Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens

Tavakoli, Masoomeh; Bouyeh, Mehrdad; Seidavi, Alireza

doi:10.31727/m.22.4.4

MESO: Prvi hrvatski časopis o mesu, Vol. 22. No. 4., 2020.

Izvorni znanstveni članak

https://doi.org/10.31727/m.22.4.4

Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens

Masoomeh Tavakoli ; Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran
Mehrdad Bouyeh ; Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran
Alireza Seidavi ; Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran

Puni tekst: engleski pdf 348 Kb

str. 268-273

preuzimanja: 342

citiraj

APA 6th Edition

Tavakoli, M., Bouyeh, M. i Seidavi, A. (2020). Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens. MESO: Prvi hrvatski časopis o mesu, 22. (4.), 268-273. https://doi.org/10.31727/m.22.4.4

MLA 8th Edition

Tavakoli, Masoomeh, et al. "Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens." MESO: Prvi hrvatski časopis o mesu, vol. 22., br. 4., 2020, str. 268-273. https://doi.org/10.31727/m.22.4.4. Citirano 22.12.2024.

Chicago 17th Edition

Tavakoli, Masoomeh, Mehrdad Bouyeh i Alireza Seidavi. "Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens." MESO: Prvi hrvatski časopis o mesu 22., br. 4. (2020): 268-273. https://doi.org/10.31727/m.22.4.4

Harvard

Tavakoli, M., Bouyeh, M., i Seidavi, A. (2020). 'Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens', MESO: Prvi hrvatski časopis o mesu, 22.(4.), str. 268-273. https://doi.org/10.31727/m.22.4.4

Vancouver

Tavakoli M, Bouyeh M, Seidavi A. Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens. MESO: Prvi hrvatski časopis o mesu [Internet]. 2020 [pristupljeno 22.12.2024.];22.(4.):268-273. https://doi.org/10.31727/m.22.4.4

IEEE

M. Tavakoli, M. Bouyeh i A. Seidavi, "Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens", MESO: Prvi hrvatski časopis o mesu, vol.22., br. 4., str. 268-273, 2020. [Online]. https://doi.org/10.31727/m.22.4.4

Preuzmi JATS datoteku

Sažetak

This experiment was performed to evaluate the effects of using three different levels of vitamin C (0, 200 and 400 mg/kg) in diet on fatty acid profiles of breast meat of broilers. The experiment was performed in a completely randomized design in 3 treatments and 4 replicates with 10 chickens per pen for 42 days using 120 one-day-old male chickens of commercial Ross 308 strain. Data analysis was performed by SAS statistical software and the comparison of the means with Duncan's multiple-range test at 5% probability level. The results showed that the percentage of saturated fatty acids such as myristic acid, palmitic acid and stearic acid decreased by 200 mg/kg vitamin C. Also, the amount of unsaturated fatty acids increased at the same level of vitamin C and the saturated fatty acids were reduced.

Ključne riječi

chick; ascorbic acid; fatty acid profile

Hrčak ID:

241633

URI

https://hrcak.srce.hr/241633

Datum izdavanja:

17.7.2020.

Podaci na drugim jezicima: talijanski španjolski njemački hrvatski

Posjeta: 2.576 *

Podaci o članku

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 12 June 2020

Date accepted: 23 June 2020

Date:

Publication date: 17 July 2020

Volume: 22

Issue: 4

DOI: 10.31727/m.22.4.4

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Original scientific paper

Keywords:

Keyword: pilić

Keyword: askorbinska kiselina

Keyword: profil masnih kiselina

Keywords:

Keyword: chick

Keyword: ascorbic acid

Keyword: fatty acid profile

Keywords:

Keyword: Huhn

Keyword: Ascorbinsäure

Keyword: Fettsäureprofil

Keywords:

Keyword: pollo

Keyword: ácido ascórbico

Keyword: perfil de los ácidos grasos

Keywords:

Keyword: pulcino

Keyword: acido ascorbico

Keyword: profilo degli acidi grassi

Učinci dodatka vitamina C prehrani na profil masnih kiselina u mesu prsa brojlera

Translated Title (en): Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens

Translated Title (de): Auswirkungen der Nahrungsergänzung mit Vitamin C auf das Fettsäureprofil in Broilerbrustfleisch

Translated Title (es): Efectos de la suplementación dietética de la vitamina C en el perfil de los ácidos grasos en la carne de broiler

Translated Title (it): Impatto dell'aggiunta della vitamina C sul profilo degli acidi grassi contenuti nella carne del petto dei polli da carne

