Influence of dietary replacement of sunflower oil with milk thistle (Silybum marianum) oil on chicken meat quality and antioxidant status of liver

Abstract

The research focused on the effects of dietary replacement of 3% sunflower oil (SO group) with 3% milk thistle oil (MTO group) on the technological quality of meat, such as pH value, colour (CIE L*, CIE a*, CIE b*), drip loss (%), shear force (N), and cooking loss (%), as well as on the content of fatty acid lipids in broiler breast and thigh muscles. Significant difference (P < 0.05) was determined for pH i, pH u , CIE a*, CIE b* values between groups, although the values for the stated indicators were within the standard range. Lipids of breast meat of the MTO group contained more arachidic acid (P < 0.001), octadecenoic acid isomer B (P = 0.047) and eicosatrienoic acid (P = 0.041), and less α-linolenic acid (P < 0.001) and Σn-3PUFA. Lipids of thigh meat of the MTO group contained more ΣSFA, myristoleic acid, eicosatrienoic acid (P < 0.05) and eicosenoic acid (P < 0.001), and less α-linolenic acid, and had narrower Σn-3/n-6 PUFA ratio than the SO group. According to the antioxidant status of broiler liver, there was significantly higher catalase activity determined in the MTO group.

Impact of Milk Thistle (Silybum marianum [L.] Gaertn.) Seeds in Broiler Chicken Diets on Rearing Results, Carcass Composition, and Meat Quality

“…On the other hand, Grela et al [21], having introduced 3% or 6% of milk thistle seeds in the diets of fatteners, noted a significant decrease in the share of stearic acid and an increased content of linoleic acid in the longissimus lumborum muscle. The increased share of PUFA in the muscles of birds fed with diets containing Silybum marianum is contrary to the findings of Kralik et al [47] but consistent with those of Grela et al [21] in studies involving fatteners. In addition, the values of atherogenicity index (AI), thrombogenicity index (TI) and hypo-and hypercholesterolemic ratio (h/H) in the breast muscles of chickens receiving experimental feed rations corroborated the tendency noted in the studies by Grela et al [21].…”

“…Wierzbowska et al [68] found that the share of polyunsaturated fatty acids (PUFA), including linoleic acid, was lower than in own studies. In turn, Kralik et al [47] noted a higher content (63.11%) of PUFA in milk thistle seeds. Big differences in the share of respective fatty acids in the seeds of Silybum marianum depending on the year of harvest were revealed by Sadowska et al [28].…”

“…The studies and experiments carried out by Kralik et al [47] and Št'astník et al [48] showed different impacts of diets containing milk thistle on the acidity of broiler chickens' meat. The results did not corroborate an impact of the nutrition used on the reaction of breast and leg muscles, while Kralik et al [47] found a decrease in the initial pH and an increase in the final pH of breast muscles after adding 3% of oil to the diet. In turn, Št'astník et al [48] noted an increased pH of breast muscles after adding 5% or 15% (of Silybum marianum) to broiler chicken feed rations.…”

“…Own studies showed an increased share of stearic and linoleic acids in the muscles of chickens receiving feed rations containing milk thistle seeds. In turn, Kralik et al [47], using feed rations with 3% of milk thistle oil for slaughter chickens, noted a decreased share of those acids in the breast and leg muscles. On the other hand, Grela et al [21], having introduced 3% or 6% of milk thistle seeds in the diets of fatteners, noted a significant decrease in the share of stearic acid and an increased content of linoleic acid in the longissimus lumborum muscle.…”

“…Tedesco et al [31] and Mojahedtalab et al [45] showed a positive effect of supplementing broiler chicken feed rations with silymarin-phospholipid complex or silymarin on the performance results. Similarly, the post-slaughter results of birds fed diets containing Silybum marianum do not unanimously show how it affects the carcass composition and meat quality, since available literature lacks an evaluation the physico-chemical and organoleptic characteristics of meat [7,43,[46][47][48][49].…”