icomst sarker parallel09 19082009

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Effect of Green Tea (Camell ia sinensis ) and Mixed

Probiotics on Meat Oxidation, Fatty Acids Profileand Cholesterol in Broilers

M.S.K. SARKER, G.M. KIM and C.J. YANG

Department of Animal Science and Technology

Sunchon National University, Korea

55th ICoMST-Copenhagen, Denmark

August 19’ 2009



INTRODUCTION

People are more conscious about their health and nutrition

Chicken meat is a common animal protein food – No religious

barrier

Lipid oxidation causes loss of nutritional and sensory values and

formation of toxic compounds that compromise meat quality andreduce its shelf life

Many researchers pointed out the possibility of modifying the fatty

acids profile of poultry meat

Excess cholesterol can block the arteries. It can be reduced by

hypocholesterolemic drugs and modification by dietary additives



Antibiotics and Alternatives

Antibiotics as growth promoter : Development of resistant

bacteria and accumulation of residues of antibiotics in poultryproducts

Various active substances present in medicinal plants like natural

antibiotics

Probiotics with medicinal plants are being suggested as effective

alternatives to antibiotics.

To evaluate the effects of green tea and its fermented probiotics onmeat quality of broilers in respect of meat oxidation, fatty acids

profile, and cholesterol.

OBJECTIVE



MATERIALS AND METHODS

Broiler chicks : 168 Ross (Day Old)

Treatments : 6 with 4 repetitions, 7 chicks in each

- Control (Antibiotic free) - Antibiotic (basal + OCT 30 ppm)

- Green tea (basal+0.5%) - Green tea (basal+1.0%)

- GTMP (basal+0.5% ) and - GTMP (basal+1.0%).

Green tea

Birds and Diets

GTMP



Experimental period : 5 weeks

(Starter 0-2 and Finisher 3-5 weeks)

Rearing system : Wire case

Room temperature : 22º C

Exp. design : Completely Randomized Design

Distribution of chicksRoss broiler chicks

Duration and Design



Feeding Management

Nutrient composition :

- ME 3,100 Kcal/kg, CP 22 % (Starter)

- ME 2,950 Kcal/kg, CP 19 % (Finisher)

Standard followed : NRC (1994)

Feed supply : Ad l ib i tum by linear feeder

Water supply : Ad l ib i tum by nipple drinker

Weighing of chicks Liner feeder in case



BETTER

MICROBIALBALANCE

LESS PROTEINCATABOLISM

LESS TOXINS

PRODUCED(Ammonia)

LESS LIVEROVERLOAD

LESS

METABOLICSTRESS

BETTER HEATRESISTANCE

MORE

FAVORABLE

CARCASS

COMPOSITIONAND QUALITY

BOTANICAL

Fig. 1. Botanical in monogastric for improvement performance

and end-product.

Mode of Action of Botanicals



Probiotic Inoculation

Mixing of ingredients

Heat treatment (80℃),

30 min.

Inoculation of microbes

Lactobacillus acidophilus KCTC 3111,

Lactobacillus plantarum KCTC 3104 Bacillus subtilis KCTC 3239

Saccharomyces cerevisiae KCTC 7915

Fig. 2. Schematic presention of making Green Tea Mixed Probiotics.

Rice bran 60%

Wheat bran 30%

Green tea 10%

Fermentation(40℃)

for 24 hours

Inoculation of microbe

72 hour drying



Record Keeping

TBA value determination

Fatty acids profile of meat (breast plus thigh)

- SFA (Saturate Fatty Acid)

- USFA (Unsaturated Fatty Acid)

- MUFA (Mono Unsaturated Fatty Acid)

- PUFA (Poly Unsaturated Fatty Acid)

Cholesterol content



Fatty acid and Cholesterol Analysis (GC)

DS 6200, Donam, KoreaSample preparation Vial making

Meat sample preparation

Injection of sample to GC

Data interpretation and analysis



Condition of GC DS 6200

Statistical AnalysisData were analyzed by general linear models (GLM) of SAS

Package Program (1990).

ItemsCondition

Column

Detector

Carrier gas

Make up gas

Temp. program

Detector temp.Injector temp.

