The Dietary Inclusion of Chickpea Seeds (Cicer Arietinum L.) Influences the Thermal Properties of Muscle Proteins, But Not the Texture of Drumstick Muscle in Broiler Chickens

Muszyński, Siemowit; Tomaszewska, Ewa; Kwiecień, Małgorzata; Dobrowolski, Piotr; Świetlicka, Izabela; Tanaś, W.; Sołowiej, Bartosz; Ejtel, Marta; Szcześniak, Emil; Tomczyk-Warunek, Agnieszka

doi:10.1590/1806-9061-2018-0806

Cited by 6 publications

(9 citation statements)

References 18 publications

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“…Therefore, more study is needed to determine the effects of these seeds on textural properties in broiler breasts and meat. The TPA breast meat traits observed in the present research were overall satisfactory and in line with values reported for another legume, i.e., chickpea 20 .…”

Section: Discussionsupporting

confidence: 89%

Meat Quality In Broiler Chickens Fed On Cowpea (Vigna Unguiculata [L.] Walp) Seeds

Ciurescu

Idriceanu

Gheorghe

et al. 2021

Preprint

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The study aimed to evaluate the effects of a diet containing untreated cowpea (CWP; Aura 26 variety) seeds as a protein source on quality parameters (physicochemical properties and fatty acid composition) of chickens’ breast and thigh muscles. A total of 240 Ross 308 broiler chickens were randomly allotted to two groups (1 fed with soybean meal (SBM) and 2 fed with CWP), 6 replicate pens per group (20 chicks/pen). At 6 weeks of age, twelve birds/group were slaughtered. Breast and thigh muscles of birds fed CWP diets had significantly higher (P < 0.05) levels of n-3 polyunsaturated fatty acids (PUFA; C:18:3n-3, C:20:5n-3) compared with birds fed SBM diet. The n-6/n-3 PUFA ratio of the muscles decreased significantly (P < 0.05) in the CWP group. The study revealed that the use of CWP as a substitute for SBM had significant effects on physicochemical components of breast and thigh muscles. The lightness (L*) and redness (a*) of breast and thigh muscles were higher in the CWP treatment. The collagen and protein contents were higher, while the fat content was decreased (P < 0.05) in the CWP group. The texture profile analysis in breast and thigh muscles were comparable (P > 0.05) in both groups. These results confirm that CWP can be considered a promising protein source for broiler chicken feed.

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Section: Discussionsupporting

confidence: 89%

Meat Quality In Broiler Chickens Fed On Cowpea (Vigna Unguiculata [L.] Walp) Seeds

Ciurescu

Idriceanu

Gheorghe

et al. 2021

Preprint

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“…The source of protein in the mixture was the experimental factor. Our previous research [ 12 , 13 , 14 , 15 ] shows that CPR may be a promising substitute for SMB protein in broiler nutrition, in terms of animal welfare associated with the development of the skeletal system and structural changes in muscle tissue. Replacement of SBM as the basic protein in the diet with the CPR protein exerted a positive effect on the development of the skeletal system, improving overall bone development, bone strength, and spongy bone microarchitecture.…”

Section: Methodsmentioning

confidence: 99%

“…A possibility of partial substitution of SBM is ascribed to the use of legume seeds. In addition to raw or processed pea, lupine, or horse bean seeds [ 9 , 10 , 11 ], which have been investigated to assess their suitability for use in animal nutrition, the chickpea ( Cicer arietinum L.) [ 12 , 13 , 14 , 15 ] deserves attention. The plant is not very common in Poland, but is one of the most important legumes in the world [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

“…To the best of our knowledge, there are only few studies [ 12 , 13 , 14 , 15 ] focused on assessing the effect of CPR-supplemented nutrition on broiler chickens. We hypothesized that the basic source of protein in the diet may have an impact on meat resistance to oxidative processes, the fatty acid profile, and the lipid and oxidative profile in chicken blood.…”

Section: Introductionmentioning

confidence: 99%

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Raw Chickpea (Cicer arietinum L.) as a Substitute of Soybean Meal in Compound Feed for Broiler Chickens: Effects on Growth Performance, Lipid Metabolism, Fatty Acid Profile, Antioxidant Status, and Dietary Value of Muscles

