Winiarska-Mieczan Anna, Kwiecień Małgorzata, Grela Eugeniusz R, Tomaszewska Ewa, Klebaniuk Renata
Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
Department of Animal Nutrition, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
J Food Sci Technol. 2016 Oct;53(10):3825-3833. doi: 10.1007/s13197-016-2374-x. Epub 2016 Oct 27.
The study aimed to determine the effect of Fe-glycinate chelate (Fe-Gly) on the chemical composition and sensory value of thigh meat in Ross 308 broiler chickens. Two experimental factors were introduced: (1) organic or inorganic Fe, and (2) Fe level at 40, 20 or 10 mg/kg of feed. No negative effect of using 40, 20 or 10 mg Fe-glycine chelate was recorded on the chemical composition (crude protein, fat, ash, total cholesterol, Cu, Zn, Ca and total fatty acids: SFA, MUFA, PUFA and UFA, and the n-3 and n-6 fatty acid ratio) and on the sensory properties of raw, cooked and grilled thigh meat. However, an increase in Fe content in the meat of birds receiving 40 and 20 mg of Fe-Gly was found, which had no significant effect on the sensory attributes of meat. Based on the study results it can be concluded that Fe-Gly can be used in broiler feed instead of Fe sulphate.
本研究旨在确定甘氨酸铁螯合物（Fe-Gly）对罗斯308肉鸡大腿肉化学成分和感官价值的影响。引入了两个实验因素：（1）有机铁或无机铁，以及（2）饲料中铁水平为40、20或10毫克/千克。使用40、20或10毫克甘氨酸铁螯合物对大腿肉的化学成分（粗蛋白、脂肪、灰分、总胆固醇、铜、锌、钙和总脂肪酸：饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸和不饱和脂肪酸，以及n-3和n-6脂肪酸比例）以及生、熟和烤大腿肉的感官特性均未产生负面影响。然而，发现接受40和20毫克Fe-Gly的鸡的肉中铁含量有所增加，但对肉的感官属性没有显著影响。根据研究结果可以得出结论，Fe-Gly可用于肉鸡饲料中替代硫酸铁。
