Effect of the Eucalyptus viminalis leaf extract compound on the amino acid and fatty acid composition of broiler chicken meat

Abstract

The article presents the results on evaluating the effect of the gamma-octalactone compound isolated from Eucalyptus viminalis leaf extract on the amino acid and fatty acid composition of protein and lipids of broiler chickens' muscle tissue. The object of the study was 7-day-old broiler chickens of the Arbor Acres cross. During the experiment, the control group poultry consumed the main diet (MD); the poultry of the experimental groups received the main diet plus gamma-octalactone at the following dose: group I – 0.05 ml/kg l.w./ day; II – 0.1 ml/kg l.w./ day; III – 0.2 ml/ kg l.w./day. It was found that the experimental compound's introduction into the diets significantly increases protein and fat content, as well as improves the balance of experimental groups' chicken meat for essential amino acids, as evidenced by a significant increase in the content of leucine and isoleucine - 2.27% (P≤0.01), valine - 0.8% (P≤0.05), phenylalanine 0.44 (P≤0.05) % in chickens of the experimental group III in relation to the control. With a relatively stable amount of saturated fatty acids in the experimental groups, compensation for insufficient synthesis of polyunsaturated fatty acids was observed by increased accumulation of monounsaturated fatty acids. However, despite the existing differences in the concentration of unsaturated fatty acids, no significant intergroup changes were observed.