Nutritional Analyses of Domestic and Poultry Chickens and Evaluation of the Subsequent Effects on Lowering Blood Glucose Levels in Alloxan-Induced Wister Rats
Mahbuba Khatun
Department of Biochemistry and Molecular Biology, Gono Bishwabidyalay, Savar, Bangladesh.
Md. Motiar Rahman *
Shenzhen Institute of Advanced Technology (SIAT) of the Chinese Academy of Sciences (CAS), Shenzhen 518055, P.R. China.
M. Manirujjaman
Department of Internal Medicine, Saga Medical School, Saga University, 5-1-1 Nabeshima, Saga, 849-8501, Japan.
Meftah Uddin
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh.
Mst. Gulshan Ara
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh.
Ismail Hossain
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh.
Masudul Hasan Khan
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh.
Mohammad Amirul Islam *
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh.
*Author to whom correspondence should be addressed.
Abstract
In the recent decades, peoples concentrate more on reduced-consumption of diets containing saturated fatty acids and replace them with essential polyunsaturated ones, including omega-3 and omega-6 fatty acids, due to their promising nutritional benefits. Therefore, the production of chicken meat having lower fat compositions, and riches in pro-healthy fatty acid and other macro-and micronutrients deserves great attention in the food industry. The research aimed to characterize meat oils of two commercially available, domestic and poultry, chickens in the Northern part of Bangladesh (Rajshahi), followed by the investigation of their nutritional compositions and hypoglycemic effect in vivo. In this work, the oil was isolated from the dried meat sources by Soxhlet extractor and purified using a rotary evaporator. We subsequently characterized meat oil in terms of various parameters, such as iodine value, saponification number, unsaponifiable matter, free fatty acid (FFA) contents, peroxide value, and acid value. Besides, the nutritional parameters of chicken oil were investigated as percentages of essential fatty acids and several other micro-and macronutrients using gas-liquid chromatography and other conventional methods. Finally, Alloxan-induced Wister rats were fed with oil and chicken flesh to investigate the hypoglycemic effects. The experimental analyses show that chicken oil possesses a significant proportion of omega-3 and omega-6 fatty acid, macro-and micronutrients. Besides, oil and flesh were found to lower blood glucose levels in diabetic rats despite flesh could not significantly show hypoglycemic properties.
Keywords: Domestic chicken, poultry chicken, fatty acid, quality control, nutrients, diabetes