Split ratio

Injection volume

BP-20 (SGE, 30 m х 0.32 nm, 1 µm film thickness)

FID (Flame Ionization Detector)

Nitrogen (1.0 mL/min)

H2 (30 /min)

140 C (1 min) – 2/min 220 C 9/min 240 C

270

C250 C

1:50

1 µL

Table 2 . Conditions of GC 6200 for analysis of fatty acid and cholesterol



RESULTS AND DISCUSSION

Storage

period Control Antibiotics

Green tea FGTP

0.5% 1.0% 0.5% 1.0%

Fresh 2.3a 2.1abc 1.7c 2.2ab 1.8bc 1.9abc

1st week 4.5a

2.8b

2.6b

3.5ab

3.2b

3.1b

2nd week 7.3 6.6 6.4 6.5 7.3 7.1

3rd week 15.0 14.6 13.9 13.6 14.4 14.06

Average 7.3 6.5 6.1 6.5 6.7 6.6

Table 3. Effects of feeding green tea and GTMP on TBA value of broiler meat

(µmol/100g) in different weeks

a,b,c Means with uncommon superscripts in the same row are significantly

different (P<0.05),



Fatty acids Control Antibiotics

Green tea GTMP

0.5% 1.0% 0.5% 1.0%

Total SFA 32.1 32.1 31.9 32.4 31.7 31.3

Total MUFA 45.8 45.8 46.5 46.4 46.6 46.9

C18:2ω6 18.2a 17.8ab 17.2b 18.1ab 17.8ab 17.5ab

C20:2ω6 0.3c 0.3bc 0.4a 0.4bc 0.4ab 0.4abc

C20:4ω6 0.6c 0.8a 0.8a 0.8a 0.7b 0.8a

C18:3ω3 0.8b

0.7bc

0.8a

0.7bc

0.8abc

0.7c

C20:5ω3 0.3b 0.4a 0.4a 0.3b 0.3b 0.4a

C22:5ω3 0.4c 0.5abc 0.5a 0.5a 0.4bc 0.5a

C22:6ω3 1.4c 1.5b 1.4bc 1.3d 1.3d 1.6 a

Total PUFA 22.0 22.1 21.6 22.0 21.7 21.8

Total USFA 67.8 67.9 68.2 68.3 68.3 68.7

USFA/SFA 2.1b 2.1ab 2.1ab 2.1ab 2.2ab 2.2a

Total ω 6 19.1 19.0 18.5 19.2 18.9 18.6Total ω 3 2.9b 3.1a 3.2a 2.9b 2.8b 3.2a

ω6 /ω3 6.5ab 6.2bc 5.8d 6.7a 6.7a 5.9cd

Table 4. Effects of feeding green tea and FGTP diets on the fatty acid profile

(g/100g of total fatty acids) in broiler meat

a,b,c,d Means with different superscripts in the same row are significantly different (P<0.05),

SFA:saturated fatty acid, MUFA:mono unsaturated fatty acid, PUFA:poly unsaturated fatty acid, USFA unsaturated fatty

acid, C18:2ω6 (linoleic acid), C20:2ω6, C20:4 ω6 (arachidonic acid), C18:3ω3 (α-linoleic acid), C20:5ω3

(eicosapentoenoic acid), C22:5ω3 (Docosapentaenoic acid), C22:6ω3 (Docosahexanoic acid)

Fatty acid Profile in Meat



5,2

5,4

5,6

5,8

6

6,2

6,4

6,6

6,8

Control Antibiotic GT 0.5% GT 1.0% FGTP0.5%

FGTP1.0%

Figure 2. Effect of green tea and FGTP in ω6/ω3 fatty acid

in broiler meat.

Feed additives

ω6/ω3

Ratio of ω6 to ω3 Fatty Acids

ab

bc

d

a a

cd



The ratio of omega 6 to omega 3 fatty acids of broiler meat (thigh &

breast) 5.80:1 was significantly lower (P<0.05 ) in 0.5% green tea foll-owed by 5.91:1 in 1.0% GTMP, which were statistically similar to

antibiotic.

This ratio of ω6 /ω3 falls within the observation of Komprda et al.

(2001) where this ratio was found to be 10.40:1. Kralik et al. (2001)

recorded lower ratio in chicken meat 4.77:1

Okuyama et al. (1997) opined that the ratio of omega 6 and omega 3

fatty acids should be as close as possible (1:1).

Omega 6 /Omega 3 Fatty Acids



Figure 3. Effect of green tea and FGTP in cholesterol

content of broiler meat

Feed additives

Cholesterol in Broiler Meat

a

ab

bc

ab b

c

m g



CONCLUSIONLower level of green tea (0.5%) and 1.0 % green tea mixed

probiotics may be suitable for improving the meat quality of broilers.

SUMMARY

Significantly lowest (P<0.05 ) TBA content of broiler meat in 0.5%

green tea and GTMP groups from control at fresh state to 1st week.

Significantly highest amount of PUFA (DHA, EPA) and lowest

ratio ω6 to ω3 was observed in 0.5% green tea and 1.0% GTMP.

Lowest (P<0.05 ) cholesterol content in broiler meat was found at

1.0% green tea mixed probiotic, GTMP and in 0.5% green tea

compared to control and other groups.



TH NK YOU

icomst sarker parallel09 19082009

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