Effect of Fermented Sauropus androgynus Leaves on Meat Composition, Amino Acid and Fatty Acid Compositions in Broiler Chickens
DOI:
https://doi.org/10.3923/pjn.2015.799.807Keywords:
Amino acid, broiler meat, cholesterol, fatty acid, Fermented Sauropus androgynus leavesAbstract
The present study was conducted to evaluate the effect of fermented Sauropus androgynus leaves (SAL) on meat composition of broiler meats. One hundred and twelve broiler chicks aged 15 days were distributed to seven groups with four replicates of four broiler chicks each. One group was fed diet without fermented SAL as the control and other six groups were fed diets 2.5 or 5% Neurospora crassa fermented SAL; 2.5 or 5% EM4 fermented SAL and 2.5 or 5% Saccharomyces cerevisiae fermented SAL. It was shown that inclusion of fermented SAL significantly affected the contents of vitamin A, beta-carotene, iron, fat, cholesterol and protein in broiler meats (p<0.01). Inclusion of fermented SAL to diets significantly affected aspartic acid, glutamic acid, serine, glycine, histidine, arginine, alanine, proline, tyrosine, valine, methionine, cysteine, isoleucine, leucine, phenylalanine and lysine (p<0.01) but it had no effect on threonine. Inclusion of fermented SAL to diets significantly affected myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid (p<0.01). In conclusion, 5% Saccharomyces cerevisiae fermented SAL inclusion resulted in the best broiler meat quality as indicated by lower fat and cholesterol with higher vitamin A, beta-carotene, protein, iron contents with better amino acid and fatty acid balances.
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