Masoomeh Tavakoli[1]

Email:

Mehrdad Bouyeh[1]

Email: booyeh@iaurasht.ac.ir

Alireza Seidavi[1]

Email:

[1] Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran

Abstract

Cilj istraživanja bio je procijeniti koje učinke uvrštavanje tri različite razine vitamina C (0, 200 i 400 mg/kg) u prehranu ima na profil masnih kiselina u mesu prsa brojlera. Istraživanje je provedeno u 3 ciklusa i 4 ponavljanja u trajanju od 42 dana, na potpuno randomiziranom uzorku od 10 pilića po kavezu, ukupno 120 jednodnevnih muških pilića komercijalnog hibrida Ross 308. Analiza podataka provedena je uporabom programa za statističku analizu SAS, dok je usporedba srednjih vrijednost izvršena Duncanovim testom višestrukog raspona uz vjerojatnost pogreške od 5 %. Rezultati su pokazali da se kod dodatka vitamina C razine 200 mg/kg smanjio postotak zasićenih masnih kiselina poput miristinske, palmitinske i stearinske kiseline, pri čemu se količina nezasićenih masnih kiselina povećala, a količina zasićenih masnih kiselina smanjila.

Translated Abstract

Ziel der Studie war es, die Auswirkungen der Aufnahme von drei verschiedenen Vitamin C-Mengen (0, 200 und 400 mg / kg) in die Ernährung auf das Fettsäureprofil im Broilerbrustfleisch zu bewerten. Die Studie wurde in 3 Zyklen und 4 Wiederholungen in Dauer von 42 Tagen durchgeführt, an einer vollständig randomisierten Probe von 10 Hühnern pro Käfig, insgesamt 120 männliche Hühner im Alter von einem Tag des kommerziellen Hybrids Ross 308. Die Datenanalyse wurde unter Verwendung des statistischen SAS-Analyseprogramms vorgenommen, während der Vergleich der Mittelwerte mit dem Duncan multiplen Vergleichstest mit einer Fehlerwahrscheinlichkeit von 5% durchgeführt wurde. Die Ergebnisse zeigten, dass die Zugabe von Vitamin C in einer Menge von 200 mg / kg den Prozentsatz an gesättigten Fettsäuren wie Myristinsäure, Palmitinsäure und Stearinsäure verringert, wobei die Menge an ungesättigten Fettsäuren zunahm und die Menge an gesättigten Fettsäuren abnahm.

Translated Abstract

El objetivo del estudio fue evaluar los efectos de la adición de tres niveles diferentes de la vitamina C (0, 200 y 400 mg / kg) en la dieta, sobre el perfil de los ácidos grasos en la carne de broiler. El estudio fue realizado en 3 ciclos y 4 réplicas durante 42 días, con una muestra completamente al azar de 10 pollos por jaula, un total de 120 pollos machos de un día de edad del híbrido comercial Ross 308. El análisis de los datos fue realizado utilizando el programa de análisis estadístico SAS, mientras que la comparación de los valores medios se realizó mediante la prueba de rango múltiple de Duncan con una probabilidad de error del 5%. Los resultados mostraron que la adición de la vitamina C a un nivel de 200 mg / kg disminuyó el porcentaje de ácidos grasos saturados como el ácido mirístico, palmítico y esteárico, mientras que la cantidad de los ácidos grasos insaturados aumentó y la cantidad de los ácidos grasos saturados disminuyó.

Translated Abstract

La ricerca è stata finalizzata alla valutazione dell'impatto dell'inserimento di tre differenti livelli di vitamina C (0, 200 e 400 mg/kg) nel mangime sul profilo degli acidi grassi contenuti nella carne del petto dei polli da carne. La ricerca è stata svolta in 3 cicli e 3 ripetizioni, per la durata di 42 giorni, su un campione completamente randomizzato di 10 pulcini per gabbia, per un totale di 120 pulcini maschi di un giorno del tipo ibrido commerciale Ross 308. L'analisi dei dati è stata condotta con l'impiego del programma d'analisi statistica SAS, mentre la comparazione dei valori medi è stata eseguita con il test di comparazione multipla di Duncan con probabilità d'errore del 5%. I risultati hanno dimostrato che, con l'aggiunta della vitamina C livello 200 mg/kg, la percentuale di acidi grassi saturi come l'acido miristico, l'acido palmitico e l'acido stearico s'è ridotta, mentre è aumentata la quantità di acidi grassi insaturi ed è diminuita quella degli acidi grassi saturi.