The amino acid profile of broiler chicken meat after dietary administration of bee products and probiotics
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ORIGINAL ARTICLE
The amino acid profile of broiler chicken meat after dietary administration of bee products and probiotics Peter Haščík 1 & Adriana Pavelková 1 & Jana Tkáčová 1 & Juraj Čuboň 1 & Miroslava Kačániová 2 & Marta Habánová 3 & Eva Mlyneková 4 Received: 28 February 2019 / Accepted: 5 February 2020 # Institute of Zoology, Slovak Academy of Sciences 2020
Abstract The aim of this study was to evaluate the effects of dietary supplementation of bee pollen, propolis and probiotics on the amino acid (AA) profile of chicken meat. A total of 240 Ross 308 broiler chicken individuals of mixed sex were randomly divided into four groups (n = 60): control – without supplementation, group with probiotic (3.3 g Lactobacillus fermentum), group with 400 mg bee pollen extract and 3.3 g probiotic, group with 400 mg propolis extract and 3.3 g probiotic. The fattening period lasted for 42 days. The AA profile was not affected by dietary probiotics or probiotics + bee pollen extract in the breast and thigh muscles, however, a higher concentration of Tyr (p ≤ 0.05) was found in the breast muscle in the group with probiotics + propolis extract supplementation. Considering the AA composition and relatively high essential amino acid score (EAAI), breast meat from chickens receiving the probiotic and propolis extract appears to be an interesting source of proteins with an increased (p ≤ 0.05) Phe + Tyr (76.27%) content when compared with the control group (73.49%). With regard to the bee pollen, we can state that this dietary supplement did not lead to any improvement in the AA profile of chicken meat. In conclusion, the dietary probiotic and propolis extract supplementation elicited the best AA profile of the chicken meat among the observed treatments in comparison with the control group and thus may become a promising method to improve the quality of chicken meat. Keywords Chicken meat . Bee pollen . Propolis . Probiotic . Amino acid
Introduction Meat and meat products constitute an important protein source. Proteins are naturally occurring complex nitrogenous compounds having a very high molecular weight, and
* Peter Haščík [email protected] 1
Department of Animal Products Evaluation and Processing, Slovak, Faculty of Biotechnology and Food Sciences, University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
2
Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
3
Department of Human Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
4
Department of Animal Husbandry, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
consisting of hydrogen, oxygen, carbon and most importantly nitrogen. Few of the proteins also contain sulphur and phosphorous in their structures. The content of meat protein components varies extensively in different types
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