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Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
original article I UDC 619:614. 48:636. 5 doi: 10.32718/ujvas5-1.07
Volume 5 Number 1
Changes in the chemical composition of broiler meat when chelated compounds are added to the diet
T. Fotina , A. Berezovsky , R. Petrov ©r, O. Shkromada ©r, A. Nechiporenko ©r, O. Fotin , P. Bondarenko
Sumy National Agrarian University, Kondratieva Str., 160, Sumy, 40021, Ukraine
Article info Received 15.02.2022 Received in revised form
17.03.2022 Accepted 18.03.2022
Correspondence author Tetiana Fotina Tel.: +38-095-495-29-33 E-mail: tif_ua@meta. ua
2022 Fotina T. et al. This is an open-access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Abstract
The paper considers the use of chelated forms of micronutrients for feeding broilers. The study aims to investigate the chemical composition of broiler meat in the case of broiler chickens of Cobb-500 cross, provided Zn, Cu, and Mn chelated forms are supplied to the diet. Experimental studies were conducted in 2020 on broiler chickens of Cobb-500 cross. Two groups of 20 birds were formed to study the chemical composition of poultry meat. The birds of the control group received an essential diet supplied with sulfates of Zn, Cu, and Mn. The birds of the experimental group received a diet enriched with chelated compounds of Zn, Cu, and Mn. The study has shown that introducing Zn, Cu, and Mn chelated compounds into the diet of broiler chickens has no adverse effect on the chemical composition of meat. It has also been determined that the meat of broilers eating feed supplied with chelated micronutrients contains significantly less cholesterin but more Ca, Zn, Cu, and Mn, and several essential amino acids. These indicators prove an increase in the health benefits of chicken meat.
Keywords: chemical composition of meat, broiler chickens, chelated micronutrients, cholesterin.
Contents
1. Introduction................. .. 42
2. Materials and methods .... .. 43
3. Results and discussion .... .. 43
3.1. Results .................... . 43
3.2. Discussion................ .. 44
4. Conclusions ...... .. 44
References ....... .. 44
Citation:
Fotina, T., Berezovsky, A., Petrov, R., Shkromada, O., Nechiporenko, A., Fotin, O., & Bondarenko, P. (2022). Changes in the chemical composition of broiler meat when chelated compounds are added to the diet. Ukrainian Journal of Veterinary and Agricultural Sciences, 5(1), 42-45.
1. Introduction
Changes in the chemical composition of meat are associated with the uptake of minerals from feed and their ratio (Wang et al., 2019). Thus, conventional inorganic forms (sulfates) (Bhagwat et al., 2021) tend to be easily separated from inorganic salts when exposed to acidic pH in the gastrointestinal tract, which can increase the frequency of antagonism with other food components (Mwangi et al., 2017). This can reduce their absorption and fecal excretion (Zhu et al., 2019).
Organic minerals contain many compounds in the form of chelates (Kiczorowska et al., 2015), amino acid proteinates, and more recently, chelates of organic acids (Hussan et al., 2021). Researchers have found that chelated minerals are better digestible (Kwiecien et al., 2015). Therefore, they can be used at 75 % lower than recommended without a significant reduction in production efficiency and slaughter yield, which reduces the release of minerals into the environment (Yogesh
et al., 2015). Currently, intensive broiler farming limits the use of minerals and reduces environmental pollution. Therefore, researchers have comprehensively analyzed chelates of minerals and amino acids; copper included (Muszynski et al., 2018; Olukosi et al., 2018). Copper is considered a growth stimulant in poultry breeding (Scott et al., 2016), especially given that the European Union (Olukosi et al., 2018) has banned the use of antibiotics as growth stimulants. Some studies have shown that copper is a very active catalyst in the reactions that occur during lipid peroxidation (Feng et al., 2020). Considering its dominant degree of oxidation, Zinc (Zn) (Gomathi et al., 2018) is an integral part of several biochemical pathways as a catalytic or regulatory co-factor. It also has a structural role in many other functional proteins (Fotina et al., 2021). (Mn) plays an essential role in various biological processes, being a significant co-factor of superoxide dismutase, transferase, hydrolase, and lyase (Bai et al., 2014; Xiao et al., 2014). Mn deficiency (Wan et al., 2018),
especially in growing chickens, is closely connected with many adverse effects, including delayed growth, decreased bone Mn concentration, and skeletal abnormalities (Meng et al., 2021). Because such chelates may soon be introduced mainly into broiler feed, their effect on the nutritional value of chicken meat should be considered.
