Meat quality and color of abdominal fat of broilers fed diets containing cashew nut meal treated with antioxidant

Irani Ribeiro Vieira Lopes,Daniela Vieira De Souza,José Lopes Viana Neto,Janice Ribeiro Lima,Ednardo Rodrigues Freitas,Jorge Fernando Fuentes Zapata

doi:10.4025/actascitechnol.v35i1.9564

Irani Ribeiro Vieira Lopes, Daniela Vieira De Souza + Show 4 more

Open Access

https://doi.org/10.4025/actascitechnol.v35i1.9564

Copy DOI

Abstract

This experiment aimed to assess the influence of diets containing cashew nut meal stored for 35 days and treated at different storage times with 500 ppm butylated hydroxytoluene on the characteristics of breast meat and abdominal fat. The experiment followed a completely randomized design. Treatments consisted of diets containing: untreated cashew nut meal; cashew nut meal treated with antioxidant on zero day of storage, and cashew nut meal treated with antioxidant on 21 st day of storage. At 42 days old, broilers were slaughtered. Breast and abdominal fat of each bird were identified, weighed, frozen stored for subsequent analysis. The variables studied were: pH, water holding capacity, cooking losses and shear force, in the meat and color of the meat and of the abdominal fat. Treatments did not affect (p > 0.05) the evaluated parameters. However, the yellowness (component b*) of the abdominal fat was higher in birds fed the diet containing meal treated with antioxidant at storage day zero. In conclusion, the cashew nut meal can be stored for 35 days without antioxidant, but in order to achieve intense yellowness in abdominal fat of broilers 500 ppm antioxidant addition is required, at the beginning of storage.

Highlights

Brazil is a global reference in poultry agribusiness, highlighting in the production and export of chicken meat
Values of acidity (AI) and peroxide (PI) indices determined according to AOAC (1990), in the untreated cashew nut meal (CNM) (s/BHT) and in the CNM treated with antioxidant on the day zero (BHT/0) and on the day 21 (BHT/21), at 35 days of storage, were 6.469 meq 100 g-1 and 2.255 meq kg-1; 6.370 meq 100 g-1 and 1.956 meq kg-1; and 6.377 meq 100 g-1 and 2.013 meq kg-1, respectively
Results of pH, water holding capacity (WHC), cooking losses (CL), and shear force (SF) of the breast meat of broilers are listed in the Table 1

Summary

Introduction

Brazil is a global reference in poultry agribusiness, highlighting in the production and export of chicken meat. Pavan et al (2003) reported changes in the marketing of chicken meat in recent years, by increasing export and domestic consumption of chicken meat cuts (breast, thigh, drumstick and wing) and processed products (sausage, marinated steak, breaded etc) which add a greater commercial value to the final product. Quality standards of pectoral muscles frequently have undesirable variations (BRESSAN; BERAQUET, 2002) and may be irreversibly affected by biochemical and histological characteristics of muscle fibers (ZAPATA et al, 2006). These anomalies can be detected by means of parameters expressing the meat quality, such as color, pH, juiciness, tenderness, flavor and other hygienerelated (ALMEIDA et al, 2002; LAWRIE, 2005)

Objectives

Methods

Results