scholarly journals Impact of feeding chromium supplemented flaxseed based diet on fatty acid profile, oxidative stability and other functional properties of broiler chicken meat

2017 ◽  
Vol 54 (12) ◽  
pp. 3899-3907 ◽  
Author(s):  
Nasir Akbar Mir ◽  
Praveen K. Tyagi ◽  
A. K. Biswas ◽  
Pramod K. Tyagi ◽  
A. B. Mandal ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Functional Properties ◽  
Broiler Chicken ◽  
Chicken Meat

scholarly journals Dietary Flaxseed Meal and Chromium: a Nutritional Intervention in Broiler Chicken to Study the Prospective Growth Performance, Tissue Lipid Composition and Metabolism, Health Indices, and Serum Lipid Chemistry

2020 ◽  
Author(s):  
Nasir Akbar Mir ◽  
Praveen K. Tyagi ◽  
Jubeda Begum ◽  
Kapil Dev ◽  
Avishek Biswas ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Metabolism ◽  
Growth Performance ◽  
Fatty Acid Profile ◽  
Serum Lipid ◽  
Broiler Chicken ◽  
Chicken Meat ◽  
Negative Effects ◽  
Health Indices ◽  
Flaxseed Meal

Abstract Background:Flaxseed in a richest terrestrial source of w-3 fatty acid – alpha-linolenic acid (ALA) which can be incorporated in chicken meat when it is included in chicken ration. ALA can further be acted up on by desaturating enzymes to generate PUFA such as EPA and DHA which increase the health value of chicken meat. However, dietary flaxseed results in concurrent increase in lipid oxidation due higher unsaturation and negative impact on chicken growth performance. These negative effects of flaxseed feeding can be reversed by chromium supplementation in broiler chicken. Thus, this study investigated growth performance and efficiency, lipid composition, lipid metabolism, health indices, and serum lipid chemistry of broiler chicken fed flaxseed meal (FSM) and chromium (Cr).Results:Feeding of 100 g FSM exerted negative effects on the growth performance during starter phase only (0-3 weeks) and overall growth efficiency parameters in broiler chicken, whereas, Cr supplementation reversed these negative effects.100 g FSM reduced abdominal fat in chicken and Cr supplementation linearly decreased it with minimum at 1.5 mg Cr/kg diet.Feeding of 100 g FSM favourably improved the activities of lipid metabolism enzymes which resulted in improved fatty acid profile and health indices of chicken meat.No significant effect of Cr supplementation was observed on lipid metabolism, fatty acid profile, and health indices of chicken meat.100 g FSM decreased serum total cholesterol, triglyceride, cardiac risk ratio, atherogenic coefficient, and atherogenic index of plasma, whereas, Cr supplementation decreased these parameters linearly with increasing levels. Antioxidant enzyme activities and lipid peroxidation were increased by FSM, whereas, Cr supplementation linearly decreased them with increasing levels; and inverse trend was observed in serum HDL cholesterol levels.Conclusions: Feeding of 100 g FSM exert negative effects on growth performance of young chicken (0-3 weeks), favourably alter lipid metabolism which results in improved fatty acid profile and health indices of chicken meat. It improves the serum lipid profile and atherogenic indices in broiler chicken, but negatively affects the oxidative stability of lipids. However, Cr supplementation at the rate of 1.5 mg/kg diet successfully overcomes these negative effects of FSM feeding on growth performance and lipid oxidative stability.

scholarly journals Effect of dietary incorporation of n-3 polyunsaturated fatty acids rich oil sources on fatty acid profile, keeping quality and sensory attributes of broiler chicken meat

2017 ◽  
Vol 3 (4) ◽  
pp. 386-391 ◽  
Author(s):  
Sridhar Kalakuntla ◽  
Nalini K. Nagireddy ◽  
Arun K. Panda ◽  
Narasimha Jatoth ◽  
Raghunandan Thirunahari ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Fatty Acid Profile ◽  
Broiler Chicken ◽  
Sensory Attributes ◽  
Chicken Meat ◽  
Keeping Quality

Performance and meat quality of broiler chicken fed a ration containing flaxseed meal and higher dietary lysine levels

2018 ◽  
Vol 156 (2) ◽  
pp. 291-299 ◽  
Author(s):  
Nasir Akbar Mir ◽  
Praveen K. Tyagi ◽  
Ashim Kumar Biswas ◽  
Pramod K. Tyagi ◽  
Asit B. Mandal ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid ◽  
Growth Performance ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Broiler Chicken ◽  
Chicken Meat ◽  
Drip Loss ◽  
Flaxseed Meal

