Chicken Amino Acid and Fatty Acid: Effect of Feeding Taro Leaf in the Diet

Abstract

Poultry feed formulation involves the wise use of feed ingredients to supply adequate amounts and proportions the nutrient required by the birds. In developing countries, chicken production is the best alternative form of income generation, plays a significant role in family nutrition and above all, smallholder poultry provides a good opportunity to address poverty alleviation [1,2]. It is generally assumed that improvements in alternative feed sources will be associated with increased rate of productivity and product quality [3,4]. However, the poultry rations become costly and scarcity of conventional feedstuffs challenged the supply high nutrients chicken meats for the consumers. Due to this fact, most of poultry feed is made of cereals and lack the most important amino acids for humans, such as lysine, threonine, the sulphur-bearing amino acids (methionine and cysteine) and occasionally tryptophan unless supplemented in the ration [5]. The supply of such amino acids in the feed is very expensive and beyond the rich of poultry farmers. Since this is a great problem in nutrition and that is why important to identify alternative high quality protein feed ingredients that contain most of essential amino acids [6]. This study brings extensive research outputs on how to use taro leaves taro leaf in poultry production [14]. The study also aimed to evaluate the amino acid and fatty acid composition in broiler rations and chicken meat. Abstract Keywords: Amino Acid; Fatty Acid; Chicken Meat; Taro Leaf The objective of this study is designed to investigate the amino acid and fatty acid composition of broiler feed containing taro leaf and chicken meat samples. The amino acid and fatty acid composition (%) of both feed and meat samples were quantified with their relative area comparing with the respective standards. In the present study, the dominant essential amino acid in breast muscle is leucine, lysine and valine ranging from 62.99 ± 0.04 to 66.43 ± 0.32, 71.92 ± 0.04 to 75.36 ± 0.3 and 39.99 ± 0.32 to 43.43 ± 0.04 in T 4 and T 1 , respectively. The dominant fatty acid in percentage is palmitic acid (C 16:0) ranging from 13.58 to 46.79. The next three dominant fatty acids are oleic acid (C 18:1, n-9), linoleic acid (C 18:2, n-6) and stearic acid (C 18:0) which ranged from 21.74 to 32.1, 17.15 to 35.35 and 4.82 to 15.3 (%) values, respectively. From the proportion (mg/100 g) of saturated, monounsaturated and polyunsaturated fatty acids, the unsaturated fatty acids are of very high concentration in taro leaf containing broiler feed than those saturated fats. From the findings of this study, as the incorporation of taro leaf in the feed rations from 3-7%, the amino acid and fatty acid composition improved in chicken meat and therefore the study is found to be very significant for future use of taro leaf in chicken diet formulation so as to improve mainly the limiting amino acids and unsaturated fatty acid in the feed and as well as in the chicken meat.

Full text

Acta Scientific Nutritional Health
Volume 2 Issue 1 January 2018
Research Article
Chicken Amino Acid and Fatty Acid: Effect of Feeding Taro Leaf in the Diet
Melese Temesgen1*, Negussie Retta2 and Etalem Tesfaye3
1Department of Food Science, Haramaya University, Ethiopia
2College of Natural Sciences, Addis Ababa University, Ethiopia
3Ethiopian Institute of Agricultural Research, Debre Zeit Agricultural Research Center, Ethiopia
*Corresponding Author: Melese Temesgen, Department of Food Science, Haramaya University, Ethiopia.
Received: December 06, 2017; Published: December 22, 2017
Poultry feed formulation involves the wise use of feed ingredi-
ents to supply adequate amounts and proportions the nutrient re-
quired by the birds. In developing countries, chicken production is

role in family nutrition and above all, smallholder poultry provides
a good opportunity to address poverty alleviation [1,2]. It is gener-
ally assumed that improvements in alternative feed sources will be
associated with increased rate of productivity and product qual-
ity [3,4]. However, the poultry rations become costly and scarcity
of conventional feedstuffs challenged the supply high nutrients
chicken meats for the consumers. Due to this fact, most of poultry
feed is made of cereals and lack the most important amino acids for
humans, such as lysine, threonine, the sulphur-bearing amino ac-
ids (methionine and cysteine) and occasionally tryptophan unless
supplemented in the ration [5]. The supply of such amino acids in
the feed is very expensive and beyond the rich of poultry farmers.
Since this is a great problem in nutrition and that is why important
to identify alternative high quality protein feed ingredients that
contain most of essential amino acids [6].
This study brings extensive research outputs on how to use taro
leaves taro leaf in poultry production [14]. The study also aimed
to evaluate the amino acid and fatty acid composition in broiler
rations and chicken meat.
Abstract
Keywords: Amino Acid; Fatty Acid; Chicken Meat; Taro Leaf
The objective of this study is designed to investigate the amino acid and fatty acid composition of broiler feed containing taro leaf

