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Spínola MP, Costa MM, Tavares B, Pestana JM, Tavares JC, Martins CF, Alfaia CM, Maciel V, Carvalho DFP, Mourato MP, Lordelo MM, Prates JAM. Impact of long-term feeding a high level of Spirulina combined with enzymes on growth performance, carcass traits and meat quality in broiler chickens. Front Vet Sci 2024; 11:1451516. [PMID: 39257638 PMCID: PMC11385295 DOI: 10.3389/fvets.2024.1451516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2024] [Accepted: 08/08/2024] [Indexed: 09/12/2024] Open
Abstract
This study evaluates the effect of prolonged feeding with a high inclusion level of Spirulina, combined with peptidases, on broiler chicken's growth performance, digesta viscosity, carcass attributes and meat quality. The experiment involved 120 male broilers divided into 40 battery brooders, each housing 3 birds. Post 7-day acclimatisation with a corn and soybean-based diet, the birds were provided with one of four diets: a corn and soybean meal-based diet (CON), a mix incorporating 15% Spirulina (SP), a Spirulina-rich mix supplemented with 0.025% of commercial VemoZyme® P (SPV), or a Spirulina-rich mix supplemented with 0.10% of porcine pancreatin (SPP). The CON group had higher body weight and weight gain (p < 0.001) and a lower feed conversion ratio (p < 0.001) from day 7-21, compared to the Spirulina-fed groups. Spirulina-fed chickens significantly increased ileum viscosity (p < 0.05). Spirulina also elevated the weight (p < 0.05) of the duodenum and the length (p < 0.001) of the entire gastrointestinal tract compared to CON. Breast and thigh muscles from Spirulina-fed broilers displayed higher values of yellowness (b*) (p < 0.001), pigments (p < 0.05), and n-3 PUFA (p < 0.01), while n-6/n-3 ratio (p < 0.001) and α-tocopherol (p < 0.001) decreased relative to the CON. In conclusion, the introduction of a high level of Spirulina into broiler diets for an extended duration, has the potential to diminish birds' growth performance, possibly due to increased digesta viscosity. However, it does enhance the nutritional quality of the meat.
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Affiliation(s)
- Maria P Spínola
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisbon, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Lisbon, Portugal
| | - Mónica M Costa
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisbon, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Lisbon, Portugal
| | - Beatriz Tavares
- Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - José M Pestana
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisbon, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Lisbon, Portugal
| | - João C Tavares
- Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - Cátia F Martins
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Associated Laboratory TERRA, Lisbon, Portugal
| | - Cristina M Alfaia
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisbon, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Lisbon, Portugal
| | - Verena Maciel
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisbon, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Lisbon, Portugal
| | - Daniela F P Carvalho
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Associated Laboratory TERRA, Lisbon, Portugal
| | - Miguel P Mourato
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Associated Laboratory TERRA, Lisbon, Portugal
| | - Madalena M Lordelo
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Associated Laboratory TERRA, Lisbon, Portugal
| | - José A M Prates
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisbon, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Lisbon, Portugal
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Albendea P, Guardiola F, Rafecas M, Vichi S, Barroeta AC, Verdú M, Tres A. Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance. Animals (Basel) 2023; 13:ani13081343. [PMID: 37106906 PMCID: PMC10134984 DOI: 10.3390/ani13081343] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/05/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
This study evaluated the effect of using olive pomace acid oil (OPAO) instead of crude palm oil (PO) or refined olive pomace oil (ROPO) on lipid composition, lipid oxidation, and quality of chicken meat. Broiler chickens were fed diets with 6% of PO, ROPO, or OPAO, and deboned legs with skin were sampled. Fresh and refrigerated (commercial conditions; 7 days) chicken meat samples were assessed for fatty acid (FA) composition, tocopherol (T) and tocotrienol (T3) content, lipid oxidative stability, 2-thiobarbituric acid (TBA) values, volatile compounds, color, and sensory acceptance. Using ROPO and OPAO led to meat richer in monounsaturated FAs and OPAO to lower α-T levels compared to PO. Oxidative stability, TBA values, volatile compounds, and overall acceptance of meat were not affected by diet. Refrigeration increased TBA values and some volatile compounds' concentrations, but it did not decrease redness or consumers' overall acceptance. Therefore, the OPAO used was an adequate fat source for chicken diets at 6%, as it produced dark meat lower in saturated FAs than PO without affecting lipid oxidation or overall acceptance. According to this, upcycling OPAO as an energy source in chicken diets would be possible, which can contribute to the sustainability of the food chain.
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Affiliation(s)
- Paula Albendea
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
| | - Francesc Guardiola
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
| | - Magdalena Rafecas
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus Diagonal, Universitat de Barcelona, Av. de Joan XXIII, E-08028 Barcelona, Spain
| | - Stefania Vichi
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
| | - Ana C Barroeta
- Animal Nutrition and Welfare Service (SNiBA), Animal and Food Science Department, Facultat de Veterinària, Universitat Autònoma de Barcelona, Edifici V, Travessera dels Turons, E-08193 Bellaterra, Spain
| | - Marçal Verdú
- Department of Animal Nutrition and Feed Industry, bonÀrea Agrupa, E-25210 Guissona, Spain
| | - Alba Tres
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
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Jeon JJ, Kim HJ, Kang HK, Kim CH, Kim HS, Hong EC, Jang A, Kim SH. Effects of Dietary Thraustochytrid schizochytrium sp. and Other Omega-3 Sources on Growth Performance, Carcass Characteristics, and Meat Quality of Broilers. Animals (Basel) 2022; 12:ani12091166. [PMID: 35565592 PMCID: PMC9105954 DOI: 10.3390/ani12091166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 04/29/2022] [Accepted: 04/29/2022] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Thraustochytrid schizochytrium is one of the promising microalgae for omega-3 production. We evaluated the possibility of schizochytrium as omega-3 source comparing with other omega-3 sources that have been used before. The main results were the increased levels of DHA in the thigh meat of broilers fed SP, while EPA and DHA were on the rise in the meat of broilers fed SO, and ALA was increased in the meat of broilers fed FO. The ω-6/ω-3 ratio of the thigh meat improved in all treatments, approaching the guideline levels without adverse effects on the productive performance, carcass traits, and thigh meat quality. Hence, our results suggest that salmon oil, flaxseed oil, and schizochytrium could be used as omega-3 fatty acids sources to improve the omega-3 level and ω-6/ω-3 balance in broiler thigh meat and to allow consumers to easily enhance their intake of these vital nutrients for health benefits. Abstract Background: Looking for alternative omega-3 sources in broiler nutrition, microalgae began to get attention. We suspected that schizochytrium might play a similar role as other omega-3 sources that have been used before. Methods: 20 g/kg schizochytrium powder (SP), salmon oil (SO), and flaxseed oil (FO) in each of the three treatment groups were supplemented in the basal diet (CON), and productive performance, carcass traits, and thigh meat quality of broilers were evaluated. Results: There was a significantly higher weight gain in the SP treatment compared to the other groups, but no difference was found in feed intake and feed conversion ratio. Thiobarbituric acid reactive substance values increased during storage in all the treatments but were significantly lower for SP than for SO and FO after 7 days of storage. Among the ω-3 fatty acids (FAs), α-linolenic acid increased the most in the FO treatment, eicosapentaenoic acid increased the most in the SO treatment, and docosahexaenoic acid increased the most in the SP treatment in thigh meat, reflecting the FA composition of the lipid source diets. Conclusions: We suggested that all the dietary ω-3 FA sources could improve the FA composition of chicken meat and our results indicated the possibility to supplement broiler diets with 2% level of SP, SO, and FO as ω-3 FA sources to produce meat with a good nutritional quality for consumer’s health benefits.
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Affiliation(s)
- Jin-Joo Jeon
- Poultry Research Institute, National Institute of Animal Science, Rural Development Administration, Pyeongchang 25342, Korea; (H.-J.K.); (H.-K.K.); (H.-S.K.); (E.-C.H.)
