The amino acid profile of broiler chicken meat after dietary administration of bee products and probiotics

Haščí­k, Peter; Pavelková, Adriana; Tkáčová, Jana; Čuboň, Juraj; Kačániová, Miroslava; Habánová, Marta; Mlyneková, Eva

doi:10.2478/s11756-020-00451-9

Cited by 17 publications

(16 citation statements)

References 61 publications

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“…The reason might be that anthocyanin-rich plants showed strong antioxidant capacity and reduced free radical concentrations, thus improving amino acid levels in muscle [50]. Our results are in general agreement with the findings of Haščík et al [56], who found that dietary supplementation with anthocyaninrich probiotic and propolis extract could improve the amino acid concentrations of chicken meat. Additionally, Omar et al [22] showed that phenolic-rich onion extracts can be used as a natural growth promoter in poultry feed because they can improve the growth rate of broiler chickens by improving the amino acid ileal digestibility of amino acids and intestinal histology.…”

Section: Discussionsupporting

confidence: 92%

The Effects of Purple Corn Pigment on Growth Performance, Blood Biochemical Indices, Meat Quality, Muscle Amino Acids, and Fatty Acids of Growing Chickens

Luo

et al. 2022

Foods

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This study investigated the effects of dietary supplementation with different levels of purple corn pigment (PCP) on the growth performance, blood biochemical indices, meat quality, muscle amino acids, and fatty acids of growing chickens. A total of 288 (8 weeks of age) growing Chishui black-bone chickens (body weight, 940 ± 80 g; mean ± standard deviation) were randomly divided into 4 groups using a completely randomized design. The four diet groups were as follows: (1) control, basal diet; (2) treatment 1, treatment 2, and treatment 3, which were basal diet with 80, 160, and 240 mg/kg PCP, respectively. The results showed that compared with the control group, the feeding of anthocyanins significantly (p < 0.05) increased the average daily feed intake and average daily gain in chickens. Moreover, chickens receiving 80 mg/kg PCP significantly increased (p < 0.05) plasma total antioxidant capacity, superoxide dismutase, glutathione peroxidase, catalase, high-density lipoprotein cholesterol, and albumin concentrations relative to the control group. For meat quality, dietary supplementation with PCP significantly (p < 0.05) reduced the drip loss and water loss rate in breast muscle. Additionally, chickens receiving PCP tended to increase (p < 0.05) the levels of most individual amino acids, essential amino acids, and umami amino acids in the muscle. Specifically, the addition of 80 mg/kg PCP significantly improved (p < 0.05) total polyunsaturated fatty acids in chicken muscle. Accordingly, the consumption of anthocyanin-rich PCP by the growing chickens had the potential to increase the growth performance, enhance antioxidant and immune capacities, increase meat quality, and improve essential and umami amino acids as well as unsaturated fatty acids in the muscle.

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Section: Discussionsupporting

confidence: 92%

The Effects of Purple Corn Pigment on Growth Performance, Blood Biochemical Indices, Meat Quality, Muscle Amino Acids, and Fatty Acids of Growing Chickens

Luo

et al. 2022

Foods

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“…Moreover, the essential amino acid index (EAAI) calculated for the abdomen and chelae meat of F. limosus was 151.53% and 145.94%, respectively, and it was higher than that for the reference standard protein ( Table 4 ). The EAAI values in this study are higher comparing with the meat of several species, e.g., 114% in lagoon crab Calinectes latimanus [ 77 ], 89% in innards N. maculatus [ 78 ], 50.4–82.9% in chicken [ 75 , 79 ], 80–81% in beef, pork, and mutton [ 75 ], and 128–136% in freshwater fish [ 80 ], similar as in rabbit meat—153% [ 76 ], and lower than that in sea bass ( Dicentrarchus labrax ) fillets—266% [ 81 ]. The level of protein, but also the CS and EAAI in the abdomen and chelae, showed that F. limosus meat is highly digestible and has a well-balanced amino acid composition.…”

Section: Resultsmentioning

confidence: 89%

Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Śmietana

Panicz

Śmietana

et al. 2020

Animals

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The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

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“…The amino acid composition of proteins could also affect the peptide hydrophilicity in addition to their molecular weight. Compared to soy proteins, meat proteins were reported to contain higher levels of polar amino acids, 37,38 which form hydrogen bonds with water and contribute to augmented solubility. Nevertheless, the total molar concentration of polar amino acids in MA and CB digests was comparable (6.74 mM vs 6.78 mM, Figure S1), indicating that the distribution of the polar amino acids on the peptides may have more influence on their hydrophilicity.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Characterization and Cellular Uptake of Peptides Derived from In Vitro Digestion of Meat Analogues Produced by a Sustainable Extrusion Process

Chen

Rocha-Mendoza

Shan

et al. 2022

J. Agric. Food Chem.

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Whether proteins in meat analogues (MAs) have the ability to provide equivalent nutrition as those in animal meat remains unknown. Herein, a MA was produced by high-moisture extrusion using soy and wheat proteins. The physicochemical properties, in vitro digestion, and cellular uptake of the released peptides were systematically compared between the MA and the chicken breast (CB). The MA showed a higher hardness but a lower degree of texturization than the CB. After simulated digestion, soluble peptides in the MA had a higher molecular weight and higher hydrophobicity. No observable cytotoxicity or inflammatory response to Caco-2 cells was found for both MA and CB digests. The former exhibited less permeability of peptides across Caco-2 cells. Liquid chromatography with tandem mass spectrometry found that the identified peptides in MA and CB digests contained 7− 30 and 7−20 amino acid residues, respectively, and they became shorter after cellular transportation. The amino acid composition showed fewer essential and non-essential amino acids in the MA permeate than in the CB permeate.

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The amino acid profile of broiler chicken meat after dietary administration of bee products and probiotics

Cited by 17 publications

References 61 publications

The Effects of Purple Corn Pigment on Growth Performance, Blood Biochemical Indices, Meat Quality, Muscle Amino Acids, and Fatty Acids of Growing Chickens

The Effects of Purple Corn Pigment on Growth Performance, Blood Biochemical Indices, Meat Quality, Muscle Amino Acids, and Fatty Acids of Growing Chickens

Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Characterization and Cellular Uptake of Peptides Derived from In Vitro Digestion of Meat Analogues Produced by a Sustainable Extrusion Process

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