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Effect of faba bean-based diets on the meat quality and fatty acids composition in breast muscles of broiler chickens.

ABSTRACT: The aim of the study was to evaluate the effect of feed containing faba bean on the physicochemical properties of breast and leg muscles. The study was conducted on 340 Ross 308 broiler chickens reared for 6 weeks. The control group received feed based on soybean meal. The treatment group received a feed mixture with faba bean as the source of protein. Different sources of protein in the diet were also associated with changes in the content of n-6 fatty acids (C16:0, C22:4) and the n-6/n-3 ratio in breast muscles, which was higher (P??0.05) on water holding capacity, drip loss, or major chemical components of breast and leg muscles. The P/S ratio, AI and TI, and the content of cholesterol in breast muscles were comparable (P?>?0.05) in both groups. The values of lightness (L*) for leg muscles were lower (P?

SUBMITTER: Kuzniacka J

PROVIDER: S-EPMC7093522 | biostudies-literature | 2020 Mar

REPOSITORIES: biostudies-literature

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Effect of faba bean-based diets on the meat quality and fatty acids composition in breast muscles of broiler chickens.

Kuźniacka Joanna J Banaszak Mirosław M Biesek Jakub J Maiorano Giuseppe G Adamski Marek M

Scientific reports 20200324 1

The aim of the study was to evaluate the effect of feed containing faba bean on the physicochemical properties of breast and leg muscles. The study was conducted on 340 Ross 308 broiler chickens reared for 6 weeks. The control group received feed based on soybean meal. The treatment group received a feed mixture with faba bean as the source of protein. Different sources of protein in the diet were also associated with changes in the content of n-6 fatty acids (C16:0, C22:4) and the n-6/n-3 ratio ...[more]

PMID: 32210341

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Project description:The protein sources in feed have a huge impact on good-quality and -quantity meat traits. Yellow lupin (YL) seeds have a similar level of protein as soybean meal (SBM). The most popular is SBM that is genetically modified (GMO). During this age, the consumer market requires non-GMO products. Yellow lupin used as a high-protein substitute for SBM in feed has an effect on the quality of meat from broiler ducks. The aim of the study was to analyse and compare meat quality traits in breast and leg muscles as well as fatty acid (FA) composition in breast muscles from ducks fed mixtures containing YL as an alternative to SBM. Two hundred 1-day-old Cherry Valley ducks were kept in pens on litter in two equal dietary groups, four replications with 25 birds per group. The control group (1) received balanced feed containing SBM. The treatment group (2) received balanced feed containing YL. The feed provided to both groups contained 55% of concentrate and 45% of wheat. Birds received feed and water ad libitum and were reared for 8 weeks. After that, 16 ducks (eight from each group) of BW close to the mean for the whole group were slaughtered. Plucked and gutted carcasses were analysed in a laboratory for quality parameters. Meat was analysed for pH, colour, water-holding capacity and drip loss. Samples of breast muscles were analysed for the content of cholesterol, collagen, intramuscular fat and FA composition. The proposed feed mixture containing YL had no impact on meat traits, content of muscles or fat in duck carcasses (P > 0.05). The values of lightness (L*) and yellowness (b*) and collagen content in breast muscles were significantly higher (P < 0.05) in group 2 (YL). A lower ability to retain water, that is, higher water-holding capacity (percentage of water lost from meat) (P < 0.05), was found for leg muscles from group 2 (YL). The content of C16:0, C18:0, C20:4 n-6, C22:4 n-6, C22:5 n-3, total content of saturated fatty acids (SFA), values of atherogenic index and thrombogenic index were significantly lower (P < 0.05) in group 2 (YL) than in group 1 (SBM). The content of C18:2 n-6 and the polyunsaturated fatty acids-to-SFA ratio (P/S) were significantly higher (P < 0.05) in ducks fed the diet with the inclusion of YL. Diets with YL could be proposed as a partial substitute for SBM in duck-rearing.

