The chemical composition and sensory properties of raw, cooked and grilled thigh meat of broiler chickens fed with Fe-Gly chelate

Evaluation of Meat Quality of Local Pigeon Varieties in China

To evaluate the germplasm characteristics and nutritional value of Chinese native pigeon varieties, this study analyzed the nutrient composition of the meat of four Chinese native pigeon varieties and then compared them with those of the White King pigeon, which is the most commonly used in China. A total of 150 pigeons aged 28 d (squabs) of 5 breeds including Taihu pigeon, Shiqi pigeon, Ta-rim pigeon, Boot pigeon, and White King pigeon were selected for slaughter. The basic meat quality parameters and contents of conventional nutritional compositions, inosine acid, amino acids, and fatty acids were measured. The results showed that there were significant differences in flesh color (L*, b*), pH, and water loss rate of different breeds of suckling pigeons (p < 0.05). Compared with White King pigeons, four local breeds had dark breast meat and a low water loss rate. The protein contents of Taihu, Tarim, and Shiqi suckling pigeons were significantly higher than those of White King pigeons (p < 0.05). Taihu pigeons had the highest protein content, reaching 22.72%. The inosinic acid content of Tarim pigeons was the highest (1.31 mg/g) and was significantly higher than that of Shiqi pigeons, Boot pigeons, and White King pigeons (p < 0.05). There was no significant difference in the content of amino acids, the ratio of essential amino acids, and the ratio of umami amino acids in the meat of different breeds of pigeons (p > 0.05). The percentage of saturated fatty acids (SFAs) in the breast muscle of local breeding pigeons was significantly lower than that of White King pigeons (p < 0.05), and the percentages of lauric acid, palmitic acid, eicosanoic acid, and behenic acid in SFAs reached significant levels (p < 0.05). The content of eicosapentaenoic acid (EPA) in the meat of Taihu pigeons was significantly higher than that in other breeds. In conclusion, compared with the White King pigeon, the meat of local breed pigeons (Taihu pigeon, Shiqi pigeon, Tarim pigeon, and Boot pigeon) had dark flesh, good water retention, high protein and inosine contents, a high proportion of essential amino acids, and a low saturated fatty acid ratio. In addition, Taihu pigeons had the highest protein content (22.72%), monounsaturated fatty acids (44.58%), and EPA (0.47%) compared to other breeds.

Effect of High Efficiency Digestion and Utilization of Organic Iron Made by Saccharomyces cerevisiae on Antioxidation and Caecum Microflora in Weaned Piglets

Organic iron is expected to replace inorganic iron used in diets as an iron source. Organic iron possesses high absorption efficiency and low fecal iron excretion. This study aims to study the effect of organic iron produced by Saccharomyces cerevisiae (yeast iron) on digestion, utilization, antioxidation and caecum microflora in weaned piglets. In total, 20 piglets that had been weaned after 28 days were divided into 4 groups, each of which followed a different basal diet. The basal diet of each of these 4 groups contained, respectively, 104 mg/kg iron (ferrous sulfate, CON), 84 mg/kg iron (yeast iron, LSC), 104 mg/kg iron (yeast iron, MSC) or 124 mg/kg iron (yeast iron, HSC). This experiment lasted 35 d. The apparent digestibility of iron in LSC, MSC and HMS was higher than that in CON (p < 0.01) and the fecal iron content in LSC, MSC and HMS was lower than that in CON (p < 0.01). Serum iron contents in LSC, MSC and HMS were higher than that in CON (p < 0.01). The iron contents of the heart, lungs, liver, kidney and left gluteus muscle in the MSC and HMS groups were higher than that in CON and LSC (p < 0.05). Serum catalase, glutathione peroxidase, superoxide dismutase activity, superoxide anion, glutathione, hydroxyl free radical scavenging rate, total antioxidant capacity, and liver superoxide anion clearance rate and peroxidase in MSC and HMS were higher than that in CON and LSC (p < 0.05). The contents of nitric oxide and peroxide of the weaned piglets in MSC and HMS were lower than that in CON and LSC (p < 0.05). The abundance of Firmicutes, Blautia and Peptococcus in LSC, HSC and MSC was higher than that in CON (p < 0.01). The abundance of Lactobacillus in CON and LSC was higher than that in MSC and HSC (p < 0.01). The abundance of Acinetobacter, Streptococcus and Prevotella in LSC, MSC and HSC was lower than that in CON (p < 0.01). The results suggested that a diet containing 84 mg/kg iron of yeast iron has the same effect as a diet containing 104 mg/kg iron of ferric sulfate, and that a diet containing 104 or 124 mg/kg iron of yeast iron is superior to a diet containing 104 mg/kg iron of ferric sulfate.

