Dietary functional ingredients and quality of irradiated turkey breast meat

Abstract

Four hundreds and eighty male turkeys (12-week-old, raised on a corn-soybean basal diet) were randomly allotted to 32 pens (4 pens/treatment, 15 birds/pen) and were fed 8 experimental diets supplemented with none (Control, Con), 200 IU/kg vitamin E (VE), 0.3 ppm Se (SE), 2.5 % CLA (CLA), 200 IU/kg vitamin E+0.3 ppm Se ( VE+SE), 200 IU/kg vitamin E+2.5%CLA (VE+CLA), 2.5%CLA+0.3ppm Se (SE+CLA), or 200 IU/kg vitamin E+0.3ppm Se+2.5%CLA (VE+CLA+SE). At 15 weeks of age, all birds were slaughtered and breast muscle of 8 birds from each pen were separated and ground. Raw breast meat patties were prepared and irradiated with a Linear Accelerator with a dose of 0 or 1.5 kGy. Lipid oxidation, color, and aromatic volatiles of the raw meat patties were measured after 0, 7, and 12 days of storage at 4 °C. Vitamin E, Se, and fatty acids composition were also determined. Dietary supplemental level of vitamin E and CLA increased deposits of each in turkey breast. Dietary CLA decreased monoand non-CLA polyunsaturated fatty acids content in meat. Irradiation increased (p < 0.05) lipid oxidation and Hunter color a* value. Dietary Vitamin E, Se, CLA alone and their combinations decreased (p < 0.05) lipid oxidation in meat caused by both irradiation and storage. Production of off-odor in turkey breast meat caused by storage and ionizing irradiation were reduced by dietary vitamin E, selenium , or CLA, especially when vitamin E was combined with selenium, or CLA, or both selenium and CLA. Lipid oxidation, interior color, and off-odor volatiles of cooked breast patties were evaluated under vacuum and aerobic packaging after 0 and 7 days storage. Dietary treatment VE+Se, VE+CLA, Se+CLA, and VE+Se+CLA reduced lipid oxidation of cooked irradiated (1.5 kGy) turkey breast meat samples by 24%, 29%, 26%, and 40%, respectively compared