Effect of dietary chromium supplementation on meat nutritional quality and antioxidant status from broilers fed with Camelina-meal-supplemented diets

Untea, Arabela Elena; Panaite, Tatiana Dumitra; Dragomir, C.; Ropotă, Mariana; Olteanu, Margareta; Varzaru, Iulia

doi:10.1017/s1751731119001162

Cited by 24 publications

(40 citation statements)

References 26 publications

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“…To the best of our knowledge, the available information on broiler tissues is limited to the effect of Cr supplementation on the fatty acid profiles of broilers. Diets supplemented with CrPic had no influence on PUFA content but decreased the n‐6/n‐3 PUFA ratio in broiler breast 3 . In the present study, the breast n‐3 PUFA values were significantly increased by 14.41%, 20.76% and 11.86% in broilers fed diets containing CrNic, CrMet and CrPic, respectively.…”

Section: Discussioncontrasting

confidence: 51%

“…CrMet has been reported to increase PUFA content in the longissimus thoracis muscle of finishing pigs 26 . Conversely, CrPic had no influence on PUFA content but decreased the n‐6/n‐3 PUFA ratio in broiler breast 3 . We hypothesized that among the different organic Cr forms the ligands might have different effects on the metabolic processes of broilers and different nutritive values in animal products.…”

Section: Introductionmentioning

confidence: 96%

“…In recent years, the total consumption of chicken meat has increased with the rapid development of the poultry industry 1,2 . Poultry meat generally contains not only nutrients but also enriches health‐promoting substances such as amino acids (AA) and n‐3 polyunsaturated fatty acids (PUFA) 3,4 . The characteristics of AA affect the umami and sweet flavor of meat 5 .…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, n‐3 PUFA is an important factor contributing to selection of chicken meat by consumers. However, it is susceptible to quality deterioration and a short meat shelf life by lipid oxidation due to the lack of antioxidants in the meat 3,8 . The double bond in unsaturated fatty acids can be easily attacked by free radicals during the oxidation process, thus producing malondialdehyde (MDA) during lipid peroxidation 9 .…”

Section: Introductionmentioning

confidence: 99%

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Effects of organic chromium sources on growth performance, lipid metabolism, antioxidant status, breast amino acid and fatty acid profiles in broilers

Han

Chen

et al. 2021

J Sci Food Agric

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BACKGROUND Trivalent chromium (Cr) is involved in carbohydrate, lipid, protein and nucleic acid metabolism in animals. This study evaluated the effects of different organic Cr forms with Cr methionine (CrMet), Cr picolinate (CrPic), Cr nicotinate (CrNic), and Cr yeast (Cr‐yeast) at the level of 400 μg kg−1 Cr, on growth performance, lipid metabolism, antioxidant status, breast amino acid and fatty acid profiles of broilers. In total, 540 one‐day‐old Arbor Acres male broilers were randomly assigned to five treatments with six replicates (18 broilers per replicate) until day 42. RESULTS The results showed growth performance was not affected by Cr sources. The Cr‐yeast group had lower serum cortisol levels than the CrNic group (P < 0.05). Besides, Cr‐yeast increased methionine and cysteine content in breast compared with the control group. Liver malondialdehyde content was lower in the CrMet group than the CrPic group on day 42 (P < 0.05). The n‐3 polyunsaturated fatty acid (PUFA) values were increased, but the n‐6/n‐3 PUFA ratio was decreased in both CrMet and CrNic groups (P < 0.05). There were no significant effects on broilers’ serum antioxidant status and breast total essential amino acid content among all treatments. CONCLUSIONS Diets supplemented with organic Cr could regulate lipid metabolism, and improve amino acid and fatty acid profiles in broiler breast. Moreover, Cr‐yeast was the most effective source in improving methionine and cysteine content, whereas CrMet was more effective than CrNic in increasing n‐3 PUFA value and decreasing n‐6/n‐3 PUFA ratio in breast meat and effectively strengthened liver antioxidant ability than CrPic. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Discussioncontrasting

confidence: 51%

Section: Introductionmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of organic chromium sources on growth performance, lipid metabolism, antioxidant status, breast amino acid and fatty acid profiles in broilers

