Fatty acid profile, antioxidative status and dietary value of the breast muscle of broiler chickens receiving glycine-Zn chelates
Anna Winiarska-Mieczan
A D , Małgorzata Kwiecień A , Katarzyna Kwiatkowska A , Ewa Baranowska-Wójcik B , Dominik Szwajgier B and Ewa Zaricka C
+ Author Affiliations
- Author Affiliations
A Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
B Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Poland.
C State Scientific-Research Control Institute of Veterinary Medical Products and Feed Additives, Lviv, Ukraine.
D Corresponding author. Email: anna.mieczan@up.lublin.pl
Animal Production Science 60(8) 1095-1102 https://doi.org/10.1071/AN19305
Submitted: 23 May 2019 Accepted: 10 October 2019 Published: 3 March 2020
Abstract
In the present study we aimed to examine the effect of glycine-Zn chelates (ZnGly) used in amounts corresponding to 0, 100, 50 or 25% of the requirement of this element on the fatty acids profile, antioxidative status, and dietetic value (atherogenic index (AI), thrombogenic index (TI), hypocholesterolemic/hypercholesterolemic ratio (h/H)) of breast muscles in broiler chickens. Two hundred 1-day-old Ross 308 male chicks were split into four equipotent experimental groups (assigned to 20 cages, 10 chicks in each, replicated five times): control, ZnGly-100, ZnGly-50 and ZnGly-25. The broilers received feed and water ad libitum. The experiment lasted 42 days. Significant differences in the content of respective fatty acids in the meat of chickens receiving ZnGly were observed in comparison to the control group; but they were not directional changes. A positive effect (P < 0.05) of Zn-Gly on certain indices of meat determined by the oxidoreductive status of the body or regulating such status was noted: superoxide dismutase, catalase and malondialdehyde. A significant effect of ZnGly on the dietetic value of broiler chickens’ breast meat was noted: the highest (P < 0.05) AI value was found in the ZnGly-50 and ZnGly-25 groups, and TI value in the ZnGly-25 group. The h/H relationship can be presented as ZnGly-25 < ZnGly-50 < ZnGly-100 < control group. To improve the dietetic value and to increase the oxidative stability of breast muscle meat, broiler chickens must receive ZnGly in an amount corresponding to more than 25% of the requirement of this element.
Additional keywords: antioxidative status, broiler chickens, dietetic value, fatty acids, glycine-Zn chelates, meat.
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