Abstract
ABStRACt In order to evaluate the antioxidant effects of barbatimao (BAR) or pacari (PAC) on chicken meat oxidative stability and quality, seven dietary treatments containing in three different BAR and PAC concentrations (200, 400 and 600ppm) plus a negative control (CONT) were fed to 350 broilers from 1 to 41 days of age. Ten birds per treatment were slaughtered to collect breast and thigh meat to evaluate pH, color (L*, a*, b*), cooking weight loss (CWL), and shear force (SF) 24 hours postmortem , and TBARS levels in precooked meatballs stored chilled for 8days. The dietary supplementation with BAR and PAC extracts did not affect pH and color, but reduced (p<0.05) SF in breast meat compared with CONT suggesting improved tenderness. PAC200 increased (p<0.05) L* and protected (p<0.05) yellow pigments (b* values) of thigh meat from degradation compared with the CONT diet. At the end of the chilled storage period, BAR600 and PAC600 significantly reduced (p<0.06) MDA concentrations in breast meatballs compared to the CONT. The dietary supplementation of BAR and PAC improved (p<0.03) oxidative stability of thigh meatballs, except for BAR200. In conclusion, the dietary addition of BAR and PAC extracts may improve meat quality and prevent lipid oxidation in white and dark precooked and chilled chicken meatballs.
Highlights
IntroductionPoultry meat consumption has increased due its relatively low fat concentration and high nutrient density (Barroeta, 2007; Pereira & Vicente, 2013)
Consumer demands for the quality of meat and meat products has changed
The HU (73.78±0.49 and 73.98±0.52), crude protein (CP) (25.3±0.84 and 20.40±0.44), TLC (1.80±0.23 and 5.79±0.32) and AS (1.52±0.11 and 1.46±0.03) contents determined in the breast and thigh meat samples, respectively, were similar to those found in the Brazilian (NEPA, 2011) and American (USDA, 2012) composition tables and were not affected (p>0.05) by dietary treatments
Summary
Poultry meat consumption has increased due its relatively low fat concentration and high nutrient density (Barroeta, 2007; Pereira & Vicente, 2013). Chicken meat has a higher percentage of monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) compared to other meats, including a beneficial n-6:n-3 PUFA ratio (Grashorn, 2007). Human health studies demonstrated a positive influence of MUFA and PUFA consumption on the prevention and treatment of cardiovascular diseases (Ander et al, 2003; Harris et al, 2009). High meat PUFA levels in meat and processing techniques, such as grinding, cooking, and salt addition increase the susceptibility of meat to degradation and cause lipid oxidation. Lipid oxidation causes oxidative stress, which is the imbalance between prooxidant and antioxidant substances, resulting in meat rancidity (Araújo et al, 2007; Panda & Cherian, 2014)
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