Effects of different levels of fenofibrate on sensory properties and fatty acids profile of breast meat of broilers

Azizi-Chekosari, Maryam; Bouyeh, Mehrdad; Seidavi, Alireza

doi:10.31727/m.22.5.1

MESO: Prvi hrvatski časopis o mesu, Vol. 22. No. 5., 2020.

Izvorni znanstveni članak

https://doi.org/10.31727/m.22.5.1

Effects of different levels of fenofibrate on sensory properties and fatty acids profile of breast meat of broilers

Maryam Azizi-Chekosari ; 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 265 Kb

str. 350-356

preuzimanja: 269

citiraj

APA 6th Edition

Azizi-Chekosari, M., Bouyeh, M. i Seidavi, A. (2020). Effects of different levels of fenofibrate on sensory properties and fatty acids profile of breast meat of broilers. MESO: Prvi hrvatski časopis o mesu, 22. (5.), 350-356. https://doi.org/10.31727/m.22.5.1

MLA 8th Edition

Azizi-Chekosari, Maryam, et al. "Effects of different levels of fenofibrate on sensory properties and fatty acids profile of breast meat of broilers." MESO: Prvi hrvatski časopis o mesu, vol. 22., br. 5., 2020, str. 350-356. https://doi.org/10.31727/m.22.5.1. Citirano 22.12.2024.

Chicago 17th Edition

Azizi-Chekosari, Maryam, Mehrdad Bouyeh i Alireza Seidavi. "Effects of different levels of fenofibrate on sensory properties and fatty acids profile of breast meat of broilers." MESO: Prvi hrvatski časopis o mesu 22., br. 5. (2020): 350-356. https://doi.org/10.31727/m.22.5.1

Harvard

Azizi-Chekosari, M., Bouyeh, M., i Seidavi, A. (2020). 'Effects of different levels of fenofibrate on sensory properties and fatty acids profile of breast meat of broilers', MESO: Prvi hrvatski časopis o mesu, 22.(5.), str. 350-356. https://doi.org/10.31727/m.22.5.1

Vancouver

Azizi-Chekosari M, Bouyeh M, Seidavi A. Effects of different levels of fenofibrate on sensory properties and fatty acids profile of breast meat of broilers. MESO: Prvi hrvatski časopis o mesu [Internet]. 2020 [pristupljeno 22.12.2024.];22.(5.):350-356. https://doi.org/10.31727/m.22.5.1

IEEE

M. Azizi-Chekosari, M. Bouyeh i A. Seidavi, "Effects of different levels of fenofibrate on sensory properties and fatty acids profile of breast meat of broilers", MESO: Prvi hrvatski časopis o mesu, vol.22., br. 5., str. 350-356, 2020. [Online]. https://doi.org/10.31727/m.22.5.1

Preuzmi JATS datoteku

Sažetak

The present study was performed to evaluate the effects of different levels of fenofibrate on the characteristics of broiler meat in a completely randomized design with 3 treatments, 4 replicates and 10 oneday- old male Ross 308 strain chicks per replicate for 42 days. Experimental treatments included 3 levels of fenofibrate (0, 50, and 100 mg/kg), which were used in combination with the basal diet. Analysis of the effect of experimental treatments was performed by SAS statistical software and the comparison of the means at 5% probability level with Duncan's multiple-range test. The results showed that consumption of fenofibrate improved the flavor characteristics of breast meat and the flavor of breast meat increased significantly with the application of 100 mg/kg fenofibrate compared to the control (P < 0,05). Consumption of fenofibrate increased the percentage of oleic acid and linoleic acid and decreased saturated fatty acids, including palmitic acid and stearic acid in breast meat.

Ključne riječi

meat; chicken; oleic acid; fibric acid

Hrčak ID:

245052

URI

https://hrcak.srce.hr/245052

Datum izdavanja:

14.10.2020.

Podaci na drugim jezicima: talijanski njemački španjolski hrvatski

Posjeta: 2.233 *

Podaci o članku

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

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

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: 15 June 2020

Date accepted: 10 July 2020

Date:

Publication date: 14 October 2020

Volume: 22

Issue: 5

DOI: 10.31727/m.22.5.1

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Original scientific paper

Keywords:

Keyword: meso

Keyword: pilić

Keyword: oleinska kiselina

Keyword: fibrinska kiselina

Keywords:

Keyword: meat

Keyword: chicken

Keyword: oleic acid

Keyword: fibric acid

Keywords:

Keyword: Fleisch

Keyword: Huhn

Keyword: Oleinsäure

Keyword: Fibrinsäure

Keywords:

Keyword: carne

Keyword: pollo

Keyword: ácido oléico

Keyword: ácido fibrínico

Keywords:

Keyword: carne

Keyword: pulcino

Keyword: acido oleico

Keyword: acido fibrico

Učinci različitih razina fenofibrata na senzorska svojstva i profil masnih kiselina mesa prsa brojlera

Translated Title (en): Effects of different levels of fenofibrate on sensory properties and fatty acids profile of breast meat of broilers

