Abstract
In this study, the effect of soybean meal substitution by raw chickpea seeds on the thermal properties and fatty acid profile of subcutaneous fat tissue of broiler chickens was examined. The experiment, performed on Ross 308 chickens, lasted for 42 days. Tight subcutaneous fat tissue was analyzed using differential scanning calorimetry (DSC) measurements while the fatty acid composition of subcutaneous adipose tissue was determined chromatographically. There was no effect of soybean meal substitution on fat crystallization temperature or crystallization enthalpy. However, the total calorimetric enthalpy of the melting of low-melting monounsaturated and saturated triacylglycerols differed between groups. Fatty acid proportions in the subcutaneous fat tissue of broiler chickens were also altered. Among others, chickpea seed inclusion decreased the content of main saturated acid (palmitic acid) and increased the content of main monounsaturated (oleic) and tri-unsaturated (linolenic) acids. The results show that the soybean meal substitution by raw chickpea seeds in the feed can affect the structural properties of adipose tissue in broiler chickens, including the thermal transformation of unsaturated fatty acids. Due to the numerous physiological functions of subcutaneous fat tissue, understanding these mechanisms can promote the use of alternative protein both in poultry and human nutrition.
Highlights
Adipose tissue, undesirable from the point of view of meat processing and consumer acceptance, has important physiological functions in animal organisms
As chickpea seeds (CPS) contains half as much protein as soybean meal (SBM) (21% vs 46% CP in dry matter, Table 1) in order to obtain an equal content of crude protein in the diet, it was necessary to change the share of cereals in prepared feed mixtures
As presented in previous works, despite the fact that experimental diets were not adjusted to other nutrients, the diet type did not have a significant effect on chicken weights
Summary
Undesirable from the point of view of meat processing and consumer acceptance, has important physiological functions in animal organisms. Subcutaneous fat tissue in the pelvic limbs provides thermal insulation of the external envelope of the body, serves as a source of energy for muscles, and has immunomodulatory and metabolic roles [5]. To its genetic background, nutrition is the most important factor influencing the composition and quality characteristics of fat tissue in broilers [6]. A soybean meal (SBM), commonly used as a primary source of protein in animal diets, is often obtained from processing genetically modified soybean varieties. The tendency to reduce the use of feed containing GMOs (genetically modified organisms), and the growing customer preferences for animal products obtained from animals not given such feeds, increase the need to look for alternative sources of dietary protein. Soybean meal contains more fiber which improves the retention of soluble ash and increases the production of hydrochloric acid, improving the solubility of mineral salts
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