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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.19.0608    [Accepted] Published online October 22, 2019.
Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat
Nicole Batelli de Souza Nardelli Mendonça1  , Sérgio Turra Sobrane Filho1  , David Henrique de Oliveira1  , Eduardo Machado Costa Lima1  , Priscila Vieira e Rosa1  , Peter Bitencourt Faria2  , Luciana de Paula Naves1  , Paulo Borges Rodrigues1,* 
1Department of Animal Science, Federal University of Lavras, zip code 37200-000, Lavras, Minas Gerais, Brazil
2Department of Veterinary Medicine, Federal University of Lavras, zip code 37200-000, Lavras, Minas Gerais, Brazil
Correspondence:  Paulo Borges Rodrigues, Tel: +55-35-38291231, Fax: +55-35-38291231, Email: pborges@dzo.ufla.br
Received: 27 July 2019   • Revised: 15 August 2019   • Accepted: 17 October 2019
Abstract
Objective
The current study was conducted to evaluate the quality and profile of fatty acid in the breast and thigh, and the performance of broilers fed diets containing seed or oil of chia (Salvia hispanica L.) as a replacement for soybean, in the rearing period from 29 to 42 days of age.
Methods
On the 29th day of age, 120 broilers were distributed in four treatments evaluated in five replicates of six birds. The grain or oil of soybean was respectively replaced on a weight-to-weight basis in the formulation by the seed or oil of chia, constituting the experimental diets. The roasted whole soybean and chia seed were included in the feed at 16.4%, whereas the soybean and chia oils were included at 2.5%.
Results
The dietary chia oil increased the lipid peroxidation in the thigh meat, and the dietary chia seed increased the cooking loss of the thigh. However, for the other physicochemical parameters evaluated and for the proximate composition of the breast and thigh, in general, the inclusion of chia seed or oil in the diet provided similar or better results than those observed when the diets contained soybean oil or roasted whole soybean. With regard to the fatty acid profile and associated parameters, dietary chia increased the concentrations of α-linolenic, eicosapentaenoic, and docosahexaenoic acids and reduced the Σω-6:Σω-3 ratio and the atherogenicity and thrombogenicity indices of the broiler meat. However, the dietary chia seed worsened the feed conversion ratio.
Conclusion
Diet containing 2.5% chia oil supplied to broilers during the period from 29 to 42 days of age improves the feed conversion ratio, increases the deposition of the ω-3 fatty acids in the breast and thigh, in addition to reducing the Σω-6:Σω-3 ratio and the atherogenicity and thrombogenicity indices, thereby resulting in meat with higher nutritional quality
Keywords: Chia Oil; Chia Seed; Fatty Acid Profile; Food Enrichment; Omega-3; ω-3
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