Fatty acid composition of broiler chicken meat after the combined use of antibiotic and oak bark extract

Abstract

With the increase in consumption of poultry products, the requirements for their quality, especially for nutritional and biological value, also increased. As the experience and scientific achievements of recent years shows, these indicators are quite manageable, that is, you can create products with predetermined properties. The aim was to study the combined use of chlortetracycline and Quercus cortex extract. The quantitative ratios of lipids and fatty acids in poultry meat are the main criteria of its quality, and fatty acids are of great importance. Together with essential polyunsaturated fatty acids, the composition and quantitative content of saturated fatty acids are of great importance in the muscle tissue, it plays an important role in providing the necessary ratio of unsaturated and saturated compounds. Under the influence of chlortetracycline and Quercus cortex extract, ambiguous changes in fatty acid composition are observed; primarily, it is due to changes in enzymatic complex of poultry digestive tract and changes in the intestinal microflora. Based on the conducted research, it can be concluded that fatty acid composition of broiler chickens can be corrected adding antibiotic in different ratios and concentrations together with Quercus cortex extract.

Visceral Characteristics of Broiler Chickens (Gallus gallus domesticus) Supplemented with Turmeric Rhizome Powder (Curcuma longa)

“…Furthermore, patients with metabolic disorders such as hypertension, arthritis, and diabetes may prefer chicken meat over red meat as it contains less fat. However, investigations have indicated that the fast-growing breeds of chicken have increased fat content, particularly if they are grown indoors and for commercial purposes [1]. The breast meat of the slow-growing chickens contained more protein and α-tocopherol than the fast-growing chickens and half the amount of fat [2].…”