Effects of dietary lipids and Clostridium butyricum on chicken volatile flavour compounds

DOI: 10.18805/ijar.v0iOF.6998    | Article Id: B-484 | Page : 1167-1173
Citation :- Effects of dietary lipids and Clostridium butyricum onchicken volatile flavour compounds .Indian Journal Of Animal Research.2018.(52):1167-1173

Xuan Liu, Shurong Li, Zongyi Wang and Bingkun Zhang

bingkunzhang@126.com
Address :

State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Key Laboratory of Feed Safety and Bioavailability, Ministry of Agriculture, 100193 Beijing, P.R. China.

Submitted Date : 29-03-2016
Accepted Date : 27-09-2016

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 1´109 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.

Keywords

Broiler chicken Clostridium butyricum Fish oil Soybean oil Volatile aroma compounds.

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