Assessment of the Chemical Composition and Nutritional Quality of Breast Muscle from Broiler Chickens Receiving Various Levels of Fe Glycine Chelate-Reference-Cited by-同舟云学术

Assessment of the Chemical Composition and Nutritional Quality of Breast Muscle from Broiler Chickens Receiving Various Levels of Fe Glycine Chelate

Published:2023-07-23 Issue:7 Volume:13 Page:1455
ISSN:2077-0472
Container-title:Agriculture
language:en
Short-container-title:Agriculture

Author:

Winiarska-Mieczan Anna¹^ORCID,Kwiecień Małgorzata¹^ORCID,Jachimowicz-Rogowska Karolina¹^ORCID,Kislova Svitlana²,Zasadna Zvenyslava²,Yanovych Dmytro²

Affiliation:

1. Institute of Animal Nutrition and Bromatology, Department of Bromatology and Nutrition Physiology, University of Life Sciences, Akademicka Street 13, 20-950 Lublin, Poland

2. State Scientific-Research Control Institute of Veterinary Medical Products and Feed Additives, 79000 Lviv, Ukraine

Abstract

The aim of the study was to determine the effect of Fe glycine chelate supplementation on the chemical composition and nutritional quality of breast meat from broiler chicken. The following parameters were assessed: fat content, cholesterol content, fatty acid profile, atherogenic index (AI), thrombogenic index (TI), and hypocholesterolemic/hypercholesterolemic (H/H) fatty acid ratio. The 42-day experiment involved 200 broiler chickens assigned into four dietary groups: the control receiving Fe sulfate in the dose of 40 mg/kg of feed and three experimental groups of chickens supplemented with 40 mg (Fe-Gly40), 20 mg (Fe-Gly20), or 10 mg (Fe-Gly10) of Fe glycine chelate per 1 kg of diet. The results showed no negative effect of the application of Fe glycine chelate on the chemical composition and nutritional quality of breast muscle. Therefore, the advisability of the application of Fe glycine chelates in the nutrition of broiler chickens should be revised.

Funder

Ministry of Science and Higher Education, Poland

Publisher

MDPI AG

Subject

Plant Science,Agronomy and Crop Science,Food Science

Link

https://www.mdpi.com/2077-0472/13/7/1455/pdf

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