relative area comparing with the respective standards. In the present study, the dominant essential amino acid in breast muscle is
leucine, lysine and valine ranging from 62.99 ± 0.04 to 66.43 ± 0.32, 71.92 ± 0.04 to 75.36 ± 0.3 and 39.99 ± 0.32 to 43.43 ± 0.04 in T4
and T1, respectively. The dominant fatty acid in percentage is palmitic acid (C16:0) ranging from 13.58 to 46.79. The next three domi-
nant fatty acids are oleic acid (C18:1, n-9), linoleic acid (C18:2, n-6) and stearic acid (C18:0) which ranged from 21.74 to 32.1, 17.15 to 35.35
and 4.82 to 15.3 (%) values, respectively. From the proportion (mg/100 g) of saturated, monounsaturated and polyunsaturated fatty
acids, the unsaturated fatty acids are of very high concentration in taro leaf containing broiler feed than those saturated fats. From


so as to improve mainly the limiting amino acids and unsaturated fatty acid in the feed and as well as in the chicken meat.
Introduction
Objectives
For the nutrient density and composition analysis, it is imprac-
tical to analyses each item of the ingredients for nutrient contents
[7]. Dietary amino acid density has been evaluated as a way to op-
timize the nutrient requirements by the poultry. In previous works
in Ethiopia, an attempt was made known about poultry feed nu-
trient composition of different conventional and non-conventional
types of feed. However, no research is conducted on amino acid and
      
lack of analytical facilities a lack of awareness on nutritional and
  [8]. Moreover, researchers have not evaluated
the effects of amino acid, dense feed on the growth of birds and

food are recently developed, which have currently gained attention
by researchers [9,10]. The present study, therefore aimed at ana-

chicken meat. Due to the emphasis placed on both nutritional and
health importance of food by consumers, a great need exists for in-
formation on the nutritional contents of the feed [11]. The analysis
of amino acid and fatty acid composition is an essential part of nu-
trition studies and important to know the overall nutritional quali-
ties [12,13]. Investigation is warranted regarding dietary amino
The general objective of the study is to investigate whether taro
leaf could enrich chicken meat with amino and fatty acids
acid and fatty acid of feed and end products. To this effect taro can
be a possible alternative feed ingredients in this regard and utilisa-
tion of cheap and readily available feed ingredient is important in
maximizing nutrient and economic value [5].
General Objective
 
feed containing taro leaf.
  
chicken meat.

Materials and Methods
Broiler chicks were randomly divided into four dietary treat-
ments and fed rations containing different levels of taro leaf (TL)
for 56 days. At the end of the experiment, 2 randomly selected birds
from each treatment were starved for 12 hours and slaughtered by
severing the neck then dry de-feathered by hand plucking. Birds
were eviscerated and breast muscle cuts were taken, freeze dried
and ground to powder. Both the feed and meat samples tested for
fatty acid and amino acid composition using Gas Chromatography-
Flame Ionization Detector (GC-FID) and Ultra High Pressure Liq-
uid Chromatography-Fluorescence detector (UHPLC), respectively.
Sample Source and Laboratory Analysis
Samples of feed and meat were digested in acid and alkaline

100 mg of each sample were digested with 3 ml of 6 N HCl at 2000C
in heated oven for 24 hours after sealing tubes with nitrogen gas to
-
   0C water bath
for removing the chlorine gas. Hydrolyzed protein was completely
    
Amino Acid Analysis Protocol
Citation: Melese Temesgen., et al. “Chicken Amino Acid and Fatty Acid: Effect of Feeding Taro Leaf in the Diet”. Acta Scientific Nutritional Health 2.1 (2018):
12-18.

