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Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat

The aim of this work was to analyse the effect of addition of 10% (w/w) fermented bioproduct into commercial broiler feed on fatty acid profile, lipid oxidative stability, and sensory properties of chicken breast meat. The fermented bioproduct was prepared by fermentation of cornmeal by filamentous...

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Autores principales: Marcinčák, Slavomír, Klempová, Tatiana, Bartkovský, Martin, Marcinčáková, Dana, Zdolec, Nevijo, Popelka, Peter, Mačanga, Ján, Čertík, Milan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6151372/
https://www.ncbi.nlm.nih.gov/pubmed/30276201
http://dx.doi.org/10.1155/2018/2609548
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author Marcinčák, Slavomír
Klempová, Tatiana
Bartkovský, Martin
Marcinčáková, Dana
Zdolec, Nevijo
Popelka, Peter
Mačanga, Ján
Čertík, Milan
author_facet Marcinčák, Slavomír
Klempová, Tatiana
Bartkovský, Martin
Marcinčáková, Dana
Zdolec, Nevijo
Popelka, Peter
Mačanga, Ján
Čertík, Milan
author_sort Marcinčák, Slavomír
collection PubMed
description The aim of this work was to analyse the effect of addition of 10% (w/w) fermented bioproduct into commercial broiler feed on fatty acid profile, lipid oxidative stability, and sensory properties of chicken breast meat. The fermented bioproduct was prepared by fermentation of cornmeal by filamentous fungi Umbelopsis isabellina CCF 2412 in solid-state fermentation (SSF) process and the final bioproduct was enriched with gamma-linolenic acid and beta-carotene. In the experiment, 80 pieces of 1-day-old chickens COBB 500 were used. Half of them (control group) were fed only with commercial feed. Chickens of the experimental group were fed with commercial feed, and, from the 11(th) day of age until the time of slaughter (39(th) day), 10% of commercial feed was replaced with fermented bioproduct. Application of fermented bioproduct into commercial feed mixture positively influenced profile of fatty acids in breast meat. The amount of gamma-linolenic, alpha-linolenic, and oleic acids in fat of breast muscles was increased and n-6/n-3 ratio was significantly decreased. Profile and content of PUFAs did not change after thermal treatment of meat. Oxidative stability of fat and sensory properties of the meat during the storage (4°C, 7 days) of meat were not affected by fermented bioproduct.
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spelling pubmed-61513722018-10-01 Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat Marcinčák, Slavomír Klempová, Tatiana Bartkovský, Martin Marcinčáková, Dana Zdolec, Nevijo Popelka, Peter Mačanga, Ján Čertík, Milan Biomed Res Int Research Article The aim of this work was to analyse the effect of addition of 10% (w/w) fermented bioproduct into commercial broiler feed on fatty acid profile, lipid oxidative stability, and sensory properties of chicken breast meat. The fermented bioproduct was prepared by fermentation of cornmeal by filamentous fungi Umbelopsis isabellina CCF 2412 in solid-state fermentation (SSF) process and the final bioproduct was enriched with gamma-linolenic acid and beta-carotene. In the experiment, 80 pieces of 1-day-old chickens COBB 500 were used. Half of them (control group) were fed only with commercial feed. Chickens of the experimental group were fed with commercial feed, and, from the 11(th) day of age until the time of slaughter (39(th) day), 10% of commercial feed was replaced with fermented bioproduct. Application of fermented bioproduct into commercial feed mixture positively influenced profile of fatty acids in breast meat. The amount of gamma-linolenic, alpha-linolenic, and oleic acids in fat of breast muscles was increased and n-6/n-3 ratio was significantly decreased. Profile and content of PUFAs did not change after thermal treatment of meat. Oxidative stability of fat and sensory properties of the meat during the storage (4°C, 7 days) of meat were not affected by fermented bioproduct. Hindawi 2018-09-10 /pmc/articles/PMC6151372/ /pubmed/30276201 http://dx.doi.org/10.1155/2018/2609548 Text en Copyright © 2018 Slavomír Marcinčák et al. https://creativecommons.org/licenses/by/4.0/ 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 work is properly cited.
spellingShingle Research Article
Marcinčák, Slavomír
Klempová, Tatiana
Bartkovský, Martin
Marcinčáková, Dana
Zdolec, Nevijo
Popelka, Peter
Mačanga, Ján
Čertík, Milan
Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat
title Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat
title_full Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat
title_fullStr Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat
title_full_unstemmed Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat
title_short Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat
title_sort effect of fungal solid-state fermented product in broiler chicken nutrition on quality and safety of produced breast meat
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6151372/
https://www.ncbi.nlm.nih.gov/pubmed/30276201
http://dx.doi.org/10.1155/2018/2609548
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