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Abstract
This study was conducted in order to monitor the effect of adding lucerne meal to chicken feed mixtures. The experiment was conducted at the Department Food Hygiene and Safety, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra. Chickens for meat production - final type Cobb 500 were used in the experiment. Chickens were placed in boxes all together for one group at the beginning of the experiment and from 14 days of age chickens were divided individually into floor enriched cages. Feeding of chickens lasted 38 days. The experiment was carried out without sex segregation. For the production of a feed composition was used alfalfa (Medicago sativa) as lucerne meal, which was added to the feed at a rate of 4%, namely: starter (HYD-01), growth (HYD-02) and final (HYD-03). The control group did not include the addition of lucerne meal. Chickens were fed ad libitum. Chickens were slaughtered after completion of feeding and the meat samples were taken for analysis. The collected samples were stored at -18 °C. Collected samples of meat were analyzed after slaughter chickens at time intervals of 6, 12 and 18 months. In the experiment was monitored the content of supeoxid dismutase in the chicken meat depending on the length of storage time. Superoxide dismutase content was increasing by storage time, while there were some statistically significant differences between groups.
Highlights
Oxidation processes are one of the primary mechanisms of quality deterioration in meat and meat products because they lead to the degradation of lipids and proteins and they cause the loss of flavour, colour and nutritive value and limit the shelf-life of meat and meat products (Kanner, 1994; Karwowskaet al., 2007).The mechanisms of oxidative degradation can be autoxidation in presence of atmospheric oxygen (Angelovič et al, 2015).Lipid peroxidation is a primary cause of quality deterioration in meat and meat products
The average activity of superoxide dismutase after time storage of meat 12 months was at the level of 46.3 U.g -1 in group with a share of 4% lucerne meal and in control group 38.6 U.g -1.The difference in the activity of superoxide dismutase was statistically significant (p
The average activity of superoxide dismutase was grouped with a share of 4% lucerne meal at the level of 52.30 U.g-1 after time storage of meat 18 months of at -18 °C and in the control group 34.58 U.g-1.The difference in the activity of superoxide dismutase was statistically significant (p
Summary
Oxidation processes are one of the primary mechanisms of quality deterioration in meat and meat products because they lead to the degradation of lipids and proteins (including haem pigments) and they cause the loss of flavour, colour and nutritive value and limit the shelf-life of meat and meat products (Kanner, 1994; Karwowskaet al., 2007).The mechanisms of oxidative degradation can be autoxidation in presence of atmospheric oxygen (Angelovič et al, 2015).Lipid peroxidation is a primary cause of quality deterioration in meat and meat products. In the experiment was monitored the content of supeoxid dismutase in the chicken meat depending on the length of storage time. Superoxide dismutase content was increasing by storage time, while there were some statistically significant differences between groups.
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