Monday, 23 July 2018
Impact of feeding chromium supplemented flaxseed based diet on fatty acid profile, oxidative stability and other functional properties of broiler chicken meat.
J Food Sci Technol. 2017 Nov;54(12):3899-3907. doi: 10.1007/s13197-017-2846-7. Epub 2017 Sep 16. Mir NA1, Tyagi PK1, Biswas AK2, Tyagi PK1, Mandal AB1, Sheikh SA1, Deo C1, Sharma D1, Verma AK3. Author information 1 Division of Avian Nutrition and Feed Technology, Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India. 2 Division of Post-Harvest Technology, Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India. 3 Central Institute for Research on Goats, Makhdoom, Farah, Mathura, Uttar Pradesh 281122 India. Abstract A total of 240 broiler chicken of same hatch with uniform weight were used in a biological experiment with completely randomized design to investigate the effects of incorporating organic chromium (Cr) in flaxseed meal based diet on the fatty acid profile, oxidative stability and functional properties of broiler chicken meat. Five diets were formulated as per the recommendations of BIS (Nutrient requirements for poultry 13: 9863, Bureau of Indian Standards, New Delhi, 1992) in which flaxseed meal was used to replace 10% of soyabean in basal diet and four levels of Cr (0.0, 0.5, 1.0 and 1.5 mg/kg diet) as Cr-picolinate were used. The results revealed that flaxseed feeding significantly increased the percentage of unsaturated fatty acids, including MUFA, PUFA, ω-3, ω-6 fatty acids and ω-3:ω-6 and PUFA:SFA ratios, whereas, significant decline was seen in saturated fatty acids and no effect of Cr was observed on the fatty acid profile of broiler chicken. Flaxseed feeding significantly reduced the cholesterol and fat percentage of meat, whereas, significant progressive reduction was observed with increasing Cr levels. The combination of 10% flaxseed with 1.0 mg Cr/kg diet increased the final pH of broiler meat. The addition of flaxseed significantly reduced water holding capacity, extract release volume and antioxidant potential of broiler meat, whereas, increasing Cr supplementation progressively increased them. Flaxseed feeding significantly increased the drip loss and lipid peroxidation of broiler meat, whereas, Cr supplementation decreased them. It was concluded that inclusion of 10% flaxseed and 1.5 mg Cr/kg diet results in desirable fatty acid profile, oxidative stability and functional properties of broiler chicken meat. KEYWORDS: Broiler; Chromium; Flaxseed; Meat quality; Oxidative stability PMID: 29085132 PMCID: PMC5643806 [Available on 2018-11-01] DOI: 10.1007/s13197-017-2846-7