Broiler Thigh Meat Research Articles

Antioxidant status and thigh meat quality of broiler chickens fed diet supplemented with α-tocopherolacetate, pomegranate pomace and pomegranate pomace extract

The effects of supplementation with α-tocopherol acetate (α-Toc), pomegranate pomace extract (PPE) and pomegranate pomace (PP) into chicken feed on antioxidant status, oxidation susceptibility and quality of the thigh meat during refrigeration were investigated. During six weeks broiler chickens were fed eight dietary treatments, which included: control diet, α-tocopherol diet (200 mg kg−1), PPE diets (0.1, 0.2 and 0.3 g kg−1) and PP diets (1, 2 and 3 g kg−1). Feed efficiency was significantly improved by supplementing chickens fed diet with 0.2 g kg−1 PPE. Long chain polyunsaturated fatty acids (LC PUFA) n-3 level was higher in the thigh of broilers fed with α-Toc and PPE diets (except 0.1 g kg−1) than in chickens fed control and PP diets (p < .05). Total phenolic content, lipid peroxidation level and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity in the thigh meat were significantly improved when chickens were fed diets containing α-Toc and PPE (p < .05). Supplementation of different antioxidant preparations into diets had no influence on plasma superoxide dismutase and glutathione peroxidase activities, in contrast, serum lipid peroxidation level was reduced in chickens fed diets supplemented with PPE (except 0.1 g kg−1) and α-Toc. In conclusion, the broiler thigh meat may be successfully enriched with LC PUFA n-3 and its antioxidant potential and quality characteristics may be improved by supplementing diets with 0.2 and 0.3 g kg−1 PPE. Moreover, the antioxidant potential of PPE supplementation was equal to that of α-tocopherol acetate in refrigerated meat.

Feeding antioxidant vitamin and vegetable oils to broilers: vitamin E reduced negative effect of soybean oil on immune response and meat lipid oxidation

This study investigated the effect of feeding vitamin E, vitamin C, and two sources of vegetable oil on immune response and meat quality of broilers. A total of 320 one-day-old chicks were used in a completely randomised design with eight treatments arranged as a 2 × 2 × 2 factorial with two levels of vitamin E (0 and 200 mg/kg), two levels of vitamin C (0 and 1000 mg/kg), and two sources of vegetable oil (soybean and canola). Dietary supplementation of either vitamin E or C increased (P &lt; 0.05) secondary humoral response, whereas oil sources had no significant effect. Broilers fed soybean oil had lower cellular response to the phytohemagglutinin skin test than those fed canola oil in diet, and supplementation of vitamin E increased cellular immune response. However, fat, cholesterol and pH of meat were not affected by source of oil or antioxidants, lipid oxidation was higher (P &lt; 0.05) in thigh and breast meat of broilers fed soybean oil than canola oil. Dietary supplementation of vitamin E decreased (P &lt; 0.05) lipid oxidation in thigh and breast of broilers fed diet containing soybean oil, without any effect on meat oxidation of those fed canola oil. Dietary supplementation of vitamin C increased lipid oxidation in thigh meat of broilers (P &lt; 0.05). It can be concluded that inclusion of soybean oil to the diet, compared with canola oil, increased need for antioxidant. Vitamin E had beneficial effects on immune response and reduced meat lipid oxidation; nonetheless future studies should explore the antioxidant effect of vitamin C in stored meat.

English

Micro minerals (Trace minerals) are required for normal growth and development in broilers. The present study was undertaken to compare the effect of replacing inorganic with organic trace minerals on growth performance, carcass characteristics and chemical composition of broiler thigh meat. A corn soybean based diet supplemented with organic trace minerals (OTM) (x) and an inorganic trace mineral (ITM) (y) was prepared. Four hundred eighty birds were stratified by weight and randomly assigned to 6 dietary treatments with four replicates per treatment (20 birds/replicate pen). The treatments were A) Positive control group diet (x) supplemented for whole period (0-5 wk). B) Fed diet (x) during starter and grower phase (1-4 wk) and diet (y) was offered in finisher phase (5 wk). C) 1st 3 weeks were fed diet (x) and last two weeks were given diet (y). D) First 2 weeks were fed diet (x) while, diet (Y) offered in the last three weeks. In the treatment (E), diet (x) offered during initial phase and nourished with diet (y) during grower and finisher phase while in treatment (F), complete diet (y). The result showed that organic trace mineral supplementation did not affect growth performance in the first and last week of trail but during 2nd, 3rd and 4th weeks organic trace mineral supplementation showed better growth performance than that of inorganic trace mineral supplementation. Chicken fed with organic trace mineral supplemented diets had the better growth performance which differed from that of inorganic supplemented diet groups. Additionally, organic trace minerals supplementation did not affect dressing percentage and giblets weight but shank and keel lengths were improved. While, OTM supplementation did not alter dry matter, ash and moisture content in thigh meat; however, crude protein content was improved in thigh meat. Overall results demonstrated that the quality of broiler chicken meat in high organic trace mineral supplement increased relative to the low supplemented groups. It is concluded that addition of organic trace mineral to feed can improve the growth performance of broiler particularly during growing phase. Key words: Carcass, dry matter, growth, performance, replacing.

