Relation between selected nutrients in the chicken meat depending on phytogenic feed additives

Abstract

The aim of study was to evaluate the relation between selected nutrients in the breast and thigh muscles after the application of different phytogenic additives in the diet of broiler chickens and between same indicators of meat disregarding additive and parts of carcass, from which muscles originate. We realized an in vivo experiment on the Zámostie Company poultry test station with deep litter breeding system. The experiment included 100 pcs of one-day-old hybrid chickens Cobb 500 divided into 2 groups (n = 50): the 1st experimental group with an application of feed additive from chestnut tree and lemon fruit extracts and the 2nd experimental group with an application of feed additive from citrus fruits extract. We used a cereal and soybean basal diet and we divided the fattening period into four phases: starter (1 - 10 days), grower I (11 - 20 days), grower II (21 - 28 days) and finisher (29 - 42 days). We applied a powder form feed mixtures. Nutritive value of feed mixtures was the same in each experimental group during the whole experiment and in accordance with the physiological needs of broiler chickens. We fed the 1st experimental group with a basal diet enriched by feed additive from chestnut tree and lemon fruit extracts (50 g/100 kg). As for the 2nd experimental group, we applied feed additive from citrus fruits extracts through the drinking water (100 mL/100 L). In the 2nd part of our experiment, we compared results obtained from two experimental groups with other four groups of diet. We applied other phytogenic additives to these four groups and we did not take into account the origin of the meat sample. We measured indicators of the chemical composition of protein, fat, water and cholesterol on a sample (50 g) of breast and thigh muscle without skin by the method of FT IR by use of the apparatus Nicolet 6700. Detected relations between nutrients of breast and thigh muscles were defined by correlation coefficient of -0.6 ≤ r ≥ +0.6. When additive with chestnut tree and lemon fruit extracts was used, we detected a negative correlation (p ≤0.01) between protein and cholesterol of breast muscle. In thigh muscle, the negative correlation was observed between protein and energy (p ≤0.05), protein and fat (p ≤0.01) as well as fat and water. The only positive correlation was detected between protein and cholesterol of breast muscle (p ≤0.01), with additive citrus fruits extract. When nutrition and parts of carcass, from which muscles originate, were disregarded, protein of meat increased, energy and fat decreased (p ≤0.001). When fat of meat increased, energy increased (p >0.05) as well, but water decreased (p ≤0.05; p ≤0.001).

Microstructural analysis of meat and internal organs of broiler chickens using a probiotic biological product

“…Source: developed by the authors Researchers M. Angelovičová et al (2016) argue that due to the use of phytogenic additives and nutraceuticals in feeding broiler chickens, the chemical composition of the pectoralis major and femoral muscles of carcasses improved. In particular, a significant increase in protein content by 3.05% (Р<0.001) and fat content by 2.9% (Р<0.001) was observed in the meat of this bird, which positively affected the morphological parameters of muscle tissue.…”

Analysis of the application efficiency of the enzyme preparation Ladozim Proxy in the poultry industry

“…На вітчизняному ринку представлені фітази мікробного походження іноземних і вітчизняних виробників, зокрема Natuphos («BASF», Німеччина), Файзайм (ЗАТ «Даніско», Росія), Ronozyme NP («Novozymes A/S», Данія), Ладозим Прокси (ВАТ «Ензим», Україна). Однак їх застосування у практиці годівлі тварин стримується схильністю агровиробників до використання швидкодійних синтетичних стимуляторів ростових процесів із метою отримання швидкого фізіологічного та економічного ефекту (Bobková et al, 2012;Angelovičová et al, 2016). Питання доцільності застосування ферментів у кормах необхідно вирішувати на підставі комплексних досліджень їх впливу на обмінні процеси в організмі тварин.…”

Bleeding Efficiency And Keeping Quality in Broiler Chicken Meat Subjected to Two Slaughtering Methods

“…Due to its high digestibility, medium-low juiciness, little coarseness, odor and flavor, lowcalories, lowest fatty feeling in the mouth and tenderness, broiler chicken meat is gaining preference by many meat consumers (Wideman et al, 2016). Broiler chicken meat fits well the contemporary consumer demand for a low-fat meat with a high degree of unsaturated fatty acids and low cholesterol as well as being a source of conjugated linoleic acid, which have such beneficial effects on human health as antiinflammatory, anti-thrombotic and atherosclerotic preventatives (Angelovičová et al, 2016).…”