Effect of dietary graded levels of Imbrasia belina on the chemical composition and fatty acid profile of meat from broiler chickens

Ishmael Festus Jaja,Arno Hugo,Patrick Masika,Voster Muchenje,Keletso Mopipi,Sipho Moyo

doi:10.1007/s42690-021-00515-6

Abstract

The effect of dietary graded inclusion levels of Imbrasia belina worm meal on meat chemical composition and fatty acid profile of broiler chicken meat was evaluated. A total of 360 chicks were randomly allocated to four dietary treatments, with each treatment group replicated 6 times (n = 15/replicate). The inclusion levels of the I. belina worm meal in the treatments were 0% control = T1, T2 = 4%, T3 = 8% and 12%. A three-phase feeding program of starter (0-14d), grower (15-28d), and finisher (29-35d) was employed for the study. The results showed that crude protein content of breast meat was higher (P < 0.05) in dietary treatments than control, whereas crude fat content of thigh meat was higher (P < 0.05) than in breast meat. The fatty acid composition of breast meat myristic and myristoleic acid levels were significantly reduced (P < 0.05) in treatment groups than the control, whereas the levels of linoleic acid, ⅀PUFA, ⅀PUFA/SFA, ⅀PUFA: MUFA, ⅀(n-6) in thigh meat decreased significantly (P < 0.05) in treatment groups than control. The ⅀(n-3) and atherogenic index in the thigh meat increased significantly (P < 0.05) with incremental levels of I. belina meal. In conclusion, I. belina meal improved the protein content of breast meat and reduced levels of some fatty acids.

Highlights

The chemical composition of meat is an essential aspect of meat quality, which is typically assessed by the amount of physically dissected tissues or chemically analyzed constituents such as protein, fat, water and ash (Shija et al 2013)
The increases in global production and consumption of chicken meat have been associated with quality nutritional components such as high protein, low fat and moderately high concentration of polyunsaturated fatty acid (PUFA) (Brenes and Roura 2010; Riovanto et al 2012; Nkukwana et al 2014)
The results of the current study established that inclusion of I. belina in broiler chicken diets would subsequently affect the composition of fatty acids in broiler chicken meat

Summary

Introduction

The chemical composition of meat is an essential aspect of meat quality, which is typically assessed by the amount of physically dissected tissues or chemically analyzed constituents such as protein, fat, water and ash (Shija et al 2013). The increases in global production and consumption of chicken meat have been associated with quality nutritional components such as high protein, low fat and moderately high concentration of polyunsaturated fatty acid (PUFA) (Brenes and Roura 2010; Riovanto et al 2012; Nkukwana et al 2014). Manipulation of the fatty acid composition of poultry diets is the most efficient method to elevate the desired n-3 PUFAs accretion in poultry meat (Bhalerao et al 2014; Ahmed et al 2015). In terms of human health, the fatty acid composition of meat products is an essential factor of meat quality (Hossain et al 2012). The higher levels of PUFAs in muscle membranes increases the susceptibility of oxidative deterioration of lipids (Lisiak et al 2013)

Methods

Results

Discussion

Conclusion