Affiliation:
1. College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China
2. Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
3. Institute of Animal Husbandry and Veterinary Medicine of Hebei Province, Dongguan Avenue, Baoding 071030, China
Abstract
This study investigated the dietary effect of curcumin (CUR) on amino acid, 5′-nucleotides, fatty acid, and volatile compound profiles of chicken meat. A total of 400 healthy 1-day-old broiler male chicks were divided into 4 groups (n = 10) and fed either a basal diet or a diet with the addition of CUR with concentrations of 100 mg/kg, 150 mg/kg, and 200 mg/kg for 43 days. The results show that the addition of CUR in chicken diets is conducive to promoting the deposition of amino acids and increasing the content of 5′-nucleotides in chicken meat, reducing the contents of saturated fatty acid (SFA) and C20:4 n6 but increasing the ratio between polyunsaturated fatty acid (PUFA) and SFA. In addition, the volatile compound profile shows that the main volatile compounds in chicken meat are aldehydes (including hexanal, heptanal, octanal, and nonanal), with significant increases in their contents observed among chickens in the CUR-intake group. Moreover, it has been found that (E, E)-2,4-nonadienal, trans-2-decenal, benzaldehyde, and trans-2-octenal in chicken meat can significantly increase its overall aroma, and the addition of CUR with 150 mg/kg had the best effect on improving nutritional quality and flavor of chicken meat. This study provides a basis for the comprehensive utilization of CUR as a feed additive with the potential to substitute antibiotics.
Funder
Hebei Agricultural Research
Natural Science Foundation of Hebei Province
Research on the Preservation Technology of Chicken
Hebei Layer Industry Technology Research Institute