Concentrations, Sources, and Health Risk of Heavy Metals in Edible Parts of Broilers from Northeast of Algeria.

Heavy metals contamination of poultry products is a major concern for public health. This study aimed to determine the concentration of mercury (Hg), lead (Pb), and iron (Fe) in the edible parts of broilers, as well as in feed, drinking water, and litter as sources of contamination and to assess their possible human health risk in the province of Jijel (Northeast Algeria). The range of Hg, Pb, and Fe in edible parts were 0.004-0.007, 0.185-0.480, and 28.536-88.306 mg/kg, respectively, and the difference in content was only significant (p < 0.05) for lead. Breast and thigh samples had Pb concentrations above the maximum limit. Spearman coefficient analysis revealed that most correlations were positive between metals detected in feed, water, and litter and those in the edible parts of broilers. But most of them were insignificant (p > 0.05). The estimated daily intake (EDI) values of examined metal exceeded the tolerable daily intake (PTDI). The target hazard quotients (THQ) and hazard index (HI) of all metals were lower than 1, suggesting no significant carcinogenic risks. The calculated incremental lifetime cancer risk (ILCR) of Pb was higher than 10-4 for men, women, and children, indicating the presence of carcinogenic risk. Considering the wide consumption of broiler meat, regular national monitoring of heavy metals in the broiler production chain is recommended to protect population health.

Effect of feeding carob (Ceratonia siliqua L.) pulp powder to broiler chicken on growth performance, intestinal microbiota, carcass traits, and meat quality.

In this study, the influence of a partial substitution of corn with carob (Ceratonia siliqua L.) pulp powder on broiler performance, intestinal microbiota, carcass traits, and meat quality, was investigated. Two dietary treatments were compared: the control group received a diet containing basically corn, soybean meal, and wheat bran for all the breeding periods while the experimental group received the same starter diet as the control group and grower and finisher diets containing 3% and 7% of carob pulp powder, respectively. Growth performance (weight gain, feed intake, and feed conversion ratio), carcass traits, lactic acid bacteria, and total coliforms were determined. Physicochemical parameters, proximate composition, fatty acid profiles, lipid oxidation index, and sensory characteristics of broiler thigh and breast muscles were determined. Dietary supplementation with carob pulp powder did not show an effect (P > 0.05) on growth performance and carcass traits except for slaughter yield and breast relative weight. An increase in sum lactic acid bacteria count and a decrease in total coliforms were observed in the experimental group. No effect (P > 0.05) of dietary carob was observed on pH, cooking losses, ash, mineral, and protein contents in breast and thigh muscles from broilers. However, the experimental diet decreased (P < 0.05) moisture and fat contents in thigh muscles but not in breast muscles. Both muscles from the experimental group of birds exhibited lower palmitic and oleic acids contents, and higher linoleic and linolenic acids levels than those from the control group. Whereas the polyunsaturated fatty acid contents in broiler breast and thigh meat was increased by dietary carob, the concentration of lipid oxidation products decreased in this group. The dietary intervention had no significant effect on the sensory profile of breast and thigh muscles. Thus, carob pulp powder can be applied to broiler diet at 7% as a nonconventional feed with no negative impact on growth performance and carcass traits and to increase the degree of unsaturation with no negative impact on oxidative stability or sensory traits.

Formulation of goat's milk yogurt with fig powder: Aromatic profile, physicochemical and microbiological characteristics.

Fig (Ficus carica L.) is an excellent source of sugars, dietary fibers, minerals, vitamins, organic acids and phytochemicals. The aim of the present work was to investigate the effect of fig powder supplement, as a natural sweetener and flavoring agent, on the physicochemical, microbiological and sensory characteristics of goat's milk yogurt. It aimed also to determine antioxidant capacity and volatile profile using gas chromatography/mass spectrometry (GC/MS) analysis. Pyrolysis-GC/MS (Py-GC/MS) was also used for the characterization of fig powder. Fig powder exhibited an important antioxidant activity against DPPH. Radical (IC50 = 1.92 ± 0.05 mg per mL). Volatile compounds, from several classes (acids, alcohols, aldehydes, esters, triterpenoids and others) were identified in fig powder. Py-GC/MS data revealed that degradation of fig powder macromolecules leaded to the formation of several aromatic and volatile compounds such as fatty acids, ketones, aromatic phenols, lactones among others. The addition of fig powder increased significantly (p < 0.05) the titrable acidity, the total solids, the carbohydrate content, and the total lactic acid bacteria count of yogurts. Likewise, fig powder supplement improved yogurt taste, texture and aroma and covered the unpleasant flavor of goat's milk. Thus, fig powder is a natural sweetener and flavoring agent that can be used to formulate a new stirred goat's yogurt of good quality.