Project description:The aim of this study was to determine the effect of feeding licuri cake to lambs on the sensory characteristics, physicochemical characteristics and fatty acid (FA) profile of meat from lambs. Forty-four crossbred Santa Ines lambs (21.2 ± 2.70 kg body weight; 6 months old) were housed in individual pens and fed 4 experimental diets, containing 0, 8, 16 or 24% licuri cake (DM basis). The averages concentrations of ash (11.4), pH (5.82), lightness (38.1), cooking loss (26.8) or shear-force resistance (2.48) of lamb meat were not affected by the licuri cake diets. However, there was a linear decrease (P < 0.01) of redness and chroma indexes, lipid and protein contents, whereas the moisture content of the meat (P < 0.001) increased linearly due to the inclusion of licuri cake in lambs' diets. The licuri cake inclusion in the lambs feed linearly increased (P < 0.05) the fatty acids concentrations of C12:0, C17:0, C20:0, C20:1, C18:3, C20:3, C20:4 and ΣPUFA/ΣMUFA ratio, Σω-3 and atherogenicity index (AI). However, C18:1 cis, C20:2, C20:5, ΣMUFA, ΣMUFA/ΣSFA and Σω-6:Σω-3 ratios in the longissimus lumborum of lambs linearly decreased by licuri cake inclusion. There was a quadratic increase (P < 0.05) on C14:0 (maximum point 4.94 g/100 g FAME to 14.5% licuri inclusion), C16:1 (maximum point 8.59 g/100 g FAME to 10.7% licuri inclusion) and enzymatic activities of Δ9-desaturase C16 (maximum point 27.5 g/100 g FAME to 10.6% licuri inclusion) in the longissimus lumborum of lambs fed due to increased concentrations of licuri cake. However, there was a quadratic decrease (P = 0.04) in ΣPUFA/ΣSFA ratio with minimum concentration of 0.63 g/100 g FAME to 11.1% inclusion. The inclusion of licuri cake in the lambs diet did not change (P > 0.05) the concentrations of SFA C10:0, C15:0, C16:0, C18:0, C14:1, MUFA C18:1 trans, PUFA C18:2 cis, CLA, total sum of ΣSFA and ΣPUFA, desirable fatty acids (DFA), hypocholesterolemic:hypercholesterolemic index, and elongase and Δ9-desaturase C18 enzymes. Licuri cake in the lamb diet improved (P < 0.05) meat aroma, flavor and overall acceptance by consumers. Licuri cake inclusion in the diet of lambs improves sensory attributes of meat and the meat fatty acid profile becomes nutritionally healthier for the human diet because do not affect major FA of meat; however, the growth performance of finishing lambs is reduced.

Project description:After years of continuous cultivation of faba beans (Vicia faba L.), autotoxic substances accumulate in the soil, leading to a high incidence of Fusarium oxysporum (FOF) wilt. Faba bean–wheat intercropping is often used to alleviate these problems. The goal of this research was to explore the role of benzoic acid and cinnamic acid in promoting the occurrence of faba bean Fusarium wilt and the potential mechanism of faba bean–wheat intercropping to control the occurrence of this disease. We established a field experiment and a hydroponic experiment that involved the inoculation of FOF and the exploration of exogenous addition of cinnamic acid and benzoic acid at different concentrations, the effects on the degree of peroxidation, resistance system, and ultrastructure of faba bean roots. In addition, the antioxidative response of faba bean–wheat intercropping against the autotoxicity of benzoic acid and cinnamic acid was examined. In the field experiment, compared with monoculture, faba bean–wheat intercropping effectively controlled the occurrence of Fusarium wilt, significantly reduced the contents of H2O2 and O2− in faba bean roots, increased the expression and activity of antioxidant enzymes superoxide dismutase (SOD) and catalase (CAT), maintained cell stability, and significantly reduced the contents of benzoic acid and cinnamic acid in faba bean rhizosphere. In the pot experiment, it was found that compared with the control, different concentrations of benzoic acid and cinnamic acid (50, 100, and 200 mg·L−1) significantly increased the content of H2O2 and O2− in faba bean, decreased the activity and gene expression of antioxidant enzymes SOD and CAT, and damaged cell membrane structure. Furthermore, it promoted the occurrence of Fusarium wilt of faba bean. The faba bean–wheat intercropping alleviated the stress. Benzoic acid and cinnamic acid can increase the content of hydrogen peroxide and superoxide anions in faba bean plants, reduce the enzymatic activity and expression of antioxidant enzyme genes, damage the cell membrane structure, and promote the occurrence of faba bean Fusarium wilt. The faba bean–wheat intercropping can effectively alleviate the autotoxicity of benzoic acid and cinnamic acid and reduce the occurrence of faba bean Fusarium wilt.

Dataset Information

Effect of faba bean-based diets on the meat quality and fatty acids composition in breast muscles of broiler chickens.

Publications

Effect of faba bean-based diets on the meat quality and fatty acids composition in breast muscles of broiler chickens.

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