Fibre type-dependent response of broiler muscles to dietary antioxidant supplementation for oxidative stability enhancement

ABSTRACTThe influence of dietary antioxidants and quality of oil on the oxidative and physico-chemical properties of chicken broiler breast and thigh meat stored was studied in either an oxygen-enriched (HiOx: 80% O2/20% CO2) or an air-permeable polyvinylchloride (PVC) packaging system during retail display at 2–4°C for up to 14 and 7 d, respectively.Broilers were fed on a diet with either a low-oxidised (peroxide value (POV) 23 meq O2/kg) or a high-oxidised (POV 121 meq O2/kg) oil, supplemented with or without an algae/selenium-based antioxidant with organic minerals, for 42 d.Lipid and protein oxidation, myofibrillar protein profile and purge loss were analysed. In both packaging systems, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]) was inhibited by up to 65% and 57% in chicken breast and thigh, respectively, with an antioxidant-supplemented diet compared to those without. In both breast and thigh samples, protein sulfhydryls and water-holding capacity (purge loss) were better protected by the antioxidant dietary treatment, regardless of oil quality.Thigh muscles had up to sevenfold greater TBARS formation and more myosin heavy chain losses compared to breast samples. Antioxidant supplementation was more protective against lipid oxidation and water-holding capacity in the group fed on high-oxidised oil compared to those fed on low-oxidised oil.The results suggest that dietary antioxidants can minimise the negative impact of oxidised oil on broiler meat quality, and this protection was more pronounced for thigh than breast muscle, indicating inherent variations between muscle fibre types.

&lt;b&gt;Effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage

We assessed the effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage. Broilers (n = 120) were randomly assigned to one of two groups: control or treatment with 1% fermented red ginseng marc combined with red-koji. There were four replicates per group, each comprising 15 birds (10 male and 5 female). Neither the dietary supplementation group nor the number of storage days had a significant (p > 0.05) effect on meat pH. However, TBARS, a measure of lipid oxidation, was significantly affected (p 0.05) on the lightness (L*) of meat in group after 1 and 7 day of storage (included T1 group), or redness (a*) of meat in group at 1 through 7 days of storage, whereas the yellowness (b*) of meat in both groups increased significantly (p < 0.05) with an increase in storage duration. Our results suggest that supplementing broiler diets with fermented red ginseng marc combined red-koji powder does not affect meat color, even after storage. We conclude that dietary supplementation with 1% fermented red ginseng powder combined with red-koji can reduce lipid oxidation in broiler thigh meat after 7 days of storage.

The effects of kaolin, bentonite and zeolite dietary supplementation on broiler chickens meat quality during storage

The experiment was conducted to determine the effects of broiler chickens dietary kaolin, bentonite and zeolite supplementations on broiler thigh meat water holding capacity (WHC), lipid oxidation (TBARS), pH, and meat color during frozen storage. A total of 448-dayold sexed broiler cockerels were randomly assigned into 28 experimental units. A cornsoybean meal basal diet with 0, 15 and 30 g/kg kaolin, bentonite and zeolite as feed additive were added to control and 6 dietary treatments. Chickens were slaughtered and the left thighs kept at −20°C and analyzed after 1 and 150 days of storage. Experimental treatments had no effect on meat WHC, pH and color. Freezing at −20°C for 150 days impaired meat quality and caused chicken rancidity; however, lipid oxidation measured by TBARS value was significantly lower in chickens received diets including 15 g/kg bentonite and kaolin comparing to control diet after 150 days of frozen storage (P&amp;lt;0.05). It was concluded that though adding silicate minerals did not significantly influence WHC, pH and color in experimental treatments, they had influenced lipid oxidation and decreased chicken meat rancidity during frozen storage period

The effect of feeding milk thistle seed cakes on quality indicators of broiler chickens meat

