Meat Quality Parameters Research Articles

Meat productivity and functional properties of meat from Kazakh white-headed bulls with the introduction of an adaptogen system into the diet

This article provides research on the use of a system of adaptogens of plant and animal origin, such as Leuzea safflower, drone homogenate, and pantocrine. The use of adaptogens in diets stimulates the development of animals, improves biochemical parameters, increases meat productivity and the characteristics of meat raw materials. To assess the effectiveness of adaptogens in diets, control and experimental groups of animals were compiled. Adaptogen preparations were fed to animals for 12 months. During the experiments, meat productivity indicators were determined. At the final stage of the research, an assessment of raw meat obtained from the control and experimental groups was carried out in order to determine its functional and technological properties. During the research, it was found that the use of the adaptogen system increases the meat productivity of animals, improves the quality and technological parameters of meat.

Marine macroalgae (Enteromorpha intestinalis) for improving the growth performance, meat quality traits, and serum biochemical parameters in broilers.

The purpose of the current study was to examine the effectiveness of green macroalgae as a novel, natural feed additive for broilers that have a greater concentration of active ingredients. Four experimental groups of 180-day-old male broiler chicks (Cobb-500) were randomly assigned, with three replicates in each group: the control group [T0, maintained only with basal diet] and three treatment groups supplemented with macroalgae for 35 days along with basal diet [T1 = 0.05% (w/w); T2 = 0.1% (w/w); T3 = 0.2% (w/w) macroalgae]. Live weight, carcass weight, and organs' weight were noted at the conclusion of the experiment. The meat quality was examined using the muscles of the thighs and breasts, and blood serum was obtained for biochemical assessment. The results revealed that dietary supplementation of green macroalgae (0.1%) in broiler rations significantly (p < 0.05) improved the growth performance compared to other treated groups and controls. With increasing weight, it enhanced meat quality traits assessed by increased water holding capacity, ultimate pH, redness and yellowness, and decreased lightness of muscles in the thighs and breasts. Both the levels of serum cholesterol and abdominal fat decreased and showed no unwholesome effects on liver and kidney functions. For the production of safe and high-quality poultry meat, marine green macroalgae (Enteromorpha intestinalis) could be used as a potential feed additive. It enhanced the growth rate in broilers and improved meat quality and serum biochemical parameters for supplying healthy meat in the human food chain.

Comparison of microscopic meat quality parameters in guinea pig [Cavia porcellus (Linnaeus, 1758)], broiler chicken, and local catfish as protein source

The amount of animal protein consumed determines the health status of individuals. Unfortunately, the rising demand for meat has resulted in a land shortage and exorbitant pricing. In Andean countries, guinea pigs (GP) have been raised for centuries as an inexpensive animal protein source like broiler chicken (BC) and local catfish (LC) in Indonesia. This study aimed to compare the meat quality of GP, BC, and LC based on their color and histomorphometry analysis. Samples were taken from the hind leg (GP), thigh (BC), and tail of frozen meats. After being observed visually to compare their color, samples were processed for histological preparation following routine procedure, fixed in NBF 10%, and stained with Hematoxylin-Eosin and Mallory Acid Fuchsin. Muscle cell size and collagen fibers were calculated. Results demonstrated that GP meat appeared red although all three meats are categorized as white meat. GP meat has the largest muscle cell size (87.7±10.9µm), indicated high content of protein. GP meat also has the most collagen fibers, affecting palatability. It can be concluded that GP meat is prospective to be developed as an alternative protein source. Another benefit is that the price of GP is affordable and requires less space to breed.

Effect of dietary fat on proximal composition, sensorial analysis and shelf life of a traditional Spanish cooked pork product "Lomo de Sajonia" from Iberian pork.

