Abstract
The purpose of this study was to investigate of the broiler chicken thigh muscle fat profile after feeding a commercial supplement based on eugenol, nerolidol and piperine applied in feeding mixtures. Broiler chickens Ross 308 were reared in a pen equipped with a straw deep litter and placed into 2 groups. One group was designated as control and the second as experimental. Difference between control and experimental groups was in using of feed supplement in experimental feeding mixtures. Experimental supplement is a commercial powder product which was used in an amount of 10 g per 100 kg of feeding mixtures. Chickens of body weight of 1800.0 g were selected from each group, human killed and technologically processed to carcass. Samples were measured according to Fourier Transform Infrared Spectroscopy (FTIR) using the Nicolet 6700 instrument. Infrared area near middle was chosen for determining fat and fatty acids. Mean fat content was found slightly higher value 1.53 g.100g-1 in experimental group opposite 1.49 g.100g-1 in control group showing no statistically significant difference (p >0.05). Ratio among saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) was 4.24:5.89:1 in experimental group and 3.75:5.13:1 in control group. Omega-3 PUFAs content was reached 0.54% in experimental group and 0.58% in control group showing no statistically significant (p >0.05). Near-perfect correlation was found between total PUFAs and omega-6 PUFAs as well in the experimental group and control group showing linear, positive and statistically significant relation (p <0.01, p <0.001). Ratio between omega-3 and omega-6 PUFAs was statistically significant (p <0.05) closer in experimental group 1:14.65 opposite ratio 1:16.78 in control group. Conclusion: comparable fat profile in the thigh muscle was achieved, showing no statistically significant difference (p >0.05), in addition to the correlation between total PUFAs and omega-6 PUFAs, which was statistically significant in control (p <0.001) and experimental groups (p <0.01), and statistically significant (p <0.05) closer relation between omega-3 and omega-6 PUFAs in experimental group.
Highlights
We have followed this study for ongoing research at the Slovak University of Agriculture in Nitra, published by Tkáčová et al (2015), which states, on the basis of the oxidative stability results of chicken meat, that the natural feed component has its justification
Based on the above-mentioned issue, the aim of our work was experimental investigation of broiler chicken thigh muscle fat profile after feeding a commercial supplement based on eugenol, nerolidol and piperine applied in feeding mixtures
Based on the statistical evaluation of the results by standard deviation and coefficient of variation it was found that the measured values of the fat content in the broiler thigh muscle was more even in the control group compared to the measured fat content in the broiler chicken thigh muscle after feeding of the feeding mixtures with a supplement of eugenol, piperine and nerolidol (SD = 0.33, cv = 21.57% opposite SD = 0.37, cv = 24.83%)
Summary
We have followed this study for ongoing research at the Slovak University of Agriculture in Nitra, published by Tkáčová et al (2015), which states, on the basis of the oxidative stability results of chicken meat, that the natural feed component has its justification. Since the ban on the use of feed antibiotics has been the subject of many scientific teams' research Of these plant products, the aroma of Syzygium aromaticum attracted attention mainly because of its strong antioxidant and antimicrobial activity (Mbaveng and Kuete, 2017). Essential oil of Syzygium aromaticum could be used to influence lipid peroxidation and enzyme activities of catalase, glutathione-S-transferase, peroxidase, polyphenol oxidase and superoxide dismutase (Afify et al, 2012)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
