Effect of Botanical Extracts on Amino Acid and Fatty Acid Profile of Broiler Meat

Abstract

The objectives of current study were to evaluate the effect of botanical extracts as antioxidants on amino-and fatty acids profile of broiler meat. In total, 200 one-day-old broiler chicks were divided according to a completely randomized design into eight dietary treatments with five replicates of five chicks each. Dietary treatments were: A-positive control (PC) with antibiotics and synthetic antioxidants, B-negative control (NC), C-NC+Trigonellafoenum-graecum, D-NC+Nigella sativa seed, E-NC+Violaodorata, F-NC+Trachyspermumammi, G-PC+Trachy spermumammi+Trigonellafoenum-graecum+Violaodorata, and H-NC+ Trachyspermumammi, Trigonellafoenum-graecum and Viola odorata. Meat amino-and fatty acid contents were analyzed after slaughter at 35 days of age. Data were submitted to one-way analysis of variance and means were compared by Duncan's Multiple Range test. The levels of histidine, isoleucine, leucine, lysine and threonine were significantly higher (p≤0.05) in the H, F, E, H and F groups respectively. Arginine, tryptophan, valine, methionine, and phenylalanine were significantly higher (p≤0.05) in the C, F, E, G and H groups. Total essential amino acid levels were highest (40.36%) in C group (p≤0.05). The meat of H broilers presented significantly higher (p≤0.05) unsaturated fatty acids (54.8%) and omega-3 contents (2.77%) and the lowest saturated fatty acid content (44.8%). Group F present the highest linoleic acid and omega-6 levels and group H the highest (p≤0.05) arachidonic and eicosapentaenoic acid (EPA) contents. It was concluded that botanical extracts aid health-beneficial meat production and the simultaneous inclusion of Trachyspermumammi, Trigonellafoenum-graecum, and Viola odorata in broiler diets is a more suitable option than the other dietary regimes.

Influence of irradiation and moringa leaf powder on the amino acid and fatty acid profiles of chicken meat stored under various packaging materials

“…The reduction of essential and non‐essential amino acids was also observed in mackerel fish samples when irradiated at 10 kGy dose (Al‐Kahtani et al, ). The study of Waheed et al (), demonstrates that the addition of botanical extracts in chicken diets increases the amount of essential and non‐essential amino acids in their muscles which agrees with our findings of effect of MLP on amino acid profile.…”

“…Relating to the addition of natural antioxidant in meat samples enhancing the fatty acid composition in meat, correlates with the findings of Zhang et al (), who stated that 2–5% dietary supplementation of olive oil increases the content of unsaturated fatty acids in breast and drumstick chicken meat. Waheed et al () also reported that addition of botanical extracts in chicken diet suppresses the production of saturated fatty acids whereas enhances mono and poly unsaturated fatty acids which totally agrees with our findings. In another study by Nkukwana et al () it was found that the moringa olifera leaf when incorporated in chicken breast meat enhances the fatty acid contents including C 15, C 20, C 20‐3n6, C20‐2, C18, and C 18‐3n6, respectively.…”

“…The increase level of amino acid also leads to proteolytic activity of enzymes; thus, our result also showed the increase level of some FAAs after the addition of antioxidants in irradiated and non‐irradiated meat samples. The enhancement in amino acid contents with natural antioxidants was also described by Waheed et al () and Rondanelli et al () in meat and meat products.…”

Effects of dietary supplementation of chitosan on carcass composition and meat quality in growing Huoyan geese

“…Amino acids composition of breast muscle samples in each experimental goose was determined using a HITICHI L-8900 automatic amino acid analyzer (Hitachi Ltd., Japan) according to a modification of the methods described by Waheed et al. (2018) .…”

“…(2007) . The fatty acid methyl ester was separated and quantified according to the procedure described by previous researcher ( Waheed et al., 2018 ). Results of fatty acids were expressed as the percentage of the total fatty acids identified and grouped as follows: SFA, MUFA, PUFA, n-6, and n-3.…”