- Correspondence: ; Tel.: +82-33-330-9538
| | - Hee-Jin Kim
- Poultry Research Institute, National Institute of Animal Science, Rural Development Administration, Pyeongchang 25342, Korea; (H.-J.K.); (H.-K.K.); (H.-S.K.); (E.-C.H.)
| | - Hwan-Ku Kang
- Poultry Research Institute, National Institute of Animal Science, Rural Development Administration, Pyeongchang 25342, Korea; (H.-J.K.); (H.-K.K.); (H.-S.K.); (E.-C.H.)
| | - Chan-Ho Kim
- Animal Welfare Research Team, National Institute of Animal Science, Rural Development Administration, Jeonju 55365, Korea;
| | - Hyun-Soo Kim
- Poultry Research Institute, National Institute of Animal Science, Rural Development Administration, Pyeongchang 25342, Korea; (H.-J.K.); (H.-K.K.); (H.-S.K.); (E.-C.H.)
| | - Eui-Chul Hong
- Poultry Research Institute, National Institute of Animal Science, Rural Development Administration, Pyeongchang 25342, Korea; (H.-J.K.); (H.-K.K.); (H.-S.K.); (E.-C.H.)
| | - Aera Jang
- Department of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea;
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Baéza E, Guillier L, Petracci M. Review: Production factors affecting poultry carcass and meat quality attributes. Animal 2021; 16 Suppl 1:100331. [PMID: 34419417 DOI: 10.1016/j.animal.2021.100331] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 01/26/2021] [Accepted: 01/28/2021] [Indexed: 12/16/2022] Open
Abstract
Poultry meat mainly comes from standard production system using high growth rate strains reared under indoor intensive conditions. However, it is possible to find also different alternative systems using outdoor extensive rearing conditions and slow-growing lines. These different production systems can affect carcass and meat quality. In this review, quality has been broken down into six properties: commercial, organoleptic, nutritional, technological, sanitary and image, the latter covering the ethical, cultural and environmental dimensions associated with the way the meat is produced, as well as its origin and being particularly valued in many quality labels. The quality of meat is built and can deteriorate along the continuum from the conception of the animal to the fork. Our review details the different factors implicated in the determinism of poultry meat properties and pinpoints critical periods, such as the preslaughter and slaughter periods, and key factors, such as the feeding regimen, via its direct effect on the fatty acid profile, the antioxidant and volatile compound contents, and indirect effects mediated via the growth rate of the bird. Our review also highlights potential antagonisms between different dimensions of quality. The genetic selection for breast meat yield, for example, has been effective in producing carcasses with higher meat yield, but resulting since a decade in the increased occurrence of quality defects and myopathies (white striping, wooden breast, spaghetti meat and deep pectoral disease). Outdoor access has positive effects on the image and nutritional properties (through its effect on the fatty acid profile of meat lipids), but it increases the exposition risk to environmental contaminants and pathologies (parasites, virus, bacteria); it also increases the variability in meat quality linked to the variability of animal performance and slaughter age. The orientation towards more agro-ecological low-input farming systems may present benefits for the image and nutritional properties, but also risks for the commercial (low carcass weight and low breast yield, irregularity in supply), organoleptic (stronger flavour, less tender and darker colour of the meat) and in terms of variability of the different properties that constitute quality. Efforts should be made in the future to better take into account the various dimensions of quality, in consumer information, payment to farmers and genetic selection.
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Affiliation(s)
- E Baéza
- INRAE, Université de Tours, UMR BOA, F-37380 Nouzilly, France.
| | - L Guillier
- Agence nationale de sécurité de l'alimentation, de l'environnement et du travail (ANSES), Direction de l'évaluation des risques, F-94700 Maisons-Alfort, France
| | - M Petracci
- Department of Agricultural and Food Sciences, University of Bologna, 47522 Cesena, Italy
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Idamokoro EM, Falowo AB, Oyeagu CE, Afolayan AJ. Multifunctional activity of vitamin E in animal and animal products: A review. Anim Sci J 2020; 91:e13352. [PMID: 32783336 DOI: 10.1111/asj.13352] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 12/13/2019] [Accepted: 01/19/2020] [Indexed: 01/10/2023]
Abstract
Vitamin E is an essential nontoxic fat-soluble micronutrient whose effects on livestock performance and products can be attributed to its antioxidant and nonantioxidant properties. Although it is needed in small quantity in the diet, its roles in livestock production are indispensable as it is required in boosting performance, nutritional qualities, and yield of animal and animal products. The dietary or oral supplementation of vitamin E is essential in reducing lipid oxidation in muscle, egg, and dairy products as well as lowering cholesterol concentrations and improving antioxidant status of livestock. Evidence has shown that bioavailability of vitamin E-enriched animal products could serve as an invaluable nutritional benefit to consumers; especially those in regions of limited resources where vitamin E deficiencies pose a risk that may be detrimental to some cellular activities of the body and on human health. It is therefore important to redirect research on the impact of vitamin E supplementation as antioxidant on livestock performance and animal products.
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Affiliation(s)
- Emrobowansan M Idamokoro
- Agricultural and Rural Development Research Institute, University of Fort Hare Private Bag X1314, Alice, South Africa.,MPED Research Center, Department of Botany, University of Fort Hare, Alice, South Africa.,Faculty of Science and Agriculture, Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa
| | - Andrew B Falowo
- Faculty of Science and Agriculture, Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa.,Department of Animal Science, Adekunle Ajasin University, Ondo State, Nigeria
| | - Chika E Oyeagu
- Faculty of Science and Agriculture, Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa
| | - Anthony J Afolayan
- MPED Research Center, Department of Botany, University of Fort Hare, Alice, South Africa
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Pestana JM, Puerta B, Santos H, Madeira MS, Alfaia CM, Lopes PA, Pinto RMA, Lemos JPC, Fontes CMGA, Lordelo MM, Prates JAM. Impact of dietary incorporation of Spirulina (Arthrospira platensis) and exogenous enzymes on broiler performance, carcass traits, and meat quality. Poult Sci 2020; 99:2519-2532. [PMID: 32359588 PMCID: PMC7597389 DOI: 10.1016/j.psj.2019.11.069] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 11/26/2019] [Accepted: 11/26/2019] [Indexed: 01/05/2023] Open
Abstract
This study assessed the effect of Spirulina (Arthrospira platensis), individually and in combination with exogenous enzymes, on growth performance, carcass traits, and meat quality of broiler chickens. One hundred and twenty Ross 308 male chickens were allocated into 40 battery brooders, with 3 birds per cage, and fed ad libitum a corn-based diet during the first 21 D of the trial. The experimental period lasted from day 21 to 35, during which birds were fed 4 different diets: a corn-soybean basal diet, taken as the control group, a basal diet containing 15% Spirulina (MA), a basal diet containing 15% Spirulina plus 0.005% Rovabio Excel AP (MAR), and a basal diet containing 15% Spirulina plus 0.01% lysozyme (MAL). Body weight gain (P < 0.001) and feed conversion rate (P < 0.001) were improved in control chickens, when compared with those fed with Spirulina. In addition, Spirulina increased the length of duodenum plus jejunum in relation to the other treatment (P < 0.01). Chickens on the MAL diet showed a considerable increase in digesta viscosity (P < 0.05) compared with the control group. Breast and thigh meats from chickens fed with Spirulina, with or without the addition of exogenous enzymes, had higher values of yellowness (b*) (P < 0.001), total carotenoids (P < 0.001), and saturated fatty acids (P < 0.001), whereas n-3 polyunsaturated fatty acid (P < 0.01) and α-tocopherol (P < 0.001) decreased, when compared with the control. In conclusion, the incorporation of 15% Spirulina in broiler diets, individually or combined with exogenous enzymes, reduced birds' performance through a higher digesta viscosity, which is likely associated with the gelation of microalga indigestible proteins. In addition, cell wall of Spirulina was successfully broken by the addition of lysozyme, but not by Rovabio Excel AP. Therefore, we anticipate that the combination of lysozyme with an exogenous specific peptidase could improve the digestibility of proteins from this microalga and avoid their detrimental gelation.
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Affiliation(s)
- J M Pestana
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - B Puerta
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - H Santos
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - M S Madeira
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - C M Alfaia
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - P A Lopes
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - R M A Pinto
- iMed UL, Faculdade de Farmácia, Universidade de Lisboa, Av. Professor Gama Pinto, 1649-003 Lisboa, Portugal; JCS, Laboratório de Análises Clínicas Dr. Joaquim Chaves, Av. General Norton de Matos, 1495-148 Miraflores, Algés, Portugal
| | - J P C Lemos
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - C M G A Fontes
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - M M Lordelo
- LEAF - Linking Landscape, Environment, Agriculture And Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - J A M Prates
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal.
