Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicum annuum)
N. Puvača A F , Lj. Kostadinović B , S. Popović B , J. Lević B , D. Ljubojević C , V. Tufarelli D , R. Jovanović E , T. Tasić B , P. Ikonić B and D. Lukač A
+ Author Affiliations
- Author Affiliations
A Faculty of Agriculture, Department of Animal Science, University of Novi Sad, Trg Dositeja Obradovića 8, 210000 Novi Sad, Serbia.
B Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
C Scientific Institute of Veterinary Medicine ‘Novi Sad’, Rumenački put 20, 21000 Novi Sad, Serbia.
D Department of DETO, Section of Veterinary Science and Animal Production, University of Bari ‘Aldo Moro’, Casamassima 3, 700100 Valenzano, Italy.
E Institute for Science Application in Agriculture, Bulevar Despota Stefana 68, 1000 Belgrade, Serbia.
F Corresponding author. Email: nikola.puvaca@gmail.com
Animal Production Science 56(11) 1920-1927 https://doi.org/10.1071/AN15115
Submitted: 10 March 2015 Accepted: 13 May 2015 Published: 6 July 2015
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.
Additional keywords: chemical composition, fat, meat, peroxidation, protein.
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