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

Haščí­k, Peter

doi:10.15414/jmbfs.2019.9.special.439-444

Cited by 6 publications

(3 citation statements)

References 37 publications

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“…The inclusion of humic acid in the diet significantly increased the proportions of PUFA in the broiler meat. Haščík et al [51] found that HA reduced the SFA content in the thigh muscles compared with the control group and increased the MUFA content in the HA-supplemented group. The content of PUFA in the thigh muscle increased after the addition of 2% HA to the diet compared with the control.…”

Section: Discussionmentioning

confidence: 99%

The Effect of Humic Substances on the Meat Quality in the Fattening of Farm Pheasants (Phasianus colchicus)

et al. 2023

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Background: The effects of humic substances (HSs) on the carcass characteristics and meat quality traits of breast and thigh muscles were studied. Methods: In total, 200 pheasants were allocated to 4 treatments, each containing 50 birds. The control birds were fed a diet without additives (0% HS); the other treatment birds were fed diets containing HSs at 0.5, 0.75 and 1.0% from 1 to 90 days of age. At the end of the experiment, several carcass characteristics were measured and breast and thigh muscle samples were taken to determine the composition of several nutrients by standard laboratory methods and procedures. Results: The carcass weights of both males and females increased significantly (p < 0.05) in the 0.50 HS and 0.75 HS groups after supplementation with HSs. The same effect of humic substances in the 0.50 and 0.75 HS groups was found in the weight of breast and thighs (p < 0.05). Significantly (p < 0.05), the highest carcass yield in males and females was found in the 0.50 HS group. Conclusions: Feeding with a diet containing HSs can have a beneficial influence on the carcass parameters, decrease the crude fat content in the meat and change the profile of bioactive fatty acids in the breast and thigh muscles of broiler pheasants.

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Section: Discussionmentioning

confidence: 99%

The Effect of Humic Substances on the Meat Quality in the Fattening of Farm Pheasants (Phasianus colchicus)

et al. 2023

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“…According to researchers (Hascik et al, 2019;Cech et al, 2021), compared to other poultry, turkeys have the highest carcass weight (>70%), consisting of >60% muscle tissue and <28% breast muscle. It contains a high amount of protein (28% vs. 14-18% in other poultry meat), moderate amounts of fat (2-5%), is rich in B vitamins and has lower cholesterol levels than other poultry meat.…”

Section: Introductionmentioning

confidence: 99%

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2023

Scientific Horizons

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Свідоцтво про державну реєстрацію друкованого засобу масової інформації серії КВ № 24997-14937 ПР Науковий журнал включено до категорії А Переліку наукових фахових видань України, у яких можуть публікуватися результати дисертаційних робіт на здобуття наукових ступенів доктора та кандидата ветеринарних, економічних, сільськогосподарських і технічних наук зі спеціальностей: 051 -Економіка; 071 -Облік і оподаткування; 072 -Фінанси, банківська справа та страхування; 073 -Менеджмент; 075 -Маркетинг;

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“…Thus, meat must be the inalienable constituent of ration of man. The special attention it follows to spare feed of bird of children meat different age with the aim of providing of them growing organism by irreplaceable amino acids, and also fat acids, row of vitamins and microelements (Korish & Attia, 2019; Haščík et al, 2019;Gumułka & Połtowicz, 2020;Čech et al, 2021). Geese are valued primarily for their ability to fatten on cheap (pasture) feed and a wide range of products obtained: meat, fat, feather and fluff raw materials, large fatty liver (Mel'nyk et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Amino Acid Profile of Goose Meat (Ukrainian Large Gray and Large White Breeds) in Semi-Intensive System of Growing

Melnik¹,

Ryabinina²,

Родіонова

et al. 2023

J microb biotech food sci

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Large gray and Large white geese breeds were created in Ukraine and are widespread. At the same time, the nutritional value of their meat is insufficiently studied. Therefore, this work aimed to study and compare the chemical composition and amino acid profile of the muscles of the chest and thighs of geese of these breeds in semi-intensive growing. The study used 20 heads of geese of both sexes of the Large gray and Large white breeds, which were raised under similar housing and feeding conditions. Muscle samples were analyzed following current regulations in Ukraine, harmonized with relevant international standards. Studies have shown no significant differences in the muscle content of males and females of these breeds in terms of moisture, protein and ash, but a more significant difference in fat content was observed. In the thighs of females of Large gray geese fat content was higher than in the thighs of males of this breed by 0.29% (P<0.05). At the same time, in females of the Large white breed, on the contrary, higher fat content than in males (by 0.27%) was observed in the chest muscles (P<0.05). The chest muscles of both males and females of both breeds had more moisture and more crude protein than the thigh muscles. In contrast, the thigh muscles had a higher fat content (P<0.05). As for protein, the muscles of the chest and thighs contained all the essential amino acids. However, the amino acid profile of male and female proteins of the same type in different muscle types, both within one breed and between breeds, differed slightly in the content of some amino acids, with the statistically reliable (P<0.05) difference in some of them. Comparison of the amino acid profile of chest and thigh muscle proteins of both breeds of geese with the reference protein (FAO/WHO, 2013), showed that the muscle protein of geese of Large gray and Large white breeds contains a sufficient amount of all essential amino acids. The essential amino acid indices of the chest and thigh muscle proteins were similar for both breeds and were approximately 1.8-fold higher than the reference protein index. These data indicate the high nutritional value of meat of both goose breeds and the feasibility of their further use for meat production in Ukraine.

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

Cited by 6 publications

References 37 publications

The Effect of Humic Substances on the Meat Quality in the Fattening of Farm Pheasants (Phasianus colchicus)

The Effect of Humic Substances on the Meat Quality in the Fattening of Farm Pheasants (Phasianus colchicus)

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Chemical Composition and Amino Acid Profile of Goose Meat (Ukrainian Large Gray and Large White Breeds) in Semi-Intensive System of Growing

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