13
Methylation: The concentration of lipids dissolved in hexane was
calculated before methylation, by microbalance weighing (Metller
type UMT2, Switzerland). The methylation of fatty acids was done
    [17]. Based on the microbalance lipid
concentrations, required volumes of lipid solutions with 2 mg con-
tent were transferred to glass tubes with 2 ml methanol and 15 µL
standard fatty acid solution (STD) (C17:1), where STD (1.44 µg/
µL) was used as an internal standard for gas chromatography. The
glass tubes were vortexed and incubated in a heating block at 60°C
for 10 minutes. Three milliliters of BF3 were added to tubes and
followed by incubation under the same conditions. Afterwards, the
samples were cooled in ice box for 15 minutes, after which 2 ml
20% NaCl and 2 ml hexane were added. After 10 second vortexing,
the tubes were stored at 4°C for 20 minutes. The upper phase was
transferred to a small glass vial with Pasteur pipettes and again
stored at 4°C for 20 minutes. Transfer of the upper phase was re-
peated once more with 1 ml hexane added to the tube. The tubes
were evaporated at 40°C with N2 gas until dried (approximately
20 minutes). Finally, 300 µl aliquots of lipids were transferred into
test tubes and kept at -18°C until GC analysis.
Fatty acid analysis protocol
Lipids from feed and meat samples were extracted with hex-
     
a previous study [17]. Approximately 1g of each sample was used
in the duplicates and placed in a glass tube with 10 ml hexane-iso-
propanol (HIP) (Sigma, USA) and homogenized for 3*30 seconds
(5411 g) (ULTRA-TURRAX T25, IKA). The Homogenizer was rinsed
with HIP between samples. The homogenate was then quantita-

ml Na2SO4 (6.67% w/v). Samples were centrifuged at 4000 RPM,
0.1N HCl. For Tryptophan, alkaline hydrolysis was used and 50 mg
of each feed and meat samples were suspended in 20 ml of 3N-
NaOH and sealed under N2 gas and hydrolyzed for 3 hours at 1100C
heating oven [15].
Following hydrolysis, centrifuged for 10 minutes at 4,000 RPM
and then supernatant was taken and diluted with 50 folds with

      
OPA/FMOC derivatization protocol. Mercaptopropionic acid (MPA)
used as catalyst, o-Phthaldialdehyde (OPA) and Fluorenylmethyl
chloroformate (FMOC) used as reagents for primary and secondary
amines derivatization, respectively.
UHPLC instrumentation and analytical procedure: Amino acid
analysis was conducted with the Shimadzu UHPLC system (Shi-
madzu, Columbia, MD). Derivatization was taken automatically
by the instrument using o-Phthaldialdehyde (OPA) for all primary
amino acids and Fluorenylmethyl chloroformate (FMOC) for sec-
ondary amino acids (Proline and Hydroxyproline). The UHPLC sys-
tem consisted of a binary pumping system: pump A (LC-10AD VP)
and pump B (LC-10AT VP), a degasser (DGU-14A), an Autosampler
(SIL-20AC HT), column heater (Brinkmann, CH-30) and Fluores-
cence detector and system controller (CBM-20A). Mobile phase A
was a mixture of Sodium hydrogen phosphate (Na2HPO4), hydrated
sodium borate (Na2B4O7) and Sodium azide (NaN3) while mobile
phase B was acetonitrile/methanol/water (45/45/10 v/v/v).
          
a gradient program that 0.01 minute (1% B), 7.4 minutes (40%
B), 10 minutes (45% B), 10.1 (100% B). Then washing at 100% B
and calibration at 0% B was performed in a total analysis time of
12.1 minutes (Carl, 2015). In order to quantify amino acids, the mix
standard was used from Asparagine, Alanine, Arginine, Aspartic
acid, Cystine, Glutamic acid, Glutamine, Glycine, Histidine, Isoleu-
cine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Ser-
ine, Tyrosine, Valine, Proline, Tryptophan, Cysteine, Norleucine and