This study aims to evaluate the effect of different dietary fat sources on the quality of a Spanish-cooked meat product Lomo de Sajonia (LSA) and its shelf-life. Forty loins were selected from Iberian pigs fed four dietary treatments containing pork fat (G-1), Greedy-Grass Olive® (GGO) (enriched oleic-acid oil) (G-2), G-2 and high oleic sunflower (G-3), and G-3 plus a mixture of commercial organic acids (Bioll®) (G-4). Loins were manufactured to obtain LSA, and the quality and sensorial attributes were assessed. The shelf life was established according to microbial count and sensorial analysis, which was packed in a modified atmosphere and stored under retail conditions. All meat quality parameters of LSA remained stable in all groups, except fat content and overall liking, which showed the highest values for G-2 LSA. Regarding the shelf life, sensorial attributes remained acceptable in all groups during storage time, while a delay in microbial growth was recorded for the LSA of G-3. According to the results, including GGO in Iberian pig diets could enhance LSA traits, possibly linked to increased assimilation compared with conventional fat sources. However, adding organic acids to the diet did not have the expected effect on improving the shelf life of the LSA.

EFFECTS OF THE LONG-TIME RIPENING OF BEEF UPON ITS QUALITY PARAMETERS

Subject. The subject is beef obtained from young bulls of the Aberdeen-Angus beef breed. Purpose. The purpose is to investigate the effects of dry ripening of beef upon its quality and safety parameters. Methods. The content of protein (by mass) was determined by the content of total nitrogen according to Kjeldahl followed by distillation of ammonia; the content of water (by mass) – by drying the portion to constant weight at the temperature of 105ºС; content of fat (by mass) – Soxhlet method; pH – potentiometric method; water-binding ability – by pressing the test sample; sensorial parameters – consumer assessment using a hedonic scale of 9 levels; rheological parameters – using a universal electromechanical testing machine; microbiological parameters – based on the total number of microorganisms in 1 g of product. Results. The quality parameters of long-ripened meat (within 21 days) were studied in comparison with traditionally ripened meat (within 5 days). Sensorial assessment has shown the benefits of long-ripened meat. It was found that in long-ripened beef samples the content (by mass) of protein and fat is higher by 12.97% and 21.41%, respectively; water-binding capacity is 10.69% higher. This leads to a reduction in meat moisture loss during heat treatment by 6%. It has been determined that the penetration force of long-ripened meat is less important compared to similar parameters of traditionally ripened meat. Microbiological studies have shown that meat on the 21st day of ripening corresponds to standard values. Scope of results. A technological instruction for the production of fermented meat has been developed. The developed solution was tested in industrial conditions, and a production inspection certificate was obtained.

Dietary inclusion of marama bean (Tylosema esculentum) in broiler chicken diets compromises feed utilization, growth performance, and carcass traits

Orphan legumes that are native to semi-arid areas of southern Africa, such as marama (Tylosema esculentum) bean, hold promise as sustainable nutrient sources in conventional broiler diets. Yet, their nutritive value remains largely unexplored, and the presence of antinutrients could potentially compromise their nutritional quality. Therefore, this study evaluated the effect of full-fat marama bean meal (MBM) on growth performance and physiological and meat quality parameters of growing broiler chickens. Fourteen-day-old male Ross 308 broilers (n = 385; 359.7 ± 25.48 g live-weight) were randomly assigned to five experimental diets formulated by including MBM in a standard broiler grower diet at 0 (MBM0), 16.25 (MBM16), 32.49 (MBM32), 48.74 (MBM49), and 64.98 g/kg (MBM65). Each diet was randomly allocated to 7 replicate pens (experimental units). Diets had no effect on feed intake, but body weight gain and final body weight showed negative linear responses, while feed conversion ratio showed linear and positive quadratic responses (P < 0.05) to increasing MBM levels. There were negative quadratic effects (P < 0.05) for eosinophils, lymphocytes, and alanine transaminase, whereas linear and quadratic responses (P < 0.05) were recorded for alkaline phosphatase. Hemoglobin, neutrophils, monocytes, and albumin:globulin ratio linearly decreased (P < 0.05), whereas red blood cells, symmetric dimethylarginine, cholesterol, and lipase increased linearly with MBM levels. Linear increases (P < 0.05) were recorded for shear force and proventriculus, gizzard, pancreas, duodenum, jejunum, and ileum sizes. In contrast, linear decreases were observed for carcass weights, breast weight, and breast meat pH. In conclusion, higher levels of MBM resulted in poor growth performance, low carcass weights, and heavier visceral organs, possibly due to anti-nutritional compounds in MBM.

