, which was lower in the experimental group. Meat color (measured by colorimetric assay) was not affected and differences were significant only at a value a*, which was higher in the experimental group. Statistically significant differences in the water losses of meat were not recorded, but the feeding of bioproduct affected the pH of the meat, and also the concentration of lactic acid and both parameters were higher in the meat of control group.
Downloads
Metrics
References
Ahmed, S. T., Islam, Md. M., Bostami, A. B. M. R., Mun, H. S., Kim, Y. J., Yang, Ch. J. 2015. Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products. Food Chemistry, vol. 188, p. 481-488. https://doi.org/10.1016/j.foodchem.2015.04.140 PMid:26041221 DOI: https://doi.org/10.1016/j.foodchem.2015.04.140
AOAC International. 2005. Official methods of analysis of the Association of Analytical Chemists International, 18th ed. AOAC International, Gaithersburg, MD.
Aziza, A. E., Quezad, N., Cherian, G. 2010. Feeding Camelina sativa meal to meat type chickens: Effect on production performance and tissue fatty acid composition. Journal of Applied Poultry Research, vol 19, no. 2, p. 157-168. https://doi.org/10.3382/japr.2009-00100 DOI: https://doi.org/10.3382/japr.2009-00100
Bača, M., Marcinčák, S., Čertík, M., Popelka, P., Marcinčáková, D., Guothová, L., Molnár, L., Klempová, T., Maskaľová, I. 2014. Effect of adding prefermented cereal product containing gamma-linolenic acid to broiler feed on production indicators and fatty acid profile of chicken breast. Acta Veterinaria Brno, vol. 83, p. 379-384. https://doi.org/10.2754/avb201483040379 DOI: https://doi.org/10.2754/avb201483040379
Bellou, S., Triantaphyllidou, I. E., Aggeli, D., Elazzazy, A. M., Baeshen, M. N., Aggelis, G. 2016. Microbial oils as food additives: recent approaches for improving microbial oil production and its polyunsaturated fatty acid content. Current Opinion in Biotechnology, vol. 37, p. 24-35. https://doi.org/10.1016/j.copbio.2015.09.005 PMid:26431717 DOI: https://doi.org/10.1016/j.copbio.2015.09.005
Čertík, M., Adamechová, Z. 2009. Cereal-based bioproducts containing polyunsaturated fatty acids. Lipid Technology, vol. 21, no. 11-12, p. 250-253. https://doi.org/10.1002/lite.200900058 DOI: https://doi.org/10.1002/lite.200900058
Čertík, M., Sláviková, L., Masrnová, S., Šajbidor, J. 2006. Enhancement of Nutritional Value of Cereals with γ-Linolenic Acid by Fungal Solid-State Fermentations. Food Technology & Biotechnology, vol. 44, no. 1, p. 75-82.
COBB Broiler Management Guide. 2013. [online] s.a. [cit. 2017-03-09] Available at: http://cobb-vantress.com.
Čuboň, J., Haščík, P., Mojto, J., Kačániová, M., Vagač, V., Košťalová, D., Pavličová, S. 2004. Effect of sodium lactate on microbiological, physical and sensory characteristics of beef. Acta Fytotechnica et Zootechnica, vol. 3, p. 62-66.
Dalle Zotte, A. 2002. Perception of rabbitmeat quality andmajor factors influencing the rabbit carcass and meat quality. Livestock Production Science, vol. 75, no. 1, p. 11-32. https://doi.org/10.1016/S0301-6226(01)00308-6 DOI: https://doi.org/10.1016/S0301-6226(01)00308-6
Directive 2010/63/EU of The European Parliament and of The Council of 22 September 2010 on the protection of animals used for scientific purposes. Official Journal of the European Union L276, p. 33-79.
