Hostname: page-component-586b7cd67f-tf8b9 Total loading time: 0 Render date: 2024-11-24T16:34:19.288Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of dietary chromium supplementation on meat nutritional quality and antioxidant status from broilers fed with Camelina-meal-supplemented diets

Published online by Cambridge University Press:  24 May 2019

A. E. Untea Open the ORCID record for A. E. Untea [Opens in a new window] ,
T. D. Panaite ,
C. Dragomir ,
M. Ropota ,
M. Olteanu  and
I. Varzaru
A. E. Untea*
Affiliation:
Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No.1, 077015, Balotesti, Ilfov, Romania
T. D. Panaite
Affiliation:
Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No.1, 077015, Balotesti, Ilfov, Romania
C. Dragomir
Affiliation:
Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No.1, 077015, Balotesti, Ilfov, Romania
M. Ropota
Affiliation:
Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No.1, 077015, Balotesti, Ilfov, Romania
M. Olteanu
Affiliation:
Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No.1, 077015, Balotesti, Ilfov, Romania
I. Varzaru
Affiliation:
Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No.1, 077015, Balotesti, Ilfov, Romania
*
†E-mail: [email protected]
Get access

Abstract

Poultry meat is a valuable source of nutrients and the enrichment with health-promoting substances such as polyunsaturated fatty acids (n-3 PUFA) is an important factor for consumers’ choice. Camelina meal (Camelina sativa) is an animal feedstuff used to achieve this goal, but the administration of n-3 PUFA-enriched diets in broiler nutrition can accelerate the oxidative processes in meat leading to a decreased quality of final product. The aim of this study was to investigate the effect of the organic Cr as chromium picolinate (CrPic) on meat quality, fatty acid profile of fat and oxidative stability of meat from broilers fed supplemented dietary Camelina meal. An experiment was conducted on 240 Ross 308 broiler chicken aged 14 days which were assigned to 6 dietary treatments in a randomized complete block design with a 2 × 3 factorial arrangement. Within the treatment arrangement two concentrations of Camelina meal (0% and 3%) and three concentrations of Cr3+ (0, 200 and 400 μg/kg) were used. Dietary treatments were: (1) Control diet (C) containing a corn–soybean diet with no added Camelina meal or Cr3+; (2) a C diet containing an additional 200 μg/kg of Cr3+ as CrPic; (3) a C diet containing an additional 400 μg/kg of Cr3+ as CrPic; (4) a C diet containing an additional 3% Camelina meal; (5) diet 2 containing an additional 3% Camelina meal; (6) diet 3 containing an additional 3% Camelina meal. Chromium supplementation significantly (P<0.05) increased the CP concentrations and significantly (P<0.05) decreased the crude fat concentrations in breast samples. The Camelina meal groups presented higher values of unsaturated fatty acids, particularly n-3 fatty acids (P<0.05). In CrPic groups, increased retention of Zn and Fe (P < 0.05) was observed in breast samples, compared to control group, and thiobarbituric acid reactive substances values were significantly (P<0.05) smaller. Myoglobin fraction (metmyoglobin and oximyoglobin) concentrations differ significantly (P<0.05) from the control group, under the influence of Cr3+ supplements. This study found that broilers fed with CrPic supplements showed improved mineral composition and oxidative stability of breast meat, proving an effective protection of lipid molecules from oxidation in PUFA-enriched meat.

