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Brazilian Journal of Poultry Science

versão impressa ISSN 1516-635Xversão On-line ISSN 1806-9061


MUSZYńSKI, S et al. The Dietary Inclusion of Chickpea Seeds (Cicer Arietinum L.) Influences the Thermal Properties of Muscle Proteins, But Not the Texture of Drumstick Muscle in Broiler Chickens. Braz. J. Poult. Sci. [online]. 2019, vol.21, n.2, eRBCA-2018-0806.  Epub 29-Jul-2019. ISSN 1806-9061.

In this study, the effect of replacement of soybean meal with raw chickpea seeds as a primary protein source in the diet of broiler chicks on physical properties of drumstick muscle (m. gastrocnemius) was examined. One-day-old Ross 308 broilers (n=160) were fed soybean meal (n=80) or raw chickpea seeds (n=80) as a primary protein source for 42 days. Drumstick muscles, after dissection and storage for 24 h at 5°C, were subjected to texture profile analysis to determine changes in the structural and material integrity, and the thermal stability of muscle proteins were assessed on the basis of differential scanning calorimetry measurements. Light meromyosin, heavy meromyosin and sarcoplasmic proteins in the meat samples of broilers fed raw chickpea seeds were characterized by higher thermal stability as the higher denaturation temperatures were observed. In addition, the calorimetric enthalpy of denaturation of light meromyosin was significantly higher in the muscles of broiler fed raw chickpea seeds, while higher enthalpy of denaturation of actin was determined in those fed soybean meal. Muscle weight, hardness, and the other evaluated textural traits, did not differ between treatments. In summary, dietary protein source affected only thermal stability of muscle proteins; however, the physiological consequences of these alterations are yet to be determined. This study also showed that thermal analysis can be a useful tool for analyzing the effect of nutrition on the development and structural changes in the muscle tissues of poultry.

Palavras-chave : Analytical methods; dietary protein; muscle structure; physical properties.

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