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

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.

Keywords

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