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The effects of copper-glycine complexes on chemical composition and sensory attributes of raw, cooked and grilled chicken meat

Journal of Food Science and Technology volume 52, pages 4226–4235 (2015)Cite this article

Abstract

To determine the influence of glycine-Cu chelates (Gly-Cu) on chemical composition and sensory characteristic of chickens meat, two hundred of Ross 308 broilers were fed diets containing 16 mg kg−1 of copper sulfate (S-Cu; control group) or 16, 8 and 4 mg/kg of Cu-glycine chelate (Gly-Cu). The chemical composition was determined in crude and prepared (cooked and grilled) breast and thigh samples. No significant influence of Gly-Cu on the content of the protein, fat and ash in the breast meat was found. Substituting S-Cu with Gly-Cu at different doses in feed did not significantly modify the fatty acids profile of the meat. The breast meat from chickens administered with Gly-Cu contained significantly less cholesterol than that in S-Cu. No different effect of the experimental agent was observed regarding the content of Cu, Zn and Ca in the breast meat, while in chickens from all the groups administered Gly-Cu there was more significantly Fe (P < 0.01) in comparison with the S-Cu group. The thigh meat revealed significantly (P < 0.01) higher levels of Zn and Ca in comparison with the 16 mg S-Cu group. No significant effect of the diet on the sensory characteristics of the meat was observed.

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Abbreviations

S:

starter diet

G:

grower diet

F:

finisher diet

S-Cu:

copper sulphate

Gly-Cu:

glycine-Cu chelates

SFA:

saturated fatty acids

MUFA:

monounsaturated fatty acids

PUFA:

polyunsaturated fatty acid

UFA:

unsaturated fatty acid

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Authors and Affiliations

  1. Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland

    Anna Winiarska-Mieczan

  2. Department of Animal Nutrition, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland

    Małgorzata Kwiecień

Authors
  1. Anna Winiarska-Mieczan
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  2. Małgorzata Kwiecień
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Corresponding author

Correspondence to Anna Winiarska-Mieczan.

Additional information

This work was financially by the project NN 311543540 from the Ministry of Science and Higher Education, Poland.

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Winiarska-Mieczan, A., Kwiecień, M. The effects of copper-glycine complexes on chemical composition and sensory attributes of raw, cooked and grilled chicken meat. J Food Sci Technol 52, 4226–4235 (2015). https://doi.org/10.1007/s13197-014-1510-8

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  • DOI: https://doi.org/10.1007/s13197-014-1510-8

Keywords

  • Gly-Cu chelates
  • Breast meat
  • Thigh meat
  • Meat quality
  • Sensory characteristic