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

Nutrients

Nadia Colombo¹  Roberto Gualtieri¹  Massimiliano Petracci²  Vincenzo Nava³  Rossana Rando³  Ambrogina Albergamo³  Rossella Vadalà³  Giuseppa Di Bella³  Rosaria Costa³  Nicola Cicero³  Giovanni Bartolomeo⁴ 

[1] Avimecc Spa, C.da Fargione, Agglomerato Industriale ASI, 97015 Modica, Italy;Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy;Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy;Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy;

关键词: chicken meat;    dietary enrichment;    n-3 PUFAs;    vitamin E;    selenium;    functional meat;   

DOI  :  10.3390/nu14081666

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown