Winiarska-Mieczan Anna, Jachimowicz Karolina, Kwiecień Małgorzata, Kislova Svitlana, Baranowska-Wójcik Ewa, Zasadna Zvenyslava, Yanovych Dmytro, Kowalczuk-Vasilev Edyta
Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland.
State Scientific-Research Control Institute of Veterinary Medical Products and Feed Additives, 79000 Lviv, Ukraine.
Animals (Basel). 2021 Oct 30;11(11):3115. doi: 10.3390/ani11113115.
This study aimed to compare the effect of Zn, Cu and Fe glycine chelates on the proximate composition, cholesterol levels, fatty-acid profile and dietary value of the thigh meat of broiler chickens. The experiment involved three hundred and fifty Ross 308 chickens divided into seven groups. The chickens were administered Zn, Cu and Fe glycine chelates in an amount corresponding to 50% of the requirement or 25% of the requirement for 42 days. It was found that the use of Zn, Cu and Fe glycine chelates did affect the fatty acid profile and dietary value of meat. A positive impact was most frequently ( < 0.05) noted in chickens receiving Zn chelate in an amount covering 50% of the requirement: the lowest levels of SFA and atherogenic and thrombogenic indices, the highest content of PUFA n-3 and PUFA/SFA ratios and hypocholesterolemic/hypercholesterolemic indices. Positive effects were more often recorded for chickens receiving Zn in an amount corresponding to 50% of the requirement. The results did not show that the use of Cu and Fe glycine chelates can reduce the dietary value of thigh meat in broiler chickens since, generally, the outcomes were not worse than those in the control group. It should be highlighted that due to ambiguous results, it is impossible to determine a dose of Cu and Fe glycine chelate which would be more efficient for broiler chickens. However, chickens receiving chelates in amounts corresponding to 25% of the requirement showed far better results.
本研究旨在比较锌、铜和铁甘氨酸螯合物对肉鸡大腿肉的近似成分、胆固醇水平、脂肪酸谱和营养价值的影响。实验涉及350只罗斯308肉鸡，分为7组。给鸡投喂相当于需求量50%或25%的锌、铜和铁甘氨酸螯合物，持续42天。结果发现，使用锌、铜和铁甘氨酸螯合物确实会影响肉的脂肪酸谱和营养价值。在摄入满足需求量50%的锌螯合物的鸡中，最常观察到积极影响（<0.05）：饱和脂肪酸（SFA）、致动脉粥样硬化指数和血栓形成指数水平最低，n-3多不饱和脂肪酸（PUFA）含量、PUFA/SFA比值以及降胆固醇/升胆固醇指数最高。对于摄入相当于需求量50%的锌的鸡，更常记录到积极效果。结果并未表明使用铜和铁甘氨酸螯合物会降低肉鸡大腿肉的营养价值，因为总体而言，结果并不比对照组差。应当强调的是，由于结果不明确，无法确定对肉鸡更有效的铜和铁甘氨酸螯合物剂量。然而，摄入相当于需求量25%螯合物的鸡表现出更好的结果。