Han

Chen

et al. 2021

J Sci Food Agric

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“…It is known that the fatty acid composition of the lipids of poultry meat can vary greatly depending on the initial state of the chicks, technological conditions of their detention and diet (Janovych, 2010;Boschetti, 2015;Puerto, 2017;Untea, 2019). An analysis of the fatty acid composition of geese meat samples indicates that a control sample has the highest content of oleic, linoleic, palmitoleic, arachidonic acids as the unsaturated fatty acids, and the highest mass fraction is represented by palmitic and stearic acids as the saturated ones (Figs.…”

Section: Resultsmentioning

confidence: 99%

The effect of vitamin E on the quality of geese meat

Danchenko¹,

Ruban²,

Danchenko³

et al. 2020

biologija

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During prolonged storage at low temperatures, meat quality deteriorates due to the activation of the oxidation of unsaturated fatty acids. The use of antioxidants in feeding birds to the prefabricated period and during storage of meat significantly inhibits its oxidative damage and prolongs the terms of storage. Vitamin E is traditionally used as one of the most effective fat-soluble antioxidants. The purpose of the work was conducting a comparative analysis of the effects of high content of vitamin E, depending on the technology of its application, on the oxidative damage of geese meat in the course of low temperature storage. The meat of the first experimental sample was obtained from geese that received feed with twice the content of vitamin E in the pre-slaughter period. The meat of the second test sample was obtained by treating geese meat with a vitamin E solution, before low temperature storage. The results of the experiment proved that regardless of the technology of vitamin E application, it contributes to the inhibition of the oxidative damage. An increase of vitamin E dose in the geese dietary is more effective . The content of secondary lipoperoxidation products in the meat of the control sample stored for 210 days increased by 5.3 times, in the first test sample by 2.5 times, and in the second sample by 4.6 times. An additional use of vitamin E in both studied samples contributed to the preservation of unsaturated fatty acids, but the mechanisms of exposure and changes in the content of individual acids in experimental samples are significantly different.

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Safety and quality assessment of street‐vended barbecue chicken samples from Faisalabad, Pakistan

Ali

Ahmad

Liaqat

et al. 2022

Food Science & Nutrition

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The current study was designed to assess the safety and quality status of street‐vended barbecue chicken samples. The samples were collected from four regions of Faisalabad city: Ghulam Mohammad Abad (R 1 ), Jhang Road (R 2 ), Sargodha Road (R 3 ), and Satiana Road (R 4 ); and compared with the self‐prepared barbecue chicken sample (R 0 ). Purposely, all the collected samples were subjected to assess the quality aspects by physicochemical analyses. The results of the physicochemical analysis showed that moisture content varied from 54% to 60%, crude protein 26.97% to 32.87%, crude fat 7.25% to 9.00%, crude ash 1.61% to 1.72%, pH 5.60 to 6.30, free fatty acid value 1.00% to 1.39%, and peroxide value 0.63 to 0.84 meq/Kg. Results pertaining to the enumeration of total microbial load and total coliform count exhibit 2.39–5.17 and 1.20–3.20 log cfu/g, respectively. The samples were assessed for heavy metals (Pb, Zn, Cd, and Fe) by atomic absorption spectrophotometer (AAS). The concentration of highly toxic metals Pb and Cd was found to be much higher than recommended value as they ranged from 1.90 to 3.70 mg/kg for Pb and 0.10 to 0.90 mg/kg for Cd. However, the level of essential metals (Fe and Zn) in barbecue chicken samples ranged from 67.10 to 180 and 8.30 to 35.80 mg/kg which was much higher than their safe limits for Fe (15 ppm) and Zn (5 ppm), respectively. The study concludes that the consumption of street‐vended barbecue chicken possesses to be a serious public health risk for consumers.

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Effect of dietary chromium supplementation on meat nutritional quality and antioxidant status from broilers fed with Camelina-meal-supplemented diets

Cited by 24 publications

References 26 publications

Effects of organic chromium sources on growth performance, lipid metabolism, antioxidant status, breast amino acid and fatty acid profiles in broilers

Effects of organic chromium sources on growth performance, lipid metabolism, antioxidant status, breast amino acid and fatty acid profiles in broilers

The effect of vitamin E on the quality of geese meat

Safety and quality assessment of street‐vended barbecue chicken samples from Faisalabad, Pakistan

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