Elkin, R. G., Ying, Y., Fan, Y., Harvatine, K. J. 2016. Influence of feeding stearidonic acid (18:4n-3)-enriched soybean oil, as compared to conventional soybean oil, on tissue deposition of very long-chain omega-3 fatty acids in meat-type chickens. Animal Feed Science and Technology, vol. 217, p. 1-12. https://doi.org/10.1016/j.anifeedsci.2016.04.019 DOI: https://doi.org/10.1016/j.anifeedsci.2016.04.019
Haščík, P., Elimam, I. O. E., Garlík, J., Kačániová, M., Bobko, M., Kňazovická, V., Vavrišinová, K., Arpášová, H., Bučko, O. 2012. Chemical composition of muscle after pollen application in nutrition of broiler chickens. Potravinarstvo, vol. 6, no. 2, p. 26-32. https://doi.org/10.5219/190 DOI: https://doi.org/10.5219/190
Haščík, P., Kačániová, M., Bobko, M., Pochop, J., Mihok, M., Arpášová, H. 2011. Effect of probiotic preparation for chemical composition of meat cocks diff erent combinations of hybrid chicks. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2011, vol. 59, no. 5, p. 83-94. https://doi.org/10.11118/actaun201159050083 DOI: https://doi.org/10.11118/actaun201159050083
Karaoğlu, M., Aksu, M. İ., Esenbuga, N., Macit, M., Durdağ, H. 2006. pH and colour characteristics of carcasses of broilers fed with dietaryprobiotics and slaughtered at different ages. Asian Australasian Journal of Animal Sciences, vol. 19, no. 4, p. 605-610. https://doi.org/10.5713/ajas.2006.605 DOI: https://doi.org/10.5713/ajas.2006.605
Klempová, T., Basil, E., Kubatová, A., Čertík, M. 2013. Biosynthesis of gamma-linolenic acid and beta-carotene by Zygomycetes fungi. Biotechnology Journal, vol. 8, no. 7, p. 794-800. https://doi.org/10.1002/biot.201200099 PMid:23625863 DOI: https://doi.org/10.1002/biot.201200099
Krejči-Treu, T., Straková, E., Suchý, P., Herzig, I. 2010. Effect of Vegetable Oil Fortified Feeds on the Content of Fatty Acids in Breast and Thigh Muscles in Broiler Chickens. Acta Veterinaria Brno, vol. 79, p. 21-28. https://doi.org/10.2754/avb201079S9S021 DOI: https://doi.org/10.2754/avb201079S9S021
Mačanga, J., Čertík, M., Jevinová, P., Marcinčáková, D., Reitznerová, A., Kovalík, P., Marcinčák, S. 2016. Effect of substitution of commercial feed by bio feed on the quality of broiler chickens meat (Účinok substitúcie komerčného krmiva biokrmivom na kvalitu mäsa brojlerových kurčiat). In Lazarove dni výživy a veterinárnej dietetiky XII. Košice : UVLF, pp. 219-222. ISBN 978-80-8077-497-4.
Mačanga, J., Koréneková, B., Nagy, J., Marcinčák, S., Popelka, P., Kožárová, I., Korének, M. 2011. Post-mortem changes in the concentration of lactic acid, phosphates and pH in the muscles of wild rabbits (Oryctolagus cuniculus) according to the perimortal situation. Meat Science, vol. 88, no. 4, p. 701-704. https://doi.org/10.1016/j.meatsci.2011.02.032 PMid:21454023 DOI: https://doi.org/10.1016/j.meatsci.2011.02.032
Qiao, M., Fletcher, D. L., Northcutt,J. K., Smith, D. P. 2002. The Relationship Between Raw Broiler Breast Meat Color and Composition. Poultry Science, vol. 81, no. 3, p. 422-427. https://doi.org/10.1093/ps/81.3.422 PMid:11902421 DOI: https://doi.org/10.1093/ps/81.3.422
Rymer, C., Gibbs, R. A., Givens, D. I. 2010. Comparison of algal and fish sources on the oxidative stability of poultry meat and its enrichment with omega-3 polyunsaturated fatty acids. Poultry Science, vol. 89, no. 1, p. 150-159. https://doi.org/10.3382/ps.2009-00232 PMid:20008813 DOI: https://doi.org/10.3382/ps.2009-00232
Šťastník, O., Karásek, F., Jůzl, M., Mrkvicová, E., Pavlata, L., Nedomová, Š., Trojan, V., Vyhnánek, T., Doležal, P., Martinek, P. 2017. The effect of feeding wheat varieties with different grain pigmentation on growth performance, texture, colour and meat sensory traits of broiler chickens. Potravinarstvo, vol. 11, no. 1, p. 145-150. https://doi.org/10.5219/753 DOI: https://doi.org/10.5219/753
Van Laack, R. L. J. M., Liu, C. H., Smith, M. O., Loveday, H. D. 2000. Characteristics of Pale, Soft, Exudative Broiler Breast Meat. Poultry Science, vol. 79, no. 7, p. 1057-1061. https://doi.org/10.1093/ps/79.7.1057 PMid:10901210 DOI: https://doi.org/10.1093/ps/79.7.1057
Vilarrasa, E., Guardiola, F., Codony, R., Esteve-Garcia, E., Barroeta, A. C. 2015. Use of combinations of re-esterified oils, differing in their degree of saturation, in broiler chicken diets. Poultry Science, vol. 94, no. 7, p. 1539-1548. https://doi.org/10.3382/ps/pev140 PMid:26015593 DOI: https://doi.org/10.3382/ps/pev140
Woelfel, R. L., Owens, C. M., Hirschler, E. M., Martinez-Dawson, R., Sams, A. R. 2002. The Characterization and Incidence of Pale, Soft, and Exudative Broiler Meatin a Commercial Processing Plant. Poultry Science, vol. 81, no. 4, p. 579-584. https://doi.org/10.1093/ps/81.4.579 PMid:11989759 DOI: https://doi.org/10.1093/ps/81.4.579
Zelenka, J., Jarošová, A., Schneiderová, D. 2008. Influence of n-3 and n-6 polyunsaturated fatty acids on sensory characteristics of chicken meat. Czech Journal of Animal Science, vol. 53, no. 7, p. 299-305. DOI: https://doi.org/10.17221/356-CJAS
Zuidhof, M. J., Betti, M., Korver, D. R., Hernandez, F. I., Schneider, B. L., Carney, V. L., Renema R. A. 2009. Omega-3-enriched broiler meat: 1. Optimization of a production system. Poultry Science, vol. 88, no. 5, p. 1108-1120. PMid:19359702 DOI: https://doi.org/10.3382/ps.2008-00171
Downloads
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.