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Kim HJ, Kim HJ, Jeon J, Nam KC, Shim KS, Jung JH, Kim KS, Choi Y, Kim SH, Jang A. Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage. Poult Sci 2020; 99:1788-1796. [PMID: 32111339 PMCID: PMC7587666 DOI: 10.1016/j.psj.2019.12.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
In this study, we aimed to investigate the meat quality characteristics, bioactive compound content, and antioxidant activity during refrigerated storage of breast meat of Arbor Acres broilers (carcass weight: 1.1 kg, raised for 35 D) obtained from a conventional farm (BCF, n = 30) and an animal welfare farm (BAF, n = 30) in Korea. The BCF and BAF did not differ in their proximate composition, color, water-holding capacity, creatine, creatinine, and carnosine contents. However, the shear force value was significantly higher in BAF than in BCF (P < 0.05). The 2-thiobarbituric acid reactive substance (TBARS) levels in BCF on days 7 and 9 were significantly higher than those in BAF (P < 0.001). During storage, the total volatile basic nitrogen (VBN) content of BAF was significantly lower, except on day 1. The fatty acid composition of samples was not affected by the storage period, however, saturated fatty acid and unsaturated fatty acid contents did differ among the types of farm systems (P < 0.05). Although the creatine, creatinine, and carnosine contents in BAF and BCF did not differ significantly, the carnosine and creatinine contents decreased with the increase in storage period (P < 0.05). The anserine content of BAF was significantly higher than that of BCF throughout storage. Superoxide dismutase activity was not affected by the type of farm system but was affected by storage period. Overall, BAF showed lower pH, microorganism, TBARS, and VBN values, and higher anserine contents than BCF. These findings can serve as reference data for the evaluation of chicken meat quality of broilers raised in animal welfare farm and conventional farm.
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Affiliation(s)
- Hee-Jin Kim
- Department of Animal Life Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Hye-Jin Kim
- Department of Animal Life Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - JinJoo Jeon
- Poultry Research Institute, Rural Development Administration, National Institute of Animal Science, Pyeongchang 25342, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Kwan-Seob Shim
- Department of Animal Biotechnology, Chonbuk National University, Jeonju 54896, Korea
| | | | - Kyong Su Kim
- Department of Food Science and Nutrition, Chosun University, Gwangju 61452, Korea
| | - Yangil Choi
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Sang-Ho Kim
- Poultry Research Institute, Rural Development Administration, National Institute of Animal Science, Pyeongchang 25342, Korea
| | - Aera Jang
- Department of Animal Life Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea.
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8
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The application of pulsed electric field as a sodium reducing strategy for meat products. Food Chem 2020; 306:125622. [DOI: 10.1016/j.foodchem.2019.125622] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2019] [Revised: 09/26/2019] [Accepted: 09/29/2019] [Indexed: 01/06/2023]
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9
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Affiliation(s)
- Céile Berri
- Institut National de la Recherche Agronomique, Station de Recherches Avicoles, 37380 Nouzilly, France
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10
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11
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Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction. Meat Sci 2018; 145:55-62. [DOI: 10.1016/j.meatsci.2018.05.023] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2017] [Revised: 05/30/2018] [Accepted: 05/31/2018] [Indexed: 11/19/2022]
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Abbood AA, Kassim AB, Jawad HSA, Manap YA, Sazili AQ. Effects of feeding the herb Borreria latifolia on the meat quality of village chickens in Malaysia. Poult Sci 2017; 96:1767-1782. [PMID: 28204764 DOI: 10.3382/ps/pew460] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2016] [Accepted: 01/04/2017] [Indexed: 11/20/2022] Open
Abstract
An experiment was carried out to estimate the meat quality characteristics of village chickens (Gallus gallus) fed diets supplemented with dry leaves of Borreria latifolia (BL) used as a potential antioxidant source in chicken feed. In this study, 252 sexed 9-week-old village chickens with mean live body weight of 1,525.4 g for males and 1,254.1 g for females were divided into 7 groups (each group 18 birds) for each sex represented in 2 experiments. The first experiment was to evaluate the antioxidant activity of BL and the effect on meat quality through a comparison with Rosmarinus officinalis (RO); hence, 3 groups were conducted and included: T1 (control), basal diet without supplementation; T2, basal diet with 1% of BL; T3, basal diet with 1% of RO. T2 and T3 significantly affect pH value, lipid oxidation, cooking loss, and overall acceptability compared to T1, while no significant difference was observed between the dietary groups in respect of drip loss, color, tenderness, fatty acid profile, and meat composition. Furthermore, a significant effect of sex on lipid oxidation, pH, yellowness, and fatty acid profile was observed. There was no significant effect of sex on WHC, tenderness, lightness, redness, and sensory evaluation. A significant influence of postmortem aging period was detected on lipid oxidation, pH, tenderness, cooking loss, and redness. The obtained result in this study revealed a significance in the interaction of herb by sex in pH parameter and between herb and sex, herb by aging period, sex by aging period, and the herb by sex by aging period interactions with regard to lipid oxidation test. The second experiment was to estimate the effect of 3 different levels of BL on meat quality. Four groups were provided and involved: T1 (control), basal diet without supplementation; T2, basal diet with 1.5% of BL; T3, basal diet with 2% of BL; and T4, basal diet with 2.5% of BL. The result of this study showed a significant effect (P < 0.05) of the dietary groups on redness value, sensory evaluation, and lipid oxidation. A significant effect of sex on fatty acid profile and lipid oxidation was detected in addition a significant effect of postmortem aging period on redness, pH, tenderness, cooking loss, and lipid oxidation was noticed. There was no significance in the interaction between herb and sex through pH test while a significance in the interaction between herb and sex, herb × aging period, sex × aging period, and herb × sex × aging period interactions with regard to lipid oxidation was found. It can be concluded that dietary supplementation of BL improved oxidative stability and enhanced meat quality.
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Affiliation(s)
- Ali A Abbood
- Dept. of Animal Sciences, Faculty of Agriculture, University Putra Malaysia
| | - Azhar Bin Kassim
- Dept. of Animal Sciences, Faculty of Agriculture, University Putra Malaysia
| | - Hasan S A Jawad
- Dept. of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, University Putra Malaysia.,Dept. of Animal Production, Faculty of Agriculture, University of Baghdad, Iraq
| | - Yazid Abdul Manap
- Halal Products Research Institute, University Putra Malaysia, Serdang, Selangor, Malaysia.,Dept. of Food Science, Faculty of Food Science and Technology, University Putra Malaysia
| | - Awis Qurni Sazili
- Dept. of Animal Sciences, Faculty of Agriculture, University Putra Malaysia.,Halal Products Research Institute, University Putra Malaysia, Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture, University Putra Malaysia, Serdang, Selangor, Malaysia
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13
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The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers. J FOOD QUALITY 2017. [DOI: 10.1155/2017/2409527] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The present study aimed to evaluate the effect of natural extracts (rosemary and green tea extracts) in frozen storage of chicken burgers. Chicken burger treatments were prepared as follows: control (CON), 20 mg BHA/kg (BHA20), 10 mg green tea extract/kg (GT10), 38 mg green tea extract/kg (GT38), 18.6 mg rosemary extract/kg (RO18), and 480 mg rosemary extract/kg (RO480). Analysis of physicochemical parameters, color, TBAR index, and sensory acceptance were performed at 0, 30, 60, and 120 days of storage at −18°C in burgers packaged in LDPE plastic bags. The addition of natural antioxidants did not affect (p>0.05) the color and physicochemical parameters of the chicken burgers. After 120 days at −18°C, the RO480 sample showed a TBAR index similar (p>0.05) to BHA20 (0.423 and 0.369 mg, resp.). Sensory acceptance did not differ (p>0.05) among the treatments throughout the storage period (p>0.05).
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Akbari Moghaddam Kakhki R, Bakhshalinejad R, Shafiee M. Effect of dietary zinc and α-tocopheryl acetate on broiler performance, immune responses, antioxidant enzyme activities, minerals and vitamin concentration in blood and tissues of broilers. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2016.08.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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15
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Effects of dietary vegetable oil inclusion and composition on the susceptibility of pig meat to oxidation. ACTA ACUST UNITED AC 2016. [DOI: 10.1017/s1357729800051973] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
AbstractThis investigation was designed to evaluate the effects of the dietary inclusion of vegetable oil and its composition on fatty acid composition and lipid oxidation in pig muscle. Pigs were given the following diets from 50 kg to slaughter (90 kg): a control diet with no added fat (NF) or diets containing 20 g/kg of sunflower (SUN), olive (OL) or sunflower + linseed (SUN + LIN) oils. Meat from pigs given the SUN + LIN diet showed the highest thiobarbituric acid reactive substances (TBARS) from day 3 of refrigerated storage to the end of the experiment (P < 0·05). The OL group showed the lowest TBARS after 9 days of storage (P < 0·05). Pigs on NF showed intermediate values that were generally closer to those recorded for pigs given the SUN + LIN than the OL diet. By day 9, there was no statistical difference between the NF and the SUN + LIN group. The SUN group also showed intermediate TBARS throughout storage, with no statistical differences compared with the NF group. After 9 days of storage the lowest CIELAB a* value, corresponded to the SUN + LIN group and the highest to the OL group. These results indicate similar behaviour to that of lipid oxidation. Meat samples from pigs given the diet not enriched with fat showed greater drip loss than those given the remaining diets (P < 0·05) while there was no significant effect of dietary fat source on water-holding capacity. The inclusion of oils rich in linoleic fatty acids in pig diets modifies muscle fatty acid composition but susceptibility to lipid oxidation does not appear to be increased with respect to that occurring in pigs given diets with no added fat.
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Cheng K, Niu Y, Zheng XC, Zhang H, Chen YP, Zhang M, Huang XX, Zhang LL, Zhou YM, Wang T. A Comparison of Natural (D-α-tocopherol) and Synthetic (DL-α-tocopherol Acetate) Vitamin E Supplementation on the Growth Performance, Meat Quality and Oxidative Status of Broilers. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:681-8. [PMID: 26954216 PMCID: PMC4852230 DOI: 10.5713/ajas.15.0819] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/01/2015] [Revised: 11/15/2015] [Accepted: 01/15/2016] [Indexed: 11/27/2022]
Abstract
The present study was conducted to compare the supplementation of natural (D-α-tocopherol) and synthetic (DL-α-tocopherol acetate) vitamin E on the growth performance, meat quality, muscular antioxidant capacity and genes expression related to oxidative status of broilers. A total of 144 1 day-old Arbor Acres broiler chicks were randomly allocated into 3 groups with 6 replicates of 8 birds each. Birds were given a basal diet (control group), and basal diet supplemented with either 20 IU D-α-tocopherol or DL-α-tocopherol acetate for 42 days, respectively. The results indicated that treatments did not alter growth performance of broilers (p>0.05). Compared with the control group, concentration of α-tocopherol in the breast muscle was increased by the supplementation of vitamin E (p<0.05). In the thigh, α-tocopherol content was also enhanced by vitamin E inclusion, and this effect was more pronounced in the natural vitamin E group (p<0.05). Vitamin E supplementation increased the redness of breast (p<0.05). In the contrast, the inclusion of synthetic vitamin E decreased lightness of thigh (p<0.05). Dietary vitamin E inclusion reduced drip loss at 24 h of thigh muscle (p<0.05), and this effect was maintained for drip loss at 48 h in the natural vitamin E group (p<0.05). Broilers given diet supplemented with vitamin E showed decreased malondialdehyde (MDA) content in the breast (p<0.05). Additionally, natural rather than synthetic vitamin E reduced MDA accumulation in the thigh (p<0.05). Neither natural nor synthetic vitamin E supplementation altered muscular mRNA abundance of genes related to oxidative stress (p>0.05). It was concluded that vitamin E supplementation, especially the natural vitamin E, can enhance the retention of muscular α-tocopherol, improve meat quality and muscular antioxidant capacity of broilers.
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Affiliation(s)
- K Cheng
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Y Niu
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - X C Zheng
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - H Zhang
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Y P Chen
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - M Zhang
- Jiangsu Wilmar Spring Fruit Nutrition Products Co., Ltd. Taixing 225434, China
| | - X X Huang
- Jiangsu Wilmar Spring Fruit Nutrition Products Co., Ltd. Taixing 225434, China
| | - L L Zhang
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Y M Zhou
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - T Wang
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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17
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Cichoski AJ, Moura HC, Silva MS, Rampelotto C, Wagner R, Barin JS, Vendruscolo RG, Dugatto JS, Athayde DR, Dalla Costa MA. Oxidative and Microbiological Profiles of Chicken Drumsticks Treated with Ultraviolet-C Radiation. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12529] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Alexandre J. Cichoski
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Heloísa C. Moura
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Marianna S. Silva
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Cristine Rampelotto
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Roger Wagner
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Juliano S. Barin
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Raquel G. Vendruscolo
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Jonas S. Dugatto
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Dirceu R. Athayde
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Marco A. Dalla Costa
- Department of Electric Energy Processing; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
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18
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Influence of dietary enzyme addition on polyphenol utilization and meat lipid oxidation of chicks fed grape pomace. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.054] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Kasapidou E, Giannenas I, Mitlianga P, Sinapis E, Bouloumpasi E, Petrotos K, Manouras A, Kyriazakis I. Effect of Melissa officinalis supplementation on growth performance and meat quality characteristics in organically produced broilers. Br Poult Sci 2014; 55:774-84. [PMID: 25299877 DOI: 10.1080/00071668.2014.974140] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
1. A trial was conducted to study the effect of Melissa officinalis supplementation on organic broiler performance and meat chemical, microbiological, sensory and nutritional quality. 2. Male and female day-old Ross 308 chicks were fed on a standard commercial diet containing 0, 2.5, 5 or 10 g/kg feed ground M. officinalis for 84 d before slaughter. 3. Weight gain and feed conversion ratio were significantly improved in the broilers receiving either 5 or 10 mg M. officinalis/kg feed. 4. Inclusion of M. officinalis did not affect muscle chemical and fatty acid composition. 5. On the basis of microbiological and sensory experimental data and subsequent extension of meat shelf life, M. officinalis did not reduce the microbial populations of the meat, but was effective in limiting lipid oxidation.
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Affiliation(s)
- E Kasapidou
- a Department of Agricultural Technology, Division of Agricultural Products Quality Control , School of Agriculture Technology, Food Technology and Nutrition, Technological Educational Institution of Western Macedonia , Florina , Greece
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20
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Loetscher Y, Kreuzer M, Messikommer RE. Oxidative stability of the meat of broilers supplemented with rosemary leaves, rosehip fruits, chokeberry pomace, and entire nettle, and effects on performance and meat quality. Poult Sci 2013; 92:2938-48. [PMID: 24135598 DOI: 10.3382/ps.2013-03258] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Prevention of lipid oxidation needs special attention because a high proportion of fatty acids in broiler meat are unsaturated. A feeding experiment was conducted to evaluate the antioxidant effect of dietary addition of rosemary, chokeberry pomace, rosehip, or nettle in comparison with vitamin E. Male Ross PM3 broilers caged in groups of 6 (4 replicated cages per treatment) were fed a balanced diet supplemented with 25 g/kg of herbal additive, 200 IU of α-tocopheryl acetate/kg, or without supplementation from d 7 to 35. Intake, performance, and with the help of excreta samples, apparent fiber digestibility, ME content, and metabolizability of nitrogen and energy were recorded per cage. Feed was analyzed for total phenols and tocopherols. In each bird (n = 24 per treatment), carcass weight and relative organ weights were recorded, and skin and liver color were assessed. Abdominal fat was analyzed for induction time (h) of lipid oxidation (Rancimat). Breast meat was analyzed for total tocopherol content (mg/kg) and development of TBA reactive substances (TBARS; μg of MDA/kg) over 9 d of storage. Data were subjected to ANOVA considering treatment and, where applicable, storage time. Rosemary supplementation reduced oxidation (TBARS d 9: 201; induction time: 2.48) and elevated tocopherol content (5.72) of the meat compared with control (470, 1.87, and 3.53, respectively). Rosemary-treated birds had a slightly lower carcass weight and a reduced nitrogen and energy metabolizability. Rosehip addition numerically decreased TBARS (319) and enhanced carcass weight (1.71 kg) compared with rosemary-treated birds (1.54 kg). Only a trend in antioxidant activity could be ascribed to chokeberry pomace, although dietary phenolic content was highest. Nettle did not improve oxidative stability (TBARS: 506; induction time: 1.91), although tocopherol content was elevated (6.51). Nettle treatment strongly intensified skin yellowness (b* of 20.6) compared with the control treatment (10.8). Clearly, rosemary is the most suitable dietary antioxidant investigated in this study, yet chokeberry and rosehip also exhibited interesting properties.
