Comparison of fatty acid profile in the chicken meat after feeding with narasin, nicarbazin and salinomycin sodium and phyto-additive substances

The purpose of this study was an experimental investigation and a statistical evaluation of the influence of various additives in feed mixtures of broiler chickens on fatty acids content and their ratio in breast and thigh muscles. First feed additive consisted of narasin, nicarbasin and salinomycin...

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Published in:Journal of environmental science and health. Part B, Pesticides, food contaminants, and agricultural wastes Pesticides, food contaminants, and agricultural wastes, 2016-06, Vol.51 (6), p.374-382
Main Authors: Angelovičová, Mária, Kunová, Simona, Čapla, Jozef, Zajac, Peter, Bučko, Ondřej, Angelovič, Marek
Format: Article
Language:English
Subjects:
Animal Feed - analysis
Animals
Chicken breast
chicken thigh
Chickens
fat
fatty acid
Fatty acids
Fatty Acids - analysis
Fatty Acids, Omega-3 - analysis
feed additive
Feeds
Food additives
Food Additives - pharmacology
Meat - analysis
Muscle, Skeletal - chemistry
Muscle, Skeletal - metabolism
Nicarbazin - pharmacology
Poultry
Pyrans - pharmacology
ratio
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Summary:The purpose of this study was an experimental investigation and a statistical evaluation of the influence of various additives in feed mixtures of broiler chickens on fatty acids content and their ratio in breast and thigh muscles. First feed additive consisted of narasin, nicarbasin and salinomycin sodium, and other five additives were of phytogenic origin. In vivo experiment was realized on the poultry experimental station with deep litter breeding system. A total of 300 one-day-old hybrid chickens Cobb 500 divided into six groups were used for the experiment. The experimental period was divided into four phases, i.e. Starter, Grower 1, Grower 2 and Final, according to the application of commercial feed mixture of soy cereal type. Additive substances used in feed mixtures were different for each group. Basic feed mixtures were equal for all groups. Fatty acid profile of breast and thigh muscles was measured by the method of FT IR Nicolet 6700. Investigated additive substances in the feed mixtures did not have statistically significant effect on fatty acid content and omega-6/omega-3 polyunsaturated fatty acid (PUFA) ratio in breast and thigh muscles. Strong statistically significant relation between omega-6 PUFAs and total PUFAs were proved by experiment. A relation between omega-3 PUFAs and total PUFAs was found only in the group with Biocitro additive.
ISSN:1532-4109
0360-1234
1532-4109
DOI:10.1080/03601234.2016.1142320