Effect of pomegranate (Punica granatum L) peel powder meal dietary supplementation on antioxidant status and quality of breast meat in broilers

Eunice A Akuru,Chika E Oyeagu,Thando C Mpendulo,Fanie Rautenbach,Oluwafemi O Oguntibeju

doi:10.1016/j.heliyon.2020.e05709

Eunice A Akuru, Chika E Oyeagu + Show 3 more

Open Access

https://doi.org/10.1016/j.heliyon.2020.e05709

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Abstract

This study examined the antioxidant status and quality of breast meat in broiler birds fed diets supplemented with pomegranate peel powder meal (PPPM). During the 35-d feeding trial, broiler birds were fed six experimental diets: diet with 0% additives (negative control; NEGCON); diet with α-Tocopherol acetate at 200 g/tonne (positive control; POSCON); and four levels (2, 4, 6 and 8 g/kg) of PPPM, designated as PPPM2, PPPM4, PPPM6, and PPPM8. Breast muscle pH was determined 15mins and 24hrs postmortem. The breast muscles were then stored at 4 °C to determine shelf-life attributes (pH, colour, hue angle, and chroma) for 16 days. Meat from the 8 g/kg PPPM had the highest thawing loss, whereas cooking loss was lowest at 2 g/kg PPPM inclusion. The meat of birds fed 2 g/kg and 4 g/kg PPPM had the highest (P<0.05) ability to scavenge the ABTS [(2, 2-azinobis (3ethylbenzothiazoline-6 sulfonic acid))] radical cation (ABTS+), whereas, catalase activity was increased at 8 g/kg PPPM. The results obtained in this study indicate that 2 g/kg supplementation of pomegranate peel powder meal significantly improved the water-binding capacity of broiler breast meat, owing to the reduced cooking loss of the meat, and meat from the PPPM2 (2 g/kg) group had the highest ability to scavenge ABTS.

Highlights

The system of genetic selection employed in the broiler industry with a focus on important traits like fast growth rate and high muscle yield has led to increased incidence of metabolic muscle myopathies such as wooden breast and white striping, purge in meat, and lipid oxidation (Petracci et al, 2015)
Meat from the 2, 6 and 8 g/kg pomegranate peel powder meal (PPPM) (PPPM2, PPPM6 and PPPM8) had higher L* value compared to the positive control (POSCON)
Thawing loss was highest in meat from the PPPM8 group, whereas cooking loss was lowest in meat from birds fed PPPM2 (2 g/kg PPPM) diet, when compared with the negative control (NEGCON) and POSCON diets

Summary

Introduction

The system of genetic selection employed in the broiler industry with a focus on important traits like fast growth rate and high muscle yield has led to increased incidence of metabolic muscle myopathies such as wooden breast and white striping, purge in meat, and lipid oxidation (Petracci et al, 2015). Oxidation of PUFAs results in the production of harmful chemicals such as hydro-peroxides, which are further decomposed into short-chain aldehydes, ketones, and other oxygenated compounds which exert a harmful effect on the synthesis and metabolism of lipids, pigments, proteins, carbohydrates, and vitamins (Lobo et al, 2010; Shukla et al, 2011). These free radicals are responsible for the mutagenic, carcinogenic, and aging processes in biological systems (Giustarini et al, 2009; Ighodaro and Akinloye, 2018)

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