peaks in the mix as well as their individual amino acid standards.
Before real sample analysis, the UHPLC was tested for linearity,
-
tion by spiking amino acid standards [16].
18°C, for 5 minutes, after which the upper phase was removed to
pre-weighed evaporation tubes using glass Pasteur pipettes. One
millilitre of hexane was added to the centrifuge bottle and centrifu-
gation was repeated. The upper phase from both centrifugations
were then combined and evaporated at 40°C with N2
approximately 40 minutes until dried. Evaporation tubes were re-
weighed and the amounts of fat extracted were calculated. Another
0.5 ml hexane was added into the evaporation tubes, rinsed and

samples were vortexed and stored in a freezer at -18°C.
Thin layer chromatography (TLC) checking: The methylation
was checked on a TLC silica plate. A solvent was made of hexane-
diethyl ether acetic acid (85:15:1, v: v: v) one hour before using.
Then the silica plate was prepared, by drawing a line with a lead
pencil and mark out 7 dots plus a standard dot to show where to
put the samples. Thereafter the methylated samples and the stan-
dard were vortexed and applied (3 µl) to the silica plate. The TLC
plate was placed in the chamber for one hour (with the solvent in
the bottom of the chamber). After one hour the silica plate was
taken up, and dried by leaning it towards the chamber for approxi-
mately 20 minutes. Thereafter the silica plate was put down into
a chamber with iodine and then it was left standing there for an-
other 20 minutes. The fatty acid methyl esters were recognized by
comparison to the standard TLC mixture.
GC-FID instrumentation and analytical procedure: Fatty ac-
ids were analyzed with a Gas Chromatography-Flame Ioniza-
tion Detector (GC-FID) system (Varian CP-3800, Sweden) with a
         

Technologies, USA). The column temperature was programmed to
Chicken Amino Acid and Fatty Acid: Effect of Feeding Taro Leaf in the Diet
Citation: Melese Temesgen., et al. “Chicken Amino Acid and Fatty Acid: Effect of Feeding Taro Leaf in the Diet”. Acta Scientific Nutritional Health 2.1 (2018):
12-18.

14
As summarized in table 1, the amino acid composition in
(g/100g) of the analyzed chicken breast meat samples were quan-

and the concentration of each amino acid (g/100g) was also calcu-
lated by multiplying the percentage of each amino acid with their
average crude protein content. The dominant essential amino acid
in breast muscle is leucine, lysine and valine ranging from (62.99
± 0.04 to 66.43 ± 0.32), (71.92 ± 0.04 to 75.36 ± 0.3) and (39.99
± 0.32 to 43.43 ± 0.04) in T4 and T1 respectively. Similarly, glu-
tamic acid, aspartic acid and arginine are also the three dominant
non-essential amino acid ranging from (104.53 ± 0.04 to 107.97
± 0.04), (74.18 ± 0.04 to 77.62 ± 0.04) and (58.4 ± 0.3 to 61.84 ±
0.12) in T4 and T1 respectively.
Results and Discussions

values were analyzed using the general linear model procedures
of Statistical Analysis Systems software (version 9.4 SAS, 2002 In-
stitute Inc., Cary, USA) [18,19]

