Chemical composition, lipid peroxidation, and fatty acid profile in meat of broilers fed with glycerol monolaurate additive

Chemical composition, lipid peroxidation, and fatty acid profile in meat of broilers fed with glycerol monolaurate additive

The objective of this study was to evaluate the chemical composition and fatty acid profile of broilers fed diets containing glycerol monolaurate (GML) in place of antimicrobials. Groups: T0 group used as control; T100, T200, and T300 groups received diets supplemented with 100, 200, and 300 mg/kg o...

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Bibliographic Details
Published in:Food chemistry Vol. 330; p. 127187
Main Authors: Valentini, J., Da Silva, A.S., Fortuoso, B.F., Reis, J.H., Gebert, R.R., Griss, L.G., Boiago, M.M., Lopes, L.Q.S., Santos, R.C.V., Wagner, R., Tavernari, F.C.
Format: Journal Article
Language:English
Published: Elsevier Ltd 15-11-2020
Subjects:
Chemistry composition
Fatty acids
Lipid peroxidation
Meat quality
Lipid peroxidation
Fatty acids
Meat quality
Chemistry composition
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Summary:The objective of this study was to evaluate the chemical composition and fatty acid profile of broilers fed diets containing glycerol monolaurate (GML) in place of antimicrobials. Groups: T0 group used as control; T100, T200, and T300 groups received diets supplemented with 100, 200, and 300 mg/kg of GML, respectively. The feed mixture used in the poultry feed during the four phases of the production cycle (days 1 to 7; 8 to 21; 22 to 35; and 36 to 42 of birds age) showed similar levels of protein, lipid and ash, as well as fatty acid profiles. Samples of frozen breasts from chickens slaughtered at 42 days of age were used for chemical gross composition and fatty acid analysis. We observed lower lipid levels in the meat of broilers in the T200 and T300 groups than in the T0 group. Lower lipid peroxidation occurred in the meat of animals that consumed GML in respect to control. Total saturated fatty acid percentage was lower, while total polyunsaturated fatty acid percentage was higher in the meat of broilers fed GML than in the control group. We conclude that the increase in GML concentrations alters the lipid profile of broiler meat.
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.127187