Journal Article

Nucleotides in broiler chicken diet: effect on breast muscles quality

Chiofalo, V.,University of Messina (Italy). Dept. of Morphology, Biochemistry, Physiology and Animal Production, D'Alessandro, E.,University of Messina (Italy). Dept. of Morphology, Biochemistry, Physiology and Animal Production, Liotta, L.,University of Messina (Italy). Dept. of Morphology, Biochemistry, Physiology and Animal Production, Chiofalo, B.,University of Messina (Italy). Dept. of Morphology, Biochemistry, Physiology and Animal Production, Savoini, G.,University of Milano (Italy). Dept. of Veterinary Sciences and Technologies for Food Safety, Lo Presti, V.,University of Messina (Italy). Dept. of Morphology, Biochemistry, Physiology and Animal Production

2011

Overview

The study evaluated the effects of nucleotide dietary supplementation on the physical and nutritional characteristics of the pectoralis major muscle of male broiler chickens (n = 60,000), divided into two homogeneous groups: control (C) and nucleotides (N). The animals, from the birth (24 h of age) to the slaughtering age (52 days), received the same diet, supplemented (N) or not (C) with 0.1% of a nucleotide pool. Physical and nutritional characteristics of the pectoralis major muscle were determined after slaughtering on a sample of 130 animals per group, randomly selected. The meat of the N group showed significantly higher redness and Hue values, lower shear force values, higher lipid and ash percentages and iron concentration. Moreover, nucleotides significantly increased monounsaturated acids and linolenic acid and decreased eicosapentanoic and docosahexanoic acids. The unsaturation degree was higher in N than in C chickens and the atherogenic index was positively influenced. In conclusion, nucleotide dietary supplementation improved the physical and nutritional characteristics of the pectoralis major muscle of broiler chickens.

• Publisher: Czech Academy of Agricultural Sciences (CAAS),Czech Academy of Agricultural Sciences
• Subject: ACIDE DOCOSAHEXAENOIQUE / ACIDE EICOSAPENTAENOIQUE / ACIDE GRAS POLYINSATURE / ACIDE GRAS SATURE / ACIDE LINOLENIQUE / ACIDO DOCOSAHEXAENOICO / ACIDO EICOSAPENTAENOICO / ACIDO LINILENICO / ACIDOS GRASOS POLIINSATURADOS / ACIDOS GRASOS SATURADOS / Acids / ADDITIF AUX ALIMENTS DES ANIMAUX / ADITIVOS DE PIENSOS / ALIMENTACION DE LOS ANIMALES / ALIMENTATION DES ANIMAUX / ANIMAL FEEDING / ANIMAL NUTRITION / Animals / ASH CONTENT / broiler chicken / BROILER CHICKENS / CALIDAD / CARNE DE POLLO / CHEMICAL COMPOSITION / CHEMICOPHYSICAL PROPERTIES / CHICKEN MEAT / Chickens / CHLORURE DE SODIUM / CLORURO SODICO / COCCION / COLAGENO / COLLAGEN / COLLAGENE / COLOR / COLOUR / COMPLEMENT ALIMENTAIRE / COMPOSICION QUIMICA / COMPOSITION CHIMIQUE / CONTENIDO DE CENIZA / CONTENIDO DE HUMEDAD / CONTENIDO DE LIPIDOS / CONTENIDO PROTEICO / COOKING / COULEUR / CUISSON / DIET / DIETA / dietary nucleotide / Dietary supplements / DOCOSAHEXAENOIC ACID / EICOSAPENTAENOIC ACID / ENERGY VALUE / FEED ADDITIVES / FER / FOOD PROCESSING / FOSFORO / HIERRO / http://www.fao.org/aos/agrovoc#c_0 / http://www.fao.org/aos/agrovoc#c_10613 / http://www.fao.org/aos/agrovoc#c_1521 / http://www.fao.org/aos/agrovoc#c_15578 / http://www.fao.org/aos/agrovoc#c_15993 / http://www.fao.org/aos/agrovoc#c_1755 / http://www.fao.org/aos/agrovoc#c_1773 / http://www.fao.org/aos/agrovoc#c_1794 / http://www.fao.org/aos/agrovoc#c_1851 / http://www.fao.org/aos/agrovoc#c_2261 / http://www.fao.org/aos/agrovoc#c_24000 / http://www.fao.org/aos/agrovoc#c_27925 / http://www.fao.org/aos/agrovoc#c_2827 / http://www.fao.org/aos/agrovoc#c_29238 / http://www.fao.org/aos/agrovoc#c_29254 / http://www.fao.org/aos/agrovoc#c_33996 / http://www.fao.org/aos/agrovoc#c_37443 / http://www.fao.org/aos/agrovoc#c_37444 / http://www.fao.org/aos/agrovoc#c_3950 / http://www.fao.org/aos/agrovoc#c_429 / http://www.fao.org/aos/agrovoc#c_4360 / http://www.fao.org/aos/agrovoc#c_4886 / http://www.fao.org/aos/agrovoc#c_5003 / http://www.fao.org/aos/agrovoc#c_5259 / http://www.fao.org/aos/agrovoc#c_5278 / http://www.fao.org/aos/agrovoc#c_5399 / http://www.fao.org/aos/agrovoc#c_5753 / http://www.fao.org/aos/agrovoc#c_5804 / http://www.fao.org/aos/agrovoc#c_6196 / http://www.fao.org/aos/agrovoc#c_6251 / http://www.fao.org/aos/agrovoc#c_6400 / http://www.fao.org/aos/agrovoc#c_665 / http://www.fao.org/aos/agrovoc#c_7146 / http://www.fao.org/aos/agrovoc#c_9435 / IRON / LINOLENIC ACID / LIPID CONTENT / Lipids / Meat / MOISTURE CONTENT / MUSCLE / MUSCLES / MUSCULOS / NUCLEOTIDE / NUCLEOTIDES / NUCLEOTIDOS / NUTRICION ANIMAL / NUTRITION ANIMALE / NUTRITIVE VALUE / ORGANOLEPTIC PROPERTIES / PERDIDAS POR PROCESAMIENTO / PERTE AU COURS DU TRAITEMENT / PHOSPHORE / PHOSPHORUS / POLLO DE ENGORDE / POLYUNSATURATED FATTY ACIDS / POULET DE CHAIR / Poultry / PROCESAMIENTO DE ALIMENTOS / PROCESSING LOSSES / PROPIEDADES FISICOQUIMICAS / PROPIEDADES ORGANOLEPTICAS / PROPRIETE ORGANOLEPTIQUE / PROPRIETE PHYSICOCHIMIQUE / PROTEIN CONTENT / QUALITE / QUALITY / REGIME ALIMENTAIRE / SATURATED FATTY ACIDS / Shear forces / Slaughter / SODIUM CHLORIDE / SUPLEMENTOS / SUPPLEMENTS / TENEUR EN CENDRES / TENEUR EN EAU / TENEUR EN LIPIDES / TENEUR EN PROTEINES / TEXTURA / TEXTURE / TRAITEMENT DES ALIMENTS / VALEUR ENERGETIQUE / VALEUR NUTRITIVE / VALOR ENERGETICO / VALOR NUTRITIVO / VIANDE DE POULET