Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat

• Published in: Antioxidants 2022-04, Vol.11 (4), p.780
• Main Authors: Saracila, Mihaela, Untea, Arabela Elena, Panaite, Tatiana Dumitra, Varzaru, Iulia, Oancea, Alexandra, Turcu, Raluca Paula, Vlaicu, Petru Alexandru
• Format: Article
• Language: English
• Subjects: Antioxidants; broiler; Chromium; chromium picolinate; creeping wood sorrel; Diet; Dietary supplements; Docosahexaenoic acid; Fatty acids; Investigations; Lipids; Meat; Meat quality; Nutrition research; Oxidation; oxidative stability; Phenols; Polyunsaturated fatty acids; Poultry; Proteins; R&D; Research & development; Variance analysis; Zeaxanthin
• ISSN: 2076-3921; 2076-3921
• DOI: 10.3390/antiox11040780

The study investigates the efficacy of Cr in broilers, aiming to evaluate the effects of Chromium picolinate (CrPic) in association with creeping wood sorrel powder (CWS) on the proximate composition, fatty acids profile, bioactive nutrients and lipid oxidative stability of broiler meat. A total of 120 Cobb 500 chickens were assigned into three treatments: a control diet (C) and two test diets, including 200 µg/kg diet CrPic (E1), and 200 µg/kg diet CrPic +10 g CWS/kg diet (E2). Dietary supplementation with Cr + CWS significantly improved the concentration of n - 3 polyunsaturated fatty acids (PUFAs), while its n - 6/n - 3 ratio decreased in comparison to the group receiving Cr and the conventional diet. The concentration of docosahexaenoic acid (DHA) significantly increased in the breast meat collected from the E2 group than that from the C group. Dietary administration of Cr and CWS improved lutein and zeaxanthin content, decreased Fe and Zn levels of the breast, and increased Zn deposition in the thigh samples. Malondialdehyde (MDA) concentration decreased more in the thigh meat of the supplemental groups (E1, E2) than in that from the C group. In conclusion, the current study suggests that Cr together with CWS can be a viable option as antioxidant sources for broiler diets, promoting the nutritional quality of meat.