Effect of Dietary Rhodobacter capsulatus on Cholesterol Concentration and Fatty Acid Composition in Broiler Meat
The study was designed to investigate the effects of dietary Rhodobacter capsulatus on cholesterol concentration and fatty acid composition in broiler meat. A total of 45 two-week-old male broiler chicks were randomly assigned into 3 treatment groups and fed ad libitum diets supplemented with 0 (con...
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| Veröffentlicht in: | Poultry science 2007-09, Vol.86 (9), p.1920-1926 |
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| creator | Salma, U Miah, A.G Maki, T Nishimura, M Tsujii, H |
| description | The study was designed to investigate the effects of dietary Rhodobacter capsulatus on cholesterol concentration and fatty acid composition in broiler meat. A total of 45 two-week-old male broiler chicks were randomly assigned into 3 treatment groups and fed ad libitum diets supplemented with 0 (control), 0.02, and 0.04% R. capsulatus for a 6-wk feeding period. The results of this study revealed that the supplementation of 0.04% R. capsulatus in diet reduced (P < 0.05) cholesterol and triglyceride concentrations in broiler meat. The concentrations (expressed as a percentage of total fatty acids) of oleic acid (18:1), linoleic acid (18:2), and linolenic (18:3) acid in thigh muscle and breast muscle were higher (P < 0.05) in the broilers fed the 0.04% R. capsulatus supplemented diet than in the broilers fed the control diet. The ratio of unsaturated fatty acids to saturated fatty acids was greater (P < 0.05) in both muscles of broilers fed the 0.04% R. capsulatus supplemented diet than the control diet. In addition, the concentrations of serum cholesterol and triglyceride, and hepatic cholesterol and triglyceride were also reduced (P < 0.05) by dietary R. capsulatus. Compared with the control diet, the 0.04% R. capsulatus supplemented diet reduced (P < 0.05) the ratio of low-density lipoprotein-cholesterol to high-density lipoprotein-cholesterol. Moreover, the supplementation of R. capsulatus in broiler diets did not show any adverse effect on production performance. Therefore, these results conclude that the application of R. capsulatus into diet may be feasible to reduce cholesterol concentration and improve the ratio of unsaturated fatty acids to saturated fatty acids in broiler meat. |
| doi_str_mv | 10.1093/ps/86.9.1920 |
| format | Article |
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A total of 45 two-week-old male broiler chicks were randomly assigned into 3 treatment groups and fed ad libitum diets supplemented with 0 (control), 0.02, and 0.04% R. capsulatus for a 6-wk feeding period. The results of this study revealed that the supplementation of 0.04% R. capsulatus in diet reduced (P < 0.05) cholesterol and triglyceride concentrations in broiler meat. The concentrations (expressed as a percentage of total fatty acids) of oleic acid (18:1), linoleic acid (18:2), and linolenic (18:3) acid in thigh muscle and breast muscle were higher (P < 0.05) in the broilers fed the 0.04% R. capsulatus supplemented diet than in the broilers fed the control diet. The ratio of unsaturated fatty acids to saturated fatty acids was greater (P < 0.05) in both muscles of broilers fed the 0.04% R. capsulatus supplemented diet than the control diet. In addition, the concentrations of serum cholesterol and triglyceride, and hepatic cholesterol and triglyceride were also reduced (P < 0.05) by dietary R. capsulatus. Compared with the control diet, the 0.04% R. capsulatus supplemented diet reduced (P < 0.05) the ratio of low-density lipoprotein-cholesterol to high-density lipoprotein-cholesterol. Moreover, the supplementation of R. capsulatus in broiler diets did not show any adverse effect on production performance. Therefore, these results conclude that the application of R. capsulatus into diet may be feasible to reduce cholesterol concentration and improve the ratio of unsaturated fatty acids to saturated fatty acids in broiler meat.</description><identifier>ISSN: 0032-5791</identifier><identifier>EISSN: 1525-3171</identifier><identifier>DOI: 10.1093/ps/86.9.1920</identifier><identifier>PMID: 17704380</identifier><language>eng</language><publisher>England: Poultry Science Association</publisher><subject>adverse effects ; Animal Feed ; Animal Nutritional Physiological Phenomena ; Animals ; Body Composition ; breast muscle ; broiler chickens ; broiler feeding ; chicken meat ; Chickens ; cholesterol ; Cholesterol - analysis ; Diet - veterinary ; fatty acid composition ; Fatty Acids - analysis ; Fatty Acids - chemistry ; feed supplements ; linoleic acid ; linolenic acid ; lipid content ; liver ; Meat - analysis ; Muscle, Skeletal ; oleic acid ; Probiotics ; Rhodobacter capsulatus ; Rhodobacter capsulatus - physiology ; saturated fatty acids ; thigh muscle ; triacylglycerols ; unsaturated fatty acids</subject><ispartof>Poultry