The effect of Algasan natural pigment on the fatty acids profile of Japanese quail meat

Document Type : Short Communication

Authors

1 Department of Animal Science, Faculty of Agriculture, Lorestan University, Khorramabad, Iran

2 Animal Science Research Department, Lorestan Agricultural and Natural Resources Research and Education Center, AREEO, Khorramabad, Iran

Abstract

Enriching the fatty acid composition of poultry meat is an important issue. This study was conducted to investigate the effect of Algasan pigment on the fatty acids profile of Japanese quail meat with four treatments, three replicates, and 17 chickens per replicate in a completely randomized design. Experimental diets include: 1- Basic diet (control), 2- Basic diet + 0.1% Algasan (A1), 3- Basic diet + 0.2% Algasan (A2), 4- Basic diet + 0.3 % Algasan (A3). At 38 days of age, two male quails were randomly selected from each replicate to determine the fatty acid profiles of the meat. The data were analyzed by SAS software and the mean squares of the parameters were compared by Tukey test. The results showed that the control treatment had the highest percentage of myristoleic acid (0.245), oleic acid (0.260), and trans linoleic acid (0.150), A1 treatment had the highest percentage of heptadecanoic acid (0.160), oleic acid (35.350) and total fatty acids with an unsaturated bond (43.035) and the lowest percentage of omega-6 fatty acids (30.060), A2 treatment had the highest echosamenoic acid (0.185), cis linoleic acid (30.185), omega-6 fatty acids (32.485) and total polyunsaturated fatty acids (33.100) and A3 treatment had the most trans linolenic acid (0.200) (P≤0.05). In general, the results of the present study show that Algasan pigment at the level of 0.1% of the diet can be effective in improving the fatty acids profile of quail meat.

Keywords


1. Abudabos, A. M., A. B. Okab, R. S. Aljumaah, E. M. Samara, K. A. Abdoun and A. A. Al-Haidary. 2013. Nutritional value of green seaweed (Ulva lactuca) for broiler chickens. Italian Journal of Animal Science 12: e28.
2.Armin, F., S. Rahimi, A. M. Abkenar, Y. G. Ivari and H. Ebrahimi. 2015. Effect of Sargassum sp. and Vitamin E on Stability of Fish Oil Enriched Meat in Broiler Chickens. Iranian Journal of Applied Animal Science 5.
3.Barclay, W., K. Meager and J. Abril. 1994. Heterotrophic production of long chain omega-3 fatty acids utilizing algae and algae-like microorganisms. Journal of Applied Phycology 6: 123-129.
4.Boni, I., H. Nurul and I. Noryati. 2010. Comparison of meat quality characteristics between young and spent quails. International Food Research Journal 17: 661-667.
5.Calle, E. E. and R. Kaaks. 2004. Overweight, obesity and cancer: epidemiological evidence and proposed mechanisms. Nature Reviews Cancer 4: 579-591.
6.De Smet, S., K. Raes and D. Demeyer. 2004. Meat fatty acid composition as affected by fatness and genetic factors: a review. Animal Research 53: 81-98.
7.El-Bahr, S., S. Shousha, A. Shehab, W. Khattab, O. Ahmed-Farid, I. Sabike, O. El-Garhy, I. Albokhadaim and K. Albosadah. 2020. Effect of dietary microalgae on growth performance, profiles of amino and fatty acids, antioxidant status, and meat quality of broiler chickens. Animals 10: 761.
8. Européenne, U. e. C. and EUROSTAT. 2011. Food: from farm to fork statistics. Office for official publications of the European communities.
9. Folch, J., M. Lees and G. S. Stanley. 1957. A simple method for the isolation and purification of total lipides from animal tissues. Journal of biological chemistry 226: 497-509.
10.Gecgel, U., I. Yilmaz, E. K. Gurcan, S. Karasu and G. C. Dulger. 2015. Comparison of fatty acid composition between female and male Japanese quail meats. Journal of Chemistry 2015.
11.Givens, D. I. and R. A. Gibbs. 2008. Current intakes of EPA and DHA in European populations and the potential of animal-derived foods to increase them: Symposium on ‘How can the n-3 content of the diet be improved?’. Proceedings of the Nutrition Society 67: 273-280.
12.Hashemipour, H., H. Kermanshahi, A. Golian and T. Veldkamp. 2013. Effect of thymol and carvacrol feed supplementation on performance, antioxidant enzyme activities, fatty acid composition, digestive enzyme activities, and immune response in broiler chickens. Poultry science 92: 2059-2069.
13.Hernandez, E. M. Section. 2016. Specialty oils: functional and nutraceutical properties.  69-101.  Functional Dietary Lipids. Elsevier; 
14.Ioniţă, L., E. Popescu-Micloşanu, C. Roibu and I. Custură. 2010. Bibliographical study regarding the quails’ meat quality in comparison to the chicken and duck meat. Lucrări Ştiinţifice-Seria Zootehnie 56: 224-229.
15.Kannan, G., K. Gadiyaram, S. Galipalli, A. Carmichael, B. Kouakou, T. Pringle, K. McMillin and S. Gelaye. 2006. Meat quality in goats as influenced by dietary protein and energy levels, and postmortem aging. Small Ruminant Research 61: 45-52.
16.Kris-Etherton, P. M. 1999. Monounsaturated fatty acids and risk of cardiovascular disease. Circulation 100: 1253-1258.
17.Long, S., S. Kang, Q. Wang, Y. Xu, L. Pan, J. Hu, M. Li and X. Piao. 2018. Dietary supplementation with DHA-rich microalgae improves performance, serum composition, carcass trait, antioxidant status, and fatty acid profile of broilers. Poultry science 97: 1881-1890.
18.Lopez-Huertas, E. 2010. Health effects of oleic acid and long chain omega-3 fatty acids (EPA and DHA) enriched milks. A review of intervention studies. Pharmacological research 61: 200-207.
19.Mazizi, B. E., K. H. Erlwanger and E. Chivandi. 2020. The effect of dietary Marula nut meal on the physical properties, proximate and fatty acid content of Japanese quail meat. Veterinary and Animal Science 9: 100096.
20.Nasr, M. A., E.-S. M. Ali and M. A. Hussein. 2017. Performance, carcass traits, meat quality and amino acid profile of different Japanese quails strains. Journal of food science and technology 54: 4189-4196.
21.Romero, M. C., A. M. Romero, M. M. Doval and M. A. Judis. 2013. Nutritional value and fatty acid composition of some traditional Argentinean meat sausages. Food Science and Technology 33: 161-166.
22.Schmitz, G. and J. Ecker. 2008. The opposing effects of n− 3 and n− 6 fatty acids. Progress in lipid research 47: 147-155.
23.Schreiner, M., H. W. Hulan, E. Razzazi Fazeli, J. Böhm and R. G. Moreira. 2005. Effect of different sources of dietary omega_3 fatty acids on general performance and fatty acid profiles of thigh, breast, liver and portal blood of broilers. Journal of the Science of Food and Agriculture 85: 219-226.
24.USDA, F. 2006. Livestock and poultry: world markets and trade. United States Department of Agriculture, Foreign Agricultural Service.