Effect of Solid-State Fermented Wheat Bran Supplemented with Agrimony Extract on Growth Performance, Fatty Acid Profile, and Meat Quality of Broiler Chickens.

Slavomír Marcinčák,Martin Bartkovský,Tatiana Klempová,Iveta Jaďuttová,Marek Hudák,Boris Semjon,Milan Čertík,Lukáš Bujňák,Dana Marcinčáková

doi:10.3390/ani10060942

Abstract

Simple SummaryThe current work evaluates the application of solid-state fermented wheat bran supplemented with agrimony extract in broiler nutrition. Broiler production parameters, blood and bone variables and meat quality were analysed. The quality of breast and thigh meat was evaluated by the use of physicochemical variables, fatty acid profile, lipid oxidation and sensory variables. The presented results showed that supplementation of the broiler diet with fermented feed positively influenced the quality of the produced breast and thigh meat. The application of fermented feed increased the nutritional value of broiler chicken meat, as shown via the positive modification of the fatty acid profile, without affecting sensory quality.The impact of the broiler diet modification on the following parameters was evaluated: meat quality, carcass traits, and bone and blood parameters. One hundred twenty one-day-old COBB 500 broiler chickens were assigned to three experimental groups (40 birds per group) with four replications (10 per pen) for 35 days of fattening. The control (C) was fed a basic feed mixture. The diet supplemented with 10% of fermented feed (FF10) and additionally supported by 0.2% of agrimony extract (FF10 + AE) was applied to the second and third groups, respectively. FF10 showed both a lower average daily feed intake and total feed consumption when compared to that of C (p < 0.05). Lower concentration of alkaline-phosphatase and calcium and higher total lipids and triglycerides in blood were observed in FF10 + AE. Breast and thigh meat showed a lower content of polyunsaturated fatty acid n-3 and n-6 in the FF10 + AE group (p < 0.01). The increase of gamma-linolenic acid content in breast and thigh meat samples obtained from the experimental groups was significant (p < 0.001 and p < 0.05; respectively). Lower lipid oxidation was observed in the thigh muscle of the FF10 + AE group on the first day of storage (p < 0.01). The current study indicates that FF10 + AE supplementation can be successfully applied to enhance broiler performance and meat quality.

Highlights

Successful broiler chicken meat production depends on feed as one of the main contributory factors
The oleic acid content was significantly lower in Fermented feed (FF), but ALA and linoleic acid (LA) levels increased in control feed
We can conclude that the supplementation of 10% FF and the addition of docosapentaenic acid

Summary

Introduction

Successful broiler chicken meat production depends on feed as one of the main contributory factors. Parameters that affect meat quality are complex and occur throughout the production chain [1]. Another contributory factor could be the lack of another type of meat in certain locations afflicted by disease, e.g., in regions where African swine fever occurs in pigs. Agricultural byproducts are inexpensive, but largely useless since their abundant fibre content limits their use as feed for monogastric animals [4]. These byproducts can be converted into value-added renewable products and animal feeds by using the process of fermentation [5]

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Discussion

Conclusion