Carcass and meat quality characteristics of purebred (hair) and crossbred (wool × hair) sheep lambs grazing fescue pasture as influenced by breed type, sex, and supplementation

ABSTRACT The influence of breed type (purebred vs. crossbred), sex (short-scrotum ram vs. ewe lamb), and supplementation (pasture-only vs. pasture plus 2% soy hull) on carcass and meat quality of landrace hair (Barbados Blackbelly; BB and St. Croix; SX) and wool (Dorset; DO) × hair sheep lambs was evaluated. Forty-eight, mixed sex 5-mo old purebred hair (body weight (BW) = 17.9 ± 1.95 kg) and crossbred (wool × hair) sheep lambs (BW = 21.7 ± 2.56 kg) rationally grazed predominantly tall fescue pasture during summer with or without soy hull supplementation at 2% of BW. At the end of a 90-d grazing trial, lambs were harvested using the USDA standard procedures and their carcasses were evaluated. After 24 h chilling storge (2°C), longissimus muscle (LM) pH was measured, and carcasses were fabricated into primal cuts. Loin chops and fat depots were collected to analyse meat quality parameters. Supplementation rather than crossbreeding had more significant effect on carcass quality under the conditions of this experiment. Regardless of breed type, soy hull supplementation improved colour, lipid oxidation stability and texture properties of fresh lamb, whereas pasture-only lambs had healthier fatty acid profiles compared with those from supplemented lambs.

The effect of varying levels of corticated marama bean (Tylosema esculentum) meal on growth performance, apparent retention of feed components, and physiological and meat quality parameters in Jumbo quail

This study evaluated the effect of varying levels of corticated marama bean (Tylosema esculentum) meal (CMBM) on growth performance, apparent retention (AR) of feed components, and physiological and meat quality responses in Jumbo quail. Five isocaloric and isoproteic diets were formulated to contain 0 (T1), 51.25 (T2), 67.49 (T3), 83.74 (T4), and 99.98 g/kg (T5) of CMBM. A total of 385, one-week-old quail chicks (26.7 ± 2.16 g live-weight) were placed in cages (11 birds/cage) based on body weight. The diets were allocated to cages in a completely randomised design to give 7 replicate cages per diet. Feed intake (FI), body weight gain (BWG), gain-to-feed ratio (G:F), as well as AR of feed components were measured. The birds were slaughtered at day 35 for measurements of blood indices, organs weight, carcass and meat quality attributes. Feeding increasing levels of CMBM reduced FI (P = 0.005) linearly in week 2 but had no effect on FI in weeks 3–5. Similarly, linear reductions (P < 0.0001) were observed for average weekly BWG and G:F in weeks 2 and 3. A positive linear effect (P = 0.033) and a negative cubic effect (P = 0.048) for AR of neutral detergent fibre and organic matter were recorded as CMBM levels increased, respectively. However, varying responses (P < 0.05) were observed for AR of essential amino acids (methionine, lysine, threonine, etc.). Serum lipase, neutrophils, eosinophils, monocytes, and basophils linearly increased (P < 0.05) with dietary CMBM levels. Significant cubic or quartic effects (P < 0.05) were recorded for serum glucose, albumin, white blood cells, neutrophils, monocytes, basophils, and platelets. There were negative linear effects (P < 0.05) for final body weight, carcass yield, and breast meat drip loss. However, linear increases were recorded for gizzard, proventriculus, small intestine, and large intestine weights as dietary CMBM levels increased. In conclusion, the inclusion of CMBM up to 99.98 g/kg in Jumbo quail diets compromised growth performance, physiological responses, slaughter weights and carcass yield of Jumbo quail.

