Dietary allicin (diallyl-thiosulfinate) influence on chicken meat quality, cholesterol concentration, lipid oxidation and blood lipid profile

Abstract

The effects of supplementing allicin (diallyl-thiosulfinate) through the garlic powder in broiler chicken diet on chemical composition, cholesterol content and lipid oxidation of breast and thigh with drumstick meat, skin and liver as well as blood lipid profile were investigated in this paper. Meat chemical composition included measurements of moisture, protein, fat and ash content. Cholesterol content of tissue homogenates was performed by high-performance liquid chromatography–DAD analyses, while lipid oxidation of white and red meat, as well as liver, was expressed as a concentration of thiobarbituric acid reactive substances (TBARS) (mg malondialdehyde (MDA)/kg tissue). Serum samples from blood were separated by centrifugation and commercially available kits were used to analyse the serum for triglycerides, total cholesterol, HDL and LDL. For biological research, three treatments with a total of 450 broiler chickens of hybrid line Hubbard were formed, with four replicates. In the control treatment, the chickens were fed with feed mixtures according to breed recommendations. Experimental treatments were fed with the same mixtures, except with addition of allicin. At the end of the experiment and on the basis of gained results, it can be concluded that the chickens in experimental treatments achieved statistically significantly (p<0.05) higher final body masses (2371.1 and 2336.1 g) than did the chickens in the control treatment (2075.8 g). Positive and significant (p<0.05) influence on improving the protein content in breast meat, lowered cholesterol concentrations in meat, skin and liver, significantly (p<0.05) reduced lipid oxidation in breast and thigh with drumstick were observed with dietary garlic eg., allicin addition to chicken nutrition. Blood lipid profile was significantly (p<0.05) improved. On the basis of obtained findings, it can be concluded that the dietary allicin had a positive influence on a chemical composition of chicken meat, cholesterol concentrations, lipid oxidation process and blood lipid profile of chickens.