Indian Journal of Animal Research

  • Chief EditorK.M.L. Pathak

  • Print ISSN 0367-6722

  • Online ISSN 0976-0555

  • NAAS Rating 6.50

  • SJR 0.263

  • Impact Factor 0.4 (2024)

Frequency :
Monthly (January, February, March, April, May, June, July, August, September, October, November and December)
Indexing Services :
Science Citation Index Expanded, BIOSIS Preview, ISI Citation Index, Biological Abstracts, Scopus, AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical Abstracts, Indian Science Abstracts, EBSCO Indexing Services, Index Copernicus
Submit

Research Article

Indian Journal of Animal Research, volume 52 issue 8 (august 2018) : 1167-1173

Effects of dietary lipids and Clostridium butyricum on chicken volatile flavour compounds

Xuan Liu, Shurong Li, Zongyi Wang, Bingkun Zhang
1<p style="text-align: justify;">State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University,&nbsp;Key Laboratory of Feed Safety and Bioavailability, Ministry of Agriculture, 100193 Beijing, P.R. China.</p>
Cite article:- Liu Xuan, Li Shurong, Wang Zongyi, Zhang Bingkun (2017). Effects of dietary lipids and Clostridium butyricum onchicken volatile flavour compounds . Indian Journal of Animal Research. 52(8): 1167-1173. doi: 10.18805/ijar.v0iOF.6998.

ABSTRACT

The effect of dietary lipids and Clostridium butyricum supplementation on chicken volatile aroma compounds was investigated. One hundred and ninety two one-day-old broilers were divided into 4 treatment groups in a 2x2 factorial arrangement, and fed four diets with two lipid sources (soybean oil or fish oil) and two levels of C. butyricum (0 or 1´109 CFU/Kg) for a period of 42 days. Dietary lipids and C. butyricum had no effect on broiler performance. The contents of C18:2, C18:3, C20:5n-3, C22:6n-3 and n-3 PUFA were significantly increased in breast muscle by feeding fish oil. Dietary oil had an effect on aroma compounds significantly in breast muscle. Cooked chicken breast muscle from fish oil diet had lower flavor, and the flavor was improved after supplementing with C. butyricum in the diet. The results of this study indicated that fish oil diets could increase the n-3 PUFA content of chicken meat, but lower flavor of cooked chicken. The lowered flavor could be improved by supplementing with C. butyricum in the diet.

REFERENCES


  1. Brunton, N.P., Cronin, D.A., and Monahan, F.J. (2002). Volatile components associated with freshly cooked and oxidized off flavours in turkey breast meat. Flavour Frag. J.17:327-334.

  2. Elmore, J.S., Mottram, D.S., Enser, M., and Wood, J.D. (1999). Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. J. Agr. Food Chem.47: 1619-1625.

  3. Elmore, J.S., Mottram, D.S., Enser, M., and Wood, J.D. (2000). The effects of diet and breed on the volatile compounds of cooked lamb. Meat Sci.55: 149-159.

  4. Elmore, J.S., Warren, H.E., Mottram, D.S., Scollan, N.D., Enser, M., Richardson, R.I., and Wood, J.D. (2004). A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-    Friesian steers fed diets based on silage or concentrates. Meat Sci.68: 27-33.

  5. Hulan, H.W., Proudfoot, F.G., Ackman, R.G., and Ratnayake, W. (1988). Omega-3 fatty acid levels and performance of broiler chickens fed redfish meal or redfish oil. Can. J. Anim. Sci.68:533-547.

  6. Ito, I., Hayashi, T., Iguchi, A., Endo, H., Nakao, M., Kato, S., Nabeshima, T., and Ogura, Y. (1997). Effects of administration of Clostridium butyricum to patients receiving long-term tube feeding. Nihon Ronen Igakkaizasshi. Japanese J. Geriatrics.34:298-304.

  7. Jayasena, D.D., Ahn, D.U., Nam, K.C., and Jo, C. (2013). Flavour chemistry of chicken meat: a review. Asian-Australasian J. Anim. Sci. 26: 732-742.

  8. Larick, D.K., Turner, B.E., Schoenherr, W.D., Coffey, M.T., and Pilkington, D.H. (1992). Volatile compound content and fatty acid composition of pork as influenced by linoleic acid content of the diet. J. Anim. Sci. 70: 1397-1403.

  9. Leskanich, C.O., and Noble, R.C. (1997). Manipulation of the n-3 polyunsaturated fatty acid composition of avian eggs and meat. World’s Poultry Sci. J.53: 155-183.

  10. Lu, P., Zhang, L.Y., Yin, J.D., Everts, A.K., and Li, D.F. (2008). Effects of soybean oil and linseed oil on fatty acid compositions of muscle lipids and cooked pork flavour. Meat Sci. 80: 910-918.

  11. Machiels, D., Istasse, L., and van Ruth S.M. (2004). Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls. Food Chem. 86: 377-383.

  12. Min, D., Ina, K., Peterson, R.J., and Chang, S.S. (1979). Preliminary identification of volatile flavor compounds in the neutral fraction of roast beef. J. Food Sci.44: 639-642.

  13. Mottram, D.S. (1998). Flavour formation in meat and meat products: a review. Food Chem.62: 415-424.

  14. Poste, L.M. (1990). A sensory perspective of effect of feeds on flavor in meats: poultry meats. J. Anim. Sci.68: 4414-4420.

  15. Rose, D.P., and Connolly, J.M. (1999). Omega-3 fatty acids as cancer chemopreventive agents. Pharmacol. Therapeut.83: 217-244.

  16. Song, Z., Wu, T., Cai, L., Zhang, L., and Zheng, X. (2006). Effects of dietary supplementation with Clostridium butyricum on the growth performance and humoral immune response in Miichthysmiiuy. J. Zhejiang University Sci. B.7: 596-602.

  17. Sukhija, P.S., and Palmquist, D.L. (1988). Rapid method for determination of total fatty acid content and composition of feedstuffs and feces. J. Agr. Food Chem.36:1202-1206.

  18. Yang, X., Zhang, B., Guo, Y., Jiao, P., and Long, F. (2010). Effects of dietary lipids and Clostridium butyricum on fat deposition and meat quality of broiler chickens. Poultry Sci.89:254-260.

  19. Zhang, B., Yang, X., Guo, Y., and Long, F. (2011). Effects of dietary lipids and Clostridium butyricum on the performance and the digestive tract of broiler chickens. Arch. Anim. Nutr.65: 329-339.

  20. Zhao, X., Guo, Y., Guo, S., and Tan, J. (2013). Effects of Clostridium butyricum and Enterococcus faecium on growth performance, lipid metabolism, and cecal microbiota of broiler chickens. Appl. Microbiol. Biot.97: 6477-6488.

     
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)