The impact of lactic acid and ascorbic acid mixture on quality parameters of wild boar meat

The objective of the current research was to evaluate effect of organic acids in the European wild boar (Sus scrofa L.) meat and to investigate the ageing procedure in vacuum packaging. Wild boar meat is reported to contain a lower concentration of fat and cholesterol than the meat from the domestic pig. Therefore, recent increases in natural populations, as well as the possibility of farming wild boars have stimulated interest in this species as a meat producer. In this study, the effect of lactic acid and the ascorbic acid mixture was evaluated in wild boar meat on meat quality parameters like pH, water holding capacity, water activity, and microbiological evaluation. Certain parameters are considered as indicators of fresh meat shelf life. Lactic acid 2% and ascorbic acid 2% were mixed and sprayed on wild boar meat samples. The meat samples were immediately vacuum packaged after treatment and stored at 4 ± 1°C for 21 days of display. Quality parameters were measured on 1, 7, 14, and 21 days. The results indicate that the use of lactic acid and the ascorbic acid mixture could be an alternative to extend meat shelf life.

Comparison of the effect of organic acid mixture on quality parameters of red deer meat and beef

AbstractThis study investigates the effect of 2% lactic acid and 2% ascorbic acid mixture on the quality parameters of red deer meat and beef. After treatment samples were stored at 4 ± 1 °C. The following meat quality parameters were evaluated: pH, color, and microbiological count on days 1, 7, 14, and 21. The results showed that at the end of the experiment, the pH of the treated samples was slightly higher than the non-treated samples, indicating that the lactic acid and ascorbic acid mixture had a mild acidifying effect on the meat. The color of the treated and non-treated samples did not show any significant difference. However, the microbiological count in the treated samples was lower than the non-treated samples. These findings suggest that an acid mixture could be used as a natural preservative to enhance the microbial safety of red deer meat and beef.

Dietary grape seed proanthocyanidin extract improved the chemical composition, antioxidant capacity, myofiber growth and flesh quality of Nile tilapia muscle

The effects of dietary grape seed proanthocyanidin extract (GSPE) supplementation (0, 100, 200, and 400 mg/kg) on the stress response, antioxidant status, myofiber growth, and meat quality of Nile tilapia were investigated in present study. Dietary GSPE lowered serum stress-related parameters (cortisol, glucose, Na+, and lactate) and improved the total antioxidant capability with enhanced superoxide dismutase and catalase activities and reduced levels of reactive oxygen species. Meanwhile, myoglobin content, pH, color, tenderness, the water-holding capacity were improved. Dietary GSPE also increased the contents of delicious amino acids, flavor amino acids, and total amino acids, C18:3n-3 (ALA), C20:5n-3 (EPA), n-3 poly-unsaturated fatty acids, decreasing off-flavor compounds such as aldehydes and alcohols. Moreover, GSPE supplementation improved myofiber growth and muscle protein deposition likely via the activation of the IGFs/PI3K/Akt/TOR/S6K1/4E-BP1 pathway, contributing to the enhanced growth performance of Nile tilapia (Oreochromis niloticus). Together, GSPE is a promising natural food additive that enhances various important meat quality parameters of fish, and the optimal dietary GSPE requirement for maximum growth and muscle protein deposition was approximately 280 mg/kg.

Comparison of Meat Quality From Hanwoo Cattle Having Yellow and White Carcass Fat

