Effect of inorganic chelate of zinc and restaurant residual oil added to feed mixture on the biochemical traits of thigh muscles in male broilers
An experiment was planned to study the influence of restaurant residual oil (RRO) and inorganic chelate of Zn (ZnO) on triglyceride (TRG), cholesterol (CHOL) and malondialdehyde (MDA) concentrations of thigh muscles in male broiler chickens. In the present research, three hundred and twenty four 10-day-old male broiler chicks (Ross 308 strain) in nine treatments including three levels of experimental oil (0, 2.5 and 5%) and three levels of ZnO (0, 50 and 100 mg/kg of feed) were fed until 42 days. The results showed that using RRO, total biochemical traits (TRG, CHOL and MDA) of muscles increased, MDA (p < 0.01), CHOL (p <0.01) and TRG (p < 0.05). Also, different levels of zinc oxide supplement significantly decreased the content of MDA and CHOL in thigh (p < 0.05), but did not result to a significant alteration in TRG concentration. The interaction effects of RRO and ZnO did not result to a significant change in total biochemical traits of fresh thigh muscles in male broilers. Therefore, the effects of RRO deteriorated the quality of meat by raising the susceptibility of muscles to free radical oxidative damage. Also, the effects of ZnO supplementation improved the quality of meat by reducing the extent of oxidation of muscles.
Key words: Residual oil, zinc, biochemical trait, muscle, broiler