Mustafina A.S.

DOI: 10.33284/2658-3135-103-3-8

UDC 636.5:577.17

Acknowledgements:

Research was carried out according the plan of research scientific works on 2019-2021 yy. FSBSI FRC BST RAS (No 0761-2019-0005)

Ultrafine silica dioxide alters amino acid composition of broiler meat and liver 

 

Alexandra S Mustafina

Federal Research Centre of Biological Systems and Agrotechnologies of the Russian Academy of Sciences (Orenburg, Russia)

Summary. The level of world production of meat products largely depends on advances in genetics, breeding, feeding, keeping technology and veterinary protection. But in the course of this progress, we often forget about the quality of products obtained the health of all mankind directly depends of.

In the course of the study, we wanted to establish the effect of ultrafine silica dioxide on the amino acid composition of broiler meat. For this purpose, 5 groups of 1-week broilers of the Arbor Acres cross were formed by the method of analogs (n = 30).

In the course of the experiment, chickens from the control group received main diet, and the birds from the experimental groups were additionally injected with ultrafine silicon dioxide in various dosages, since SiO2 UFP is of certain interest and its use in feeding of farm animals and poultry is justified, since the fundamental function of silicon is practically participation in all reactions of intermediate exchange as a communication element, which ensures the normal course of vital mechanisms of the whole organism.

In the course of the study, it was found that the SiO2 UFP promotes an increase in the content of lysine in poultry meat of the experimental groups by 0,01-0,14%, leucine and isoleucine - by 0,12-0,71%, tryptophan - by 9,88-24,9 mg%, phenylalanine - 0,12-0,75%, serine - 0,19-0,34%, alanine - 0,07-0,20% when compared with similar values ​​in the control group.

Key words: broiler chickens, feeding, ultrafine silicon, poultry meat, amino acid composition.

References

  1. Fisinin VI, Egorov IA, Okolelova TM, Imangulov ShA. Feeding of poultry: monograph. Sergiev Posad, 2004; 375 p.
  2. Makhonina VN. The study of objective indices of the quality of poultry meat to determine its grade. Poultry and Poultry Products. 2009;3:52-57.
  3. Egorov IA, Okolelova TM, Ermakova VI et al. Metodicheskie rekomendatsii po provedeniyu nauchnykh issledovanii po kormleniyu sel'skokhozyaistvennoi ptitsy. Fisinin VI, Egorov IA, editors. Sergiev Posad: VNITIP; 1992:24 p.
  4. Miroshnikov SA, Mustafina AS, Gubaidullina IZ. Evaluation of action of ultrafine silicon oxide on the body  of  broiler  chickens.  Animal  Husbandry  and  Fodder  Production.  2020;103(1):20-32. doi: 10.33284/2658-3135-103-1-20
  5. Boye J, Wijesinha-Bettoni R, Burlingame В. Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method. Br J Nutr. 2012;108(S2):S183-S211. doi: https://doi.org/10.1017/S0007114512002309
  6. Duan Y, Li F, Liu H, Li Y, Liu Y et al. Nutritional and regulatory roles of leucine in muscle growth and fat reduction. Front Biosci (Landmark Ed). 2015; 20:796-813. doi: 10.2741/4338
  7. Hou Y , Yin Y, Wu G. Dietary essentiality of “nutritionally non-essential amino acids” for animals and humans. Exp Biol Med (Maywood). 2015;240(8):997-1007. doi: https://doi.org/10.1177/1535370215587913
  8. Jo С, Cho SH, Chang J, Nam КС Keys to production and processing of Hanwoo beef: a perspective of tradition and science. Anim Front. 2012;2(4):32-38.
  9. Koblitz MGB. Materias-primas alimenticias: composicao e controle de qualidade (Raw materials for food: composition and quality control.). Rio de Janeiro: Guanabara Koogan; 2011:314 p.
  10. Mastrototaro L, Sponder G, Saremi B, Aschenbach JR. Gastrointestinal methionine shuttle: Priority handling of precious goods. IUBMB Life. 2016;68(12):924-934. doi: https://doi.org/10.1002/iub.1571
  11. Ravindran V, Hendriks WH. Endogenous amino acid flows at the terminal ileum of broilers, layers and adult roosters. Anim. Sci. 2004;79(2):265-271. doi: 10.1017/S1357729800090123
  12. Riovanto R, De Marchi M, Cassandro M, Penasa M. Use of near infrared transmittance spectroscopy to predict  fatty  acid  composition  of  chicken  meat. Food Chem. 2012;134(4):2459-2464. doi: 10.1016/j.foodchem.2012.04.038
  13. Selle PH, Dorigam JCP, Lemme A, Chrystal PV, Liu SY. Synthetic and crystalline amino acids: alternatives  to   soybean   meal   in   chicken-meat production.  Animals (Basel). 2020;10(4):729. doi: 10.3390/ani10040729
  14. Sforza S, Pigazzani A, Motti M, Porta C, Virgili R, Galaverna G, Dossena A, Marchelli R. Oligopeptides and free amino acids in Parma hams of known cathepsin В activity. Food Chem. 2001;75(3):267-273. doi: 10.1016/s0308-8146(01)00224-2
  15. Shao D, Villet O, Zhang Z, Choi SW, Yan J, et al. Glucose promotes cell growth by suppressing branched-chain amino acid degradation. Nat Commun. 2018;9(1):2935. doi: https://doi.org/10.1038/s41467-018-05362-7
  16. Wu G. Dietary requirements of synthesizable amino acids by animals: a paradigm shift in protein nutrition. J Anim Sci Biotechnol. 2014;5(1):34. doi: https://doi.org/10.1186/2049-1891-5-34
  17. Yoon I, Nam M, Kim HK, Moon HS, Kim S, Jang J, et al. Glucose-dependent control of leucine metabolism by leucyl-tRNA synthetase 1. Science. 2020;367(6474):205-210. doi: 10.1126/science.aau2753

Mustafina Alexandra Sergeevna, Specialist of Testing Centre of Common Use Centre, Federal Research Centre of Biological Systems and Agrotechnologies of the Russian Academy of Sciences, 460000, Orenburg, Russia, 29, 9 Yanvarya St., tel.: 8-912-340-21-10, е-mail: vshivkovaas@mail.ru

Received: 15 July 2020; Accepted: 14 September 2020; Published: 30 September 2020

Download