Effects of dietary humic acid and enzymes on meat quality and fatty acid profiles of broiler chickens fed canola-based diets

Disetlhe, A.R.P.; Marume, U.; Mlambo, Victor; Hugo, A.

doi:10.5713/ajas.18.0408

Cited by 29 publications

(22 citation statements)

References 41 publications

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“…Our findings about the effect of HS on decreasing pH trend are also confirmed by the results of Aksu et al. (2005) and partially by Disetlhe et al. (2019) , which also indicate a decrease in pH after feeding with HS.…”

Section: Resultssupporting

confidence: 87%

“…The optimal sensory quality for broiler meat is usually reflected in meat color, tenderness, and water-holding capacity ( Yang et al., 2011 ). The visual appearance of meat is one of the most vital meat quality attributes that influence visual acceptance of meat and meat products and subsequently, purchasing decisions by consumers ( Disetlhe et al., 2019 ). Although the precise underlying mechanism of the effect of HS is unknown, it appears that HS contain minute quantities of several minerals, including Fe, Mn, and Cu, which may influence meat color ( Ji et al., 2006 ) and subsequently the consumers choice through the visual acceptance of the product.…”

Section: Resultsmentioning

confidence: 99%

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Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances

et al. 2020

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Multiple factor analysis was used for the examination of meat quality of broilers, the diet of which was supplemented with 0.8 and 1.0% addition of humic substances ( HS ). One hundred fifty COBB 500 one-day-old male broilers chicks were randomly divided into 3 different groups: one control and 2 experimental (n = 50), and they were fattened for 35 D. Subsequently, the meat quality was analyzed and defined by physicochemical and sensory quality, supplemented with analysis by instrumental methods. We observed changes in dry matter, fat, water, and protein content in experimental samples of breast and thigh meat ( P < 0.001). In both experimental groups, the concentration of phosphates and pH decreased in breast meat ( P < 0.001) and in thigh meat ( P < 0.05). The smell of experimental chicken breast meat samples after cooking was evaluated by a sensory panel, which scored a higher point score than that of the control group ( P < 0.05). Sensory evaluation of taste indicated a positive response with respect to the perception of meat quality in relation to a greater supplementation of HS in the diet. Thigh meat samples showed a variable extent of water loss after cooking, but lower values of water loss were generally obtained from thigh meat samples of poultry fed with higher HS supplementation, than in chicken breast meat samples. Significant differences in evaluated variables between both experimental groups were not observed. The color of breast meat samples changed, when considering the variables of lightness and redness, with the addition of 1% HS ( P < 0.05). The main advantage of the breast meat of broilers fed a diet supplemented with HS was observed in the final meat quality, which was positively affected by increased protein and decreased fat content. Because of its nutritional composition, it can be considered to be rather a valuable type of meat in human nutrition than ordinarily.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances

et al. 2020

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“…Disetlhe et al 2019, who fed chickens with humic acid, found similarly as in our experiment, found increased levels for most PUFAs, and a similar tendency was also found in groups with supplement of garlic and oregano powder. We no found higher differences (P≥0.05) in the PUFA content of the breast muscle after the addition of humic acid and garlic or oregano powder, but in the thigh muscle were higher value (P≤0.05) in experimental group with supplementation of the humic acid and garlic powder than in the control as reported by Disetlhe et al (2019). In the study Choi et al (2010) results show that 3 and 5% garlic powder or 3% garlic powder plus αtocopherol supplementation to diets can effectively change the fatty acid composition by increasing or protecting the oxidation of unsaturated fatty acid and total unsaturated fatty acid because palmitic and oleic acids are the main fatty acids of the thigh muscle, what is comparable to our results.…”

Section: Resultssupporting

confidence: 56%

The Profile of Fatty Acids in Chicken’s Meat After Humic Acid and Phytobiotics Application

Haščík¹

2019

JMBFS

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“…The use of antibiotics in animal production has led to a dramatic decline in the prevalence of diseases; however, issues with medication residues have hindered the implementation of antibiotic treatment regimens. Currently, health management and biosecurity represent important practices in animal production [ 1 , 2 ]. Humic acid (HA) is a natural organic product derived by chemical and biological processes from dead plants and animal tissues.…”

Section: Introductionmentioning

confidence: 99%

A Comprehensive Toxicological Assessment of Fulvic Acid

Dai

Xiao

Yuan

et al. 2020

Evidence-Based Complementary and Alternative Medicine

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Fulvic acid (FA), a humic substance, has several nutraceutical properties, including anti-inflammation, antimicrobial, and immune regulation abilities. However, systematic safety assessment remains insufficient. In the present study, a battery of toxicological studies was conducted per internationally accepted standards to investigate the genotoxicity and repeated-dose oral toxicity of FA. Sprague-Dawley (SD) rats or ICR mice were used. Compared to the control group, there were no significant changes (all p > 0.05 ) in all FA treatment groups in the bacterial reverse mutation test, in vitro mammalian chromosome aberration test, in vivo sperm shape abnormality assay, and in vivo mouse micronucleus assay. The acute toxicity test showed that no mortality or toxic effect was observed following oral administration of the maximum dose of 5,000 mg/kg BW/day to mice or rats. A 60-day subchronic study was conducted at 0 (control), 200, 1,000, and 5,000 mg/kg/day. Compared to the control group, there were no significant changes (all p > 0.05 ) in the body weights, feed consumption, clinical signs, hematology, clinical chemistry, organ weights, or histopathology examinations. In conclusion, the no-observed-adverse-effect-level (NOAEL) of FA supplementation from the 60-day study was determined to be 5,000 mg/kg body weight/day, the highest dose tested. Our findings suggest that the oral administration of FA may have higher safety.

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Effects of dietary humic acid and enzymes on meat quality and fatty acid profiles of broiler chickens fed canola-based diets

Abstract: It can, therefore, be concluded that CM can be included in broiler diets in the presence of enzymes and humic acid with positive effects on meat quality and important fatty acids that are beneficial to the health of consumers.

Cited by 29 publications

References 41 publications

Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances

Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances

The Profile of Fatty Acids in Chicken’s Meat After Humic Acid and Phytobiotics Application

A Comprehensive Toxicological Assessment of Fulvic Acid

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