Performance, some blood paremeters, fatty acid profile and TBARS value of broiler chickens fed chia seed

Yıl 2024, Cilt: 9 Sayı: 2, 283 - 287, 31.08.2024

Onur Çelikoğlu , Fatma Karakaş Oğuz

https://doi.org/10.24880/meditvetj.1541502

Öz

This study aims to determine the effect of chia seeds added to broiler rations at the level of 5% on live weight, live weight gain, feed consumption, feed conversion ratio, breast meat fatty acid profile and meat shelf life. A total of 112 daily-aged Sasso chicks were used in the experiment. Chicks were divided into 2 groups of 56 animals. Each group is divided into 8 subgroups of 7 broilers. The experimental group ration was prepared to contain 5% chia seeds starting from the 15th day. During the experiment, feed and water were given ad libitum. Before the experiment, a 14-day initial ration was applied to all groups. The trial lasted 49 days. In the study, there was no statistical difference between the groups in terms of body weight, live weight gain, feed consumption and feed conversion rates (P>0.05). At the end of the experiment, the breast meat Linolenic acid ratio of the experimental group (2.02%) was significantly higher than the control group (1.07%) (P<0.05).The arachidonic acid ratio was found to be significantly lower in the experimental group than in the control group (P<0.05). While the TBARS value of breast meats kept at +4°C for seven days increased in the control group, it decreased significantly in the experimental group (P<0.05). As a result of this study, it can be said that chia seeds have a positive effect on the shelf life of broiler meat.

Anahtar Kelimeler

broiler chick, chia seed, fatty acid, meat shelf life performance

Kaynakça

• Amela, MI., Feuilles, A., Fernandez, H., Salerno, C., & Kumorkiazwick, L. (2016). Effect of Saccharomyces cerevisiae and chia flour addition in broiler ration. 4. Productive performance. Revista Argentina de Producción Animal, 36(1), 189-293.
• AOAC. (2000). OfficialMethodsof Analysisof the Association of Analtytical Chemists..17. Baskı. Gaithersburg: MD. USA. Methods
• Ayerza, R. (2008). Chia as a New Source of ω-3 Fatty Acids: Nutritional Comparison with Other Raw Materials and Its Advantages When Producing ω-3 Enriched Eggs. Wild-Type Food in Health Promotion and Disease Prevention: The Columbus Concept, 179-194.
• Ayerza, R., Coates, W., & Lauria, M. (2002). Chia seed (Salvia hispanica L.) as an omega-3 fatty acid source for broilers: influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, and sensory characteristics. Poultry science, 81(6), 826-837. https://doi.org/10.1093/ps/81.6.826
• Azcona, J. O., Schang, M. J., Garcia, P. T., Gallinger, C., Ayerza Jr, R., & Coates, W. (2008). Omega-3 enriched broiler meat: The influence of dietary α-linolenic-ω-3 fatty acid sources on growth, performance and meat fatty acid composition. Canadian journal of animal science, 88(2), 257-269. https://doi.org/10.4141/CJAS07081
• Crampton, EW., & Maynard, L. (1938). Therelation of cellulose and lignin content tonutritive value of animal feeds. Journal of Nutrition. 15, 383-395. https://doi.org/10.1093/jn/15.4.383
• Fernández, H. T., Arreghi, A., Amela, M. I., Salerno, C. M., & Couto, A. (2018). Effect of hydroxytyrosol and chia flour addition in broiler diet. 1. Productive performance.
• Peiretti, P. G., & Meineri, G. (2008). Effects on growth performance, carcass characteristics, and the fat and meat fattyacid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplements. Meat Science, 80(4), 1116-1121. https://doi.org/10.1016/j.meatsci.2008.05.003
• Salazar-Vega, M. I., Rosado-Rubio, J. G., Chel-Guerrero, L. A., Betancur-Ancona, D. A., & Castellanos-Ruelas, A. F. (2009). Composition in alpha linolenic acid (w3) of egg and broiler meat using chia (salvia hispanica l.) In poultry feedstuff. Interciencia, 34(3), 209-213.
• Terevinto A., Marta del Puerto, Ayrton da Silva, María Cristina Cabrera and Ali Saadoun. (2023). Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display. CYTA – Journal Of 2023, VOL. 21, NO. 1, 93–100 Food. https://doi.org/10.1080/19476337.2022.2162975
• Urrutia, O., Soret, B., Insausti, K., Mendizabal, J. A., Purroy, A., & Arana, A. (2015). The effects of linseed or chia seed dietary supplementation on adipose tissue development, fatty acid composition, and lipogenic gene expression in lambs. Small Ruminant Research, 123(2-3), 204-211. https://doi.org/10.1016/j.smallrumres.2014.12.008
• Waszkowiak, K., & Rudzińska, M. (2014). Effect of flaxseed meals and extracts on lipid stability in a stored meat product. Journal of the American Oil Chemists’ Society, 91, 979-987.
• Zeb, A., & Ullah, F. (2016). A simple spectrophotometric method for the determination of thiobarbituric acid reactive substances in fried fast foods. Journal of analytical methods in chemistry. https://doi.org/10.1155/2016/9412767