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Affiliation(s)
- Y Loetscher
- ETH Zurich, Institute of Agricultural Sciences, Universitaetstrasse 2, 8092 Zurich, Switzerland
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21
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Mirshekar R, Dastar B, Shabanpour B, Hassani S. Effect of dietary nutrient density and vitamin premix withdrawal on performance and meat quality of broiler chickens. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2979-2985. [PMID: 23495000 DOI: 10.1002/jsfa.6127] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2012] [Revised: 12/31/2012] [Accepted: 03/13/2013] [Indexed: 06/01/2023]
Abstract
BACKGROUND The objective of this study was to evaluate the effects of feeding high- and low nutrient density diets, and three different vitamin premix withdrawal regimes on broiler performance and meat quality. Male broiler chicks (480 days old) were reared on the floor in a 2 × 3 factorial arrangement for 42 days. Chickens were slaughtered at 42 days of age and meat samples kept at -20 ± 1°C and analysed after 1, 90 and 180 days of storage. RESULTS Broiler performance was significantly affected by dietary nutrient density. Vitamin premix withdrawal had no significant effect on body weight. The results showed no significant differences between nutrient density and vitamin premix withdrawal on lightness (L*), redness (a*) and yellowness (b*). Oxidative stability of thigh muscle lipids during frozen storage was significantly affected by nutrient density, while vitamin premix withdrawal had no significant impact on lipid oxidation. High nutrient density diet led to a significantly (P < 0.05) decreased pH compared with the low nutrient density diet. CONCLUSION Increasing dietary nutrient density improved broiler performance but impaired meat quality while vitamin premix withdrawal during finisher periods had no negative effect on broiler performance and meat quality.
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Affiliation(s)
- Reza Mirshekar
- Faculty of Animal Science, Gorgan University of agricultural Sciences and Natural Resources, Gorgan 4918943464, Iran.
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Daneshyar M. Effect of dietary turmeric on antioxidant properties of thigh meat in broiler chickens after slaughter. Anim Sci J 2012; 83:599-604. [PMID: 22862930 DOI: 10.1111/j.1740-0929.2011.00997.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Two hundred and fifty-day-old male broiler chicks (Ross 308) were used to investigate the dietary supplementation effects of different levels of 0.0 turmeric rhizome powder (TRP) (free TRP, F.TRP), 0.25 (low TRP, L.TRP), 0.5 (medium TRP, M.TRP) and 0.75% TRP (high TRP, H.TRP) or 50 mg/kg vitamin E (VE) on antioxidant properties of thigh meat in broiler chickens after slaughter. No effect of treatment was observed for the activities of glutathione peroxidase (GPX) and superoxide dismutase (SOD) and total antioxidant status (TAS) in thigh meat (P > 0.05) but all were reduced over time (P < 0.0001). A significant treatment*time interaction was observed for thigh meat GPX activity (P = 0.02). Significant effects of treatment and time were observed for malondialdehyde (MDA) content (P < 0.05). There was no significant difference between the treatments for thigh meat MDA content at slaughter (P > 0.05). Three days after refrigerator storage, MDA content in thigh meat of M.TRP birds was lower than that of F.TRP birds (P < 0.05). Both the M.TRP and VE birds showed a lower MDA content in thigh meat as compared with F.TRP birds 7 days after storage (P < 0.05). In conclusion, dietary consumption of 5 mg/kg TRP can increases the thigh meat shelf-life storage and quality in broiler chickens after slaughter.
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Affiliation(s)
- Mohsen Daneshyar
- Department of Animal Science, Faculty of Agriculture, Urmia University, Urmia, Iran
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Influence of dietary vitamin E and zinc on performance, oxidative stability and some blood measures of broiler chickens reared under heat stress (35 °C). ACTA ACUST UNITED AC 2010. [DOI: 10.2478/s10146-009-0012-1] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Influence of dietary vitamin E and zinc on performance, oxidative stability and some blood measures of broiler chickens reared under heat stress (35 °C)This study was conducted to determine the effects of vitamin E (αTA; dL-α-Tocopheryl acetate) and zinc (Zn; ZnCl2) on performance, oxidative stability and some blood measures of broiler chickens under normal and hot temperatures. One hundred sixty 10-day-old male chicks were assigned to four groups in four replicates. The birds received two diets, control and enriched with two levels of vitamin E and Zn (100 and 50 mg/kg of diet, respectively) under two ambient temperatures (22 °C and 35 °C). Although the diets enriched with the antioxidant vitamin and element compared with un-enriched diets resulted in the better performance of the birds, significant differences were related to temperature conditions, as the lowest feed conversion ratio (FCR) and the highest body weight (BW) were observed in the group fed the enriched diet under normal temperature. The serum malondialdehyde (MDA), cholesterol (C), triglycerides (TG), glucose (G), total protein (TP), and hematocrit and heterophil: lymphocyte ratio levels were significantly lower in birds reared under 22 °C compared with the group under 35 °C but the hematocrit was not significantly lower in groups fed enriched diets and exposed to normal conditions (P>0.05). It was concluded that a combination of 100 mg of vitamin E and 50 mg of Zn provides the better performance and the least blood C and TG levels accompanying the better oxidative stability in male broilers under normal temperature (22 °C) and that this combination can be considered as a protective strategy in broiler diets for reducing the negative effects of heat stress.
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Bou R, Codony R, Tres A, Decker EA, Guardiola F. Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products. Crit Rev Food Sci Nutr 2010; 49:800-22. [PMID: 20443160 DOI: 10.1080/10408390902911108] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Consumers demand both safer and more nutritious food products exempt of non-natural origin preservatives or other food additives. In this frame, products with lower fat content and/or a higher ratio in unsaturated fatty acids, especially n-3 fatty acids, are desired because these lipids can help prevent the development of cardiovascular and inflammatory pathologies. The intake of meat products is of interest because they are an excellent source of vitamins and minerals. In addition, the shelf-life of meat products can be extended by the presence of natural antioxidants coming from different sources such as plant extracts. Therefore, different strategies have been studied to improve the nutritional value, oxidative stability, and sensory characteristics of meat products and eggs through different mineral and natural dietary supplements. In comparison to other strategies, dietary supplements present the advantage that first the living animals may efficiently distribute the compounds throughout the tissues and second, the dietary supplementation is safer because the resulting enriched meat products and eggs ensure tolerable amounts in humans. Poultry meats and eggs are widely consumed and their fatty acid profile and tocopherol content can be easily modified through different dietary strategies thus being excellent models to improve their nutritional value and oxidative stability.
