Effects of dietary resveratrol and curcumin supplements on fatty acid profiles, drumstick and breast meat quality of broiler

Abstract This study was conducted in order to determine the effects of different doses of resveratrol and curcumin added into the diet of broilers on the fatty acid profile of drumstick meat, and the microbial load and physicochemical criteria in drumstick and breast meat. In the study, a total of 200 male broiler chicks at the age of 0 days were distributed into 5 groups equally. In the study; 0, 250 mg kg− 1 resveratrol, 500 mg kg− 1 resveratrol, 250 mg kg− 1 curcumin and 500 mg kg− 1 curcumin were added into the basal diet of the Control (Cont), R250, R500, C250 and C500 groups, respectively. It was found that resveratrol and curcumin significantly decreased the numbers of total mesophilic aerobic bacteria (TMAB) (8th day), Lactobacillus spp. (6th day) and Lactococcus spp. (8th day) in drumstick meat (P < 0.05). In breast meat, decreases were observed in the numbers of Micrococcus/Staphylococcus (4th day) in C500 group, Enterobacteriaceae (8th day) in R500 and C500 groups, Lactococcus spp. (zeroth day) in R250, R500 and C500 groups, and the total psychrotrophic aerobic bacteria (TPAB) (2nd day) in C250 group (P < 0.05). It was determined that resveratrol and curcumin did not affect the values of lightness (L*), redness (a*), yellowness (b*) and water activity (aw) in drumstick meat, decreased pH levels (8th day) (P < 0.05), and had limited and variable effects in breast meat (P < 0.05). It was determined that TBARS value in drumstick meat decreased significantly in R250, R500 and C500 groups on the zeroth day (P < 0.01). Myristic acid, myristoleic acid and γ-linolenic acid, unsaturated fatty acids (UFA) and medium chain fatty acids (MCFA) levels in drumstick meat were found to increase in R250 group (P < 0.01). As a result, it was observed that resveratrol and curcumin positively affected the meat in terms of microbial and fatty acid profile, while the physicochemical effect was limited.