Abstract
Two experiments were conducted to evaluate the effects of dietary oxidized poultry offal fat on the performance of broilers and on the oxidative stability of dark chicken meat. One hundred and sixty male chicks were fed a corn-soybean meal diet containing 4% fresh or oxidized poultry fat from 10 to 47 days of age. Fresh fat was stored frozen until diets were produced, and oxidized fat was obtained by electrical heating (110 to 120 o C). Birds were slaughtered at 47 days of age, and carcass characteristics were measured. Skinless and deboned thigh meat was stored chilled during 12 days, and samples were periodically collected to assess their quality and oxidative stability. Dietary oxidized fat did not affect bird performance or carcass characteristics. During chilled storage, meat color (L*, a* and b*) was not affected by dietary treatments; however, TBARS (Thiobarbituric Acid Reactive Substances) values were higher (P<0.05) in thigh meat from chickens fed the oxidized fat, indicating that oxidative stability was adversely affected.
Highlights
Lipid oxidation is considered the main cause of quality damages related to flavor, color, taste, and nutritional composition of meat and meat products (Mielche & Bertelsen, 1994; Gray et al, 1996)
Many factors can contribute to the initiation and development of lipid oxidation process in meat, such as fat content and fatty acid profile, degree of processing, storage conditions, and the balance between tissue pro and antioxidants content (Jensen et al, 1997)
Poultry meat is notably sensitive to lipid oxidation because of its high content of polyunsaturated fatty acids (Botsoglou et al, 2002), and thigh meat, as compared to breast meat, is vulnerable because of its higher fat content (Jensen et al, 1998)
Summary
Lipid oxidation is considered the main cause of quality damages related to flavor, color, taste, and nutritional composition of meat and meat products (Mielche & Bertelsen, 1994; Gray et al, 1996). Many factors can contribute to the initiation and development of lipid oxidation process in meat, such as fat content and fatty acid profile, degree of processing, storage conditions, and the balance between tissue pro and antioxidants content (Jensen et al, 1997). It is well known that the process of lipid oxidation starts on the highly unsaturated membrane phospholipid fraction immediately after slaughter. At this time, many biochemical changes may occur leading to an unbalance between pro and antioxidant factors, enhancing lipid deterioration (Morrissey et al, 1998). Broiler chickens were fed diets containing 4% of fresh or oxidized OPF from 10 to 47 days of age and treatment effects were determined on live performance, carcass and meat yield, and on thigh meat oxidative stability during chilled storage
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