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Affiliation(s)
- Ricard Bou
- Nutrition and Food Science Department-XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain. ricard
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WANG Z, PAN X, PENG Z, ZHAO R, ZHOU G. METHIONINE AND SELENIUM YEAST SUPPLEMENTATIONS OF THE HEN DIETS AFFECT ANTIOXIDANT AND GEL PROPERTIES IN THE CHICK MYOFIBRILLAR PROTEIN. ACTA ACUST UNITED AC 2010. [DOI: 10.1111/j.1745-4573.2009.00208.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Perez T, Zuidhof M, Renema R, Curtis J, Ren Y, Betti M. Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω-3 Enriched Dark Chicken Meat during Cooking. J Food Sci 2010; 75:T25-34. [DOI: 10.1111/j.1750-3841.2009.01478.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Gao J, Lin H, Wang X, Song Z, Jiao H. Vitamin E supplementation alleviates the oxidative stress induced by dexamethasone treatment and improves meat quality in broiler chickens. Poult Sci 2010; 89:318-27. [DOI: 10.3382/ps.2009-00216] [Citation(s) in RCA: 78] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Lin H, Gao J, Song ZG, Jiao HC. Corticosterone administration induces oxidative injury in skeletal muscle of broiler chickens. Poult Sci 2009; 88:1044-51. [PMID: 19359694 DOI: 10.3382/ps.2008-00312] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The present study had been conducted to explore the effect of corticosterone (CORT) on the induction of lipid peroxidation in skeletal muscle. The experimental chickens were subjected to 1 single s.c. injection of CORT (4 mg/kg of BW). Blood samples were obtained at the beginning and end of a 3-h experimental period. Muscle samples were obtained from musculus pectoralis major and musculus biceps femoris (BF) before and immediately after slaughter, and at 24- and 48-h time points postmortem. The result showed that plasma level of TBA reacting substances (TBARS) was significantly increased, whereas the activity of super-oxide dismutase was decreased after CORT injection. Plasma level of total antioxidant power, as reflected by the ferric reducing-antioxidant power, was increased by CORT administration. The preslaughter level of TBARS could be increased by CORT administration in pectoralis major. In contrast, although the preslaughter level of TBARS was not significantly changed by CORT administration in BF, the augmented TBARS level was detected at 48 h postmortem in BF of CORT chickens. During the period of storage, the concentrations of TBARS increased, whereas ferric reducing-antioxidant power level decreased over time regardless of treatment. In conclusion, the data suggest that elevated CORT due to preslaughter stress would affect the redox balance in skeletal muscle. The result suggested that the oxidative stability during storage of meat is associated with the alteration in muscle physiology induced by CORT administration.
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Affiliation(s)
- H Lin
- Lab of Animal Econutrition, Department of Animal Science, Shandong Agricultural University, Taian, Shandong 271018, P. R. China.
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29
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Li WJ, Zhao GP, Chen JL, Zheng MQ, Wen J. Influence of dietary vitamin E supplementation on meat quality traits and gene expression related to lipid metabolism in the Beijing-you chicken. Br Poult Sci 2009; 50:188-98. [PMID: 19373719 DOI: 10.1080/00071660902755409] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
1. The effects of dietary vitamin E (DL-alpha-tocopheryl acetate) on carcase and meat quality, oxidative stability, fatty acid composition of muscle lipids, and gene expression related to lipid metabolism were studied in Beijing-you chickens. 2. A total of 360 female birds were distributed among 6 treatments, containing 6 replicates, each of 10 birds. The feed for each treatment was supplemented with vitamin E (0, 10, 50, 100, 150, or 200 mg/kg feed). At 120 d, 30 birds from each treatment were slaughtered to examine the effect of dietary vitamin E supplementation on evaluated traits. 3. The results showed that supplemental vitamin E in diet significantly increased alpha-tocopherol contents of breast and thigh muscles, reduced the drip loss and improved tenderness but did not influence carcase yield, meat colour or pH value 24 h after slaughter. 4. Thiobarbituric acid reactive substance (TBARS) values decreased with increase in dietary vitamin E, and the addition of 100 mg/kg or more vitamin E had a beneficial effect on oxidative stability as indicated by TBARS values during storage up to 7 d. 5. Dietary vitamin E supplementation significantly altered fatty acid composition of breast muscle. Supplementing with 200 mg/kg vitamin E led to lower saturated fatty acids and greater polyunsaturated fatty acids proportions in breast muscle than control and 10 mg/kg vitamin E treatments. 6. Vitamin E supplementation significantly inhibited expression of the cytosolic phospholipase A(2) gene (cPLA(2)) in breast muscle, while enhancing that of the peroxisome proliterator-activated receptor beta (PPAP-beta) and heart fatty acid binding protein genes (H-FABP). The results indicate that dietary supplementation with vitamin E increased lipid stability in muscle and improved meat quality and fatty acid composition, probably by its influence on the expression of genes related to lipid metabolism.
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Affiliation(s)
- W J Li
- Chinese Academy of Agricultural Sciences, State Key Laboratory of Animal Nutrition, Institute of Animal Science, Beijing, China
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30
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Wang Z, Pan X, Peng Z, Zhao R, Zhou G. Methionine and selenium yeast supplementation of the maternal diets affects color, water-holding capacity, and oxidative stability of their male offspring meat at the early stage. Poult Sci 2009; 88:1096-101. [DOI: 10.3382/ps.2008-00207] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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31
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Betti M, Schneider B, Wismer W, Carney V, Zuidhof M, Renema R. Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance. Poult Sci 2009; 88:1085-95. [DOI: 10.3382/ps.2008-00158] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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32
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Effect of Shochu Distillery By-Product on productivity and meat quality in broiler. ACTA ACUST UNITED AC 2009. [DOI: 10.2508/chikusan.80.35] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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33
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Viveros A, Ortiz L, Rodríguez M, Rebolé A, Alzueta C, Arija I, Centeno C, Brenes A. Interaction of dietary high-oleic-acid sunflower hulls and different fat sources in broiler chickens. Poult Sci 2009; 88:141-51. [DOI: 10.3382/ps.2008-00226] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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34
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Husak R, Sebranek J, Bregendahl K. A Survey of Commercially Available Broilers Marketed as Organic, Free-Range, and Conventional Broilers for Cooked Meat Yields, Meat Composition, and Relative Value. Poult Sci 2008; 87:2367-76. [DOI: 10.3382/ps.2007-00294] [Citation(s) in RCA: 94] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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35
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Naz S, Siddiqi R, Asad Sayeed S. Effect of flavonoids on the oxidative stability of corn oil during deep frying. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01731.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Sohn S, Jang I, Moon Y, Kim Y, Lee S, Ko Y, Kang S, Kang H. Effect of Dietary Siberian Ginseng and Eucommia on Broiler Performance, Serum Biochemical Profiles and Telomere Length. ACTA ACUST UNITED AC 2008. [DOI: 10.5536/kjps.2008.35.3.283] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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37
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Lee M, Lee S, Kim Y, Ko Y, Jang I, Moon Y, Choi Y, Sohn S. Effect of Dietary Anti-oxidant Supplementation on Telomere Length and Egg Quality in Laying Hens. ACTA ACUST UNITED AC 2008. [DOI: 10.5536/kjps.2008.35.3.267] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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38
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Maiorano G, Cavone C, McCormick R, Ciarlariello A, Gambacorta M, Manchisi A. The effect of dietary energy and vitamin E administration on performance and intramuscular collagen properties of lambs. Meat Sci 2007; 76:182-8. [DOI: 10.1016/j.meatsci.2006.11.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2006] [Revised: 10/25/2006] [Accepted: 11/06/2006] [Indexed: 11/24/2022]
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39
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Newman RE, Bryden WL, Fleck E, Ashes JR, Buttemer WA, Storlien LH, Downing JA. Dietaryn-3 andn-6 fatty acids alter avian metabolism: metabolism and abdominal fat deposition. Br J Nutr 2007. [DOI: 10.1079/bjn2002580] [Citation(s) in RCA: 109] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of dietary saturated fatty acids and polyunsaturated fatty acids (PUFA) of then-3 andn-6 series on weight gain, body composition and substrate oxidation were investigated in broiler chickens. At 3 weeks of age three groups of chickens (n30; ten birds per group) were fed the fat-enriched experimental diets for 5 weeks. These diets were isonitrogenous, isoenergetic and contained 208 g protein/kg and 80 g edible tallow, fish oil or sunflower oil/kg; the dietary fatty acid profiles were thus dominated by saturated fatty acids,n-3 PUFA orn-6 PUFA respectively. Resting RQ was measured in five birds from each treatment group during weeks 4 and 5 of the experiment. There were no significant differences between treatments in total feed intake or final body mass. Birds fed the PUFA diets had lower RQ and significantly reduced abdominal fat pad weights (P<0·01) compared with those fed tallow. The dietary lipid profile changes resulted in significantly greater partitioning of energy into lean tissue than into fat tissue (calculated as breast lean tissue weight:abdominal fat mass) in the PUFA groups compared with the saturated fat group (P<0·01; with no difference between then-3 andn-6 PUFA groups). In addition, the PUFA-rich diets lowered plasma concentrations of serum triacylglycerols and cholesterol. The findings indicate that dietary fatty acid profile influences nutrient partitioning in broiler chickens.
