Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat

Abstract

Objective: The current study was conducted to evaluate the quality and profile of fatty acid in the breast and thigh, and the performance of broilers fed diets containing seed or oil of chia (<i>Salvia hispanica L.</i>) as a replacement for soybean, in the rearing period from 29 to 42 days of age.Methods: On the 29th day of age, 120 broilers were distributed in four treatments evaluated in five replicates of six birds. The grain or oil of soybean was respectively replaced on a weightto-weight basis in the formulation by the seed or oil of chia, constituting the experimental diets. The roasted whole soybean and chia seed were included in the feed at 16.4%, whereas the soybean and chia oils were included at 2.5%.Results: The dietary chia oil increased the lipid peroxidation in the thigh meat, and the dietary chia seed increased the cooking loss of the thigh. However, for the other physicochemical parameters evaluated and for the proximate composition of the breast and thigh, in general, the inclusion of chia seed or oil in the diet provided similar or better results than those observed when the diets contained soybean oil or roasted whole soybean. With regard to the fatty acid profile and associated parameters, dietary chia increased the concentrations of α-linolenic, eicosapentaenoic, and docosahexaenoic acids and reduced the Σω-6:Σω-3 ratio and the atherogenicity and thrombogenicity indices of the broiler meat. However, the dietary chia seed worsened the feed conversion ratio.Conclusion: Diet containing 2.5% chia oil supplied to broilers during the period from 29 to 42 days of age improves the feed conversion ratio, increases the deposition of the ω-3 fatty acids in the breast and thigh, in addition to reducing the Σω-6:Σω-3 ratio and the atherogenicity and thrombogenicity indices, thereby resulting in meat with higher nutritional quality.

Supplementation of Mixed Organic Acids Improves Growth Performance, Meat Quality, Gut Morphology and Volatile Fatty Acids of Broiler Chicken

“…In our findings, an increased level of UFAs and a reduced level of SFAs as well as an improved ratio of PUFAs to SFAs in the meat of broilers supplemented with LMOA were observed, which was parallel with Galli et al [ 8 ], who indicated that dietary microencapsulated organic acids lowered the level of SFAs and increased the level of UFAs in broiler meat. This phenomenon probably resulted from the involvement of some components of MOA in fatty acid metabolism in the liver, reducing the process of ab initio synthesis of fatty acids, as well as the increased synthesis of desaturases Δ5, Δ6 [ 42 ] and Δ9 [ 27 ]. However, PUFA-enriched chicken contains a greater proportion of fatty acids with double bonds, which may influence oxidative stability and increase its susceptibility to oxidation, thus affecting the meat quality of the chicken [ 43 , 44 ].…”

Impact of dietary cold-pressed chia oil on growth, blood chemistry, haematology, immunity and antioxidant status of growing Japanese quail

“…This improvement may be due to several factors, such as; a) presence of a sufficient quantity of polyphenolic compounds in chia (caffeic acid, chlorogenic acid, kaemperol, myricetin and quercetin) which are potent antioxidants that can reduce the production of free radicals in the body, inhibit peroxidation of fats and have much stronger antioxidant activities than vitamin C, vitamin E and ferulic acid, b) presence of large amounts of vitamins (A, C and E) and minerals (sodium, potassium and chloride) in chia oil that might play a role in stress reduction, c) increased digestive secretion (bile and mucus) and stimulation of enzymatic activities, d) improved digestive tract motility, food taste, and immunity and antimicrobial status, e) increased trypsin, amylase and jejunal chyme secretion, f) diminished bacterial adherence (i.e. Escherichia coli and Clostridium perfringens) to the intestinal wall (Pandey and Rizvi 2009;Nadeem et al 2014;Alagawany et al 2018Alagawany et al , 2019Kulczy-ski et al 2019;Mendonc¸a et al 2020).…”

“…This result was consistent with that of Evans (2009), and the observed level was similar to Mnisi et al (2017), who reported a normal creatinine level of 0.35 mg/dL for quail blood. These observations could be returned to absence of the toxic substances in chia seeds or oils which are present in other plant seeds or fish meals (Ting et al 1990;Ayerza and Coates 1999;Mendonc¸a et al 2020).…”

“…Ayerza and Coates (2005) also reported that all forms of chia did not induce abnormal behaviour, inflammations, digestive disturbances or other signs of diseases. On the other hand, chia oil reduced the Rx-6:Rx-3 ratio and the thrombogenicity and atherogenicity indices of the broiler chicken meat, providing improvements in the meat nutritional quality, with consequent health benefits for its consumers (Mendonc¸a et al 2020).…”

“…The oil content of these seeds is about 40% of their weight. Chia oil contains 60-70% omega-3 fatty acids, in particular a-linolenic acid (ALA or LNA), and 20% omega-6 fatty acids, particularly linoleic acid (Alagawany et al 2019;Kulczy-ski et al 2019;Mendonc¸a et al 2020). In addition, they contain several functional components, including myricetin, quercetin, kaempferol and caffeic acid, which are multifaceted phenolic acids and flavonols.…”