Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicum annuum)

Abstract

The effects of supplementing spices, including garlic, black pepper and hot red pepper, in broiler chicken diet on proximate composition, cholesterol content and lipid oxidation of breast and thigh with drumstick meat, skin and liver were investigated. Meat proximate composition included measurements of moisture, protein, fat and ash content. Cholesterol content of tissue homogenates was performed by high-performance liquid chromatography–DAD analyses, while lipid oxidation of white and red meat, as well as liver, was expressed as a concentration of thiobarbituric acid reactive substances (TBARS) (mg malondialdehyde (MDA)/kg tissue). For biological research, eight treatments with a total of 1200 broiler chickens of hybrid line Hubbard were formed, with four replicates. In the control treatment, the chickens were fed with commercial mixtures of standard composition and quality based on corn flour and soybean meal. Experimental treatments were fed with the same commercial mixtures, except with addition of spices. At the end of the experiment and on the basis of gained results, it can be concluded that the chickens in experimental treatments with hot red pepper achieved statistically significantly (P < 0.05) higher final body masses (2460.6 and 2442.4 g) than did the chickens in the control and other treatments. Black pepper showed a positive and significant (P < 0.05) influence on improving the protein content in breast meat (24 g/100 g), hot red pepper lowered the cholesterol concentrations in meat (24.7 g/100 g in red meat), skin (87.4 g/100 g) and liver (263.1 g/100 g), while black pepper significantly (P < 0.05) reduced lipid oxidation in breast (0.05 mg MDA/kg tissue) and thigh with drumstick (0.12 mg MDA/kg tissue). On the basis of obtained findings, it can be concluded that the dietary spice herbs had a positive influence on a proximate composition of chicken meat, cholesterol concentrations and lipid oxidation process.

Use of Tea Tree Essential Oil (Melaleuca alternifolia) in Laying Hen’s Nutrition on Performance and Egg Fatty Acid Profile as a Promising Sustainable Organic Agricultural Tool

“…Feed conversion ratio and hen-day egg production were significantly improved (p < 0.05) in weeks 59 to 62 of the experimental period. Generally, it is assumed that essential oils of herbs and spices may have a positive influence, and might improve the feed consumption, due to their aromatic properties [14,15]. Bozkurt et al [16] compared four herbs (thyme, oregano, rosemary, turmeric) at an inclusion level of 5 or 10 g/kg diet in a study with 28-week old laying hens for 12 weeks.…”

Dietary medicinal plants enhance the chemical composition and quality of broiler chicken meat

“…Microclimate conditions were regularly monitored. Rearing and housing condition were previously described in detail by Puvača et al (2015), while the nutrition of the chickens were previously described in detail by Puvača et al (2016).…”

“…Moreover, medicinal plants and aromatic plants possess many antioxidants which are effective in preventing oxidative changes and, thus, can minimize off-odour production in meat (Najafi and Torki, 2010). The use of nutritional strategies to improve the quality of meat is a relatively new approach that has emerged at the interface of animal science and food science (Džinić et al, 2015;Puvača et al, 2016;Spasevski et al, 2018). Nutritional approaches are often more effective than direct addition of the additive to meat since the compound is preferably deposited where it is most needed (Govaris et al, 2004).…”

Antimikrobna učinkovitost ljekovitog bilja i njihov utjecaj na kvalitetu sireva

“…Many plants are used as natural preservatives and medicinal plants, herbs, species and essential oils are the most widely used (Kostadinović et al, 2016;Puvača et al, 2016;Popović et al, 2018). Moreover, the natural preservatives are often used in animal's diet.…”