Changes in the chemical composition of broiler meat when chelated compounds are added to the diet

The paper considers the use of chelated forms of micronutrients for feeding broilers. The study aims to investigate the chemical composition of broiler meat in the case of broiler chickens of Cobb-500 cross, provided Zn, Cu, and Mn chelated forms are supplied to the diet. Experimental studies were conducted in 2020 on broiler chickens of Cobb-500 cross. Two groups of 20 birds were formed to study the chemical composition of poultry meat. The birds of the control group received an essential diet supplied with sulfates of Zn, Cu, and Mn. The birds of the experimental group received a diet enriched with chelated compounds of Zn, Cu, and Mn. The study has shown that introducing Zn, Cu, and Mn chelated compounds into the diet of broiler chickens has no adverse effect on the chemical composition of meat. It has also been determined that the meat of broilers eating feed supplied with chelated micronutrients contains significantly less cholesterin but more Ca, Zn, Cu, and Mn, and several essential amino acids. These indicators prove an increase in the health benefits of chicken meat.

The Impact of Zn, Cu and Fe Chelates on the Fatty-Acid Profile and Dietary Value of Broiler-Chicken Thigh Meat

Simple Summary

Poultry meat is deemed a product with a dietary value. The chemical composition of meat can be altered by modifying animals’ diets. Our objective was to show the impact of the addition of glycine chelates of minerals (Zn, Cu, Fe) to broiler chickens’ feed on the fatty-acid profile and dietary value of thigh meat. A positive effect was most frequently noted for Zn chelate, especially in a larger dose. The lowest levels of saturated fatty acids and atherogenic and thrombogenic indices but the highest content of polyunsaturated fatty acids n−3 and polyunsaturated fatty acids/saturated fatty acid ratios and hypocholesterolemic/hypercholesterolemic indices were noticed. The use of Cu and Fe glycine chelates was worse than Zn but did not meet the levels from the control group. These types of treatments are important in order to ensure correct functions of the body and can mitigate or even prevent the occurrence of many diseases.

Abstract

This study aimed to compare the effect of Zn, Cu and Fe glycine chelates on the proximate composition, cholesterol levels, fatty-acid profile and dietary value of the thigh meat of broiler chickens. The experiment involved three hundred and fifty Ross 308 chickens divided into seven groups. The chickens were administered Zn, Cu and Fe glycine chelates in an amount corresponding to 50% of the requirement or 25% of the requirement for 42 days. It was found that the use of Zn, Cu and Fe glycine chelates did affect the fatty acid profile and dietary value of meat. A positive impact was most frequently (p < 0.05) noted in chickens receiving Zn chelate in an amount covering 50% of the requirement: the lowest levels of SFA and atherogenic and thrombogenic indices, the highest content of PUFA n−3 and PUFA/SFA ratios and hypocholesterolemic/hypercholesterolemic indices. Positive effects were more often recorded for chickens receiving Zn in an amount corresponding to 50% of the requirement. The results did not show that the use of Cu and Fe glycine chelates can reduce the dietary value of thigh meat in broiler chickens since, generally, the outcomes were not worse than those in the control group. It should be highlighted that due to ambiguous results, it is impossible to determine a dose of Cu and Fe glycine chelate which would be more efficient for broiler chickens. However, chickens receiving chelates in amounts corresponding to 25% of the requirement showed far better results.

