M. Bartkovsky, D. Marcinčáková, Andrej Makiš, T. Klempová, B. Semjon, P. Roba, S. Marcinčák
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Effect of feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat
Abstract The aim of this work was to evaluate the effect of addition of 10 % fermented feed (FF) into commercial broiler feed on fatty acid profile, chemical composition and oxidative stability of chicken breast meat fat. FF was prepared by the process of fungal solid-state fermentation. Application of FF into the commercial feed mixtures resulted in increased content of gamma-linolenic and oleic acid in broiler breast meat (P < 0.05). Oxidative stability of meat fat was significantly higher in experimental broilers group fed diet with the addition of 10% FF (P < 0,05) after storage period of samples for seven days at temperature of 4 °C.
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