science, 2007-09, Vol.86 (9), p.1920-1926</ispartof><rights>Copyright Poultry Science Association Sep 2007</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c444t-4a45a4e6abc297a5250c28f462c07c388d1b6467a6c9a55b47e87cbbea35c1b93</citedby><cites>FETCH-LOGICAL-c444t-4a45a4e6abc297a5250c28f462c07c388d1b6467a6c9a55b47e87cbbea35c1b93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17704380$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Salma, U</creatorcontrib><creatorcontrib>Miah, A.G</creatorcontrib><creatorcontrib>Maki, T</creatorcontrib><creatorcontrib>Nishimura, M</creatorcontrib><creatorcontrib>Tsujii, H</creatorcontrib><title>Effect of Dietary Rhodobacter capsulatus on Cholesterol Concentration and Fatty Acid Composition in Broiler Meat</title><title>Poultry science</title><addtitle>Poult Sci</addtitle><description>The study was designed to investigate the effects of dietary Rhodobacter capsulatus on cholesterol concentration and fatty acid composition in broiler meat. A total of 45 two-week-old male broiler chicks were randomly assigned into 3 treatment groups and fed ad libitum diets supplemented with 0 (control), 0.02, and 0.04% R. capsulatus for a 6-wk feeding period. The results of this study revealed that the supplementation of 0.04% R. capsulatus in diet reduced (P < 0.05) cholesterol and triglyceride concentrations in broiler meat. The concentrations (expressed as a percentage of total fatty acids) of oleic acid (18:1), linoleic acid (18:2), and linolenic (18:3) acid in thigh muscle and breast muscle were higher (P < 0.05) in the broilers fed the 0.04% R. capsulatus supplemented diet than in the broilers fed the control diet. The ratio of unsaturated fatty acids to saturated fatty acids was greater (P < 0.05) in both muscles of broilers fed the 0.04% R. capsulatus supplemented diet than the control diet. In addition, the concentrations of serum cholesterol and triglyceride, and hepatic cholesterol and triglyceride were also reduced (P < 0.05) by dietary R. capsulatus. Compared with the control diet, the 0.04% R. capsulatus supplemented diet reduced (P < 0.05) the ratio of low-density lipoprotein-cholesterol to high-density lipoprotein-cholesterol. Moreover, the supplementation of R. capsulatus in broiler diets did not show any adverse effect on production performance. Therefore, these results conclude that the application of R. capsulatus into diet may be feasible to reduce cholesterol concentration and improve the ratio of unsaturated fatty acids to saturated fatty acids in broiler meat.</description><subject>adverse effects</subject><subject>Animal Feed</subject><subject>Animal Nutritional Physiological Phenomena</subject><subject>Animals</subject><subject>Body Composition</subject><subject>breast muscle</subject><subject>broiler chickens</subject><subject>broiler feeding</subject><subject>chicken meat</subject><subject>Chickens</subject><subject>cholesterol</subject><subject>Cholesterol - analysis</subject><subject>Diet - veterinary</subject><subject>fatty acid composition</subject><subject>Fatty Acids - analysis</subject><subject>Fatty Acids - chemistry</subject><subject>feed supplements</subject><subject>linoleic acid</subject><subject>linolenic acid</subject><subject>lipid content</subject><subject>liver</subject><subject>Meat - analysis</subject><subject>Muscle, Skeletal</subject><subject>oleic acid</subject><subject>Probiotics</subject><subject>Rhodobacter capsulatus</subject><subject>Rhodobacter capsulatus - physiology</subject><subject>saturated fatty acids</subject><subject>thigh muscle</subject><subject>triacylglycerols</subject><subject>unsaturated fatty acids</subject><issn>0032-5791</issn><issn>1525-3171</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNpdkc1P3DAQxa2Kqiy0t56LxYETWfwVfxxhgbYSVaW2nK2J4xSjbBxs58B_X8OuVInTSPN-epp5D6HPlKwpMfxizhdars2aGkbeoRVtWdtwqugBWhHCWdMqQw_RUc6PhDAqpfqADqlSRHBNVmi-GQbvCo4Dvg6-QHrGvx5iHztwxSfsYM7LCGXJOE548xBHn-s-jngTJ-enkqCEqsDU41so5RlfutBXcTvHHF6lMOGrFMNY3X54KB_R-wHG7D_t5zG6v735s_nW3P38-n1zedc4IURpBIgWhJfQOWYU1KeIY3oQkjmiHNe6p50UUoF0Btq2E8pr5brOA28d7Qw_Rmc73znFp6VebbchOz-OMPm4ZCs11bRGU8HTN-BjXNJUb7OMcSqYErxC5zvIpZhz8oOdU9jWtCwl9qUGO2erpTX2pYaKf9l7Lt3W9__hfe4VONkBA0QLf1PI9v43I5QToowhvOX_ACJ1jK8</recordid><startdate>20070901</startdate><enddate>20070901</enddate><creator>Salma, U</creator><creator>Miah, A.G</creator><creator>Maki, T</creator><creator>Nishimura, M</creator><creator>Tsujii, H</creator><general>Poultry Science Association</general><general>Oxford University Press</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>L6V</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M7S</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>S0X</scope><scope>7X8</scope></search><sort><creationdate>20070901</creationdate><title>Effect of Dietary Rhodobacter capsulatus on Cholesterol Concentration and Fatty Acid Composition in Broiler Meat</title><author>Salma, U ; Miah, A.G ; Maki, T ; Nishimura, M ; Tsujii, H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c444t-4a45a4e6abc297a5250c28f462c07c388d1b6467a6c9a55b47e87cbbea35c1b93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>adverse effects</topic><topic>Animal Feed</topic><topic>Animal Nutritional Physiological Phenomena</topic><topic>Animals</topic><topic>Body Composition</topic><topic>breast muscle</topic><topic>broiler chickens</topic><topic>broiler feeding</topic><topic>chicken meat</topic><topic>Chickens</topic><topic>cholesterol</topic><topic>Cholesterol - analysis</topic><topic>Diet - veterinary</topic><topic>fatty acid composition</topic><topic>Fatty Acids - analysis</topic><topic>Fatty Acids - chemistry</topic><topic>feed supplements</topic><topic>linoleic acid</topic><topic>linolenic acid</topic><topic>lipid content</topic><topic>liver</topic><topic>Meat - analysis</topic><topic>Muscle, Skeletal</topic><topic>oleic acid</topic><topic>Probiotics</topic><topic>Rhodobacter capsulatus</topic><topic>Rhodobacter capsulatus - physiology</topic><topic>saturated fatty acids</topic><topic>thigh muscle</topic><topic>triacylglycerols</topic><topic>unsaturated fatty acids</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Salma, U</creatorcontrib><creatorcontrib>Miah, A.G</creatorcontrib><creatorcontrib>Maki, T</creatorcontrib><creatorcontrib>Nishimura, M</creatorcontrib><creatorcontrib>Tsujii, H</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Engineering Database</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>SIRS Editorial</collection><collection>MEDLINE - Academic</collection><jtitle>Poultry science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Salma, U</au><au>Miah, A.G</au><au>Maki, T</au><au>Nishimura, M</au><au>Tsujii, H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Dietary Rhodobacter capsulatus on Cholesterol Concentration and Fatty Acid Composition in Broiler Meat</atitle><jtitle>Poultry science</jtitle><addtitle>Poult Sci</addtitle><date>2007-09-01</date><risdate>2007</risdate><volume>86</volume><issue>9</issue><spage>1920</spage><epage>1926</epage><pages>1920-1926</pages><issn>0032-5791</issn><eissn>1525-3171</eissn><abstract>The study was designed to investigate the effects of dietary Rhodobacter capsulatus on cholesterol concentration and fatty acid composition in broiler meat. A total of 45 two-week-old male broiler chicks were randomly assigned into 3 treatment groups and fed ad libitum diets supplemented with 0 (control), 0.02, and 0.04% R. capsulatus for a 6-wk feeding period. The results of this study revealed that the supplementation of 0.04% R. capsulatus in diet reduced (P < 0.05) cholesterol and triglyceride concentrations in broiler meat. The concentrations (expressed as a percentage of total fatty acids) of oleic acid (18:1), linoleic acid (18:2), and linolenic (18:3) acid in thigh muscle and breast muscle were higher (P < 0.05) in the broilers fed the 0.04% R. capsulatus supplemented diet than in the broilers fed the control diet. The ratio of unsaturated fatty acids to saturated fatty acids was greater (P < 0.05) in both muscles of broilers fed the 0.04% R. capsulatus supplemented diet than the control diet. In addition, the concentrations of serum cholesterol and triglyceride, and hepatic cholesterol and triglyceride were also reduced (P < 0.05) by dietary R. capsulatus. Compared with the control diet, the 0.04% R. capsulatus supplemented diet reduced (P < 0.05) the ratio of low-density lipoprotein-cholesterol to high-density lipoprotein-cholesterol. Moreover, the supplementation of R. capsulatus in broiler diets did not show any adverse effect on production performance. Therefore, these results conclude that the application of R. capsulatus into diet may be feasible to reduce cholesterol concentration and improve the ratio of unsaturated fatty acids to saturated fatty acids in broiler meat.</abstract><cop>England</cop><pub>Poultry Science Association</pub><pmid>17704380</pmid><doi>10.1093/ps/86.9.1920</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Poultry science, 2007-09, Vol.86 (9), p.1920-1926 |
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| source | MEDLINE; EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | adverse effects Animal Feed Animal Nutritional Physiological Phenomena Animals Body Composition breast muscle broiler chickens broiler feeding chicken meat Chickens cholesterol Cholesterol - analysis Diet - veterinary fatty acid composition Fatty Acids - analysis Fatty Acids - chemistry feed supplements linoleic acid linolenic acid lipid content liver Meat - analysis Muscle, Skeletal oleic acid Probiotics Rhodobacter capsulatus Rhodobacter capsulatus - physiology saturated fatty acids thigh muscle triacylglycerols unsaturated fatty acids |
| title | Effect of Dietary Rhodobacter capsulatus on Cholesterol Concentration and Fatty Acid Composition in Broiler Meat |
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