AbstractThe present study aimed to evaluate growth performance and meat quality of broiler chicken with respect to feeding of 100 g flaxseed meal (FM)/kg and increasing lysine levels in the broiler diet. The results revealed no effect of lysine and FM feeding on growth performance except for a negative effect of FM on feed efficiency of birds, which was countered by feeding 1.25 BIS lysine. Feeding FM improved the fatty acid profile of broiler chicken meat significantly, whereas no effect was observed for increasing lysine levels beyond BIS recommendation. FM significantly reduced meat cholesterol, fat, water-holding capacity (WHC), extract release volume (ERV) and antioxidant potential, whereas it increased the pH of fresh meat, drip loss and lipid peroxidation of broiler chicken meat. As compared with other lysine levels, generally 1.25 BIS lysine significantly increased the pH of refrigerated stored meat, WHC, ERV and antioxidant potential, whereas it significantly reduced cholesterol, fat, drip loss and lipid peroxidation of broiler chicken meat. Thus, the inclusion of 100 g FM/kg diet along with 1.25 BIS lysine in broiler ration was optimum for desirable broiler performance, fatty acid profile, oxidative stability and other functional properties of broiler chicken meat.

scholarly journals Growth performance, fatty acid profile and lipid oxidative stability of breast muscle in chickens fed probiotics and antibiotics or their mixture

2019 ◽  
Vol 48 (6) ◽  
Author(s):  
N.R. Abdulla ◽  
A.B. Sabow ◽  
H.L. Foo ◽  
T.C. Loh ◽  
A.M. Zamri
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Growth Performance ◽  
Fatty Acid Profile ◽  
Breast Muscle

Effect of dietary fish oil substitution with linseed oil on the performance, tissue fatty acid profile, metabolism, and oxidative stability of Atlantic salmon1,2

2005 ◽  
Vol 83 (12) ◽  
pp. 2853-2862 ◽  
Author(s):  
D. Menoyo ◽  
C. J. López-Bote ◽  
A. Obach ◽  
J. M. Bautista
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Linseed Oil ◽  
Tissue Fatty Acid ◽  
Dietary Fish

scholarly journals Study on the Profile of Fatty Acids of Broiler Chicken Raised and Slaughtered in Industrial System

2019 ◽  
Vol 70 (11) ◽  
pp. 4089-4094
Author(s):  
Marius Mihai Ciobanu ◽  
Paul Corneliu Boisteanu ◽  
Daniel Simeanu ◽  
Alina Narcisa Postolache ◽  
Roxana Lazar ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Broiler Chicken ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Industrial System ◽  
Nutritional Indices ◽  
Total Lipids ◽  
Different Levels

Fatty acid profile and the related nutritional indices of the breast, thigh and drumstick muscles were studied at three farms, suppliers of ROSS 308 line of broilers, slaughtered at the age of 42 days. The proximate chemical composition of the commercial slaughter cuts revealed contents between 16.26�22.78% for proteins and 1.80�7.45% for total lipids, the breast having the highest protein and ash content and lowest values for fat and moisture. The obtained values were mainly affected by region (P[0.001). Meat fatty acid profile was affected (P[0.001) by commercial slaughter regions (CSR) and by the interactions between CSR and supplier farms (Farm A, B, and C) at different levels. The obvious findings highlighted that Farm B supplied broilers with a delivered higher content of beneficial fatty acids (LA, LNA, AA, EPA, and DHA) in breasts and drumstick, while for thigh, Farm C had the best results. The content of total saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (MUFAs) had the highest level in the thigh (P[0.001).

scholarly journals Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

2017 ◽  
Vol 60 (3) ◽  
pp. 191-198 ◽  
Author(s):  
Ewa Sosin-Bzducha ◽  
Michał Puchała
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Thiobarbituric Acid ◽  
Physicochemical Characteristics ◽  
Taste Intensity ◽  
Meat Tenderness ◽  
Longissimus Dorsi Muscle ◽  
Meat Aging

Abstract. In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative stability and fatty acid profile of meat lipids was examined after 21 days of aging. The meat aging process determined all the physicochemical characteristics except for heating loss, as well as most of the sensory properties of meat. During aging, lightening of muscle colour, increased redness and chroma, and improved tenderness were observed. High scores were given for aroma intensity and taste desirability. The highest scores were awarded to meat aged for 7 and 14 days. The evaluation showed that meat tenderness and delicate texture steadily improved until day 14, after which they remained at a similar level or slightly deteriorated after 21 days of aging. Meat from the conserved breed generally had better scores, which could be influenced by better component scores for delicate texture and juiciness, as well as taste intensity. This study revealed no significant effect of breed on the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS). The amount of malondidehyde was higher in meat aged for 21 days than in fresh meat. Aging did have an effect on the fatty acid profile of longissimus dorsi muscle (MLD) intramuscular fat. Wet aging of meat for 21 days was found to alter the content of capric (C10 : 0), palmitoleic (C16 : 1) and stearic acids (C18 : 0).

Influence of Abiotonics on the fatty acid composition of broiler chicken meat

2021 ◽  
Vol 24 (09) ◽  
pp. 58-61
Author(s):  
F.I. Vasilevich ◽  
◽  
S.V. Pozyabin ◽  
V.M. Bachinskaya ◽  
◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Broiler Chicken ◽  
Chicken Meat

Fatty acid profile, oxidative stability of lipids and sensory attributes of water restricted Xhosa goat meat supplemented with vitamin C

2021 ◽  
Author(s):  
O. F. Akinmoladun ◽  
F. N. Fon ◽  
C. T. Mpendulo ◽  
A. Hugo ◽  
A. B. Falowo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin C ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Sensory Attributes ◽  
Goat Meat
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