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On Fatty Acid Composition and Shelf Life of Broiler Chicken Meat Hilal Ürüşan1* • Canan Bölükbaşı2

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On Fatty Acid Composition and Shelf Life of Broiler Chicken Meat Hilal Ürüşan1* • Canan Bölükbaşı2 Alinteri J. of Agr. Sci. (2020) 35(1): 29-35 http://dergipark.gov.tr/alinterizbd e-ISSN: 2587-2249 http://www.alinteridergisi.com/ [email protected] DOI: 10.28955/alinterizbd.737995 RESEARCH ARTICLE The Influence of Turmeric Powder (Curcuma longa) on Fatty Acid Composition and Shelf Life of Broiler Chicken Meat Hilal Ürüşan1* • Canan Bölükbaşı2 1Atatürk University, Erzurum Vocational High School, Department of Plant and Animal Production, Erzurum/Turkey 2Atatürk University, Faculty of Agriculture, Department of Animal Science, Erzurum/Turkey ARTICLE INFO ABSTRACT Article History: The objective of this study was to determine the appropriate concentration of dietary Received: 21.03.2019 supplementation of turmeric powder, and its effect on thiobarbituric acid reactive substance (TBARS) Accepted: 03.02.2020 and fatty acid composition in thigh and breast meat of broiler chickens. Three hundred fifty (175 Available Online: 15.05.2020 male and 175 female), one day old Ross-308 broiler chicks were used in this study. A corn-soybean Keywords: meal based diet containing different levels of turmeric powder (0, 2, 4, 6, 8, 10 g/kg) and a single dose of chlortetracycline (10 mg/kg) was used. The result revealed that dietary supplementation of Broiler 2, 4, 6, 8 and 10 g/kg of turmeric powder decreased TBARS in thigh meat at 5th day when compared Turmeric with control. The addition of 4 g/kg turmeric powder to the basal diet increased DHA, SFA and omega- TBARS 3 in breast meat. DHA and SFA were increased by dietary 2 g/kg turmeric powder in thigh meats. Fatty acid composition Under the conditions of this experiment, it was concluded that turmeric powder may positive effects Antioxidant on tissue fatty acid compositions and shelf life of meat (TBARS). As a result, it was observed that there were positive effects on tissue fatty acid compositions and shelf life of meat (TBARS) by adding 4 g/kg turmeric powder. Please cite this paper as follows: Ürüşan, H. and Bölükbaşı, C. (2020). The Influence of Turmeric Powder (Curcuma longa) on Fatty Acid Composition and Shelf Life of Broiler Chicken Meat. Alinteri Journal of Agriculture Sciences, 35(1): 29-35. doi: 10.28955/alinterizbd.737995 Introduction and coliform bacteria (Samarasinghe et al. 2003; Urusan and Bolukbasi, 2017). In recent years, researchers have focused Curcuma longa, which is a tropical plant of Zingiberaceae their studies on phytogenics. It was determined with the family, was used as a feed additive. Curcumin is the most studies that alfalfa (Ponte et al. 2004), and thyme (Bolukbasi important active ingredient of Curcuma longa, and has been et al. 2006) decreased the serum cholesterol and lipoproteins; widely used in Asian and middle-Eastern (Gowda et al. 2009; mentha pulegium had positive effects on TBARS (Erhan et al. Chattopadhyay et al. 2004). Curcuma longa has been reported 2015); and adding turmeric decreased the SFA rates in tissues to perform a number of biological activities, like antioxidant, (Daneshyar et al. 2011). It is also turmeric had strong antimicrobial, antifungal, antimutagenic and antidiabetic antioxidant effects and were more powerful in preventing lipid (Araujo and Leon, 2001; Gowda et al. 2009). It has also been oxidation than Vitamin E (Jayaprakasha et al. 2005). Again, it reported to increased weight gain, and improved nutrients was determined by many authors that curcumin has an digestibility in farm animals (Al-Sultan and Gameel, 2004; antioxidant activity that was comparable with that of Vitamin Mehala and Moorthy, 2008, Urusan and Bolukbasi, 2017). On C and E (Sharma, 1975; Shukla et al. 1997; Thiyagarajan and the other hand the use of turmeric in broiler diets has been Sharma, 2004; Karami et al. 2011). Turmeric also prevents the successfully demonstrated with antimicrobial activity on E.coli * Corresponding author E-mail address: [email protected] 29 Ürüşan and Bölükbaşı (2020). Alınteri Journal of Agriculture Sciences 35(1): 29-35 formation of peroxide in foods and increases the preservation treatments with 5 replicates and each replicate contained 10 period. birds. The study was conducted with 7 groups (1 control, and 6 treatment groups) each of which included 50 chicks. The purpose of this study was designed to investigate the Treatments were 0, 2, 4, 6, 8, 10 g/kg of turmeric and 10 mg/g possible effect of turmeric as feed additive on the amount of antibiotic added into the feeds during experiment (42 days). oxidation in tissues and on the fatty acid composition. Turmeric (70.79% Beta Tumerone, 9.65% Alpha-Tumerone, 2.06% Isocumene, 2.04% BetaSesquıphellandrene, and 2% Materials and Methods Zingiberene) was purchased from a commercial company Experimental Design and Animals (Erzurum, Turkey). Composition of the experimental diets is presented in Table 1. Feed and