Keywords

chickenbreastoxidative stabilityfatty acidstrace elements
Type
Research Article
Information
animal , Volume 13 , Issue 12 , December 2019 , pp. 2939 - 2947
Copyright
© The Animal Consortium 2019 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Anandhi, M, Mathivanan, R, Viswanathan, K and Mohan, B 2006. Dietary inclusion of organic chromium on production and carcass characteristics of broilers. International Journal of Poultry Science 5, 880–884.Google Scholar
Aziza, AE, Quezada, N and Cherian, G 2010. Antioxidative effect of dietary Camelina meal in fresh, stored, or cooked broiler chicken meat. Poultry Science 89, 2711–2718.10.3382/ps.2009-00548CrossRefGoogle ScholarPubMed
Baron, CP and Andersen, HJ 2002. Myoglobin-induced lipid oxidation. A review. Journal of Agricultural and Food Chemistry 50, 3887–3897.10.1021/jf011394wCrossRefGoogle ScholarPubMed
Botsoglou, NA, Fletouris, DJ, Papageorgiou, GE, Vassilopoulos, VN, Mantis, AJ and Trakatellis, AG 1994. Rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedstuff samples. Journal of Agricultural and Food Chemistry 42, 1931–1937.10.1021/jf00045a019CrossRefGoogle Scholar
Cherian, G 2012. Camelina sativa in poultry diets: Opportunities and challenges. In Biofuel co-products as livestock feed, Makkar, HPS, ed. pp. 303–310. Food and Agriculture Organization of the United Nations, Rome, Italy.Google Scholar
Cherian, G, Campbell, A and Parker, T 2009. Egg quality and lipid composition of eggs from hens fed Camelina sativa. Journal of Applied Poultry Research 18, 143–150.10.3382/japr.2008-00070CrossRefGoogle Scholar
Coetzee, GJM andHoffman, LC 2002. Effects of various dietary n-3/n-6 fatty acid ratios on the performance and body composition of broilers. South African Journal of Animal Science 32, 175–184.10.4314/sajas.v32i3.3744CrossRefGoogle Scholar
Feng, W, Li, B, Liu, J, Chai, Z, Zhang, P, Gao, Y and Zhao, J 2003. Study of chromium containing proteins in sub cellular fractions of rat liver by enriched stable isotopic tracer technique and gel filtration chromatography. Analytical and Bioanalytical Chemistry 375, 363–368.10.1007/s00216-002-1691-2CrossRefGoogle Scholar
Folch, J, Lees, M and Sloane Stanley, GH 1957. A simple method for the isolation and purification of total lipids from animal tissues. The Journal of Biological Chemistry 226, 497–509.Google ScholarPubMed
Hossain, SM, Barreto, SL and Silva, CG 1998. Growth performance and carcass composition of broilers fed supplemental chromium from chromium yeast. Animal Feed Science and Technology 71, 217–228.10.1016/S0377-8401(97)00160-0CrossRefGoogle Scholar
International Organization for Standardization (ISO) 2001. SR ISO 6492:2001. Animal feeding stuffs – Determination of fat content. International Organization for Standardization, Geneva, Switzerland.Google Scholar
International Organization for Standardization (ISO) 2009. SR EN ISO 5983-2:2009. Animal feeding stuffs – Determination of nitrogen content and calculation of crude protein content – Part 2: Block digestion/steam distillation method. International Organization for Standardization, Geneva, Switzerland.Google Scholar
Kim, YH, Han, IK, Choi, YJ, Shin, IS, Chae, BJ and Kang, TH 1996. Effect of dietary levels of chromium picolinate on growth performance, carcass quality, and serum traits in broiler chicks Asian-Australasian. Journal of Animal Sciences 9, 341–347.Google Scholar
Kroliczewska, B, Zawadzki, W, Dobrzanski, Z and Kaczmarek Oliwa, A 2004. Changes in selected serum parameters of broiler chicken fed supplemental chromium. Journal of Animal Physiology and Animal Nutrition 88, 393–400.10.1111/j.1439-0396.2004.00496.xCrossRefGoogle ScholarPubMed
Lynch, and Faustman, 2000. Effect of aldehyde lipid peroxidation products on myoglobin. Journal of Agricultural and Food Chemistry 48, 600–604.10.1021/jf990732eCrossRefGoogle Scholar
McNamara, JP andValdez, F 2005. Adipose tissue metabolism and production responses to calcium propionate and chromium propionate. Journal of Dairy Science 88, 2498–2507.10.3168/jds.S0022-0302(05)72927-1CrossRefGoogle ScholarPubMed
Min, B and Ahn, DU 2005. Mechanism of lipid peroxidation in meat and meat products – A review. Food Science and Biotechnology 14, 152–163.Google Scholar
Panaite, T, Criste, RD, Ropota, M, Cornescu, GM, Alexandrescu, DC, Criste, V, Vasile, G, Olteanu, M andUntea, A 2016. Effect of layer diets enriched in Omega-3 fatty acids supplemented with Cu on the nutritive value of the eggs. Romanian Biotechnological Letters 21, 11754–11762.Google Scholar
Pechova, A and Pavlata, L 2007. Chromium as an essential nutrient: A review. Veterinarni Medicina-Praha 52, 1.Google Scholar
