Effect of dietary chromium supplementation on meat nutritional quality and antioxidant status from broilers fed with Camelina-meal-supplemented diets.

Poultry meat is a valuable source of nutrients and the enrichment with health-promoting substances such as polyunsaturated fatty acids (n-3 PUFA) is an important factor for consumers' choice. Camelina meal (Camelina sativa) is an animal feedstuff used to achieve this goal, but the administration of n-3 PUFA-enriched diets in broiler nutrition can accelerate the oxidative processes in meat leading to a decreased quality of final product. The aim of this study was to investigate the effect of the organic Cr as chromium picolinate (CrPic) on meat quality, fatty acid profile of fat and oxidative stability of meat from broilers fed supplemented dietary Camelina meal. An experiment was conducted on 240 Ross 308 broiler chicken aged 14 days which were assigned to 6 dietary treatments in a randomized complete block design with a 2 × 3 factorial arrangement. Within the treatment arrangement two concentrations of Camelina meal (0% and 3%) and three concentrations of Cr3+ (0, 200 and 400 µg/kg) were used. Dietary treatments were: (1) Control diet (C) containing a corn-soybean diet with no added Camelina meal or Cr3+; (2) a C diet containing an additional 200 µg/kg of Cr3+ as CrPic; (3) a C diet containing an additional 400 µg/kg of Cr3+ as CrPic; (4) a C diet containing an additional 3% Camelina meal; (5) diet 2 containing an additional 3% Camelina meal; (6) diet 3 containing an additional 3% Camelina meal. Chromium supplementation significantly (P<0.05) increased the CP concentrations and significantly (P<0.05) decreased the crude fat concentrations in breast samples. The Camelina meal groups presented higher values of unsaturated fatty acids, particularly n-3 fatty acids (P<0.05). In CrPic groups, increased retention of Zn and Fe (P < 0.05) was observed in breast samples, compared to control group, and thiobarbituric acid reactive substances values were significantly (P<0.05) smaller. Myoglobin fraction (metmyoglobin and oximyoglobin) concentrations differ significantly (P<0.05) from the control group, under the influence of Cr3+ supplements. This study found that broilers fed with CrPic supplements showed improved mineral composition and oxidative stability of breast meat, proving an effective protection of lipid molecules from oxidation in PUFA-enriched meat.

The effects of organic chromium on adipose anatomical parts, using pig as experimental model.

The aim of this study was to evaluate the influence of chromium supplements on the quality of protein and lipids of adipose anatomical parts using pig as experimental modelfor humans. An experiment was conducted on 18 fattening castrated TOPIGS male pigs, for 4 weeks, under experimental farm conditions. The source of Cr(III) was chromium . picolinate, a food supplement used in human nutrition, 200 µg.Cr per kg diet (El) and 400 µg.Cr per kg diet (E2). The analytic.data showed an improvement of the amino acids profile in belly and in ham samples. A significant decrease of fatty acids concentrations in belly samples was noticed. In conclusion, we observed a positive effect associated with the essential amino acids deposition and decreasing of fatty acids concentrations in tissues with high content offat, thus in human nutrition, chromium is used as a nutritional supplement most recommended in impaired carbohydrate metabolism.