Influences of Lipoic Acid and Acetylated Wood Powder on Muscular Free Amino and Fatty Acids in Broiler Chickens
Influences of Lipoic Acid and Acetylated Wood Powder on Muscular Free Amino and Fatty Acids in Broiler Chickens
Yoshio Hamano1*, Yasuji Kurimoto2
ABSTRACT
In chickens, α-lipoic acid (LIP) or acetylated wood powder (AWP) as a new feed resource causes changes in profiles of fatty or free amino acids in skeletal muscles or the liver. However, it is unclear whether a combination of these additives functions concomitantly or synergistically to improve meat quality. The present study was conducted to determine the single or combined effects of LIP and AWP on growth performance and free amino and fatty acid profiles in chicken muscle obtained under different feeding states. At 14 days of age, chicks were allocated into four groups and fed diets supplemented with LIP (100 mg/kg) or AWP (20 g/kg) for 26 days as a 2 x 2 factorial design. At 40 days of age, breast muscles as antemortem tissue were harvested from 8 birds under fed conditions. After the remaining birds received feed withdrawal, breast muscle was obtained and stored at 2°C for 3 days. LIP reduced body weight gains when the chickens were concomitantly fed AWP. LIP and AWP increased the feed conversion rates and decreased feed intakes, respectively. However, breast muscle and abdominal fat weights remained constant. No significant interaction between LIP and AWP was detected in the free amino or fatty acid profiles in the ante- and post-mortem breast muscles. AWP reduced total and glucogenic free amino acid concentrations in antemortem breast muscle. LIP decreased total fatty acid concentrations and monounsaturated fatty acid components. In post-mortem breast muscle, the effects observed in antemortem muscle disappeared. In contrast, AWP increased a component of polyunsaturated fatty acids in the breast meat. Therefore, this study suggested that growth and metabolic responses to LIP and AWP occur almost independently, and the results are different depending on feeding conditions or post-mortem metabolism.
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