Effect of Dietary L. Residue Supplementation on Meat Quality and Flavor-Enhancing Free Amino Acids in Broiler Chickens

Overview

Journal Animals (Basel)

Date 2025 Mar 13

PMID 40076041

Authors

Yusup Sopian

Katatikarn Sahatsanon

Apinya Satsook

Chaiwat Arjin

Korawan Sringarm

Chompunut Lumsangkul

Panneepa Sivapirunthep

Chanporn Chaosap

Affiliations

Soon will be listed here.

Abstract

This study investigated the effects of dietary residues (CR) on broiler growth and meat characteristics. A total of 256 one-day-old male Ross-308 broilers were randomly assigned to four treatments: a basal diet (control) and diets containing 0.5%, 1%, and 2% CR. CR supplementation had no effect on growth performance, survival rate, or European production index but reduced average daily feed intake ( < 0.01). No significant differences were found in meat pH, color, drip loss, thawing loss, cooking loss, or shear force ( > 0.05). However, the ΔE values (0.5% CR: 3.97, 1.0% CR: 3.71, 2.0% CR: 4.95) indicated perceptible color differences compared to the control. CR significantly reduced C12:0, C20:1n9, and C22:1n9 fatty acids ( < 0.05) while increasing free amino acids, including aspartic acid, serine, proline, methionine, and phenylalanine ( < 0.05). It also increased moisture content and decreased fat content, especially at 2% CR ( < 0.05). In conclusion, CR supplementation improves the flavor and nutritional value of broiler meat and is a potential alternative to conventional feed additives.

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