title: The chemical composition and sensory properties of raw, cooked and grilled thigh meat of broiler chickens fed with Fe-Gly chelate.
abstract: The study aimed to determine the effect of Fe-glycinate chelate (Fe-Gly) on the chemical composition and sensory value of thigh meat in Ross 308 broiler chickens. Two experimental factors were introduced: (1) organic or inorganic Fe, and (2) Fe level at 40, 20 or 10 mg/kg of feed. No negative effect of using 40, 20 or 10 mg Fe-glycine chelate was recorded on the chemical composition (crude protein, fat, ash, total cholesterol, Cu, Zn, Ca and total fatty acids: SFA, MUFA, PUFA and UFA, and the n-3 and n-6 fatty acid ratio) and on the sensory properties of raw, cooked and grilled thigh meat. However, an increase in Fe content in the meat of birds receiving 40 and 20 mg of Fe-Gly was found, which had no significant effect on the sensory attributes of meat. Based on the study results it can be concluded that Fe-Gly can be used in broiler feed instead of Fe sulphate.
authors.affiliation: Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
authors.forename: Anna
authors.initials: A
authors.lastname: Winiarska-Mieczan
authors.affiliation: Department of Animal Nutrition, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Kwiecień
authors.affiliation: Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
authors.forename: Eugeniusz R
authors.initials: ER
authors.lastname: Grela
authors.affiliation: Department of Animal Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
authors.forename: Ewa
authors.initials: E
authors.lastname: Tomaszewska
authors.affiliation: Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
authors.forename: Renata
authors.initials: R
authors.lastname: Klebaniuk
keywords: Chicken meat; Ferrous-glycine complexes; Quality and sensory attributes of meat