the treatments were determined by analysis of variance (ANOVA).
Statistical analysis
initiate at 158°C for 5 minutes and increased by 2°C/minute up to
220°C and remained for 8 minutes. The makeup gas was nitrogen
and carrier gas was helium (0.8 ml/ min). The injector and detector
temperatures were 230 and 250°C, respectively. Fatty acids were
analyzed by comparing with the standard fatty acid solution (STD)
and retention time. Chromatograms were analyzed using Galaxie
chromatography data system software version 1.9 (Varian AB, Swe-
den).
Types of Amino Acids Treatments
Essential Amino Acids (EAA) Abbreviations T1T2T3T4
L-Histidine His 38.62 ± 0.32 39.29 ± 0.43 40.74 ± 0.23 42.06 ± 0.43
L-Isoleucine Iso 36.48 ± 0.04 37.15 ± 0.3 38.6 ± 0.43 39.92 ± 0.34
L-Leucine Leu 62.99 ± 0.04 63.66 ± 0.32 65.11 ± 0.04 66.43 ± 0.32
L-Lysine Lys 71.92 ± 0.04 72.59 ± 0.04 74.04 ± 0.04 75.36 ± 0.3
L-Methionine + cys Met-Cys 14.97 ± 0.32 15.64 ± 0.45 17.09 ± 0.44 18.41 ± 0.45
L-Phenylalanine Phe 19.1 ± 0.04 19.77 ± 0.21 21.22 ± 0.34 22.54 ± 0.45
L-Threonine Thr 30.75 ± 0.32 31.42 ± 0.43 32.87 ± 0.04 34.19 ± 0.04
L-Tryptophan * Try 29.4 ± 0.04 30.07 ± 0.13 31.52 ± 0.43 32.84 ± 0.04
L-Valine Val 39.99 ± 0.32 40.66 ± 0.04 42.11 ± 0.24 43.43 ± 0.04
Non-essential Amino Acids (NEAA) Abbreviations T1T2T3T4
L-AlanineAla 43.33 ± 0.54 44 ± 0.65 45.45 ± 0.56 46.77 ± 0.12
L-Arginine Arg 58.4 ± 0.3 59.07 ± 0.54 60.52 ± 0.56 61.84 ± 0.12
L-Asparagines Asp 34.13 ± 0.04 34.8 ± 0.56 36.25 ± 0.56 37.57 ± 0.04
L-Aspartic acid Asp 74.18 ± 0.04 74.85 ± 0.53 76.3 ± 0.04 77.62 ± 0.04
L-Glutamic acid Glu 104.53 ± 0.04 105.2 ± 0.54 106.65 ± 0.56 107.97 ± 0.04
L-Glutamine Glu 34.78 ± 0.04 35.45 ± 0.65 36.9 ± 0.04 38.22 ± 0.23
L-Glycine Gly 31.65 ± 0.04 32.32 ± 0.56 33.77 ± 0.54 35.09 ± 0.23
L-Serine Ser 24.78 ± 0.04 25.45 ± 0.43 26.9 ± 0.04 28.22 ± 0.32
L-Tyrosine Tyro 29.4 ± 0.32 30.07 ± 0.04 31.52 ± 0.04 32.84 ± 0.22
L-Hydroxyproline Hyd 13.22 ± 0.32 13.89 ± 0.04 15.34 ± 0.04 16.66 ± 0.54
L-Norleucine Nor 14.19 ± 0.34 14.86 ± 0.04 16.31 ± 0.04 17.63 ± 0.54
L-Proline Pro 13.97 ± 0.34 14.64 ± 0.04 16.09 ± 0.45 17.41 ± 0.54
Table 1: Amino acids composition (g/100 g) of chicken breast meat after feeding taro leaf (TL).
*: Alkaline Hydrolysed; AAs: Amino acids; T1: Ration Containing 0%TL; T2: Ration Containing 3% TL; T3: Ration Containing
5% TL; T4: Ration Containing 7% TL and TL: Taro Leaf; EAA: Essential Amino Acid and NEAA: Non-Essential Amino Acid.
In the present study, amino acid composition of chicken meat
is affected by dietary supplementation with TL and similarly Fu-
jimura and Kadowaki (2006) reported the amino acid composition
of meat could be improved and varied due to dietary components.
In general, the study concluded that the amino acid composition of

of this study are found to be in agreement with the previous re-
search works [20,21]-
ing taro leaf in the feed rations from 3-7%, the amino acid com-
position also increased in chicken meat and therefore the study is
       
diet formulation so as to improve mainly the limiting amino acids
[21].
Table 2 summarizes the total fatty acid composition (%) for

       

Chicken Amino Acid and Fatty Acid: Effect of Feeding Taro Leaf in the Diet
Citation: Melese Temesgen., et al. “Chicken Amino Acid and Fatty Acid: Effect of Feeding Taro Leaf in the Diet”. Acta Scientific Nutritional Health 2.1 (2018):
12-18.

