Meat Quality Attributes of Broiler Chickens Fed Diets Supplemented with Silver Nanoparticles Coated on Zeolite


1 Faculty of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

2 Nanotechnology Department, Agricultural Biotechnology Research Institute of Iran (ABRII), Karaj, Iran.


The aim of this study was to assess the meat quality attributes of broiler chickens fed diets supplemented with silver nanoparticles coated on zeolite. A total of 375 one-day-old broilers was assigned in a completely randomized design to 1 of 5 treatment groups including: basal diet, basal diet supplemented with 1% zeolite, and basal diet supplemented with one of the three levels of zeolite coated with 25, 50 and 75 ppm nanosilver. On d 42, five birds per treatment were slaughtered to assess the meat quality attributes of breast and thigh. Breast meat quality attributes were not influenced by the dietary treatment. Birds fed basal diet supplemented with 50 and 75 ppm nanosilver had higher levels of water-holding capacity than those  fed on diets containing 1% zeolite (P). Thigh muscle of birds fed basal diet supplemented with 50 and 75 ppm nanosilver had a higher L* value than the control diet (P).  For b* values, thigh muscle of birds fed the control diet were significantly higher than those of birds fed zeolite coated with 75 ppm nanosilver diet. The highest value of hardness, gumminess, and chewiness for breast meat were recorded by birds fed zeolite coated with 75 ppm nanosilver diet. The highest values of gumminess and chewiness of broiler chickens thigh muscle were observed in the group of birds receiving zeolite diets without nanosilver supplementation (P). In conclusion, broiler diets supplemented with silver nanoparticles coated on zeolite improved water-holding capacity of thigh muscle; although, further studies are needed to provide strong evidences to the exact mechanisms of action for silver nanoparticles coated on zeolite.


Al-Owaimer AN, Suliman GM, Alyemni AH & Abudabos AM. 2014. Effect of different probiotics on breast quality characteristics of broilers under Salmonella challenge. Italian Journal of Animal Science,13: 450-454.

Avigen. 2009. Ross 308 broiler manual.

Barbut  S. 1993. Color measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat. Food Research International, 26: 39-43.

Batsmanova LM, Gonchar LM, Taran NY & Okanenko AA. 2013. Using a colloidal solution of metal nanoparticles as micronutrient fertiliser for cereals.
Proceedings of the International Conference on Nanomaterials: Applications and Properties. Crimea, Ukraine. Pages, 04NABM14-1- 04NABM14-2.

Bish DL & Ming DW. 2001. Natural Zeolites: Occurrence, Properties, Applications: Reviews in Mineralogy and Geochemistry. Mineralogical Society of America. 654 Pages.

Cai SJ, Wu CX, Gong LM, Song T, Wu H & Zhang LY. 2012. Effects of nano-selenium on performance, meat quality, immune function, oxidation resistance, and tissue selenium content in broilers. Poultry Science, 91: 2532-2539.

Cheah KS, Cheah AM & Krausgrill DI. 1995. Effect of dietary supplementation of vitamin E on pig meat quality. Meat Science, 39: 255-264.

Eleroğlu H & Yalçin H. 2005. Use of natural zeolite- supplemented litter increased broiler production. South African Journal of Animal Science, 35: 90-97.

FAO (Food and Agriculture Organization of the United Nations). 2006. World Agriculture: Towards 2030/2050 – Interim Report – Prospects for Food, Nutrition, Agriculture and Majority Commodity Groups. Rome, Italy.

Haile T & Nakhla G. 2010. The inhibitory effect of antimicrobial zeolite on the biofilm of Acidithiobacillus thiooxidans. Biodegradation, 21: 123-134.

Huff-Lonergan E & Lonergan SM. 2005. Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes. Meat Science, 71: 194-204.

Jang A, Liu XD, Shin MH, Lee BD, Lee SK, Lee JH & Jo C. 2008. Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix. Poultry Science, 87: 2382-2389.

Koohmaraie M, Whipple G & Crouse JD. 1990. Acceleration of postmortem tenderization in lamb and Brahman-cross beef carcasses through infusion of calcium chloride. Journal of Animal Science, 68: 1278-1283.

Mallek Z, Fendri I, Khannous L, Ben Hassena A, Traore AI, Ayadi MA & Gdoura R. 2012.  Effect of zeolite (clinoptilolite) as feed additive in Tunisian broilers on the total flora, meat texture and the production of omega 3 polyunsaturated fatty acid. Lipids in Health and Disease, 11: 35.

Morzel M, Gatellier P, Sayd T, Renerre M & Laville E. 2006. Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins. Meat Science, 73: 536-543.

Narciso-Gaytán C, Shin D, Sams AR, Bailey CA, Miller RK, , Smith SB, Leyva-Ovalle OR & Sánchez-Plata MX. 2010. Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meat. Poultry Science, 89: 721-728.

Qiao M, Fletcher DL, Smith DP & Northcutt JK. 2001. The effect of broiler breast meat color on pH, moisture, water-holding capacity and emulsification capacity. Poultry Science, 80: 676-680.

Renerre M, Dumont F & Gatellier P, 1996. Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin. Meat Science, 43: 111-121.

SAS (Statistical Analysis System). 2005. SAS/STAT® 9.1. Users’Guide. SAS Institute Inc., Cary, North Carolina.

Sams AR & Mills KA. 1993. The effect of feed withdrawal duration on the responsiveness of broiler pectoralis to rigor mortis acceleration. Poultry Science; 72: 1789-1796.

Santhi D & Kalaikannan A. 2014. The effect of the addition of oat flour in low-fat chicken nuggets. Journal of Nutrition and Food Sciences, 4: 260.

Scott N & Chen H. 2012. Nanoscale science and engineering for agriculture and food systems. Industrial Biotechnology, 8: 340-343.

Shurson GC, Ku PK, Miller ER & Yokoyama MT. 1984. Effects of zeolite A or clinoptilolite in diets of growing swine. Journal of Animal Science, 59: 1536-1545.

Strakova E, Pospisil R, Suchy P, Steinhauser L and Herzig I. 2008. Administration of clinoptilolite to broiler chickens during growth and its effect on the growth rate and bone metabolism indicators. Acta Veterinaria Brno, 77: 199-207.

Young JF, Stagsted J, Jensen SK, Karlsson AH, & Henckel P. 2003. Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality. Poultry Science, 82: 1343–1351.

Wicker DL. 2001. Obstacles and challenges in implementing new technologies in the poultry industry. 89th Annual Meeting of the Poultry Science Association. Montreal, Quebec, Canada. Pages, 303-305.

Zhang W, Marwan AH, Samaraweera H, Lee EJ & Ahn DU. 2013. Breast meat quality of broiler chickens can be affected by managing the level of nitric oxide. Poultry Science, 92: 3044-3049.