Effect of distillers yeast in feed on texture, fatty acid profile and antioxidant properties of breast muscle of broiler chickens

IF 1 4区农林科学 Q3 AGRICULTURE, MULTIDISCIPLINARY

Agricultural and Food Science Pub Date : 2024-06-05 DOI:10.23986/afsci.145308

Artur Rybarczyk, G. Haraf, G. Tokarczyk, M. Teleszko, Izabella Tobolska, G. Bienkiewicz

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引用次数: 0

Abstract

This research aimed to assess the impact of replacing a partially of post-extraction soybean meal in the diet with varying amounts of distillers yeast (3, 6 and 9%) on the composition and quality in the pectoral muscles of broiler chickens. Findings revealed that cockerels fed with 3% yeast exhibited elevated oleic acid levels and reduced n-6 fatty acids compared to those fed with 6% and 9% yeast. Furthermore, chickens consuming 3% yeast displayed higher antioxidant capacity (ABTS) and decreased levels of linoleic acid and its ratio to α-linolenic acid compared to the 9% yeast group. Moreover, muscles from cockerels on the 3% yeast diet and the control group demonstratedhigher shear force, lower n-6/n-3 ratio and lipid peroxidation rate (TBARS) than those on the 9% yeast regimen. Conversely, cockerels on the 9% yeast diet exhibited reduced gumminess and ferric reducing antioxidant power (FRAP) compared to the control group. The study highlights yeast’s role in altering broiler chicken meat’s fatty acid profile, texture, and antioxidant properties.

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饲料中的蒸馏酵母对肉鸡胸肌质地、脂肪酸组成和抗氧化特性的影响

本研究旨在评估用不同量的蒸馏酵母（3%、6% 和 9%）替代日粮中的部分提取后豆粕对肉鸡胸肌成分和质量的影响。研究结果表明，与饲喂 6% 和 9% 酵母的公鸡相比，饲喂 3% 酵母的公鸡表现出油酸水平升高和 n-6 脂肪酸减少。此外，与 9% 的酵母组相比，摄入 3% 的酵母的鸡表现出更高的抗氧化能力（ABTS），亚油酸水平及其与 α-亚麻酸的比率有所下降。此外，与酵母含量为 9% 的公鸡相比，酵母含量为 3% 的公鸡和对照组的肌肉表现出更高的剪切力、更低的 n-6/n-3 比率和脂质过氧化率（TBARS）。相反，与对照组相比，食用9%酵母饲料的公鸡表现出较低的胶粘性和铁还原抗氧化能力（FRAP）。这项研究强调了酵母在改变肉鸡肉质的脂肪酸组成、质地和抗氧化特性方面的作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Agricultural and Food Science 农林科学-农业综合

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： Agricultural and Food Science (AFSci) publishes original research reports on agriculture and food research related to primary production and which have a northern dimension. The fields within the scope of the journal include agricultural economics, agricultural engineering, animal science, environmental science, horticulture, plant and soil science and primary production-related food science. Papers covering both basic and applied research are welcome. AFSci is published by the Scientific Agricultural Society of Finland. AFSci, former The Journal of the Scientific Agricultural Society of Finland, has been published regularly since 1928. Alongside the printed version, online publishing began in 2000. Since the year 2010 Agricultural and Food Science has only been available online as an Open Access journal, provided to the user free of charge. Full texts are available online from 1945 on.