15
Class of Fatty
Acids T1T2T3T4
C16:0 13.58d46.79a31.85b15.05c
C16:1(n-7) 1.76c3.92a2.85b3.27ab
C18:0 7.11b4.82c15.3a8.84b
C18:1(n-9) 25.47b21.74c25.08b32.1a
C18:2(n-6) 35.35a17.15c17.22c25.31b
C18:3(n-3) 0.79a0.02ab 0.75a0.8a
C20:1(n-9) 0.42a0.02ab 0.31ab 0.52a
C20:2(n-6) 0.77a0.02ab 0.24ab 0.77a
C20:3(n-6) 1.03a0.02ab 0.61ab 1.26a
C20:4(n-6) 0.02a0.02a0.02a0.02a
C22:6(n-3) 1.21a0.02b0.49ab 1.27a
Proportion (%), SFA, MUFA, PUFA and UFA:SFA
SFAs 43.25 51.73 48.07 21.39
MU FA 28.09 27.27 28.45 36.3
PUFA 50.97 21.44 23.91 39.04
UFA 79.06 48.71 52.36 75.34
UFA:SFA 3.7 0.94 1.09 3
Total FA 79.31 100.44 100.43 96.73
Table 2: Fatty acid composition (%) of chicken breast
meat samples after feeding taro leaf (TL).
a-c Means within a row with same superscripts did not differ
    
Monounsaturated Fatty acids; PUFAs: Polyunsaturated Fatty
acids; UFAs: Unsaturated Fatty acids; T1: ration containing
0%TL; T2: ration containing 3% TL; T3: ration containing
5% TL; T4: ration containing 7% TL and TL: taro leaf meal.
From the proportion (% of total fatty acids) in the present study,
      
unsaturated fatty acid (UFA) and saturated fatty acids (SFA) (Table
2). In general, the UFAs is of very higher concentration than those
SFAs. The possible reason might be included of TL containing UFAs
increased UFAs in the breast meat. Thus, additive supplementation
     
results are in agreement with other studies showing that improve-
ment of UFAs in feed also increased the UFAs contents of breast
muscle [25]. Therefore, inclusion of TL up to 7% in feed is advan-
   
of the criteria for the determination of fat quality is the content of
essential UFA like linoleic, linolenic, and arachidonic acids [26,27].
The role of fatty acids, especially the polyunsaturated fatty ac-
ids (PUFAs) in the management of coronary heart disease can be
considered as the function of fatty acids of plant origin [26,28].
Since, the presence of high levels of unsaturated fatty acids, of the
total lipids is nutritionally desirable [29-31].

