The effect of Cu, Zn and Fe chelates on the antioxidative status of thigh meat of broiler chickens

Winiarska-Mieczan, Anna; Kwiecień, Małgorzata; Mieczan, Tomasz; Kwiatkowska, Katarzyna; Jachimowicz, Karolina

doi:10.1016/j.animal.2021.100367

Cited by 14 publications

(13 citation statements)

References 42 publications

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“…This means that even in their highly assimilable form, Zn, Cu and Fe, despite their high biological significance, do not essentially regulate the synthesis of protein and fat in the body; that is, they do not increase the mass of muscles and fat. This is corroborated by results published elsewhere [ 35 ] of the carcass-composition analysis of chickens from the experiment presented there, which did not show statistically significant differences either in weight gain or in PSTM (percentage share of thigh muscles in the carcass). Additionally, the studies of Selim et al [ 46 ] found no impact of using a Zn-methionine chelate on the percentage share of thigh and breast meat in the carcass.…”

Section: Discussionsupporting

confidence: 92%

“…Therefore, in the course of the presented experiment, chickens received Cu, Zn or Fe glycine chelates in an amount corresponding to 50% or 25% of the requirement. Accurate experimental assumptions are presented in the paper by Winiarska-Mieczan et al [ 35 ]. The productivity parameters and the antioxidant profile of thigh meat in this experiment are presented elsewhere [ 35 ].…”

Section: Methodsmentioning

confidence: 99%

“…Accurate experimental assumptions are presented in the paper by Winiarska-Mieczan et al [ 35 ]. The productivity parameters and the antioxidant profile of thigh meat in this experiment are presented elsewhere [ 35 ]. The cited studies did not find any negative impact of Cu, Zn and Fe chelates on the production performance of chickens.…”

Section: Methodsmentioning

confidence: 99%

“…The birds were placed in cages containing 10 chicks each. The room temperature was initially 32 °C, and during the experiment, it was reduced by 2 °C every week until it reached 24 °C [ 35 ]. The birds received feed and drinking water ad libitum throughout the experiment.…”

Section: Methodsmentioning

confidence: 99%

“…In our study, Ross 308 chickens received different amounts of Zn, Cu or Fe glycine chelates. Productivity, carcass composition, bone structure and mineralisation showed positive results, and the antioxidant, dietary and organoleptic properties of the meat were corroborated [ 8 , 9 , 10 , 33 , 34 , 35 ]. Based on the previous studies, a decision was made to check which mineral (Cu, Zn or Fe) administered as a glycine chelate had the most efficient impact on the proximate composition, cholesterol levels, fatty acid profile and dietary value of broiler chicken thigh meat.…”

Section: Introductionmentioning

confidence: 99%

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The Impact of Zn, Cu and Fe Chelates on the Fatty-Acid Profile and Dietary Value of Broiler-Chicken Thigh Meat

Winiarska-Mieczan

Jachimowicz

Kwiecień

et al. 2021

Animals

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This study aimed to compare the effect of Zn, Cu and Fe glycine chelates on the proximate composition, cholesterol levels, fatty-acid profile and dietary value of the thigh meat of broiler chickens. The experiment involved three hundred and fifty Ross 308 chickens divided into seven groups. The chickens were administered Zn, Cu and Fe glycine chelates in an amount corresponding to 50% of the requirement or 25% of the requirement for 42 days. It was found that the use of Zn, Cu and Fe glycine chelates did affect the fatty acid profile and dietary value of meat. A positive impact was most frequently (p < 0.05) noted in chickens receiving Zn chelate in an amount covering 50% of the requirement: the lowest levels of SFA and atherogenic and thrombogenic indices, the highest content of PUFA n−3 and PUFA/SFA ratios and hypocholesterolemic/hypercholesterolemic indices. Positive effects were more often recorded for chickens receiving Zn in an amount corresponding to 50% of the requirement. The results did not show that the use of Cu and Fe glycine chelates can reduce the dietary value of thigh meat in broiler chickens since, generally, the outcomes were not worse than those in the control group. It should be highlighted that due to ambiguous results, it is impossible to determine a dose of Cu and Fe glycine chelate which would be more efficient for broiler chickens. However, chickens receiving chelates in amounts corresponding to 25% of the requirement showed far better results.

