Journal of Bioanalysis & Biomedicine

Nutritional Evaluation of Chickens Oil and Its Impact on Type-2 Diabetic Marker in Streptozotocin Induced Experimental Mice

Abstract

Asaduzzaman M, Tamannaa Z, Shaha SS, Rasel Molla M, Mia AR, Ray MN, Maniruzzaman M, Bashar S, Snigdha AJ, Shamiul BM and Dastagir NR

The major goals of the poultry industry are to increase the carcass yield and to reduce carcass fatness, mainly the abdominal fat pad. Chicken meat is generally thought to be health friendly due to its favorable fatty acid composition leading to an antiatherogenic lipidemic status. Beneficial effect of the chicken oil on hyperglycemia has also been claimed through its effect on oxidative stress and insulin resistance. The macro and micronutrient contents of these two chicken species (10 chickens of each species) were also compared. All macronutrients such as ash, moisture, total protein, total carbohydrate and total lipid were found to be high for the hybrid chicken. Lipid content was significantly higher (around 50%) in hybrid chicken than that of domestic chicken. Except for potassium and manganese which were found to be high in hybrid chicken (127.8 and 9.74 μ/kg respectively) than domestic chicken (86.83 and 6.74 μ/kg respectively), all other micronutrients such as iron, calcium, zinc and lead were higher for domestic chicken. Zinc content of hybrid chicken was significantly lower (around 50%) than that of domestic chicken. The average amount if oil content of two species were extracted with soxlet apparatus using n-hexane as an extracting solvent and it was found to be 3.54% for domestic chicken and 4.84 for hybrid chicken. Chemical characteristics of the extracted oil were investigated by analyzing various parameters such as iodine value, saponification value, acid value, peroxide value and percentage free fatty acid. Iodine value and unsaponifiable matter were higher for hybrid chicken (77.92 and 11.14% respectively) than those of domestic chicken (60.56% and 3.5% respectively). Again saponification value, acid value, peroxide value and percentage free fatty acid were higher for domestic chicken than hybrid chicken. This experiment also showed significantly reduction of blood glucose level of diabetic mice (p<0.001).