Analysis of the food allergen profile in meat from chickens fed five mixed feeds

Abstract

Abstract Food allergies are a severe issue in developed countries. Allergenic proteins may be present in ready food products due to their natural occurrence in raw materials or cross-contamination during production. Although raw meat was previously thought to be free of potentially allergenic compounds, recent studies have proved the presence of specific allergenic proteins in meat from slaughter animals and poultry. This study aimed to assess the impact of five distinct feed mixtures on the presence of allergenic proteins in broiler chicken meat, as well as on the quality and technological parameters of poultry meat. The animals were divided into five groups, with four being fed specially formulated compound feeds. The control group consisted of chickens fed commercial feed. ELISA tests were used to measure and analyse the content of food allergens in feed and chicken meat. Additionally, a baseline meat composition analysis was performed using near-infrared NIR spectroscopy. The study demonstrates that the composition of feed impacts the presence of allergenic proteins in broiler chicken meat. The results of the tests revealed the presence of allergenic proteins in the breast muscle that were not identified in the feed, specifically egg and milk proteins.