This study aimed to investigate the relationship between the normal and yellow-colored fat on carcass on carotenoid contents in fat and meat quality of Hanwoo beef. A total of 20 female cattle, comprising 10 with normal carcass fat color (normal group) and 10 with yellow carcass fat color (yellow group), were collected from slaughterhouses throughout the country in Korea from May to July 2022. The color, fatty acid composition, and carotenoid contents in carcass fat, as well as various parameters related to meat quality such as proximate composition, pH, color, cooking loss, shear force, and thiobarbituric acid reactive substances in the striploin were measured. The results indicated that the yellowness of carcass fat was primarily influenced by the carotenoid content in the fat (r=0.540, P&amp;lt;0.05) and was not affected by other carcass properties such as quality grade, maturity, and age. The yellow group showed distinct differences in yellowness and fatty acid composition of the carcass fat compared to the normal group, with lower levels of saturated fatty acids and higher levels of monounsaturated fatty acids (P&amp;lt;0.05). However, no significant differences were observed in the meat quality parameters between the normal and yellow groups, suggesting that the yellowness of carcass fat did not significantly correlate with the inferior physicochemical properties of Hanwoo beef. Although further research is needed to better understand the complex factors contributing to the appearance of yellow carcass fat in Korea, this study highlights that beef having yellow carcass fat does not necessarily have a negative effect on meat quality.

Effects of Rosa roxburghii Tratt seed on the growth performance, meat quality, and sensory evaluation characteristics in growing rabbits

The objective of this study was to observe the effects of Rosa roxburghii Tratt seed (RRTS) on growth performance, meat quality, and sensory characteristic parameters in rabbits. Ninety-six New Zealand White rabbits were allotted to four dietary treatments containing 0 (CON), 120 (LR), 240 (MR), and 360 mg/kg (HR) RRTS. The experimental period lasted for 11 weeks. Thirty-two fattened rabbits were slaughtered, and the Longissimus thoracis et lumborum (LTL) muscle was used for analyses. The feeding of RRTS was significantly (P < 0.05) decreased the feed conversion ratio (FCR). pH45min, pH24h, lightness, redness, drip loss, and percentage of water loss were unaffected (P > 0.05) by dietary treatments, whereas MR and HR treatments resulted in lower (P < 0.05) levels of yellowness and higher (P < 0.05) levels of shear force. LR showed significantly higher (P < 0.05) meat polyphenol compounds and vitamin E relative to the CON. Moreover, compared to the CON, HR treatment showed significantly higher (P < 0.05) vitamin C and glutathione peroxidase, and LR and MR displayed lower (P < 0.05) superoxide anion radicals, and all treatments had higher levels catalase (CAT). C18:2n-6 t, C20:2, C20:3n-6, C20:4n-6, C20:5n-3, C22:5n-3, and C22:6n-3 in LTL meat were higher (P < 0.05) in MR than CON rabbits. Moreover, the LTL muscle sensory evaluation parameters of appearance and fibrousness were improved (P < 0.05). Overall, dietary supplementation with RRTS is a valid strategy for decreasing FCR, and improving meat CAT concentration, C20:5n-3 and C22:5n-3 profiles, and sensory characteristics parameters of rabbits.

Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage

Despite the relatively high occurrence of bovine meat with intermediate to high ultimate pH (pHu), there is a lack of studies focused on the effects of long-term conventional air-blasting freezing storage on quality parameters of commercial beefs of Zebu Nellore (Bos indicus) with varying pHu ranges. The objective of this work was to evaluate the influence of pHu ranges [normal (≤5.79), intermediate (5.80 to 6.19), and high (≥6.20)] and long-term frozen storage on quality parameters of aged Longissimus dorsi beefs of Zebu Nellore (Bos indicus). The aging conditions were set at 2 °C for 14 days, while the freezing conditions were set at − 20 °C, and samples were collected after 3, 6, 9, and 12 months of storage. The results indicated that the pHu influenced meat quality parameters, as well as the chemical forms of myoglobin, which changed throughout the frozen storage, leading to a brighter red color, especially for the normal pHu beef samples, likely due to increased oxymyoglobin content. Frozen storage improved tenderness, with high pHu beef samples being the more tender after 12 months, potentially due to lower protein oxidation, as measured by the carbonyl content. Increased drip loss was observed over freezing time, with a concomitant decrease in protein solubility, especially for myofibrillar and sarcoplasmic proteins, which differed among the pHu ranges. These findings are valuable for determining freezing time as a preservation strategy to maintain beef quality within different pHu ranges.

