title: Comparison of fatty acid profile in the chicken meat after feeding with narasin, nicarbazin and salinomycin sodium and phyto-additive substances.
abstract: The purpose of this study was an experimental investigation and a statistical evaluation of the influence of various additives in feed mixtures of broiler chickens on fatty acids content and their ratio in breast and thigh muscles. First feed additive consisted of narasin, nicarbasin and salinomycin sodium, and other five additives were of phytogenic origin. In vivo experiment was realized on the poultry experimental station with deep litter breeding system. A total of 300 one-day-old hybrid chickens Cobb 500 divided into six groups were used for the experiment. The experimental period was divided into four phases, i.e. Starter, Grower 1, Grower 2 and Final, according to the application of commercial feed mixture of soy cereal type. Additive substances used in feed mixtures were different for each group. Basic feed mixtures were equal for all groups. Fatty acid profile of breast and thigh muscles was measured by the method of FT IR Nicolet 6700. Investigated additive substances in the feed mixtures did not have statistically significant effect on fatty acid content and omega-6/omega-3 polyunsaturated fatty acid (PUFA) ratio in breast and thigh muscles. Strong statistically significant relation between omega-6 PUFAs and total PUFAs were proved by experiment. A relation between omega-3 PUFAs and total PUFAs was found only in the group with Biocitro additive.
authors.affiliation: a Department of Food Hygiene and Safety , Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture , Nitra , Slovak Republic.
authors.forename: Mária
authors.initials: M
authors.lastname: Angelovičová
authors.affiliation: a Department of Food Hygiene and Safety , Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture , Nitra , Slovak Republic.
authors.forename: Simona
authors.initials: S
authors.lastname: Kunová
authors.affiliation: a Department of Food Hygiene and Safety , Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture , Nitra , Slovak Republic.
authors.forename: Jozef
authors.initials: J
authors.lastname: Čapla
authors.affiliation: a Department of Food Hygiene and Safety , Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture , Nitra , Slovak Republic.
authors.forename: Peter
authors.initials: P
authors.lastname: Zajac
authors.affiliation: b Department of Animal Husbandry , Faculty of Agrobiology and Food Resources, Slovak University of Agriculure , Nitra , Slovak Republic.
authors.forename: Ondřej
authors.initials: O
authors.lastname: Bučko
authors.affiliation: c Department of Machines and Production Systems , Faculty of Engineering, Slovak University of Agriculure , Nitra , Slovak Republic.
authors.forename: Marek
authors.initials: M
authors.lastname: Angelovič
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D002645:Chickens; D005227:Fatty Acids / Q000032:analysis*; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D005503:Food Additives / Q000494:pharmacology*; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry / Q000378:metabolism; D009528:Nicarbazin / Q000494:pharmacology; D011714:Pyrans / Q000494:pharmacology; D000095662:Polyether Polyketides
chemical_list: D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D005503:Food Additives; D009528:Nicarbazin; D011714:Pyrans; C010327:salinomycin; D000095662:Polyether Polyketides; C013612:narasin
keywords: Chicken breast; chicken thigh; fat; fatty acid; feed additive; ratio