INTEGRATION PAPER ABOUT “EFFECT OF FUNGAL SOLID-STATE FERMENTED

PRODUCT INBROILER CHICKEN NUTRITION ON QUALITY AND SAFETY OF

PRODUCED BREAST MEAT” BY MARCINCÁK ET AL.

Objective/s:

 To examine the impact of 10% fermented bioproduct addition into commercial

broiler feed on the fatty acid profile, lipid oxidative stability, and sensory

properties of chicken breast meat.

 To determine the effect of feeding 10% preferment bioproduct enriched with GLA

and beta-carotene on the quality and safety of produced breast meat.

 Determine the viability of using fungal SSF bioproducts enriched with gamma-

linolenic acid (GLA; C18:3, n-6), beta-carotene, coenzyme Q10, ergosterol, and

amylase as supplements for broiler chicken feed.

Cereals are a staple food that is used in both human and animal nutrition. They

are the most important energy sources and provide consumers with a variety of

macronutrients and some micronutrients. Cereals, on the other hand, are deficient in a

number of essential nutrients, particularly polyunsaturated fatty acids (PUFAs) and

carotenoid pigments. PUFAs are structural components of cell membranes that regulate

membrane flexibility, fluidity, and permeability. Carotenoid pigments have many

protective effects against oxidative stress-related malfunctions, such as cardiovascular

and cancer diseases. The oldest known fermentation technique is solid state

fermentation (SSF). It mimics the microorganism's natural environment. It consists of a

solid matrix that serves two functions: support and nourishment for microbes kept in

conditions with a limited amount of free water. Given the limited amount of water

existing in the SSF process, the most promising class of microbes to be used are

filamentous fungi.

The fermented bioproduct was made by fermenting cornmeal in solid-state

fermentation (SSF) with the filamentous fungi Umbelopsis isabellina CCF 2412, and the

final bioproduct was enriched with gamma-linolenic acid and beta-carotene. 80 pieces

of 1-day-old COBB 500 chickens were used in the experiment. The other half (control

group) were fed only commercial feed. The experimental chickens were fed commercial

feed, and 10% of the commercial feed was replaced with fermented bioproduct from the

11th day of age until slaughter (39th day). The incorporation of fermented bioproducts

into commercial feed mixtures improved the fatty acid profile of breast meat. The

amount of gamma-linolenic, alpha-linolenic, and oleic acids in breast muscle fat

increased, while the n-6/n-3 ratio decreased significantly. The profile and content of

PUFAs in meat did not change after thermal treatment. The fermented bioproduct had

no effect on the oxidative stability of fat or the sensory properties of meat during storage

(4°C, 7 days).

This study shows how to use oil-producing lower filamentous fungi and SSF to

create a fermented bioproduct (FB) that, when fed to poultry, can significantly improve

the quality and oxidative stability of the fat in produced meat. The cornmeal-based FB

increased the GLA share and improved the n-6/n-3 PUFA ratio in raw meat. Even after

the heat treatment, the fatty acid stability was maintained. It is also worth noting that FB

has improved the sensory properties of the meat produced. FB feeding had no effect on
the oxidative stability of the meat during refrigerator storage. SSF feed production is an

intriguing method of producing significant fatty acids and beta-carotene, both of which

are important ingredients that can be used to enrich the poultry diet and, as a result,

increase the share of significant PUFAs and the oxidative stability of fats in the

produced meat.