Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicumannuum)

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dc.contributor.authorPuvača, Nikola
dc.contributor.authorKostadinović, Ljiljana
dc.contributor.authorPopović, Sanja
dc.contributor.authorLević, Jovanka
dc.contributor.authorLjubojević, Dragana
dc.contributor.authorTufarelli, Vincenzo
dc.contributor.authorJovanović, Rade
dc.contributor.authorTasić, Tatjana
dc.contributor.authorIkonić, Predrag
dc.contributor.authorLukač, Dragan
dc.date.accessioned2018-03-22T11:56:55Z
dc.date.available2018-03-22T11:56:55Z
dc.date.issued2016-11
dc.descriptionpeer-revieweden_US
dc.description.abstractThe effects of supplementing spices, including garlic, black pepper and hot red pepper, in broiler chicken diet on proximate composition, cholesterol content and lipid oxidation of breast and thigh with drumstick meat, skin and liver were investigated. Meat proximate composition included measurements of moisture, protein, fat and ash content. Cholesterol content of tissue homogenates was performed by high-performance liquid chromatography–DAD analyses, while lipid oxidation of white and red meat, as well as liver, was expressed as a concentration of thiobarbituric acid reactive substances (TBARS) (mg malondialdehyde (MDA)/kg tissue). For biological research, eight treatments with a total of 1200 broiler chickens of hybrid line Hubbard were formed, with four replicates. In the control treatment, the chickens were fed with commercial mixtures of standard composition and quality based on corn flour and soybean meal. Experimental treatments were fed with the same commercial mixtures, except with addition of spices. At the end of the experiment and on the basis of gained results, it can be concluded that the chickens in experimental treatments with hot red pepper achieved statistically significantly (P < 0.05) higher final body masses (2460.6 and 2442.4 g) than did the chickens in the control and other treatments. Black pepper showed a positive and significant (P < 0.05) influence on improving the protein content in breast meat (24 g/100 g), hot red pepper lowered the cholesterol concentrations in meat (24.7 g/100 g in red meat), skin (87.4 g/100 g) and liver (263.1 g/100 g), while black pepper significantly (P < 0.05) reduced lipid oxidation in breast (0.05 mg MDA/kg tissue) and thigh with drumstick (0.12 mg MDA/kg tissue). On the basis of obtained findings, it can be concluded that the dietary spice herbs had a positive influence on a proximate composition of chicken meat, cholesterol concentrations and lipid oxidation process.en_US
dc.description.sponsorshipThe paper is a part of the research work on the Project III 46012 financed by the Ministry of Education, Science and Technological Development of the Republic of Serbia.en_US
dc.identifier.citationN. Puvača, Lj. Kostadinović, S. Popović, J. Lević, D. Ljubojević, V. Tufarelli, R. Jovanović, T. Tasić, P. Ikonić, D. Lukač. Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicumannuum). Animal Production Science, 56 (2016) 11, 1920-1927. DOI: 10.1071/AN15115en_US
dc.identifier.issn1836-0939
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/47
dc.language.isoenen_US
dc.publisherCSIROen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46012/RS//
dc.relation.ispartofseries001;0042
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectchemical compositionen_US
dc.subjectfaten_US
dc.subjectmeaten_US
dc.subjectperoxidationen_US
dc.subjectproteinen_US
dc.titleProximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicumannuum)en_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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