water were given ad libitum. In this study, a total number of 350 (175 male-175 female) one-day-old broilers (Ross 308) were randomly allocated to 7 Table 1. The composition of the experimental diet (g/kg) Item Starter diet (1-21 d) Finisher diet (22-42 d) Corn 562.00 556.00 Soybean Meal 189.00 120.00 Full-Fat Soybean 160.00 229.35 Poultry Meal 35.00 35.00 Meat and Bone Meal 34.00 34.00 Vegetable Oil 4.00 12.00 Salt 1.80 1.85 Lysine 3.00 2.10 Methionine 2.00 1.30 Limestone 2.00 2.20 Vitamin Mixture 2.00 2.00 Mineral Mixture 1.50 1.50 Soda 1.50 2.20 DCP 2.20 0.50 TOTAL 1000 1000 Calculated composition (%) ME (kcal/kg) 3040 3240 Ca 1.05 0.99 P 0.56 0.53 Methionine 1.22 0.94 Lysine 1.50 1.25 Analysed composition (%) Crude Protein 22.70 20.99 Crude Fat 8.13 10.15 Crude Fiber 3.96 4.21 Crude Ash 5.24 5.29 Dry Matter 88.94 90.08 1: In each 2 kg mixture; 12 000 000 IU Vitamin A., 3 500 000 IU Vitamin D3, 100 g Vitamin E., 3 g Vitamin K3. 2.5 g. Vitamin B1, 6 g Vitamin B2, 25 g Niacin. 12 g Ca-D-Pantothenate, 4 g Vitamin B6., 15 mg Vitamin B12., 1.5 g Folic Acid,150mg D-Biotin., 100 g Vitamin C., 450 g Colin chloride. 2: each 1.5 kg 100 mg Mangan., 25 g Iron., 65 g Zink., 15 g Copper., 0.25 g Cobalt., 1 g Iodine., 0.2 g Selenium. TBARS (Thiobarbituric Acid Reactive Substance) Fatty Acid Analysis Analysis Fatty acid analyses were performed at the Biotechnology At the end of the study, ten birds (5 females and 5 males) Application and Research Centre. After extracting (Folch et al. selected randomly from each treatment were slaughtered and 1957) meat samples were methlated for gas chromatographic the thigh and breast meats of the animals were separated. analysis (GC- Agilent 6980 Mass, a fused silica capilllary Four samples were taken from each sub-group and stored at ± column, and film thickness of 0.25 µm). Oven temperature was 4oC; and the TBARS (Thiobarbituric Acid Reactive Substance) from 165 oC to 200 oC at 5 oC/min. detector temperature was values were examined on 1st, 3rd and 5th days (Lemon, 1975). 200 oC; head pressure was 5 psi. In addition, the fatty acid composition was examined in the Statistical Analysis samples that were taken from thigh and breast (Anonymous, 2000). Differences between groups were analysed with one-way analysis of variance (ANOVA) by using the statistical package SPSS for Windows (1999), version 10.0. Mean values that 30 Ürüşan and Bölükbaşı (2020). Alınteri Journal of Agriculture Sciences 35(1): 29-35 significantly differ were separated by Duncan’s multiple and the lowest value was obtained in the groups whose ration comparison test at α = 0.01 and 0.05 levels, respectively. had 6 and 8 g/kg turmeric powder added in the ration, and the difference between groups was significant (P<0.001). On the Results and Discussion 5th day of the storage, which was the last day, when we examined the TBARS values of the thigh, we determined that It was reported that TBARS analysis in food is an important the highest value was in the control group, and the lowest level quality criterion showing the oxidation of fat. TBARS value was in the groups whose rations were added 2, 4, 6, 8 and 10 should also be less than 3 mg per kilogram of food quality g/kg turmeric powder, and this difference was very significant (Cadun et al. 2005). When the TBARS values of the thigh were (P<0.001). Many studies have been conducted in recent years examined on the first day, it was observed that the highest to reveal the antioxidant characteristics of the turmeric (Pulla TBARS value was obtained in the group which had 10 mg/kg Reddy and Lokesh, 1994; Sreejayan et al. 1997; Asai et al., antibiotic added to the ration, and the lowest TBARS values 1999; Suvanated et al., 2003; Basavaraj et al., 2011; Hosseini- were observed in the group which had control, 2, 4, 6, 8 and Vashan et al. 2012). Attia et al. (2017) reported that turmeric 10 g/kg turmeric powder added to the ration, and this is a good unsaturated fatty acid source that is 60 % of the difference was found to be significant (P<0.001) statistically antioxidant activity. (Table 2). It was also observed that the highest value was obtained in the antibiotic group on the 3rd day of the storage, Table 2. The influence of dietary turmeric supplementation on TBARS values (mg MDA/kg tissue) in thigh and breast of the broilers TBARS Groups Thigh Breast 1st Day 3rd Day 5th Day 1st Day 3rd Day 5th Day Control 0.91bc 2.01bc 4.71a 0.71 2.27 3.12 Turmeric 2 g/kg 1.19b 2.61ab 3.12bc 0.82 1.65 2.84 Turmeric 4 g/kg 0.85bc 1.42cd 2.95c 0.91 1.67 3.09 Turmeric 6 g/kg 0.77c 1.25d 2.38c 0.91 1.76 2.92 Turmeric 8 g/kg 0.65c 1.05d 2.18c 0.85 1.67 2.72 Turmeric 10 g/kg 0.71c 1.53cd 3.03bc 0.34 1.50 3.09 Antibiotics 10 mg/kg 1.81a 3.12a 4.17ab 0.68 1.81 2.92 SE 0.082 0.154 0.206 0.055 0.113 0.068 P value 0.000** 0.000** 0.001** ns ns ns Day 0.000** 0.000** Group x Day 0.003** ns a, b, c, d: The differences between the group average values shown with different letters on the same column SE: The standard error of the difference between the averages **:P<0.01, ns: not significant.
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