Effect of adding prefermented cereal product containing gamma-linolenic acid to broiler feed on production indicators and fatty acid profile of chicken breast

Abstract

Administration of Thamnidium elegans for effective utilization of agroindustrial materials (wheat bran) creates new perspectives for animal cereal diet enriched with fungal γ-linolenic acid (GLA). The aim of our study was to evaluate the effect of adding prefermented cereal product containing a high amount of gamma-linolenic acid into the feed on broiler chickens' performance, fatty acids profile and oxidative stability in chilled breast meat. Seventy eight COBB 500 oneday old broiler chicks were randomly divided into 2 treatment groups with three replications and fattened for 42 days. During the first 21 days, all broilers consumed the starter diet. After three weeks, broilers were fed the grower diet; controls were fed without the addition of prefermented cereal product; and the experimental group was supplemented with 3% of prefermented product. Higher final body weight (2 688 vs. 2 604 g) and feed conversion ratio were recorded in the experimental group (P > 0.05). The increased GLA content in the experimental diet (0.095 g·kg -1

Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat

“…The fermentation substrate, but mainly the lower filamentous fungi used, has a significant effect on the production of significant metabolites (PUFAs, antioxidants, and enzymes). In our previous experiments we did not notice such a significant decrease in arachidonic acid, but the ALA fraction was higher than in this experiment [ 30 , 36 ]. However, a different concentration (3 and 5%) was used in both experiments, and also different lower filamentous fungi ( Thamnidium elegans or Cunninghamella elegans ) were used for SSF and they produced only GLA.…”

Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications

“…It is effective in anti‐inflammatory and anticancer actions as well as in the treatment of atopic eczema, rheumatoid arthritis, multiple sclerosis, schizophrenia and premenstrual syndrome . Owing to its actions, many studies on GLA in animal feed have been carried out in order to improve the fatty acid profile of meat products . In the present research, it can be observed in Table that GLA values in bologna sausages increased significantly with the addition of Echium oil; the T25 and T50 products presented 29.47 and 45.42 g GLA kg −1 fat, equivalent to 7.38 and 11.35 g GLA kg −1 product, respectively.…”

Microbial oils as food additives: recent approaches for improving microbial oil production and its polyunsaturated fatty acid content

“…orange peels, apple or pear pomace, sweet sorghum, etc.) can be enriched in PUFAs through solid or semi-solid state fermentation with PUFA producing microorganisms [4][5][6][7][8] and directly used as food and/or feed supplements.…”