Abstract
This study was a small pen trial in which we investigated comparative effects of dietary sea urchin shell powder and feed additives on meat quality and fatty acid profiles of broiler breast meat. A total of 108 male broilers were assigned to 3 groups (control, 1% sea urchin shell powder, and 1% feed additives) with 3 replicates of 12 chicks per pen in a completely randomized design for 28 days. The following parameters have been investigated: proximate composition (DM, CP, EE, and ash), physicochemical properties (pH, TBARS, cooking loss and DPPH radical scavenging), meat color and fatty acid profiles. No remarkable effects between treatment and storage day were observed for proximate composition, physicochemical properties, meat color and fatty acid profiles. In conclusion, diets with 1% sea urchin shell powder have the ability to increase DPPH radical scavenging and unsaturated fatty acid, indicating an opportunity for partial diet substitution in comparison with 1% feed additives.
Highlights
Improving meat quality and reducing lipid oxidation has become one of the major concerns in today’s meat industry
Results showed that using sea urchin shell powder (T1) or feed additives (T2) in broiler diets did not affect the proximate composition of broiler breast meat
No comparison with other research on the exact mechanism of proximate composition is possible because evaluation of the use of sea urchin shell powder with respect to proximate composition has not yet been reported
Summary
Improving meat quality and reducing lipid oxidation has become one of the major concerns in today’s meat industry. The development of cost-effective agents as animal feed is responsible for reducing loss of meat quality and extending shelflife, which in turn contributes towards stability in meat color and consumer preference. Many different additives have been tested to increase the quality of meat and its products, the use of marine by-products has been shown to have antioxidant activities (Shankarlal et al, 2011). Sea urchin shells have been reported to contain certain compounds with antioxidant and anti-bactericidal effects including echinochrome A and polyhydroxylated naphthoquinone pigments (Anderson et al, 1969; Lebedev et al, 2001; Service & Wardlaw, 1984). Other authors have suggested that the phenolic hydroxyl groups found in these shells could have antioxidant activity (Shankarlal et al, 2011)
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