Danek-Majewska

Kwiecień

Winiarska-Mieczan

et al. 2021

Animals

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The aim of this study was to determine the effect of substitution of 50% of soybean meal protein with 310–350 g/kg diet of raw chickpea seed protein on the chemical composition, fatty acid profile, dietary value, and antioxidant status of breast and thigh muscles, as well as the antioxidant status of blood serum, in Ross 308 male broilers. In the 42-day experiment, one-day-old male broiler chicks were assigned to two nutritional groups (n = 100 in each, 20 birds in each group, and 5 replications). In the control group, 100% of protein in the feed was derived from soybean meal. In the experimental group, 310–350 g/kg protein from raw chickpea seeds was introduced. Data with a normal distribution were analyzed using the Student t-test, and the relationships between the traits were assessed with the use of Pearson’s correlation coefficients. p < 0.05 was considered statistically significant. The replacement with chickpea protein did not exert an impact on the final body weight, feed consumption, and feed conversion ratio compared to the control group. However, it induced changes in the color of the breast muscles (increased L* and b* values), and reduced the cholesterol content. The addition of chickpea seeds improved the fatty acid profile, mainly in the breast muscle. A decrease in the total SFA content and a higher level of unsaturated fatty acids (UFA), UFAs/saturated fatty acids (SFAs), polyunsaturated fatty acids (PUFAs), omega-3, and omega-6 were observed in the experimental group. Additionally, the chickpea-supplemented group exhibited better values of meat quality indicators (atherogenic index-AI; thrombogenic index–TI, ratio of saturated fatty acids to unsaturated fatty acids-S/P, n-6/n-3, hypocholesterolemic/Hypercholesterolemic ratio-h/H). It can be concluded that raw chickpea seeds are a good source of protein in broiler chicken nutrition, and can replace the traditionally used protein source (soybean meal), simultaneously exerting a positive effect on the dietary value of poultry meat and an expected enhancing impact on consumer health.

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“…In our previous studies, we have examined the effects of CPS as a substitute of SBM in broiler diets on selected properties of broiler muscles [31], bones [13], tendons [12], and skin tissue [32]. The aim of these research investigations was to increase our understanding about how broiler chickens respond to a dietary inclusion of raw, unprocessed CPS.…”

Section: Introductionmentioning

confidence: 99%

Effect of Soybean Meal Substitution by Raw Chickpea Seeds on Thermal Properties and Fatty Acid Composition of Subcutaneous Fat Tissue of Broiler Chickens

Paszkiewicz

Muszyński

Kwiecień

et al. 2020

Animals

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Simple Summary: A soybean meal, commonly used as a primary source of protein in animal diets, is often obtained from processing genetically modified soybean varieties. The tendency to reduce the use of feeds containing transgenic constituents increases the need for alternative sources of dietary protein. In this study, we fed broiler chickens diets containing either soybean meal or raw chickpea seeds. We examined the effect of such a substitution on broilers' subcutaneous fat tissue, which has numerous important physiological functions in chickens.Abstract: In this study, the effect of soybean meal substitution by raw chickpea seeds on the thermal properties and fatty acid profile of subcutaneous fat tissue of broiler chickens was examined. The experiment, performed on Ross 308 chickens, lasted for 42 days. Tight subcutaneous fat tissue was analyzed using differential scanning calorimetry (DSC) measurements while the fatty acid composition of subcutaneous adipose tissue was determined chromatographically. There was no effect of soybean meal substitution on fat crystallization temperature or crystallization enthalpy. However, the total calorimetric enthalpy of the melting of low-melting monounsaturated and saturated triacylglycerols differed between groups. Fatty acid proportions in the subcutaneous fat tissue of broiler chickens were also altered. Among others, chickpea seed inclusion decreased the content of main saturated acid (palmitic acid) and increased the content of main monounsaturated (oleic) and tri-unsaturated (linolenic) acids. The results show that the soybean meal substitution by raw chickpea seeds in the feed can affect the structural properties of adipose tissue in broiler chickens, including the thermal transformation of unsaturated fatty acids. Due to the numerous physiological functions of subcutaneous fat tissue, understanding these mechanisms can promote the use of alternative protein both in poultry and human nutrition.

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The Dietary Inclusion of Chickpea Seeds (Cicer Arietinum L.) Influences the Thermal Properties of Muscle Proteins, But Not the Texture of Drumstick Muscle in Broiler Chickens

Cited by 6 publications

References 18 publications

Meat Quality In Broiler Chickens Fed On Cowpea (Vigna Unguiculata [L.] Walp) Seeds

Meat Quality In Broiler Chickens Fed On Cowpea (Vigna Unguiculata [L.] Walp) Seeds

Raw Chickpea (Cicer arietinum L.) as a Substitute of Soybean Meal in Compound Feed for Broiler Chickens: Effects on Growth Performance, Lipid Metabolism, Fatty Acid Profile, Antioxidant Status, and Dietary Value of Muscles

Effect of Soybean Meal Substitution by Raw Chickpea Seeds on Thermal Properties and Fatty Acid Composition of Subcutaneous Fat Tissue of Broiler Chickens

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