Naslov
Functional ingredients in broiler chicken meat

Autori
Kralik, Gordana ; Kralik, Zlata ; Grčević, Manuela

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of The First International Symposium on Animal Science / Petrović, Milica - Beograd : Agronomski fakultet Sveučilišta u Zagrebu, 2012, 1057-1064

ISBN
978-86-7834-165-6

Skup
International Symposium on Animal Science (1 ; 2012)

Mjesto i datum
Beograd, Srbija, 08.11.2012. - 10.11.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
poultry ; meat ; selenium ; omega-3 PUFA ; carnosine

Sažetak
Referring to meat consumption in the Republic of Croatia, poultry meat is the top ranked, because of its high nutritional value and reasonable prices. Consumption of poultry products in Croatia has increased over past years, reaching 19.1 kg of meat and 158 eggs per one household member in 2010. Consumption of poultry products enriched with selenium, omega-3 fatty acids, carnosine and other functional ingredients has key effects on health. Studies have proved that supplementation of selenium, especially that of organic origin, to poultry feed can significantly increase content of selenium in meat and eggs. In our experiment, addition of selenium to broiler feed affected increase in concentration of selenium in muscle tissue of broiler breasts. Analysis of fatty acid profile in lipids of breasts showed the greatest efficiency when adding 0.3 mg Se/kg of feed, which affected deposition of EPA, DHA and αLNA. The ratio of n-6/n-3 PUFA in muscle lipids was 3.87, which is considered as favorable for balanced nutrition. The research into effects of different plant and fish oil combinations in broilers’ feed indicated the most favorable concentration of Σ n-3 PUFA in the lipids of breast muscle, by using 2.5% linseed and 2.5% fish oil. This resulted in the most favorable ratio of Σ n-6 PUFA/Σ n-3 PUFA, being only 1.78. Much attention is recently directed towards carnosine – a dipeptide composed of L- histidine and ß-alanine, with strong antioxidant activity in broiler muscles. Our research showed that tissue type and feeding treatments affected concentration of carnosine in broiler carcass. Enrichment of poultry products with nutricines results in nutritionally valuable high quality food products.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

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