Effect of dietary Alibernet red grape pomace application into Ross 308 broiler chickens diet on amino and fatty acids profile of breast and thigh meat

Peter Haščík; Matej Čech; Miroslava Kačániová; Peter Herc; Lukáš Jurčaga; Ondřej Bučko

doi:10.1007/s11756-023-01359-w

Effect of dietary Alibernet red grape pomace application into Ross 308 broiler chickens diet on amino and fatty acids profile of breast and thigh meat

Biologia (Bratisl). 2023 Mar 1:1-11. doi: 10.1007/s11756-023-01359-w. Online ahead of print.

Authors

Peter Haščík¹, Matej Čech^{1

2}, Miroslava Kačániová³, Peter Herc¹, Lukáš Jurčaga¹, Ondřej Bučko⁴

Affiliations

¹ Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia.
² Faculty of Biotechnology and Food Science, Institute of Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.
³ Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Nitra, Slovakia.
⁴ Institute of Animal Husbandry, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovakia.

Abstract

The aim of this study was to determine the effects of Alibernet red grape pomace (ARGP) variety Alibernet addition into broiler chickens Ross 308 diet on the essential amino acid (AA) and fatty acid (FA) composition of their breast and thigh meat. At the beginning, 200 one-day Ross 308 broiler chickens of mixed gender were randomly divided into 4 groups (n = 50). The control group (C) did not receive any additional supplementation. The feed of experimental groups was enriched with 1% ARGP per 1 kg of feed mixture (FM) (E1), with 2% ARGP per 1 kg of FM (E2) and with 3% ARGP per 1 kg of FM (E3). The FMs were produced without any antibiotics and coccidiostatics and the fattening period lasted for 42 days. Samples from breast and thigh muscle were obtained and analyzed for the content of AAs and FAs content and results were presented as g 100 g^-1 of dry matter. Results revealed that AA profile of breast muscle was not significantly affected, with the most present AAs Lys and Leu. In the thigh muscle we observed significant differences in the content of Thr, Val, Met, Cys and His, namely in males. From the results of FAs profile, we can state that ARGP influenced namely monounsaturated oleic acid in breast muscle (without gender difference), which had significantly highest content (p ≤ 0.05) in all experimental groups (E1-36.05, E2-35.60 and E3-36.79 g 100 g^-1) compared with the control group (31.88 g 100 g^-1). Overall, it seems that selected feed supplement did not negatively influence AAs and FAs profile of chicken meat.

Keywords: Amino acids; Broiler chickens; Fatty acids; Grape pomace; Meat.

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