Melese Temesgen1*, Negussie Retta2 and Etalem Tesfaye3
1Department of Food Science, Haramaya University, Ethiopia
2College of Natural Sciences, Addis Ababa University, Ethiopia
3Ethiopian Institute of Agricultural Research, Debre Zeit Agricultural Research Center, Ethiopia
*Corresponding Author: Melese Temesgen, Department of Food Science, Haramaya University, Ethiopia.
Received: December 06, 2017; Published: December 22, 2017
Citation: Melese Temesgen., et al. “Chicken Amino Acid and Fatty Acid: Effect of Feeding Taro Leaf in the Diet”. Acta Scientific Nutritional Health 2.1 (2018).
The objective of this study is designed to investigate the amino acid and fatty acid composition of broiler feed containing taro leaf and chicken meat samples. The amino acid and fatty acid composition (%) of both feed and meat samples were quantified with their relative area comparing with the respective standards. In the present study, the dominant essential amino acid in breast muscle is leucine, lysine and valine ranging from 62.99 ± 0.04 to 66.43 ± 0.32, 71.92 ± 0.04 to 75.36 ± 0.3 and 39.99 ± 0.32 to 43.43 ± 0.04 in T4 and T1, respectively. The dominant fatty acid in percentage is palmitic acid (C16:0) ranging from 13.58 to 46.79. The next three dominant fatty acids are oleic acid (C18:1, n-9), linoleic acid (C18:2, n-6) and stearic acid (C18:0) which ranged from 21.74 to 32.1, 17.15 to 35.35 and 4.82 to 15.3 (%) values, respectively. From the proportion (mg/100 g) of saturated, monounsaturated and polyunsaturated fatty acids, the unsaturated fatty acids are of very high concentration in taro leaf containing broiler feed than those saturated fats. From the findings of this study, as the incorporation of taro leaf in the feed rations from 3 - 7%, the amino acid and fatty acid composition improved in chicken meat and therefore the study is found to be very significant for future use of taro leaf in chicken diet formulation so as to improve mainly the limiting amino acids and unsaturated fatty acid in the feed and as well as in the chicken meat.
Keywords: Amino Acid; Fatty Acid; Chicken Meat; Taro Leaf
Copyright: © 2018 Melese Temesgen., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.