In research, scientists have found that the use of chelated compounds of Zinc, Copper, and Manganese, as a feed additive, stimulates an increase in the overall natural resistance of broilers, accompanied by an increase of 7.4 % bactericidal activity, 8.3 % phagocytic activity, and 6,6 % of lysozyme activity. In this regard, chelated elements should be used in industrial poultry, as they can be used as a potent im-munostimulant that provides good quality products without antibiotics (Fotina et al., 2021).
Experiments have shown that using chelated compounds of Zinc, Copper, and Manganese increased the hatchability of chickens by 1.92 %, increased egg production by 5.8 %, and reduced feed conversion by almost 6 %. An increase in the ash level in the dry matter of day-old chicken bones by 4.3 % indicates an improvement in the skeletal structure of the offspring of the group where chelated compounds were used (Fotina et al., 202l).
2. Materials and methods
Experimental studies were conducted in 2021. To study the chemical composition of poultry meat, in 2021, in the vivarium of the veterinary faculty of the Sumy National Agrarian University (Ukraine), cross Cobb-500 broiler chickens were divided into two groups following the principle of analogs (control and experimental), 20 birds in each.
The birds of the control group received an essential diet supplied with sulfates of Zn, Cu, and Mn, and the birds of the experimental group received a diet enriched with chelated compounds of Zn, Cu, and Mn. All groups of broiler chickens were treated with the feed supplied with compounds at a rate that corresponded to the daily micronutrient requirement of the poultry. The experiment lasted 42 days.
All animal studies were performed following the Directive 2010/63/EU amended by the Regulation (EC) 2019/1010 and approved by the Conclusion of the Commission on Ethics and Bioethics of the Faculty of Veterinary Medicine, Sumy National Agrarian University, Protocol № three dated 21.12.2021.
On the 42nd day of the experiment, the poultry was slaughtered. Ten birds from each group were selected for the experiment. After 24 hours of cooling at 4 °C, the carcass meat was separated from the bones. The studies were performed on white meat (breast) and red meat (leg quarter). The samples were frozen at -20 °C for further chemical analysis.
The dry matter, ash, protein, and fat content of meat samples was determined by the standard AOAC method (Horwitz & Latimer, 2006). Total tissue lipids were extracted by the method of Folch et al. (1957). The content of Cu, Mn, Zn, and Ca in meat samples was determined using the AAS flame method in the Unicam 939 device (AA Spectrometer Unicam) after ashing at 550 °C according to AOAC methods (AOAC, 2000).
Standard ion solutions were purchased from Merck (Germany) to produce calibration lines. Standard solutions of 20, 40, 60, 80, and 100 milliequivalents per 1 liter were used for Cu, Mn, Zn, and Ca. Cholesterin content was determined by the colorimetric method (Rhee et al., 1982).
The amino acid profile was analyzed using liquid hydrolysis in 6 M hydrochloric acid to obtain amino acids from the protein using liquid chromatography (Cohen & Michaud, 1993).
Variational and statistical methods processed the obtained digital indicators. The arithmetic mean (M) and the arithmetic mean (m) statistical error was determined. The probability of the difference between the arithmetic mean of the two variation series was determined through the criterion of reliability (td) and Student's tables. The difference between the two values was considered probable at * - P < 0.05.
3. Results and discussion
3.1. Results
The research result shows that the level of moisture, dry matter, and protein in experimental and control groups probably did not differ. However, the amount of fat in the meat of the experimental group was higher in white muscles by 69.59 % and in red - by 41.05 % compared with the control group (P <0.05). Moreover, the cholesterin level was significantly lower in the experimental group in white muscle by 23.91 % and in red - by 17.85 %. The ash content in both groups had the same indicators (Table 1).
