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The chemical composition and sensory properties of raw, cooked and grilled thigh meat of broiler chickens fed with Fe-Gly chelate

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Abstract

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.

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Acknowledgements

This work was financially by the Project NN 311543540 from the Ministry of Science and Higher Education, Poland.

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Authors and Affiliations

  1. Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland

    Anna Winiarska-Mieczan, Eugeniusz R. Grela & Renata Klebaniuk

  2. Department of Animal Nutrition, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland

    Małgorzata Kwiecień

  3. Department of Animal Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland

    Ewa Tomaszewska

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  1. Anna Winiarska-Mieczan
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  2. Małgorzata Kwiecień
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  3. Eugeniusz R. Grela
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  4. Ewa Tomaszewska
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  5. Renata Klebaniuk
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Correspondence to Anna Winiarska-Mieczan.

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Winiarska-Mieczan, A., Kwiecień, M., Grela, E.R. et al. The chemical composition and sensory properties of raw, cooked and grilled thigh meat of broiler chickens fed with Fe-Gly chelate. J Food Sci Technol 53, 3825–3833 (2016). https://doi.org/10.1007/s13197-016-2374-x

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  • DOI: https://doi.org/10.1007/s13197-016-2374-x

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