Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration

Nkukwana, T.T.; Muchenje, Voster; Masika, P.J.; Hoffman, Louwrens C.; Dzama, K.; Descalzo, Adriana María

doi:10.1016/j.foodchem.2013.07.059

Cited by 91 publications

(68 citation statements)

References 37 publications

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“…The lowest values of both indices were assayed in leg muscles of the chickens from group E; however, both examined muscles were characterized by low values of these indices, which is indicative of the high nutritional value of poultry meat (Table 3). Nkukwana et al (2014) reported on similar values of atherogenicity and thrombogenicity indices in meat of chickens. Significantly higher values of these indices determined for pork (Okrouhlá et al 2013), beef (Russo and Preziuso 2005), mutton (Radzik-Rant et al 2014), and even rabbit meat (Cavani et al 2004) point to a very valuable composition of poultry meat lipids.…”

Section: Resultsmentioning

confidence: 78%

Dietary vitamin E supplementation on cholesterol, vitamin E content, and fatty acid profile in chicken muscles

et al. 2016

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The aim of the study was to determine the effect of dietary vitamin E level on cholesterol and vitamin E content and fatty acid profile in broiler chicken breast and leg muscles. Chickens (420 cocks) were randomly divided into two feeding groups (210 birds each). The control group was fed with standard diet containing 44 mg kg −1 of vitamin E, whereas the experimental group was supplemented with extra 200 mg kg −1 of vitamin E. The dietary addition of vitamin E caused a significant increase in its content in the muscles, with a higher value noted in the leg muscles. Meat of chickens fed with the higher dose of vitamin E was also characterized by a lower cholesterol level. The addition of vitamin E as well as type of the muscles had a significant effect on the fatty acid profile and values of atherogenicity (AI) and thrombogenicity (TI) indices. The recorded increase in the content of n-3 polyunsaturated fatty acids (PUFAs) and a decrease in the n-6/n-3 fatty acid ratio indicate a positive effect of vitamin E on the fatty acid profile. In turn, lower values of AI and TI in leg muscles of chickens with a high intake of vitamin E prove the beneficial fatty acid profile in these muscles upon such supplementation.Key words: fatty acids, cholesterol, vitamin E, chicken.Résumé : Le but de cette étude était de déterminer les effets des niveaux de vitamine E alimentaire sur la teneur en cholestérol et en vitamine E et les profils d'acides gras dans les muscles de la poitrine et des jambes des poulets à griller. Les poulets (420 coqs) ont été divisés de façon aléatoire dans deux groupes d'alimentation (210 poulets chaque). Le groupe témoin a reçu une diète standard contenant 44 mg kg −1 de vitamine E, tandis que le groupe expérimental a reçu un supplément de 200 mg kg −1 de vitamine E additionnelle. L'ajout alimentaire de la vitamine E a augmenté de façon significative sa teneur dans les muscles, avec une plus grande valeur dans les muscles des jambes. La chair des poulets nourris d'une plus grande dose de vitamine E se caractérisait aussi d'un plus faible niveau de cholestérol. L'ajout de la vitamine E ainsi que le type de muscle avaient un effet significatif sur le profil d'acides gras et les valeurs des indices d'athérogénèse (AI -« atherogenicity idex ») et de thrombogénèse (TI -« thromobogenecity index »). L'augmentation notée dans la teneur d'acides gras polyinsaturés n-3 (PUFA -« polyunsaturated fatty acids ») ainsi que la diminution du rapport d'acides gras n-6/n-3 indique un effet positif de la vitamine E sur le profil d'acides gras. Ceci, à son tour, diminue les valeurs d'AI et de TI dans les muscles de jambes des poulets à grande consommation de vitamine E et prouve le profil d'acides gras avantageux dans ces muscles suite à cette supplémentation. [Traduit par la Rédaction]

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Section: Resultsmentioning

confidence: 78%

Dietary vitamin E supplementation on cholesterol, vitamin E content, and fatty acid profile in chicken muscles

et al. 2016

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“…The a-tocopherol is an effective antioxidant in animal nutrition. Similarly, Nkukwana et al (2014) reported that the oxidative stability of poultry meat was higher after feeding oil extracted from the Moringa oleifera leaves, as this oil is a major source of natural antioxidants (mainly flavonoids).…”

Section: Resultsmentioning

confidence: 93%

Effect of feeding of 5% prefermented cereal-based bioproduct enriched with γ-linolenic acid on production indicators, chemical composition, fatty acid profile and lipid oxidation of broiler meat

Kovalík

Mačanga

Klempová

et al. 2017

Italian Journal of Animal Science

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The aim of this work was to study the effect of the addition of prefermented cereal-based bioproduct (5%; BP) enriched with c-linolenic acid to the commercial feed for broiler chickens on the production indicators, chemical composition, fatty acid profile and lipid oxidation of the meat. BP was prepared by solid-state fermentation using fungal strain Cunninghamella elegans CCF 2591. Spelt bran was used as a substrate. A total of 80 broiler chickens (COBB 500) were used in this experiment. Half of them (experimental group) was fed with experimental feed and second half (control group) was fed only with commercial compound feed. Administration of BP to the broilers positively influenced production indicators. Broilers of the experimental group reached higher final weight, and showed lower average daily feed intake, feed conversion ratio, and feed intake compared to the control group. Meat of the experimental group consisted of the lower amount of total protein and fat. BP influenced fatty acid profile as well. Meat of the experimental group, in comparison to control, contained higher amount of unsaturated fatty acids (UFA) and lower amount of saturated fatty acids. Mainly the amount of a-linolenic acid and c-linolenic acid was higher. Significantly higher concentration of malondialdehyde (MDA) was observed in muscles of experimental group during 7-day storage in refrigerator. Based on the results obtained we can conclude that replacing 5% of the commercial feed by BP could not only improve performance parameters of chickens, but also affect chemical composition and fatty acid content of meat. ARTICLE HISTORY

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“…Processed chicken products consumption has also dramatically increased over the last decades viz, patties, sausages, nuggets, meat balls etc. Since, poultry meat products possess many desirable nutritional characteristics, such as low lipid content and high polyunsaturated fatty acid content (Nkukwana et al 2014), as a result prolonging the shelf life of perishable chicken products is one of the main concern for the poultry industry.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages

et al. 2017

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Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration

Cited by 91 publications

References 37 publications

Dietary vitamin E supplementation on cholesterol, vitamin E content, and fatty acid profile in chicken muscles

Dietary vitamin E supplementation on cholesterol, vitamin E content, and fatty acid profile in chicken muscles

Effect of feeding of 5% prefermented cereal-based bioproduct enriched with γ-linolenic acid on production indicators, chemical composition, fatty acid profile and lipid oxidation of broiler meat

Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages

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