Abstract
Fatty acid content and lipid oxidation products were compared in chicken breast and leg meats derived from birds fed on animal-fat- and vegetable-oil-based diets, supplemented with ginseng prong powder. The first experiment examined polyunsaturated fatty acid (PUFA) content and the formation of primary and secondary lipid oxidation products in meats stored at refrigeration temperatures (4 °C) for up to 10 days, while the second experiment examined similar changes in the poultry meats when frozen stored at −18 °C, for up to six months. Results showed that initial lipid hydroperoxide concentrations increased in both breast and leg meat within the first week of refrigerated storage and also was ongoing during the first three to four months of frozen storage. A higher (p < 0.05) PUFA content in leg meat, especially in broilers fed a vegetable-oil-blended diet, corresponded to greater tendency for generation of primary lipid oxidation products after refrigerated and frozen storage (p < 0.05). The inclusion of powdered ginseng prong in broiler diets significantly inhibited (p < 0.05) secondary lipid oxidation products (e.g., malonaldehyde [MDA]) formation in both stored leg and breast meat, compared to controls. Significant interactions (p < 0.05) were obtained for storage time and inclusion of ginseng against production of primary and secondary lipid oxidation in broiler breast and leg meats from broilers fed PUFA-containing diets. We conclude that including ginseng prong in broiler growing diets represents a viable strategy to control lipid oxidation in refrigerated/cold-stored meat products.
Highlights
Inclusion of ginseng prong at both levels in the animal-fat- and vegetable-oil-based diets, respectively, did not produce a significant difference in final body weight of broilers compared to counterparts fed on control diets
I.e., feeding ginseng at higher concentration, increased (p < 0.05) crude lipid in the leg meats derived from broilers fed on the animal fat diet
There were no significant treatment interactions associated with ginseng feeding and storage time in both breast and leg meats derived from birds fed on either the animal fat- or vegetable oil- blended diets, respectively
Summary
Rations containing PUFA rich fats are highly vulnerable to oxidation reactions during storage. Dietary fat sources that have been used in broiler rations and which vary in the degree of unsaturation (e.g., saturated fat versus sunflower versus olive oils, respectively) and in the presence of alpha-tocopherol, and beta-carotene have been reported to have different effects on the onset of lipid oxidation in broiler meats [2]. Poultry meats derived from broilers fed a blend of antioxidants, e.g., propyl gallate and ethoxyquin, have showed reduced lipid oxidation and drip loss in final poultry products [4]. Baghban Kanani et al [5] measured hydroperoxide and thiobarbituric acid (TBA) values and reported that lipid oxidation could be reduced in meats when broilers were fed diets supplemented with turmeric and cinnamon powders
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