Effect of distillers yeast in feed on texture, fatty acid profile and antioxidant properties of breast muscle of broiler chickens

Effect of yeast on composition and meat quality of broiler chicken

Authors

• Artur Rybarczyk Department of Animal Nutrition and Feed Science, Wrocław University of Environmental and Life Science, ul. Chełmońskiego 38C, 51-630 Wrocław, Poland
• Gabriela Haraf Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
• Grzegorz Tokarczyk Department of Food Technology, West Pomeranian University of Technology, Papieża Pawła VI 3, 71-459 Szczecin, Poland
• Mirosława Teleszko Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
• Izabella Tobolska Department of Animal Nutrition and Feed Science, Wrocław University of Environmental and Life Science, Chełmońskiego 38C, 51-630 Wrocław, Poland
• Grzegorz Bienkiewicz Department of Food Quality, West Pomeranian University of Technology, Papieża Pawła VI 3, 71-459 Szczecin, Poland

DOI: https://doi.org/10.23986/afsci.145308

Keywords:

cockerels, Saccharomyces cerevisiae, lipid quality, oxidative status, rheological tests

Abstract

This research aimed to assess the impact of replacing a partially of post-extraction soybean meal in the diet with varying amounts of distillers yeast (3, 6 and 9%) on the composition and quality in the pectoral muscles of broiler chickens. Findings revealed that cockerels fed with 3% yeast exhibited elevated oleic acid levels and reduced n-6 fatty acids compared to those fed with 6% and 9% yeast. Furthermore, chickens consuming 3% yeast displayed higher antioxidant capacity (ABTS) and decreased levels of linoleic acid and its ratio to α-linolenic acid compared to the 9% yeast group. Moreover, muscles from cockerels on the 3% yeast diet and the control group demonstrated
higher shear force, lower n-6/n-3 ratio and lipid peroxidation rate (TBARS) than those on the 9% yeast regimen. Conversely, cockerels on the 9% yeast diet exhibited reduced gumminess and ferric reducing antioxidant power (FRAP) compared to the control group. The study highlights yeast’s role in altering broiler chicken meat’s fatty acid profile, texture, and antioxidant properties.