Pegg, RB 2005. Water, protein, enzymes, lipids and carbohydrates. In Handbook of food analytical chemistry (eds. Wrolstad, RE, Acree, TE, Decker, EA, Penner, MH, Reid, DS, Schwartz, SJ, Shoemaker, CF, Smith, D andSporns, P), pp. 515–522. John Wiley & Sons, Hoboken, NJ, USA.Google Scholar
Powell, SR 2000. The antioxidant properties of zinc. The Journal of Nutrition 130, 1447S–1454S.10.1093/jn/130.5.1447SCrossRefGoogle ScholarPubMed
Rêczajska, W, Jêdrzejczak, R and Szteke, B 2005. Determination of chromium content of food and beverages of plant origin Polish. Journal of Food and Nutrition Sciences 14, 183–188.Google Scholar
Regulation (EC) 2009. No 152/2009 of 27 January 2009 laying down the methods of sampling and analysis for the official control of feed. Official Journal of the European Union 54, 1–130.Google Scholar
Sahin, K and Kucuk, O 2003. Zinc supplementation alleviates heat stress in laying Japanese quail. The Journal of Nutrition 133, 2808–2811.10.1093/jn/133.9.2808CrossRefGoogle ScholarPubMed
Sahin, K and Sahin, N 2002. Effects of chromium picolinate and ascorbic acid dietary supplementation on nitrogen and mineral excretion of laying hens reared in a low ambient temperature (7 C). Acta Veterinaria Brno 71, 183–189.CrossRefGoogle Scholar
Sahin, N, Akdemir, F, Tuzcu, M, Hayirli, A, Smith, MO and Sahin, K 2010. Effects of supplemental chromium sources and levels on performance, lipid peroxidation and proinflammatory markers in heat-stressed quails. Animal Feed Science and Technology 159, 143–149.CrossRefGoogle Scholar
Sahin, N, Onderci, M and Sahin, K 2002. Effects of dietary chromium and zinc on egg production, egg quality, and some blood metabolites of laying hens reared under low ambient temperature. Biological Trace Element Research 85, 47–58.10.1385/BTER:85:1:47CrossRefGoogle ScholarPubMed
Sakhari, M, Jeacock, MK and Shepherd, DA 1992. Regulation of intracellular proteindegradation in the isolated perfused liver of the chicken (Gallus domesticus). Comparative Biochemistry and Physiology 101, 17–21.Google Scholar
Samanta, S, Haldar, S, Bahadur, V and Ghosh, TK 2008. Chromium picolinate can ameliorate the negative effects of heat stress and enhance performance, carcass and meat traits in broiler chickens by reducing the circulatory cortisol level. Journal of Science of Food and Agriculture 88, 787–796.CrossRefGoogle Scholar
Shahidi, F and Zhong, Y 2005. Lipid oxidation: Measurement methods Bailey’s industrial oil and fat products. In Bailey’s industrial oil and fat products (ed. Shahidi, F), pp. 357–385. John Wiley & Sons, Hoboken, NJ, USA.10.1002/047167849XCrossRefGoogle Scholar
Sirirat, N, Lu, JJ, Hung, ATY and Lien, TF 2013. Effect of different levels of nanoparticles chromium picolinate supplementation on performance, egg quality, mineral retention, and tissues minerals accumulation in layer chickens. Journal of Agricultural Science 5, 150–159.10.5539/jas.v5n2p150CrossRefGoogle Scholar
Tang, J, Faustman, C and Hoagland, TA 2004. Krzywicki revisited: equations for spectrophotometric determination of myoglobin redox forms in aqueous meat extracts. Journal of Food Science 69, C717–C720.10.1111/j.1365-2621.2004.tb09922.xCrossRefGoogle Scholar
Toghyani, M, Toghyani, M, Shivazad, M, Gheisari, A and Bahadoran, R 2012. Chromium supplementation can alleviate the negative effects of heat stress on growth performance, carcass traits, and meat lipid oxidation of broiler chicks without any adverse impacts on blood constituents. Biological Trace Element Research 146, 171–180.10.1007/s12011-011-9234-3CrossRefGoogle ScholarPubMed
Untea, A, Criste, RC and Vladescu, L 2012. Development and validation of a microwave digestion-FAAS procedure for Cu, Mn and Zn determination in liver. Revista de Chimie 63, 341–346.Google Scholar
Vertuani, S, Angusti, A and Manfredini, S 2004. The antioxidants and pro-antioxidants network: an overview. Current Pharmaceutical Design 10, 1677–1694.10.2174/1381612043384655CrossRefGoogle ScholarPubMed
Viriyarattanasak, C, Hamada-Sato, N, Watanabe, M, Kajiwara, K and Suzuki, T 2011. Equations for spectrophotometric determination of relative concentrations of myoglobin derivatives in aqueous tuna meat extracts. Food Chemistry 127, 656–661.10.1016/j.foodchem.2011.01.001CrossRefGoogle ScholarPubMed
Wang, MQ and Xu, ZR 2004. Effect of chromium nanoparticle on growth performance, carcass characteristics, pork quality and tissue chromium in finishing pigs. Asian Australasian Journal of Animal Sciences 17, 1118–1122.CrossRefGoogle Scholar
Zago, MP and Oteiza, PI 2001. The antioxidant properties of zinc: interactions with iron and antioxidants. Free Radical Biology and Medicine 31, 266–274.10.1016/S0891-5849(01)00583-4CrossRefGoogle ScholarPubMed