Influence of dietary replacement of sunflower oil with milk thistle (<i>Silybum marianum</i>) oil on chicken meat quality and antioxidant status of liver

Kralik, Gordana; Kralik, Zlata; Straková, Eva; Šperanda, Marcela; Kralik, Igor; Strelec, Ivica

doi:10.2754/avb201584040373

Acta Veterinaria > Archive > 2015, Vol. 84 > Issue 4 > Influence of dietary replacement of…

Acta Vet. Brno 2015, 84: 373-382

https://doi.org/10.2754/avb201584040373

Influence of dietary replacement of sunflower oil with milk thistle (Silybum marianum) oil on chicken meat quality and antioxidant status of liver

Gordana Kralik¹, Zlata Kralik¹, Eva Straková², Marcela Šperanda³, Igor Kralik⁴, Ivica Strelec⁵

¹Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture, Department of Special Zootechnique, Osijek, Croatia
²University of Veterinary and Pharmaceutical Science Brno, Faculty of Veterinary Hygiene end Ecology, Department of Nutrition, Animal Husbandry and Animal Hygiene, Brno, Czech Republic
³Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture, Department of Animal Breeding, Osijek, Croatia
⁴Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture, Department of Agroeconomics, Osijek, Croatia
⁵Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Department of Applied Chemistry and Ecology, Osijek, Croatia

Received March 27, 2015
Accepted September 23, 2015

The research focused on the effects of dietary replacement of 3% sunflower oil (SO group) with 3% milk thistle oil (MTO group) on the technological quality of meat, such as pH value, colour (CIE L*, CIE a*, CIE b*), drip loss (%), shear force (N), and cooking loss (%), as well as on the content of fatty acid lipids in broiler breast and thigh muscles. Significant difference (P < 0.05) was determined for pH_i, pH_u, CIE a*, CIE b* values between groups, although the values for the stated indicators were within the standard range. Lipids of breast meat of the MTO group contained more arachidic acid (P < 0.001), octadecenoic acid isomer B (P = 0.047) and eicosatrienoic acid (P = 0.041), and less α-linolenic acid (P < 0.001) and Σn-3PUFA. Lipids of thigh meat of the MTO group contained more ΣSFA, myristoleic acid, eicosatrienoic acid (P < 0.05) and eicosenoic acid (P < 0.001), and less α-linolenic acid, and had narrower Σn-3/n-6 PUFA ratio than the SO group. According to the antioxidant status of broiler liver, there was significantly higher catalase activity determined in the MTO group.

Keywords

Breast meat, technological quality, fatty acids, catalase, glutathione-S-transferase.

Funding

The research was carried out within the project “Pig and Poultry Growth Characteristics and Quality of Products” (No. 079-0790566-0567), funded by the Ministry of Science, Education and Sports of the Republic of Croatia.