Sensory attributes and meat quality of broiler chickens fed with mealworm (Tenebrio molitor)

The influence of mealworm (MW) as a dietary protein source on the quality and sensory characteristics of the broiler meat was evaluated. 400 day-old male broilers were randomly distributed into 4 groups using a completely randomized design. Each group was replicated 5 times with 20 birds per replicate. Dietary feeds were included 4 levels of MW (0, 1, 2, and 3%) and fed from 1 to 24 days of age. Chickens took a normal diet (without MW) from 25 to 42 days of age. On days 24 and 42, four birds from each replicate were slaughtered and eviscerated. Sensory attributes were carried out on raw carcass and cooked breast meat using a quantitative descriptive analysis method. Proximate analysis, Water Holding Capacity (WHC), pH, Total Volatile Base Nitrogen (TVB-N), and texture analysis were also done on chicken breast meat. On day 24, significant differences were observed between control and birds fed with MW in terms of fat, ash, pH, TVB-N, WHC, and lightness of carcass. The highest TVB-N (35.50 ml/100 g N), and the lowest WHC (71.60%) were observed in bird received 3% MW. The control had better sensory attributes than those fed with MW in terms of skin color, meat color, abdominal cavity odor, and texture. On day 42, no significant difference was observed in sensory attributes of carcass and chicken meat except for juiciness. Dietary inclusion of MW up to 3% may be appropriate and sensory attributes and meat quality of broilers may adversely be influenced in higher levels.

The effect of Cu, Zn and Fe chelates on the antioxidative status of thigh meat of broiler chickens

The studies aimed to verify the effect of Cu, Zn and Fe glycine chelate on the antioxidative status in the thigh meat of broiler chickens. The study assumption was that due to the antioxidative or prooxidative effect of Cu, Zn and Fe, these elements supplemented to chickens in an easily assimilable form would modify the antioxidative status of meat and those having a prooxidative effect could deteriorate the quality of meat. The experiment involved three hundred and fifty Ross 308 chickens divided into seven equipotent experimental groups. Over 42 days of the experiment, the chickens were administered Cu, Zn and Fe glycine chelates in an amount corresponding to 50% of the requirement (experimental factor I) or 25% of the requirement (experimental factor II). The level of oxidative stress indicators such as superoxide dismutase, catalase, glutathione, glutathione peroxidase and malondialdehyde was determined in the muscles and blood. The groups receiving Zn or Cu chelate showed statistically confirmed higher activity of superoxide dismutase, catalase, and a higher level of glutathione in comparison to the group receiving Fe chelate. In order to increase the antioxidative stability of thigh meat, it is sufficient that broiler chickens receive Zn or Cu in the form of glycine chelate in an amount covering 25% of their requirement of such minerals. On the other hand, the use of Fe glycine chelates decreased antioxidative stability due to an increase in the level of malondialdehyde, so it should be considered whether the administration of pro-oxidative Fe chelate to broilers is advisable.

Effect of Application of Fe-Glycinate Chelate in Diet for Broiler Chickens in an Amount Covering 50 or 25% of the Requirement on Physical, Morphometric and Strength Parameters of Tibia Bones

The purpose of the work was to check whether the application of Fe-glycinate chelate in mixtures fed to poultry in an amount covering 50 or 25% of the requirement would decrease the physical, morphometric and strength parameters of tibia bones in male Ross-308 broiler chickens in comparison to groups receiving Fe in an amount covering 100% of the requirement in the form of glycinate chelate or sulphate. It was found that the results for chickens from groups receiving Fe chelate covering 50 or 25% of the requirement were generally not lower than in the sulphate group and were higher than in the group receiving Fe in the amount covering 100% of the requirement. The presented results indicate that the standard requirement for Fe (40 mg kg^-1 feed) as recommended by producers of Ross chickens may be too high if glycinate chelate is the source of Fe. This can be connected with the higher bioavailability of Fe from organic compounds in comparison to inorganic compounds.