Evaluating fructose content in poultry feed: electrochemical insights

<p dir="ltr">The global demand for poultry meat has increased, but consumers have become more picky in their nutritional choices. The fat content of poultry meat has risen since genetic advancement has resulted in higher rates of body weight gain and fat deposition, which are closely linked. The increase in further processing for fast-food poultry items has resulted in larger birds with more body fat. Usually, carbohydrates are used for easy weight gain in poultry. This study focuses on the electrochemical detection of fructose as a feed additive in poultry. The catalyst used was silver–silver oxide–zinc oxide (Ag–AgO–ZnO) and it was prepared by sol–gel method. Further, the surface morphology of the catalyst was analysed using various techniques, including X-ray diffraction, Fourier-transform infrared spectroscopy and transmission electron microscopy (XRD, FTIR and TEM). Cyclic voltammetry was carried out to find out the effectiveness of this catalyst in detecting fructose and our results revealed a sensitivity of 0.3 M with an electrochemical current of 1 mA cm⁻² , indicating the effectiveness of the chosen electrochemical approach. And further investigation was carried out to monitor effects of various parameters including scan rate, catalyst loading and fructose concentration. This research contributes valuable insights into assessing fructose levels in poultry feed, with potential implications for optimising nutritional formulations and enhancing overall poultry health. The electrochemical method demonstrates promise as a reliable tool for sensitively analysing fructose in feed additives. Precision and accuracy assessments further underscore the reliability of our electrochemical approach in differentiating fructose content within the poultry feed matrix.</p><h2>Other Information</h2><p dir="ltr">Published in: Journal of Applied Electrochemistry<br>License: <a href="https://creativecommons.org/licenses/by/4.0" target="_blank">https://creativecommons.org/licenses/by/4.0</a><br>See article on publisher's website: <a href="https://dx.doi.org/10.1007/s10800-024-02212-x" target="_blank">https://dx.doi.org/10.1007/s10800-024-02212-x</a></p>