feed samples containing taro leaf. The calculated values are close,
but are slightly higher in ration containing 7% TL. The increase in
essential amino acid compositions is found as increasing the TL
level in rations and the control feed is found to be the lowest in
-
taining feed is leucine, lysine and valine ranging from 9.72 ± 0.32
to 10.56 ± 0.23, 7.42 ± 0.43 to 8.26 ± 0.32 and 7.12 ± 0.32 to 7.96 ±
0.43 in T1 and T4 respectively. Similarly, glutamic acid and aspartic
acid are the two dominant non-essential amino acids ranging from
15.08 ± 0.23 to- 15.57 ± 0.43 and 13.78 ± 0.23 to 14.27 ± 0.43 in T1
and T4 feeds, respectively.
Similar observations have been made by Cortinas., et al. [22]
and Osek., et al. [23] that the muscle fatty acid compositions in
broilers were affected by a variety of diets. The fatty acid composi-
tions of breast muscles obtained in the present study are in agree-
ment with values reported for broiler meat [22,24].
0.05). The dominant fatty acid in percentage is palmitic acid (C16:0)
ranging from (13.58 to 46.79) for T1 and T2. The next three domi-
nant fatty acids are oleic acid (C18:1, n-9), linoleic acid (C18:2, n-6) and
stearic acid (C18:0) and ranging from 21.74 to 32.1, 17.15 to 35.35
and 4.82 to 15.3 (%) values, respectively. In the present study,
-
mentation with TL compares with and the control feed.
Table 3:
*: Alkaline Hydrolysed; TL: Taro Leaf; T1: Ration Containing 0% TL; T2: Ration Containing 3% TL; T3: Ration Con-
taining 5% TL and T4: Ration Containing 7% TL; EAA: Essential Amino Acid and NEAA: Non-Essential Amino Acid.
Chicken Amino Acid and Fatty Acid: Effect of Feeding Taro Leaf in the Diet
Citation: Melese Temesgen., et al. “Chicken Amino Acid and Fatty Acid: Effect of Feeding Taro Leaf in the Diet”. Acta Scientific Nutritional Health 2.1 (2018):
12-18.
Types of Amino Acids Treatments
Essential Amino Acids Abbreviations T1T2T3T4
L-Histidine His 3.82 ± 0.21 4.03 ± 0.43 4.33 ± 0.23 4.66 ± 0.32
L-Isoleucine Iso 6.02 ± 0.23 6.23 ± 0.24 6.53 ± 0.23 6.86 ± 0.23
L-Leucine Leu 9.72 ± 0.32 9.93 ± 0.32 10.23 ± 0.24 10.56 ± 0.23
L-Lysine Lys 7.42 ± 0.43 7.63 ± 0.24 7.93 ± 0.43 8.26 ± 0.32
L-Methionine + cys Met-Cys 4.92 ± 0.23 5.13 ± 0.2 5.43 ± 0.43 5.76 ± 0.32
L-Phenylalanine Phe 6.92 ± 0.32 7.13 ± 0.43 7.43 ± 0.32 7.76 ± 0.23
L-Threonine Thr 5.92 ± 0.32 6.13 ± 0.32 6.43 ± 0.21 6.76 ± 0.32
L-Tryptophan * Try 3.52 ± 0.23 3.73 ± 0.43 4.03 ± 0.32 4.36 ± 0.23
L-Valine Val 7.12 ± 0.32 7.33 ± 0.32 7.63 ± 0.24 7.96 ± 0.43
Non-essential Amino Acids Abbreviations T1T2T3T4
L-Alanine Ala 8.48 ± 0.43 8.58 ± 0.23 8.75 ± 0.43 8.97 ± 0.34
L-Arginine Arg 8.38 ± 0.43 8.48 ± 0.32 8.65 ± 0.44 8.87 ± 0.53
L-Asparagines Asp 10.28 ± 0.23 10.38 ± 0.34 10.55 ± 0.43 10.77 ± 0.43
L-Aspartic acid Asp 13.78 ± 0.23 13.88 ± 0.33 14.05 ± 0.43 14.27 ± 0.43
L-Glutamic acid Glu 15.08 ± 0.23 15.18 ± 0.32 15.35 ± 0.34 15.57 ± 0.43
L-Glutamine Glu 10.08 ± 0.23 10.18 ± 0.32 10.35 ± 0.43 10.57 ± 0.34
L-Glycine Gly 6.09 ± 0.43 6.19 ± 0.32 6.36 ± 0.44 6.58 ± 0.34
L-Hydroxyproline Hyd 8.98 ± 0.33 9.08 ± 0.34 9.25 ± 0.43 9.47 ± 0.43
L-Norleucine Nor 9.98 ± 0.43 10.08 ± 0.34 10.25 ± 0.34 10.47 ± 0.54
L-Proline Pro 9.37 ± 0.32 9.47 ± 0.34 9.64 ± 0.43 9.86 ± 0.43
L-Serine Ser 10.98 ± 0.23 11.08 ± 0.43 11.25 ± 0.44 11.47 ± 0.45
L-Tyrosine Tyro 7.08 ± 0.34 7.18 ± 0.34 7.35 ± 0.33 7.57 ± 0.32

16
In the present study, the result showed a positively increased
          
of TL in chicken diet formulation so as to supply the most limiting
amino acid like leucine, lysine, methionine, tryptophan and Valine
in chicken feed and chicken meat. For this, TL can be used as a pro-
tein source in chicken diets. This protein content is of particular
[32]. Diets rich in amino acids
help to boost the immune system of the animals and the protein
[33].

works of Ayuk [34]; Nguyen and Ogle (2005) and taro leaf can be
good protein sources for feed formulation. Formulation of feeds
          
advantageous because it can decrease the use of most scares and
        
        
           
