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- Title
Effects of dietary lipids and Clostridium butyricum on chicken volatile flavour compounds.
- Authors
Xuan Liu; Shurong Li; Zongyi Wang; Bingkun Zhang
- 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 1x109 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.
- Subjects
CHICKENS; POULTRY feeding; PHYSIOLOGICAL effects of lipids; CLOSTRIDIUM butyricum; AROMATIC compounds; FEED additives
- Publication
Indian Journal of Animal Research, 2018, Vol 52, Issue 8, p1167
- ISSN
0367-6722
- Publication type
Article
- DOI
10.18805/ijar.v0iOF.6998