Effect of Dietary Enrichment with Flaxseed, Vitamin E and Selenium, and of Market Class on the Broiler Breast Meat—Part 1: Nutritional and Functional Traits

The effect of dietary enrichment with flaxseed, selenium and vitamin E, and market class on the nutritional and functional value of breast meat was evaluated. A completely randomized block design was set up, where the experimental unit (n = 6000 birds) received conventional or enriched diet and was...

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Veröffentlicht in:Nutrients Jg. 14; H. 8; S. 1666
Hauptverfasser: Albergamo, Ambrogina, Vadalà, Rossella, Nava, Vincenzo, Bartolomeo, Giovanni, Rando, Rossana, Colombo, Nadia, Gualtieri, Roberto, Petracci, Massimiliano, Di Bella, Giuseppa, Costa, Rosaria, Cicero, Nicola
Format: Journal Article
Sprache:Englisch
Veröffentlicht: Switzerland MDPI AG 16.04.2022
MDPI
Schlagworte:
Animal Feed - analysis
Animals
Birds
Chickens - metabolism
Design
Diet
Diet - veterinary
Dietary Supplements
Fatty acids
Flax - metabolism
Laboratories
Lipids
Males
Meat - analysis
Meat quality
Polyunsaturated fatty acids
Poultry
Quality standards
Selenium - metabolism
Vitamin E
Vitamin E - metabolism
Vitamin E - pharmacology
United States > US
Italy
Germany
n-3 PUFAs
selenium
FA composition analysis
chicken meat
vitamin E
element analysis
functional meat
dietary enrichment
ISSN:2072-6643, 2072-6643
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Zusammenfassung:The effect of dietary enrichment with flaxseed, selenium and vitamin E, and market class on the nutritional and functional value of breast meat was evaluated. A completely randomized block design was set up, where the experimental unit (n = 6000 birds) received conventional or enriched diet and was slaughtered at 37 (light class), 47 (medium class), or 57 (heavy class) days of life. Hence, functional and standard Pectoralis major muscles from every market class were analyzed for FA composition, inorganic elements and vitamin E. Lipid metabolism indices and health lipid indicators were assessed along with the nutritional value. A multiple linear model revealed that in breasts, the dietary treatment significantly influenced (p < 0.05) the FA profile, lipid metabolism and health lipid indices, while the slaughtering weight was related (p < 0.05) to most of elements (e.g., Na, Mg, K, Mn, and Se) and vitamin E. The interdependence of the two factors had strong relations (p < 0.05) with total PUFAs, including linolenic acid, desaturase activities, health lipid indices, trace essential elements and vitamin E. Consequently, enriched meat from heavy chickens showed the best functional and nutritional traits. Overall, the study pointed out that both market class and dietary manipulation are two relevant factors to consider for producing breast meat with higher nutritional and functional value.
Bibliographie:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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ISSN:2072-6643
2072-6643
DOI:10.3390/nu14081666