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40
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Kennedy OB, Stewart-Knox BJ, Mitchell PC, Thurnham DI. Vitamin E supplementation, cereal feed type and consumer sensory perceptions of poultry meat quality. Br J Nutr 2007; 93:333-8. [PMID: 15877872 DOI: 10.1079/bjn20041336] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Lipid oxidation leads to meat spoilage and has been reported to cause adverse changes in the flavour and texture of poultry meat. Vitamin E has been found to be effective in delaying lipid oxidation. The aim of this study was to determine whether the vitamin E supplementation of chicken feed influences the consumers' perception of the quality of chicken meat under normal display and storage conditions. Untrained consumers (n 32) evaluated cooked breast meat from chickens (both corn fed and wheat fed) supplemented with 75 250 or 500 mg/kg vitamin E and after storage at 4°C for 4 and 7 d. Factorial analysis found an interaction between vitamin E treatment and storage day upon the perceived juiciness (P=0·023) and tenderness (P=0·041) of the chicken meat. Perceptions of quality relative to vitamin E level were more evident on day 4 than day 7. When the two cereal types were compared, the time-related sub-group effects were observed only in meat from corn-fed chickens supplemented with either 75 or 250 mg/kg, which was perceived to be juicier (P=0·018) and more tender (P=0·020) than that supplemented at the 500 mg/kg level. These results imply that the two lower concentrations of vitamin E have some advantages over 500 mg/kg, but for optimal consumer acceptance of corn-fed chicken meat, we suggest that 250 mg/kg vitamin E should be added to corn-fed poultry feed. There was no evidence to suggest any advantages in changing the current amount of vitamin E (75 mg/kg) used to rear wheat-fed birds.
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Affiliation(s)
- Orla B Kennedy
- Northern Ireland Centre for Food and Health (NICHE), School of Biomedical Sciences, University of Ulster, Coleraine, Northern Ireland
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41
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Rebolé A, Rodríguez ML, Ortiz LT, Alzueta C, Centeno C, Viveros A, Brenes A, Arija I. Effect of dietary high-oleic acid sunflower seed, palm oil and vitamin E supplementation on broiler performance, fatty acid composition and oxidation susceptibility of meat. Br Poult Sci 2007; 47:581-91. [PMID: 17050103 DOI: 10.1080/00071660600939727] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
1. A study was conducted to evaluate the effect of inclusion of two fat sources: high-oleic acid sunflower seed (HOASS; 0, 50, 100, 150 and 200 g/kg diet) and palm oil (PO), and dietary supplementation of vitamin E (alpha-tocopheryl acetate, 200 mg/kg diet) on performance, fatty acid composition and susceptibility to oxidation of white and dark chicken meat during refrigerated storage. Female chicks (3 to 6 weeks) were given one of 5 diets containing 90 g/kg of added fat with increasing monounsaturated fatty acid (MUFA) content, adjusted by progressively replacing PO by HOASS. 2. Body weight gain and gain:food ratio of birds were depressed in diets containing the highest proportions of HOASS (150 and 200 g/kg). Relative abdominal fat was reduced in birds fed diets including HOASS, except in the diet containing 100 g HOASS/kg. The inclusion of alpha-tocopheryl acetate improved body weight gain and gain:food ratio. 3. According to the fatty acid profile of the diets, saturated and polyunsaturated fatty acid (SFA and PUFA, respectively) contents were significantly reduced and MUFA content was significantly increased in white and dark chicken meats when the saturated oil, PO, was replaced progressively by HOASS in the diet. The inclusion of alpha-tocopheryl acetate increased PUFA content in both meats. 4. After 4 and 7 d of refrigerated storage, white and dark meat samples obtained from birds fed on diets containing HOASS had significantly lower thiobarbituric acid reacting substance (TBARS) values than those derived from the PO diet. The addition of alpha-tocopheryl acetate significantly reduced the lipid oxidation in white and dark meat. 5. Overall, the results showed that increasing MUFA content of chicken meat by replacing dietary PO with HOASS (up to 100 g/kg) did not adversely affect broiler performance and reduced the susceptibility of meat to oxidation during refrigerated storage. Dietary alpha-tocopherol supplementation improved chicken performance and was effective in protecting lipid meat from oxidation.
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Affiliation(s)
- A Rebolé
- Veterinary Faculty, Department of Animal Production, Complutense University, Madrid, Spain.
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42
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Bou R, Grimpa S, Guardiola F, Barroeta AC, Codony R. Effects of Various Fat Sources, α-Tocopheryl Acetate, and Ascorbic Acid Supplements on Fatty Acid Composition and α-Tocopherol Content in Raw and Vacuum-Packed, Cooked Dark Chicken Meat. Poult Sci 2006; 85:1472-81. [PMID: 16903481 DOI: 10.1093/ps/85.8.1472] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
A factorial design was used to study the effects of dietary fat sources (beef tallow, fresh and oxidized sunflower oils, and linseed oil), alpha-tocopheryl acetate (0 and 225 mg/kg), and ascorbic acid (0 and 110 mg/ kg) supplementation on fatty acid composition, as well as on fat and alpha-tocopherol content in vacuum-packed raw and cooked meat stored at -20 degrees C. Raw meat fatty acid composition was affected by dietary fat sources and tocopheryl acetate supplementation. After cooking, meat composition was only affected by dietary fat sources. Birds fed linseed oil yielded meat rich in n-3 fatty acids, especially linolenic acid, which provides about 20% of the adequate intake for this fatty acid. Birds fed sunflower or oxidized sunflower oil produced meat rich in n-6 fatty acids, whereas those fed beef tallow resulted in meat rich in saturated and monounsaturated fatty acids. Raw and cooked dark chicken meat alpha-tocopherol content was only affected by tocopherol supplementation. Supplementation with alpha-tocopheryl acetate led to alpha-tocopherol-enriched meat, which provides about 25% of the recommended dietary allowance. Moreover, this content in vacuum-packed samples was not modified even after 7 mo of storage at -20 degrees C.
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Affiliation(s)
- R Bou
- Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n., 08028 Barcelona, Spain.
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43
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Bou R, Grimpa S, Baucells MD, Codony R, Guardiola F. Dose and duration effect of alpha-tocopheryl acetate supplementation on chicken meat fatty acid composition, tocopherol content, and oxidative status. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:5020-6. [PMID: 16819911 DOI: 10.1021/jf060535x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
The effects of dietary alpha-tocopheryl acetate (alpha-TA) doses (75, 150, and 225 mg/kg) and the duration of this supplementation (0, 10, 21, 32, and 43 days prior to slaughter) on fatty acid composition, alpha-tocopherol content, and oxidative status were studied either in raw or in cooked dark chicken meat with its skin. With regard to fatty acid composition, raw meat was affected by both dietary factors. Various polyunsaturated fatty acids decreased as a result of higher alpha-TA doses, whereas these fatty acids increased with longer supplementation periods. Cooked meat showed similar trends for the duration of alpha-TA supplementation. On the other hand, alpha-tocopherol content in raw and cooked meat increased as a result of the dose and duration of alpha-TA supplementation. Formation of lipid hydroperoxides and thiobarbituric acid values of these meats were also influenced by these two dietary factors, and the dietary combination of 150 mg/kg of alpha-TA during the last 32 days was optimal in terms of supplementation costs and meat oxidative stability.
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Affiliation(s)
- Ricard Bou
- Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, 08028 Barcelona, Spain.
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44
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Bou R, Codony R, Baucells MD, Guardiola F. Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability, and sensory quality of dark chicken meat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:7792-801. [PMID: 16190632 DOI: 10.1021/jf0507801] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
A factorial design was used to study the effect of dietary oxidized sunflower oils (fresh, heated at low temperatures, and heated at high temperatures), DL-alpha-tocopheryl acetate (0 or 100 mg/kg), and Zn supplementation (0 or 600 mg/kg) on the composition, oxidative stability, and sensory quality of dark chicken meat with skin from animals fed with a Se supplement (Se-enriched yeast, 0.6 mg of Se/kg). The positional and geometrical isomers of linoleic acid were increased in raw meat from chickens fed oils oxidized at high temperatures. In addition, supplementation with alpha-tocopheryl acetate increased the alpha-tocopherol content, whereas 2-thiobarbituric acid (TBA) values and lipid hydroperoxide content were reduced. Likewise, TBA values, rancid aroma, and rancid flavor also decreased in cooked dark meat. However, none of the dietary factors studied affected consumer acceptability scores of cooked meat. Furthermore, Zn supplementation increased the Se content in raw meat.
