Abstract
Simple SummaryChicken meat and its products are among the first-choice foods in most countries, due to the health benefits they provide and the relatively low price. However, polyunsaturated fatty acids (PUFA) are highly susceptible to peroxidation, affecting nutritional, sensory characteristics and meat shelf life. A reasonable way and a good tactic to delay their lipid peroxidation would be using a natural antioxidant in feed formulation. Grape pomace (GP) is an agro-industrial by-product with high nutritional value as it is a rich source of polyphenols. The supplementation of broiler diets with grape pomace indicated an intensified color, improved texture and a decrease of lipid peroxidation parameters of broilers’ meat that had been fed with PUFA enriched diets.The effects of using grape pomace as natural antioxidant in polyunsaturated fatty acids enriched broiler diets (4% flaxseed meal) on color, texture and lipid peroxidation of meat were evaluated. The 4-week feeding trial was conducted on 200, Cobb 500 broilers, assigned to 5 groups and housed in an experimental hall with floored pens. Compared to the control group, the diet for the experimental groups included 3% or 6% of two grape pomace varieties, white and red. Diet formulation enrichment with red grape pomace influenced the meat color parameters, underlining an accentuated total color difference (ΔE) for both breast and thigh as compared to the control. The dietary supplementation with grape pomace led to the increase of meat hardness regardless of the amount and variety added. The grape pomace inclusion in broiler diets positively influenced meat color and texture. Regarding the lipid oxidation parameters, there was a decrease of the value of thiobarbituric acid-reactive substances (TBARS) in thigh meat in all experimental groups. Additionally, significant differences were highlighted for breast in 3% white grape pomace and 6% red grape pomace supplemented groups when compared to the control group. In conclusion, the supplementation of broiler diets enriched in PUFA with grape pomace improved meat color and texture, which are essential parameters for consumer’s choice. Also, the grape pomace supplementation indicated an improvement of thigh meat oxidative stability, especially regarding the TBARS value.
Highlights
During the last few decades, food quality and safety have been the subject of many debates in various fields, such as industry or research
The flax meal, used in this study to enrich the broiler diets in fatty acids, has 64.07% polyunsaturated fatty acids (PUFA) of which 48.07% n-3 and 16.00% n-6, with an ideal n-6: n-3 PUFA ratio of 0.33
Sayago-Ayerdi et al [49] studied the effects of using red grape pomace (2%) in chicken burgers and the results indicated a lightness reduction attributed to the meat pigment dilution
Summary
During the last few decades, food quality and safety have been the subject of many debates in various fields, such as industry or research. Today’s consumers pay more attention to food choices. In order to meet the needs of consumers, differentiating the quality of food has become fundamental, leading to an increase in global competition on the food and production market [1]. Chicken meat and its by-products are among the first-choice foods in most countries, due to the health benefits they provide [2] and the relatively low price [3]. The price of chicken is about 2 or 3 times lower, than that of beef or pork. Poultry industry has long sought strategies to improve the production parameters, to the detriment of meat final quality [4]
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