Table 1
Chemical composition of broiler meat in terms of diet enrichment with sulfates of Zinc, Copper, and Manganese and chelated compounds of these micronutrients (M ± m, n = 10)
Depending on natural moisture, %
Indicators experimental (suppled with chelated compounds of Zn, Cu, and Mn) control (supplied with sulfates of Zn, Cu, and Mn)
red muscles white muscles red muscles white muscles
Moisture, % 72.37 ± 0.12 70.78 ± 0.13 74.14 ± 0.14 73.05 ± 0.21
Dry matters, % 27.63 ± 0.12 29.22 ± 0.13 25.86 ± 0.14 26.95 ± 0.21
Protein, mg/100 % 22.91 ± 0.12 23.02 ± 0.21 20.91 ± 0.22 19.94 ± 0.31
Fat, mg/ 6.84 ± 0.14* 10.23 ± 0.31* 2.08 ± 0.21 6.03 ± 0.22
Cholesterin (mg) 41.32 ± 0.26* 46.10 ± 0.32* 54.31 ± 0.43 56.12 ± 0.24
Ash, mg/% 1.13 ± 0.32 1.14 ± 0.18 0.98 ± 0.11 1.02 ± 0.1
Ca 8.02 ± 0.53* 4.52 ± 0.36* 5.54 ± 0.61 3.41 ± 0.32
Zn 6.32 ± 0.24* 1.94 ± 0.12* 1.84 ± 0.12 1.37 ± 0.10
Cu 0.037 ± 0.005* 0.041 ± 0.001* 0.025 ± 0.001 0.032 ± 0.001
Mn 0.043 ± 0.002* 0.038 ± 0.002* 0.022 ± 0.002 0.033 ± 0.001
While studying the mineral composition of poultry meat treated with chelated compounds, a significant increase (P < 0.05) for Ca, Zn, Cu, and Mn were observed.
Furthermore, the amino acid composition of broiler meat was studied. The broilers' main diet in the control group was supplied with sulfates of Zinc, Copper, and Manganese, and the poultry diet of the experimental group was enriched with chelated compounds of Zn, Cu, and Mn (Table 2).
It has been established that the value of meat proteins depends on the content of amino acids. When studying the qualitative composition of proteins in chicken meat, it was found that in the meat of poultry not treated with chelated compounds, there is a decrease in essential amino acids by 1.081.27 % and an increase in substitutes by 2.58-2.69 % compared with the meat of poultry treated with chelated compounds.
Table 2
Comparative assessment of the total value of the protein of broiler muscle tissue, % (n = 5)
_Depending on natural moisture, %_
The experimental group (suppled with chelated The control group (supplied with sulfates of _compounds of Zn, Cu, and Mn)_Zn, Cu, and Mn)_
red muscles white muscles red muscles white muscles
Triptophane 1.49 1.60 1.39 1.30
Lysine 9.16 7.46 8.99 8.70
Threonine 3.34 3.11 3.49 3.54
Valine 3.39 4.53 4.37 4.29
Methionine 2.12 1.84 1.68 1.87
Leucine 6.84 7.29 7.31 7.46
Isoleucine 3.59 3.95 3.89 3.75
Phenylalanine 3.60 3.42 3.89 3.56
Total 34.13 33.20 35.21 34.47
Histidine 2.57 2.29 2.26 2.14
Arginine 6.99 6.71 6.40 6.11
asparagine acid 8.73 8.57 7.98 8.27
Serine 4.25 3.98 3.57 3.32
glutaric acid 14.18 12.88 14.70 12.52
Proline 3.82 3.94 3.88 3.55
Glycine 4.94 4.68 4.98 4.22
Alanine 6.57 5.93 5.18 5.91
Tyrosine 2.02 2.28 2.43 2.43
Oxyproline 0.29 0.33 0.19 0.20
Cysteine 1.36 1.32 1.57 1.57
Total 55.72 52.91 53.14 40.25
3.2. Discussions
The research results show that the moisture, dry matter, ash, and protein level probably did not differ in the experimental and control groups. However, the fat in the meat of broilers treated with chelated compounds was higher in white muscle by 69.59 % and in red - by 41.05 %, compared with the control group (P < 0.05). Fat positively affects the texture and taste of poultry meat (Ghasemi et al., 2020).
Cholesterin level was significantly lower in the experimental group in white muscles by 23.91 % and in red - by 17.85 % (Winiarska-Mieczan & Kwiecien, 2015).
Besides, a study of the mineral composition of the meat of poultry treated with chelated compounds showed a significant increase (P < 0.05) for Ca, Zn, Cu, and Mn compared to the control group. The enriched mineral composition of meat increases the product's nutritional value and indicates a decrease in the release of microelements with feces into the environment (Winiarska-Mieczan et al., 2016). Moreover, it was found that in the meat of poultry not treated with chelated compounds, there is a decrease in essential amino acids by 1.08-1.27 % and an increase in substitutes by 2.58-2.69 %, compared with the meat of poultry treated with chelated compounds.
4. Conclusions
Studies have shown that introducing Zn, Cu, and Mn che-lated compounds into the diet of broiler chickens has no adverse effect on the chemical composition of meat. It was also
determined that the meat of broilers fed on the fodder supplied with chelated micronutrients contains significantly less cholesterin but more Ca, Zn, Cu, and Mn, and several essential amino acids. These indicators show an increase in the health benefits of chicken meat.
Conflict of interest.
The author state that there is no conflict of interest. References
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