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Section: Discussionsupporting

confidence: 92%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Impact of Zn, Cu and Fe Chelates on the Fatty-Acid Profile and Dietary Value of Broiler-Chicken Thigh Meat

Winiarska-Mieczan

Jachimowicz

Kwiecień

et al. 2021

Animals

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Beneficial effects of advanced chelate technology‐based 7‐minerals in aflatoxin‐B1 challenged broilers: toxin residue reduction, serum biochemical improvement and modulation of the mRNA expression of NF‐kB and Nrf2, and genes within their pathways

Mohammadi,

Taherpour,

Ghasemi

et al. 2024

J Sci Food Agric

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BACKGROUNDOrganic trace minerals (TM) offer superior nutritional benefits because of their stable structure, making their addition to broiler diets potentially beneficial during challenging periods such as aflatoxin B1 (AFB1) contamination. The present study evaluated the impacts of different replacement levels of inorganic TM (ITM) with advanced chelate technology‐based TM (ACTM) on the growth performance, serum biochemical parameters, antioxidant indicators, and some inflammatory and immune parameters of broilers fed diets contaminated with AFB1. A 42‐day experiment involved randomly assigning 1‐day‐old broiler chickens (n = 480) to one of five dietary treatments, each with six replicates. The treatments were as follows: (1) NC: basal diet without AFB1 and recommended ITM levels; (2) PC: basal diet with 0.5 mg kg−1 AFB1 and recommended ITM levels; (3) TB: PC diet +1 g kg−1 toxin binder; (4) ACTM50: replacement of ITM with 50% ACTM in the PC diet; and (5) ACTM100: replacement of ITM with 100% ACTM in the PC diet.RESULTSCompared with PC treatment, ACTM100 treatment resulted in increased (P < 0.05) body weight gain, serum zinc and glutathione concentrations, immunoglobulin Y level, antioxidant enzyme activities, and hepatic gene expression of nuclear factor erythroid 2‐related factor 2, glutathione peroxidase‐1, superoxide dismutase‐1 and transforming growth factor beta 1. The ACTM100 group also exhibited decreased AFB1 residue in the liver and kidney, serum alanine transaminase activity and malondialdehyde concentration, and hepatic gene expression levels of nuclear factor‐kappa B and interferon‐gamma (P < 0.05). These values were comparable to those recorded in the TB and NC treatments.CONCLUSIONIn conclusion, completely replacing ITM with ACTM can benefit the metabolism and mitigate AFB1‐induced immunotoxicity and oxidative damage in chickens by altering the mRNA expression of nuclear factor‐kappa B and nuclear factor erythroid 2‐related factor 2, and some genes downstream their signaling pathways. © 2024 Society of Chemical Industry.

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Effect of Zinc Amino Acid Complexes on Growth Performance, Tissue Zinc Concentration, and Muscle Development of Broilers

Zuo

et al. 2023

Biol Trace Elem Res

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The effect of Cu, Zn and Fe chelates on the antioxidative status of thigh meat of broiler chickens

Cited by 14 publications

References 42 publications

The Impact of Zn, Cu and Fe Chelates on the Fatty-Acid Profile and Dietary Value of Broiler-Chicken Thigh Meat

The Impact of Zn, Cu and Fe Chelates on the Fatty-Acid Profile and Dietary Value of Broiler-Chicken Thigh Meat

Beneficial effects of advanced chelate technology‐based 7‐minerals in aflatoxin‐B1 challenged broilers: toxin residue reduction, serum biochemical improvement and modulation of the mRNA expression of NF‐kB and Nrf2, and genes within their pathways

Effect of Zinc Amino Acid Complexes on Growth Performance, Tissue Zinc Concentration, and Muscle Development of Broilers

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