Effect of age and diet on carcass and meat quality in ewes

This study elucidated the effect of age and diet on carcass characteristics and meat quality parameters of Rambouillet ewes. Forty ewes (n = 20 yearling ewes and n = 20 cull ewes) were fed with alfalfa hay (AH) or a 100 % concentrate diet (CD). Treatments were: a) 10 cull ewes were fed only with AH, b) 10 yearling ewes were fed only with AH, c) 10 cull ewes were fed with CD, d) 10 yearling ewes were fed with CD. Productive performance, carcass and meat quality were analyzed. Animals had ten days for adaptation and 35 days were used to collect data. Dry matter intake was greater (P < 0.05) for CD. Feed conversion rates were not affected by treatments. The pH at 45 min and 24 h, carcass length, leg length, leg width, thorax width, and thorax perimeter were not affected by treatments. Hot carcass weight was heavier (P < 0.05) in cull ewes, cold carcass weight was increased (P < 0.05) with CD. Carcass yield (CY) was heavier in CD (P < 0.05). Cull ewes had greater (P < 0.05) lean CIELAB L*, a*, b*, c*, and h* values compared to yearling ewes. The color changes increased with age at five days (P < 0.05), but a decrease (P < 0.05) with diet was observed at ten days. Cathepsins B, B + L, and Lowry protein content were not affected by treatments. In conclusion, feeding cull ewes with concentrate diets may enhance body weight gain and carcass yield compared to a diet based on 100 % alfalfa hay.

Bio-impedance measurements for meat quality determination of pork loins under repeated freeze-thaw treatments

Evaluation of key quality traits in the cold chain is an important factor in ensuring meat safety. To meet the demands of consumers, development of non-destructive detection methods is essential for quality assessment of meat products. Electrical impedance spectroscopy (EIS) has emerged as one promising non-destructive technique in the food industry. In this study, EIS was developed to investigate the effects of freeze-thawing on quality parameters of porcine meat. Bioimpedance from 20 Hz to 200 kHz was collected from frozen-thawed meat, and the experimental impedance data were fitted to a Cole impedance model. The model fitting resulted in corresponding determination coefficient values of the resistance R and the reactance X, for needle electrodes (R2R=0.9683; R2X =0.9063) and plate electrodes (R2R=0.9442; R2X =0.8347). The Cole-impedance model well represented the collected bioimpedance datasets with standard deviations of 0.9611 Ω for needle electrodes and 0.9272 Ω for plate electrodes. Furthermore, there were significant differences in the Cole-impedance model parameters, which were attributed to the formation of ice crystals that implied cell membrane degeneration during freeze-thawing. Our results highlight the potential of bio-impedance measurements, gaining better insight on quality defects assessing in freeze-thawed meat.

Impact of graded levels of coated calcium butyrate on growth performance and serological indices during pre-weaning stage in Holstein calves.

The study aimed to analyze the impact of calcium butyrate supplementation in calf starter on growth performance indices associated with early rumen development to decrease the volume of milk or milk replacer feeding and enhance early starter intake in Holstein calves. For this purpose, twelve Holstein calves were randomly assigned into three treatments (n = 4/treatment); a control without coated calcium butyrate, T1, and T2 treatments supplemented with coated calcium butyrate 3g and 6g per day/head, respectively. Body weight was measured at days 7, 14, 21, 28, 35, 42, 49, and 56 of the trial, and the average daily weight gain and feed conversion ratio were determined. Blood samples were collected at 14, 28, 42, and 56days of trial for serological parameters. Gut morphometry was performed at the end of trial at slaughtering by collecting duodenal samples. Furthermore, the meat was also evaluated for its quality parameters including pH and tenderness after slaughtering. The results indicated that the feed intake, average daily weight gain, feed conversion ratio, and gut morphometric parameters involving villus height and crypts depth of calves were improved in coated calcium butyrate-supplemented groups. Furthermore, the supplementation of calf starter with coated calcium butyrate significantly enhanced serum concentrations of glucose and total protein. Besides, Beta hydroxy butyrate (BHBA) levels of blood were also found to be elevated in both treatment groups. However, it was revealed that coated calcium butyrate supplementation had no significant effect on meat quality parameters. In conclusion, the supplementation of calf starter with coated calcium butyrate could improve calf performance.

