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


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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starter diet


grower diet


finisher diet


copper sulphate


glycine-Cu chelates


saturated fatty acids


monounsaturated fatty acids


polyunsaturated fatty acid


unsaturated fatty acid


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Correspondence to Anna Winiarska-Mieczan.

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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).

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