Effect of Alternative Protein Feeds on the Content of Selected Endogenous Bioactive and Flavour-Related Compounds in Chicken Breast Meat

Abstract

Currently, soybean meal constitutes the main protein source for poultry production. However, the environmental and social issues related to soybean production are calling for more sustainable protein sources that can offset soybean requirements in animal production. Hermetia illucens larvae and the microalga spirulina (Arthrospira platensis) have proven to be effective alternatives to soybean meal for poultry production. In this study, the effect of 100% replacement of soy with partially defatted Hermetia illucens larvae and spirulina on the contents of selected endogenous bioactive (anserine, creatine and carnosine) and flavour-related (inosine and inosine-5´-monophosphate, IMP) compounds in chicken breast meat was evaluated. The results showed that the spirulina-based diet lowered the levels of anserine, carnosine and creatine compared to the control diet (3.3 vs. 4.1 mg/g, 0.15 vs. 0.72 mg/g and 1.49 vs. 2.49 mg/g, respectively) while IMP levels tended to be higher in spirulina-fed samples. Compared to the control group, Hermetia illucens-fed samples showed a lower content of bioactive peptides (anserine: 3.6 vs. 4.1 mg/g; carnosine: 0.39 vs. 0.72 mg/g; creatine: 2.03 vs. 2.49 mg/g), albeit to a lesser extent than the spirulina treatment group.

Thai Native Chicken as a Potential Functional Meat Source Rich in Anserine, Anserine/Carnosine, and Antioxidant Substances

“…In addition, anserine content in chicken meat based on feed intake and protein level in the feed, refs. [ 43 , 44 ] reported that raised on different level of soybean meal has effect on histidine-containing chicken meat. In this study, all the birds were raised with a broiler diet with the starter feed containing 21% CP and growing feed consisting of 19% CP.…”

Spirulina as Animal Feed: Opportunities and Challenges

“…Gkarane et al also conducted in-depth analysis on the effect of spirulina as a feed on meat aroma [ 17 ] and flavor precursors [ 18 ]. Spirulina as a feed decreased levels of endogenous bioactive compounds (i.e., anserine, creatine and carnosine); whereas it increased amounts of flavor-related compounds (i.e., inosine and insosine-5′-monophosphate) [ 18 ].…”

“…Gkarane et al also conducted in-depth analysis on the effect of spirulina as a feed on meat aroma [ 17 ] and flavor precursors [ 18 ]. Spirulina as a feed decreased levels of endogenous bioactive compounds (i.e., anserine, creatine and carnosine); whereas it increased amounts of flavor-related compounds (i.e., inosine and insosine-5′-monophosphate) [ 18 ]. Furthermore, the aroma profile of spirulina fed chicken was found to be distinguishable from samples reared on other feeds; the profile was partially characterized by compounds associated with lipid oxidation [ 17 ].…”

Biochemical composition, nutraceutical profile, and GC-MS analysis of novel euryhaline microalgal cultures from Punjab, India.

“…As a result, it produces prostaglandins, thromboxans and leukotrienes, which are involved in the control of immunological, inflammatory and coronary heart disease. Owing to its poor purine level, it is among the few palatable microorganisms that reduces the danger of uric acid build-up inside the body [2].…”