Effect of feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat

Martin Bartkovský; Dana Marcinčáková; Andrej Makiš; Tatiana Klempová; Boris Semjon; Pavol Roba; Slavomír Marcinčák

doi:10.2478/mjfst-2022-0002

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Effect of feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volume 11 (2021): Issue 1 (May 2021)

By: Martin Bartkovský, Dana Marcinčáková, Andrej Makiš, Tatiana Klempová, Boris Semjon, Pavol Roba and Slavomír Marcinčák

Open Access

|May 2022

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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Articles in this issue

DOI: https://doi.org/10.2478/mjfst-2022-0002 | Journal eISSN: 1805-529X | Journal ISSN: 1805-5281

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Language: English

Page range: 11 - 15

Published on: May 6, 2022

Published by: University of Veterinary Sciences Brno

In partnership with: Paradigm Publishing Services

Publication frequency: 1 issue per year

Keywords:

broiler,

meat,

fatty acid,

fat,

fermented feed

Related subjects:

Business and economics,

Agribusiness, food industry,

Industrial chemistry,

Food science and technology,

Medicine,

Veterinary medicine

© 2022 Martin Bartkovský, Dana Marcinčáková, Andrej Makiš, Tatiana Klempová, Boris Semjon, Pavol Roba, Slavomír Marcinčák, published by University of Veterinary Sciences Brno
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 11 (2021): Issue 1 (May 2021)