is linoleic acid (C18:2, n-6) ranging from 81.642 ± 0.02 to 240.585 ±
.05 (%). The next three dominant fatty acids are oleic acid (C18:1,
n-9), palmitic acid (C16:018:3, n-3) ranging from
12.810 ± 0.03 to 99.502 ± .045, 68.646 ± 0.04 to 88.463 ± .023
and 18.495 ± 0.04 to 170.686 ± 0.04(%) values, respectively. The
T4 and T3 have a better fatty acid fraction of C18 and C16 than feed
samples containing different TL and the least C18 and C16 fatty acid
composition observed in control feed. The fatty acid compositions
-
ported by [37,38].
Class of
Fatty Acids
Treatments
T1T2T3T4
C16:0 88.463 ± .023c109.158 ± .04b70.007 ± .034d68.646 ± .04d
C16:1(n-7) 1.501 ± .032c6.340 ± .043ab 1.086 ± .034c1.065 ± .043c
C18:0 15.254 ± .034d22.601 ± .043b20.520 ± .03 b20.121 ± .05bc
C18:1(n-9) 12.810 ± .034d19.711 ± .043c101.475 ± .043b99.502 ± .045b
C18:2(n-6) 81.642 ± .023d101.094 ± .043c245.354 ± .034b240.585 ± .05b
C18:3(n-3) 140.502 ± .023b170.686 ± .043a18.862 ± .024c18.495 ± .045c
C20:1(n-9) 0.070 ± .021c4.648 ± .043a0.663 ± .032b0.651 ± .04b
C 0.070 ± .012cd 4.648 ± .032a0.093 ± .034c0.091 ± .012c
C20:3(n-6) 5.707 ± .012b11.313 ± .034a0.093 ± .043c0.091 ± .012c
C20:4(n-6) 0.070 ± .012c4.648 ± .03a0.093 ± .04c0.091 ± .02c
C22:6(n-3) 0.070 ± .023 4.648 ± .03 a 2.115 ± .034 b 2.074 ± .023 b
Proportion (mg/100 g), SFA, MUFA, PUFA and UFA:SFA
SFA 106.94 162.96 94.26 92.42
MU FA 15.92 50.78 105.26 103.21
PUFA 229.61 298.87 266.61 261.43
UFA 245.53 349.65 371.87 364.64
UFA:SFA 2.29 2.14 3.94 3.94
Total FA 352.47 512.61 466.13 457.06
Table 4:
SFAs: Saturated Fatty acids; MUFAs: Monounsaturated Fatty acids; PUFAs: Polyunsaturated Fatty
acids; UFAs: Unsaturated Fatty acids; T1: Ration Containing 0% TL; T2: Ration Containing 3% TL; T3:
Ration Containing 5% TL and T4: Ration Containing 7% TL.
expensive human food items for chicken [35,36]. This will also de-
crease the cost of feed and chicken products.
Chicken Amino Acid and Fatty Acid: Effect of Feeding Taro Leaf in the Diet
Citation: Melese Temesgen., et al. “Chicken Amino Acid and Fatty Acid: Effect of Feeding Taro Leaf in the Diet”. Acta Scientific Nutritional Health 2.1 (2018):
12-18.

17
Conclusions
Bibliography
Feed containing TL at 5 and 7% have shown a better UFA con-
tent than the control (Table 4). In general, the unsaturated fatty ac-
ids did increases the TL level increased. The results of the present
study agreed with other studies showing that the inclusion of feed
sources rich in unsaturated fatty acids also increased the unsatu-
rated fatty acid contents of the feed and consequently the animal
product [39]. Thus, additive inclusions of TL up to 7 % of the posi-

[27,40].
To conclude the amino acid and fatty acid composition of chick-
en meat and feed containing taro leaf from this study, the essential
       
both in the breast meat and the feed respectively. For fatty acid pro-
  16:0) oleic acid (C18:1, n-9), linoleic acid (C18:2, n-6)
and stearic acid (C18:0) dominantly found both in the breast meat
and the feed respectively. The GC-FID and UHPLC instrumentations
       
         
taro leaf in the feed rations from 3 - 7%, the amino acid and fatty
acid composition improved in chicken meat and therefore the study

diet formulation so as to improve mainly the limiting amino acids
and unsaturated fatty acid class in the feed and as well as in the
chicken meat.
Acknowledgment
The authors want to acknowledge the Swedish Agricultural
University, SLU for covering the bench-fee cost of the amino acid
and fatty acid analysis of this study.


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Chicken Amino Acid and Fatty Acid: Effect of Feeding Taro Leaf in the Diet
Citation: Melese Temesgen., et al. “Chicken Amino Acid and Fatty Acid: Effect of Feeding Taro Leaf in the Diet”. Acta Scientific Nutritional Health 2.1 (2018):
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Volume 2 Issue 1 January 2018
© All rights are reserved by Melese Temesgen., et al.
Chicken Amino Acid and Fatty Acid: Effect of Feeding Taro Leaf in the Diet
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