Bioavailability of different methionine sources for broilers from 1 to 21 days old

Sangali, Cleiton Pagliari; Bruno, Luís Daniel Giusti; Nunes, Ricardo Vianna; Neto, Adhemar Rodrigues de Oliveira; Pozza, Paulo César; Henz, Jefferson R; Giacobbo, Franciele Clenice Navarini; Berwanger, Eveline

doi:10.4067/s0718-16202015000100004

Cited by 4 publications

(1 citation statement)

References 18 publications

(24 reference statements)

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“…Two common synthetic Met sources are DL-methionine (DLM) and DLmethionine hydroxy analogue free acid (DL-HMTBA). Positive e ects of both Met sources on weight gain are undisputed [3,4], but di erences in the bioavailability and e cacy have been discussed in several studies [5][6][7][8][9][10][11][12][13]. e di erent structure of both molecules results in diverging absorption, metabolic pathways, and physiologic transformation [14,15].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Meat Quality and Shelf Life from Broilers Fed with Different Sources and Concentrations of Methionine

Albrecht

Hebel

Heinemann

et al. 2019

Journal of Food Quality

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A trial with different concentrations of DL-methionine (DLM) and DL-2-hydroxy-4-methylthiobutanoic acid (DL-HMTBA) in broiler feed was performed to investigate their effect on the meat quality parameters and the shelf life of breast fillet. In total, fillets from 210 male broiler chickens (Ross 308) were tested in seven groups with 30 animals each. Three different concentrations (0.04, 0.12, and 0.32%; on an equimolar basis) of either DLM or DL-HMTBA were added to a basal diet, summing up to seven treatment groups. After slaughter, fillets were packed aerobically and stored at 4°C. The investigated parameters comprised measurements of microbial as well as physicochemical parameters, such as pH, drip loss, cooking loss, and color measurements. Additionally, sensory investigations were conducted and shelf life was calculated. Mean pH values were between 6.1 and 6.4. Drip loss values were low, with mean values below 0.4%. The cooking loss ranged between 22% and 28% on average. The fillets showed a normal initial microbial quality (2.5 log10 cfu/g) and spoilage process with microbial counts of 8.5 log10 cfu/g at the end of storage. The study revealed a significant influence of methionine supplementation on the quality of broiler breast meat in comparison with the basal group. Methionine supplementation led to higher pH values and a higher water binding. Higher concentrations of methionine had a positive influence on the water-holding capacity by lowering the cooking loss. The L∗ value showed a significant negative correlation to the methionine concentration supplemented. No differences in physicochemical as well as sensory parameters could be detected between both methionine sources. The fillets showed a normal sensory spoilage process and a shelf life of 6 d. White striping was positively correlated to fillet weight as well as color values and significantly affected the Purchase Decision, the sensory investigation, and thus the shelf life of the samples.

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Section: Introductionmentioning

confidence: 99%

Assessment of Meat Quality and Shelf Life from Broilers Fed with Different Sources and Concentrations of Methionine

Albrecht

Hebel

Heinemann

et al. 2019

Journal of Food Quality

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show abstract

RETRACTED - Methionine: comparing methionine hydroxyl analogues for broilers, with focus on different thermal environments

Dalólio

Barros

Albino

et al. 2019

World's Poultry Science Journal

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Effect of methionine supplementation in chicken feed on the quality and shelf life of fresh poultry meat

Albrecht¹,

Herbert²,

Miskel³

et al. 2017

Poultry Science

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The aim of this study was to investigate the influence of different methionine sources and concentrations on the quality and spoilage process of broiler meat. The trial was comprised of 7 treatment groups: one basal group (suboptimal in Methionine+Cysteine; i.e., 0.89, 0.74, 0.69% in DM SID Met+Cys in starter, grower, and finisher diets, respectively) and 3 doses (0.10, 0.25, and 0.40%) of either DL-Methionine (DLM) or DL-2-hydroxy-4-methylthio butanoic acid (DL-HMTBA) on an equimolar basis of the DLM-supplemented groups. The broilers were fed the diets for 35 d, then slaughtered and processed. The filets were aerobically packed and stored under temperature controlled conditions at 4°C. Meat quality investigations were comprised of microbial investigations (total viable count and Pseudomonas spp.), pH and drip loss measurements of the filets. The shelf life of the meat samples was determined based on sensory parameters. After slaughtering, all supplemented meat samples showed a high quality, whereby no differences between the 2 methionine sources could be detected for the microbial load, pH, and drip loss. In comparison to the control group, the supplemented samples showed a higher sensory quality, characterized by a fresh smell and fresh red color. Methionine supplementation had a significant influence on meat quality parameters during storage. The microbial load, pH and drip loss of the chicken filets were positively correlated to the methionine concentration. Additionally, the microbial load at the end of storage was positively correlated to pH and drip loss values. Nevertheless, the microbial parameters were in a normal range and the positive correlation to methionine concentration did not affect the sensory shelf life. The mean sensory shelf life of the broiler filets varied between 7 to 9 d. During storage, no difference in the development of sensory parameters was observed between the supplemented groups, while the spoilage process of the basal group occurred slightly faster. In conclusion, methionine concentration, but not methionine source, effected meat quality parameters in breast muscles of broilers.

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Bioavailability of different methionine sources for broilers from 1 to 21 days old

Cited by 4 publications

References 18 publications

Assessment of Meat Quality and Shelf Life from Broilers Fed with Different Sources and Concentrations of Methionine

Assessment of Meat Quality and Shelf Life from Broilers Fed with Different Sources and Concentrations of Methionine

RETRACTED - Methionine: comparing methionine hydroxyl analogues for broilers, with focus on different thermal environments

Effect of methionine supplementation in chicken feed on the quality and shelf life of fresh poultry meat

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