Translated Title (de): Auswirkungen verschiedener Fenofibratmengen auf die sensorischen Eigenschaften und das Fettsäureprofil von Broilerbrustfleisch

Translated Title (es): Efectos de diferentes niveles de fenofibrato sobre las propiedades sensoriales y el perfil de ácidos grasos en la carne de broiler

Translated Title (it): Impatto dei differenti livelli di fenofibrato sulle proprietà sensoriali e sul profilo degli acidi grassi della carne del petto di pollo

Maryam Azizi-Chekosari[1]

Email:

Mehrdad Bouyeh[1]

Email: booyeh@iaurasht.ac.i

Alireza Seidavi[1]

Email:

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

Abstract

Istraživanjem smo na potpuno randomiziranom uzorku 10 jednodnevnih muških pilića komercijalnog hibrida Ross308, u tri ciklusa i četiri ponavljanja, tijekom 42 dana, procijenili učinak različitih razina fenofibrata na značajke mesa brojlera. Bazalnoj prehrani u pojedinom je ciklusu dodana jedna od tri različite razine fenofibrata (0, 50 i 100 mg/kg). Analiza učinaka provedena je uporabom programa za statističku analizu SAS, dok je usporedba srednjih vrijednost izvršena Duncanovim testom višestrukog raspona uz vjerojatnost pogreške od 5 %. Rezultati ukazuju da dodatak fenofirbrata poboljšava značajke okusa pilećih prsa, pri čemu je dodatak od 100 mg/kg fenofibrata, u usporedbi s kontrolnom skupinom (P < 0,05), značajno poboljšao okus pilećih prsa. Dodatak fenofibrata povećao je udio oleinske i linolne kiseline, a smanjio udio zasićenih masnih kiselina, poput palmitinske i stearinske kiseline, u pilećim prsima.

Translated Abstract

Untersucht wurde die Wirkung verschiedener Fenofibratmengen auf die Eigenschaften von Broilerfleisch an einer vollständig randomisierten Stichprobe von 10 eintägigen männlichen Hühnern des kommerziellen Hybrids Ross308 in 3 Zyklen und 4 Wiederholungen in Dauer von 42 Tagen. In jedem Zyklus wurde der Grundnahrung eine von 3 verschiedenen Fenofibratmengen (0, 50 und 100 mg / kg) zugesetzt. Die Effektanalyse wurde unter Verwendung des statistischen SAS-Analyseprogramms durchgeführt, während der Vergleich der Mittelwerte durch den Duncan-Mehrbereichstest mit einer Fehlerwahrscheinlichkeit von 5% durchgeführt wurde. Die Ergebnisse zeigen, dass die Zugabe von Fenofibrat die Geschmackseigenschaften von Hühnerbrust verbessert, wobei die Zugabe von 100 mg / kg Fenofibrat im Vergleich zur Kontrollgruppe (P < 0,05) den Geschmack von Hühnerbrust signifikant verbessert. Die Zugabe von Fenofibrat erhöht den Anteil an Olein- und Linolsäure und verringert den Anteil an gesättigten Fettsäuren wie Palmitinsäure und Stearinsäure in der Hühnerbrust.

Translated Abstract

En una muestra completamente aleatorizada de 10 pollos machos de un día de edad del híbrido comercial Ross 308, en 3 ciclos y 4 repeticiones, durante 42 días evaluamos el efecto de diferentes niveles de fenofibrato en las características de la carne de broiler. A la dieta basal en cada ciclo fue añadido uno de los 3 niveles diferentes de fenofibrato (0, 50 y 100 mg / kg). El análisis del efecto 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 indican que la adición de fenofibrato mejoró las características de sabor de la pechuga de pollo, donde la adición de 100 mg / kg de fenofibrato mejoró significativamente el sabor de la pechuga de pollo, en comparación con el grupo de control (P < 0,05). La adición de fenofibrato aumentó la proporción de ácido oleico y linoleico, y disminuyó la proporción de ácidos grasos saturados, como el ácido palmítico y esteárico, en la pechuga de pollo.

Translated Abstract

Questa ricerca è stata svolta su un campione completamente randomizzato di 10 pulcini maschi di un giorno dell’ibrido commerciale Ross 308, in 3 cicli e 4 ripetizioni, durante 42 giorni. Con essa abbiamo valutato l’impatto di differenti livelli di fenofibrato sulle caratteristiche della carne dei polli da carne. Al mangime base in ogni singolo ciclo è stato aggiunto uno dei 3 differenti livelli di fenofibrato (0, 50 e 100 mg/kg). L'analisi dell’impatto 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 l'aggiunta del fenofibrato migliora le caratteristiche del gusto del petto di pollo, laddove l’aggiunta di 100 mg/kg di fenofibrato, rispetto al gruppo di controllo (P < 0,05), ha migliorato significativamente il gusto dei petti di pollo. L’aggiunta del fenofibrato nei petti di pollo ha aumentato la percentuale di acido oleico e linoleico, mentre ha diminuito la presenza di acidi grassi, come l’acido palmitico e stearico.