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Affiliation(s)
- Ricard Bou
- Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain
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45
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Bou R, Guardiola F, Barroeta AC, Codony R. Effect of dietary fat sources and zinc and selenium supplements on the composition and consumer acceptability of chicken meat. Poult Sci 2005; 84:1129-40. [PMID: 16050130 DOI: 10.1093/ps/84.7.1129] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
A factorial design was used to study the effect of changes in broiler feed on the composition and consumer acceptability of chicken meat. One week before slaughter, 1.25% dietary fish oil was removed from the feed and replaced by other fat sources (animal fat or linseed oil) or we continued with fish oil, and diets were supplemented with Zn (0, 300, or 600 mg/kg), and Se (0 or 1.2 mg/kg as sodium selenite or 0.2 mg/kg as Se-enriched yeast). The changes in dietary fat led to distinct fatty acid compositions of mixed raw dark and white chicken meat with skin. The fish oil diet produced meat with the highest eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) content, whereas the linseed oil diet led to meat with the highest content in total n-3 polyunsaturated acids (PUFA), especially linolenic acid. However, meat from animals on the animal fat diet was still rich in very long-chain n-3 PUFA. Se content was affected by Se and Zn supplements. Se content increased with Zn supplementation. However, only Se from the organic source led to a significant increase in this mineral in meat compared with the control. Consumer acceptability scores and TBA values of cooked dark chicken meat after 74 d or after 18 mo of frozen storage were not affected by any of the dietary factors studied.
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Affiliation(s)
- R Bou
- Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain
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46
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Eder K, Grünthal G, Kluge H, Hirche F, Spilke J, Brandsch C. Concentrations of cholesterol oxidation products in raw, heat-processed and frozen-stored meat of broiler chickens fed diets differing in the type of fat and vitamin E concentrations. Br J Nutr 2005; 93:633-43. [PMID: 15975162 DOI: 10.1079/bjn20051411] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The present study was performed to investigate the effect of dietary fat and vitamin E on concentrations of cholesterol oxidation products (COP) in broiler muscle. A total of 144 1-d-old broiler chicks were fed diets with either palm oil, soyabean oil or linseed oil and vitamin E concentrations of 20, 40 or 200 mg/kg for 35 d. COP concentrations were analysed in raw, heat-processed (180 degrees C, 20 min) and frozen-stored (-20 degrees C, 6 months) breast and thigh muscles. COP concentrations were influenced by dietary vitamin E concentration, dietary fat, treatment and type of muscle (P<0.001). Increasing the dietary vitamin E concentration generally reduced the concentration of COP. This effect was strongest in broilers fed linseed oil and weakest in broilers fed palm oil; the effect of vitamin E was also stronger in heated muscles than in raw or frozen-stored muscles. Moreover, the concentration of COP in thigh muscle was more strongly influenced by dietary vitamin E than that in breast muscle. COP concentrations in muscles were on average highest in broilers fed linseed oil and lowest in broilers fed palm oil, but the effect of the dietary fat also depended on the vitamin E concentration, the treatment and the type of muscle. In conclusion, our study shows that dietary fat and vitamin E influence the concentrations of total COP in broiler muscle. However, the effects of these factors were not only influenced by interactions between each other, but also depended on the treatment of the muscle and the type of muscle.
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Affiliation(s)
- Klaus Eder
- Institute of Nutritional Sciences Martin-Luther University Halle-Wittenberg, Germany.
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47
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Ryu YC, Rhee MS, Lee KM, Kim BC. Effects of different levels of dietary supplemental selenium on performance, lipid oxidation, and color stability of broiler chicks. Poult Sci 2005; 84:809-15. [PMID: 15913195 DOI: 10.1093/ps/84.5.809] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
This study examined the effects of supplemental dietary selenium on growth performance, lipid oxidation, and color stability of broiler chicks. Male broiler chicks (Arbor Acres, 1 d old, total 900 chicks) were randomly assigned to 6 pens containing 30 chicks each, corresponding to each of 6 dietary treatments. Six different diets were supplied to the chicks from 3 to 6 wk of age. After 42 d of feeding, all the broilers were slaughtered conventionally at a slaughtering plant. The carcasses were packed in polyethylene bags in a manner similar to that used for retail trade and stored for 12 d at 4 degrees C. Body weight and feed efficiency were not affected by dietary selenium levels, and no adverse effect on growth was observed during the experimental period. The dietary selenium and alpha-tocopherol levels did not affect surface meat color or level of metmyoglobin accumulation. Lipid stability was improved by supplementation with 100 IU of alpha-tocopherol (P < 0.05). Dietary selenium supplementation at 8 ppm in combination with 100 IU of alpha-tocopherol, however, was more effective in reducing lipid oxidation compared with 100 IU of alpha-tocopherol/kg feed only (P < 0.05). Supplementation with 100 IU of alpha-tocopherol affected cholesterol oxidation product levels on d 7 and 12, but selenium supplementation did not have an additional effect on the reduction of cholesterol oxidation products. Therefore, an increase in the dietary selenium from 1 to 8 ppm revealed only minor improvements in the oxidative stability of chicken meat during refrigerated storage.
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Affiliation(s)
- Y C Ryu
- Division of Food Science, Korea University, 5-ga, Anam-dong, Sungbuk-gu, Seoul 136701, Korea
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48
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Naz S, Siddiqi R, Sheikh H, Sayeed SA. Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying. Food Res Int 2005. [DOI: 10.1016/j.foodres.2004.08.002] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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49
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Cortinas L, Barroeta A, Villaverde C, Galobart J, Guardiola F, Baucells MD. Influence of the dietary polyunsaturation level on chicken meat quality: lipid oxidation. Poult Sci 2005; 84:48-55. [PMID: 15685941 DOI: 10.1093/ps/84.1.48] [Citation(s) in RCA: 84] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The present study was carried out to evaluate the influence of increasing amounts of dietary polyunsaturated fatty acids (PUFA) and alpha-tocopheryl acetate (alpha-TA) supplementation on lipid oxidation of raw and cooked thigh meat stored under refrigeration. One hundred ninety-two female, 1-d-old, broiler chickens were randomly distributed into 16 experimental treatments resuIting from the combination of 4 levels of dietary PUFA (15, 34, 45, and 61 g/kg) and 4 levels of supplementation with alpha-TA (0, 100, 200, and 400 mg/kg). Thiobarbituric acid reactive substance (TBARS) values in cooked meat and cooked refrigerated meat were 12- and 24-fold higher, respectively, than in raw meat. Dietary polyunsaturation and alpha-TA supplementation affected lipid oxidation more markedly in cooked meat and cooked refrigerated meat than in raw meat and raw refrigerated meat. Lipid oxidation in cooked meat showed a significant linear increase as the concentration of PUFA in raw meat increased. The oxidative stability of meat was not affected by an increase in the dietary alpha-TA level from 200 to 400 mg/kg. Nonlinear relationship between TBARS values in cooked meat and alpha-tocopherol content of raw meat showed saturation in the antioxidant effect of alpha-Toc. The equation y = x (11.88 + 63.38e(-0.007z) was calculated to predict the minimum inclusion of alpha-tocopherol to diets (z) of chickens with certain dietary PUFA content (x) to assure a certain TBARS value (y).
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Affiliation(s)
- L Cortinas
- Department of Animal and Food Science, Facultat de Veterinària, Universitat Autònoma de Barcelona, E-08193 Bellaterra, Spain
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50
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Daza A, Rey A, Ruiz J, Lopez-Bote C. Effects of feeding in free-range conditions or in confinement with different dietary MUFA/PUFA ratios and α-tocopheryl acetate, on antioxidants accumulation and oxidative stability in Iberian pigs. Meat Sci 2005; 69:151-63. [DOI: 10.1016/j.meatsci.2004.06.017] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2004] [Revised: 06/02/2004] [Accepted: 06/20/2004] [Indexed: 11/16/2022]
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