Abstract
The aim of this study was to determine the efficacy of different dietary fruit pomaces in reducing lipid oxidation in the meat of turkeys fed diets with a high content of n-3 polyunsaturated fatty acids (PUFAs). Over a period of 4 weeks before slaughter, turkeys were fed diets with the addition of 5% dried apple, blackcurrant, strawberry and seedless strawberry pomaces (groups AP, BP, SP and SSP, respectively) and 2.5% linseed oil. Pomaces differed in the content (from 5.5 in AP to 43.1 mg/g in SSP) and composition of polyphenols Proanthocyanidins were the main polyphenolic fraction in all pomaces, AP contained flavone glycosides and dihydrochalcones, BP contained anthocyanins, and SP and SSP—ellagitannins. The n-6/n-3 PUFA ratio in all diets was comparable and lower than 2:1. In comparison with groups C and AP, the percentage of n-3 PUFAs in the total fatty acid pool of white meat from the breast muscles of turkeys in groups BP, SP and SSP was significantly higher, proportionally to the higher content of α-linolenic acid in berry pomaces. The fatty acid profile of dark meat from thigh muscles, including the n-6/n-3 PUFA ratio, was similar and lower than 3:1 in all groups. Vitamin A levels in raw breast muscles were higher in group AP than in groups C and BP (P<0.05). The addition of fruit pomaces to turkey diets lowered vitamin E concentrations (P = 0.001) in raw breast muscles relative to group C. Diets supplemented with fruit pomaces significantly lowered the concentration of thiobarbituric acid reactive substances (TBARS) in raw, frozen and cooked meat. Our results indicate that the dietary application of dried fruit pomaces increases the oxidative stability of meat from turkeys fed linseed oil, and strawberry pomace exerted the most desirable effects due to its highest polyphenol content and antioxidant potential.
Highlights
High consumption of meat and meat products in developed countries is one of the factors responsible for a high and undesirable ratio of n-6 to n-3 polyunsaturated fatty acids (PUFAs)PLOS ONE | DOI:10.1371/journal.pone.0170074 January 11, 2017Dried Fruit Pomaces in Turkey Feeding
The objective of this study was to determine whether the inclusion of 5% dried fruit pomaces as a source of polyphenols in turkey diets can increase the antioxidant capacity of diets and limit oxidative changes in meat with a lowered n-6/n-3 PUFA ratio
The content and composition of polyphenols in fruit pomaces are determined by the type of fruit and the amount of compounds that are transferred to juice
Summary
High consumption of meat and meat products in developed countries is one of the factors responsible for a high and undesirable ratio of n-6 to n-3 polyunsaturated fatty acids (PUFAs). An increase in the content of n-3 PUFAs in meat, which leads to an improvement in the n-6/n-3 PUFA ratio in the human diet, is an important consideration in the process of adding value to poultry products for the health conscious consumer [3] This goal can be achieved by supplementing poultry diets with oils rich in n-3 PUFAs, such as linseed oil [4]. The objective of this study was to determine whether the inclusion of 5% dried fruit pomaces (apple, blackcurrant and strawberry pomaces with various degree of processing) as a source of polyphenols in turkey diets can increase the antioxidant capacity of diets and limit oxidative changes in meat with a lowered n-6/n-3 PUFA ratio
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