Dehydrated citrus pulp in rabbit feeding

The objective of this study was to evaluate the effect of dehydrated orange by-product on the productive parameters, carcass yield, and meat quality of rabbits in the fattening stage. Four diets with increasing levels of orange by-products (0%, 10%, 20%, and 30%) were evaluated, each with six replicates of two 32-day-old crossbred rabbits that were randomly allocated. The experimental period was from 32 to 70 days of age of the rabbits. A higher weight gain (p < 0.05) was achieved for observed with 20% substitution, along with a better feed conversion, without any effects on carcass yield and meat quality parameters. The treatment with 30% citrus pulp showed no differences (p > 0.05) in the parameters evaluated. Based on our results, dehydrated orange by-product can replace up to 30% of the commercial feed concentrate without affecting performance, yield, and carcass quality in rabbits feeding since 32 to 72 days of age.

Comparison of the impact of UV-light emitting diode and UV lamp at pilot-plant scale level on quality parameters and consumer perception of fresh chicken meat

The present study compared the impact of two UV light devices: conventional UV lamp and UV-LED on the colour, pH, lipid and protein oxidation of fresh chicken breast meat aerobically stored at 4 °C for 10 days. Lipid oxidation was the most impacted quality attribute in UV lamp treated meat, unlike UV-LED that showed no effect compared to non-treated meat. Slight changes were observed in colour, pH and protein oxidation of chicken samples subjected to UV lamp and UV-LED. To evaluate these changes from a consumer perspective, the different treatment samples were stored at 4 °C for 3 days and colour likeness, odour likeness and overall appearance were assessed by consumer sensory analysis. However, alterations in quality parameters of chicken meat caused by UV light did not decrease overall acceptance in the sensory analysis. UV-LED was the preferred chicken meat by the participants, even compared to non-treated meat.

Effects of Dietary Supplementation of a Resin-Purified Aqueous-Isopropanol Olive Leaf Extract on Meat and Liver Antioxidant Parameters in Broilers.

Olive leaves are byproducts οf the agro-industrial sector and are rich in bioactive compounds with antioxidant properties. They could be supplemented in poultry diets powdered or less frequently as extracts to improve performance, health and product quality. The objective of this study was to investigate the possible beneficial effects of an aqueous isopropanol olive leaf extract-purified through filtration (250-25 µm) and a resin (XAD-4)-when supplemented in broiler chickens' diets, on meat quality parameters, focusing mainly on antioxidant parameters as there is limited published information. For this purpose, four-hundred-and-eighty-day-old broilers were randomly assigned to four dietary treatments: T1 (control: basal diet); T2 (1% olive leaf extract); T3 (2.5% olive leaf extract); T4 (positive control: 0.1% encapsulated oregano oil commercially used as feed additive). At the end of the experimental period (day 42), the birds were slaughtered, and samples from breast, thigh meat and liver were collected for antioxidant parameters evaluation. On day 1, after slaughter, in thigh meat, Malondialdehyde (MDA) was lower in T2 compared to T3, and total phenolic content (TPC) was higher in T2 compared to T3 and T4. Total antioxidant capacity (TAC) was increased in T2 and T4 breast meat compared to the control. In liver, T4 treatment resulted in higher TPC. The lack of dose-dependent effect for olive leaf extract may be attributed to the pro-oxidant effects of some bioactive compounds found in olive leaves, such as oleuropein, when supplemented at higher levels. In summary, it can be inferred that the inclusion of 1% olive leaf extract in the feed of broilers has the potential to mitigate oxidation in broiler meat and maybe enhance its quality.