Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat.

Slavomír Marcinčák,Ján Mačanga,Martin Bartkovský,Milan Čertík,Dana Marcinčáková,Peter Popelka,Nevijo Zdolec,Tatiana Klempová

doi:10.1155/2018/2609548

Abstract

The aim of this work was to analyse the effect of addition of 10% (w/w) fermented bioproduct into commercial broiler feed on fatty acid profile, lipid oxidative stability, and sensory properties of chicken breast meat. The fermented bioproduct was prepared by fermentation of cornmeal by filamentous fungi Umbelopsis isabellina CCF 2412 in solid-state fermentation (SSF) process and the final bioproduct was enriched with gamma-linolenic acid and beta-carotene. In the experiment, 80 pieces of 1-day-old chickens COBB 500 were used. Half of them (control group) were fed only with commercial feed. Chickens of the experimental group were fed with commercial feed, and, from the 11th day of age until the time of slaughter (39th day), 10% of commercial feed was replaced with fermented bioproduct. Application of fermented bioproduct into commercial feed mixture positively influenced profile of fatty acids in breast meat. The amount of gamma-linolenic, alpha-linolenic, and oleic acids in fat of breast muscles was increased and n-6/n-3 ratio was significantly decreased. Profile and content of PUFAs did not change after thermal treatment of meat. Oxidative stability of fat and sensory properties of the meat during the storage (4°C, 7 days) of meat were not affected by fermented bioproduct.

Highlights

Cereals are a staple food used in human and livestock nutrition
The profile of fatty acids of fermented bioproduct (FB), commercial feed as well as the mixture of FB with commercial feed was in focus of our research
The results show that the antioxidant activity of the meat was not affected by the feeding of 10% FB and the results of the ability to scavenge-free DPPH radical was comparable in the control and experimental groups on the first and the 7th day of storage of the samples in the refrigerator

Summary

Introduction

Cereals are a staple food used in human and livestock nutrition. They are the most important energy sources and they provide various macronutrients (carbohydrates, proteins, dietary fibre, and lipids) and some micronutrients (vitamins, polyphenols, and minerals) for consumers [1]. Cereals lack a variety of essential nutrients, especially polyunsaturated fatty acids (PUFAs) and carotenoid pigments [2, 3]. PUFAs are structural components of cell membranes and they regulate flexibility, fluidity, and permeability of membranes. They play a key role in mammalian metabolism as a precursor of metabolites controlling critical biological function such as prostaglandins, leukotrienes, and thromboxanes [4]. Carotenoid pigments show many protective effects against malfunctions related to oxidative stress, such as cardiovascular and cancer diseases [6]

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