Effect of Sargassum sp. and Vitamin E on Stability of Fish Oil Enriched Meat in Broiler Chickens
محورهای موضوعی : Camelف. آرمین 1 , ش. رحیمی 2 , ع. مهدی آبکنار 3 , ی. غفرانی ایواری 4 , ح. ابراهیمی 5
1 - Department of Poultry Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
2 - Department of Poultry Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
3 - Fisheries Research Center, Chabahar, Iran
4 - Department of Poultry Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
5 - Fisheries Research Center, Chabahar, Iran
کلید واژه: Broiler, fish oil, marine alga, meat stability, vitamin E,
چکیده مقاله :
The present study was aimed to assess the influence of brown marine algae and vitamin E (VE) (160 ppm α-tocopheryl acetate) on stability of chicken meat enriched with fish oil. In this study, 360 d-old broilers (Arbor Acres Plus) were randomly assigned to 6 treatment groups with 4 replicates of 15 birds in each. Experimental groups consisted of corn-soybean basal diet (C), corn-soybean basal diet with fish oil (F), corn-soybean basal diet supplemented vitamin E (E), corn-soybean basal diet supplemented fish oil with vitamin E (FE), fish oil with 5% dried marine alga (F 5% A) and fish oil with 10% dried marine alga (F 10% A). Fish oil and vitamin E were supplemented at 2 last weeks of trial. Chickens were slaughtered in d 42 and meat samples were stored at 4 ˚C. Malondialdehyde (MDA) was measured at 0, 3 and 6 days after slaughter. Results showed that fish oil enhanced meat lipids per oxidation and with passage of time after slaughter this increment was greater. Treatments using vitamin E showed lower levels of MDA during the storage and increased meat stability in fish oil enriched meat. Marine algae in F 10% A increased meat stability in thigh and breast muscles in 3 and 6 days after slaughter (P<0.05). Fatty acid profile showed an enhancement in omega-3 fatty acids accumulation in thigh and breast samples, significantly (P<0.05) with fish oil, but vitamin E had no significant effect on this profile. Inclusion 5% and 10% marine algae and fish oil together led to increasing omega-3 fatty acids in thigh muscle. Five percent and 10% marine alga decreased serum cholesterol and triglyceride levels significantly (P<0.05). In conclusion, administration of diet supplemented with vitamin E and marine alga improved stability of broiler’s meat enriched with omega-3 fatty acids.
این مطالعه به منظور بررسی اثر جلبک قهوهای دریایی و ویتامین E بر ماندگاری گوشت مرغ غنی شده با روغن ماهی انجام شد. در این آزمایش 360 قطعه جوجه گوشتی یکروزه (آربوراکرز پلاس) که به صورت تصادفی در 6 تیمار با 4 تکرار شامل 15 جوجه اختصاص داده شدند. گروه‌های آزمایشی شامل: گروه مصرف کننده جیره پایه (ذرت و سویا)، جیره پایه به همراه روغن ماهی، جیره پایه به همراه ویتامین E، جیره پایه به همراه روغن ماهی و ویتامین E، جیره پایه به همراه روغن ماهی و 5 درصد جلبک دریایی خشک شده و جیره پایه به همراه روغن ماهی و 10 درصد جلبک دریایی خشک شده بودند. روغن ماهی و ویتامینE در 2 هفته آخر پرورش استفاده شد. جوجهها در روز 42 کشتار شده و نمونه‌های گوشت تهیه شده در دمای 4 درجه سانتی گراد نگهداری شدند. میزان مالون‌دی‌آلدهید موجود در نمونه‌ها در روز‌های 0، 3 و 6 بعد از کشتار اندازه‌گیری شد. نتایج نشان داد که روغن ماهی باعث افزایش پراکسیداسیون گوشت شده و گذشت زمان باعث افزایش شدت آن می‌شود. تیمار‌های دریافت کننده ویتامین E پایین‌ترین میزان مالون‌دی‌آلدهید را نشان داند و همچنین باعث افزایش ماندگاری گوشتهای غنی شده با روغن ماهی شدند. مصرف 10 درصد جلبک دریایی ماندگاری گوشت نواحی سینه و ران را در روز‌های 3 و 6 بعد از کشتار افزایش داد. بررسی پروفیل اسیدهای چرب نشان داد که استفاده از روغن ماهی باعث انباشت معنی دار اسید چرب امگا 3 در عضله‌های ران و سینه می‌شود. همچنین مصرف همزمان روغن ماهی با جلبک دریایی باعث افزایش انباشت امگا 3 در عضله ران شد. ازطرفی مصرف جلبک دریایی سبب کاهش معنی دار میزان کلسترول و تریگلیسیرید سرم خون جوجهها شد. به صورت کلی مصرف ویتامین E و جلبک قهوهای دریایی باعث افزایش ماندگاری گوشتهای غنی شده با امگا 3 شد.
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