This study was conducted to evaluate the effect of feeding milk thistle (Silybum marianum L.) seed cakes at dose 5% and 15% in feed mixture on quality indicators of broiler chickens meat. The used milk thistle seed cakes contained 3.73% of flavonolignans and 129.83 mg.kg-1 of cyanidin-3-glucoside. A 150 cockerels of Ross 308 were divided into three equal groups. The chickens were fattened on conventional deep litter system. The experimental groups received feed mixtures containing 5% of milk thistle seed cakes (MT5), 15% of milk thistle seed cakes (MT15) and third group was control - without milk thistle seed cakes (C). The trial lasted 37 days. At the end of trial was observed significant higher average weight of chickens (2,320.31 g) in control group. Compare to that the experimental group MT5 achieved significant lower mean bodyweight 2,166.69 g. From the perspective of fattening was decreased growth of chickens where a higher percentage of milk thistle seed cakes (MT15). The group MT15 was up to 420 g lower slaughter weight compared to the control group. This was probably due to the higher content of fiber in the feed. At the end of experiment 15 birds were selected randomly from each group, weighed and slaughtered. Feathers were removed and chickens were eviscerated. Carcass yield was calculated for each group like as percentage of live weight. The MT5 and MT15 group had significantly higher breast meat tenderness that the control group. Initial pH1 was highest in group with its middle addition of milk thistle seed cakes (MT5). Significant differences were not observed between control and group MT15. Breast meat was rated as the best in parameter flavour in control and MT15 group. The thigh meat was evaluated significantly best for colour parameter in MT15 group. Fibreness was rated as the finest in MT15 group. The addition of milk thistle seed cakes do not worsened sensory characteristic of breast or thigh meat of broilers and reflects optimal sensory quality traits.

Acidulated Sunflower Soapstock as an Energy Source in the Diet of Broiler Chickens

Acidulated soapstock is a by-product of the vegetable oil refining process and is rich in polyunsaturated fatty acids. The present study was conducted to evaluate the effect of dietary incorporation of acidulated sunflower soapstock (ASS) in broiler chicken diet as an energy source on their performance, carcass characteristics, and quality and immune response. A corn-soybean basal starter (0–3 wk, 2900 kcal ME/kg and 22% CP) and finisher (4–6 wk, 3000 kcal ME/kg and 20% CP) diet was prepared using sunflower oil (SFO) as an energy source (Control group). Subsequently 3 experimental diets were prepared by replacing SFO with ASS at 25, 50 and 100% level. Each diet was fed ad libitum at random to10 replicates of 5 chicks in each throughout the experimental period (0–6 wk) reared in stainless steel battery brooders under uniform management conditions. Dietary incorporation of ASS replacing SFO at either partially or completely had no adverse effect on body weight gain, feed conversion ratio, carcass characteristics (relative weight of dressed yield, liver, giblet and abdominal fat), relative weight of immune organs (bursa and spleen) and humoral immune response (antibody titres against sheep RBC) of broiler chickens. The protein and fat contents of breast and thigh meat of broilers were also not influenced by the incorporation of ASS in the diets. The TBARS (mg malondialdehyde/g tissue) concentration in the breast meat was not affected, however, TBARS concentration was significantly (P<0.05) increased in thigh meat in the diet in which SFO was completely replaced by ASS. It is concluded that acidulated sunflower soapstock can be used as an energy source in the diet of broiler chickens.

Vitamin C prevents the effects of high rearing temperatures on the quality of broiler thigh meat

We investigated the effects of incubation temperatures and vitamin C injections into eggs (treatments: 37.5ºC, 39ºC, 39ºC+vitamin C) on resultant chick pectoralis major and sartorius muscle fiber hypertrophy, as well as their effects on the quality of breast and over-thigh meat of broilers reared under cold, control, or hot temperatures. Incubation at 39ºC increased the shear force and reduced meat redness in breast meat (P < 0.05). Vitamin C prevented these high temperature incubation effects [shear force (kgf cm−2): 37.5ºC = 2.34, 39ºC = 2.79, 39ºC+vitamin C = 2.44; redness: 37.5ºC = 2.64, 39ºC = 1.90, 39ºC+vitamin C = 2.30], but reduced water content (37.5ºC = 74.81%, 39ºC = 74.53%, 39ºC+vitamin C = 69.39%) (P < 0.05). Cold rearing temperatures increased breast meat redness (a*: cold = 2.78, control = 2.12, hot = 1.98), while hot rearing temperatures reduced the muscle fiber area (cold = 5.413 μm2, control = 5.612 μm2, hot = 4.448 μm2) (P < 0.05) without altering meat quality (P > 0.05). Hot rearing temperatures increased the cooking loss (cold = 30.10%, control = 33.66%, hot = 37.01%), shear force (cold = 3.05 kgf cm−2, control = 3.43 kgf cm−2, hot = 4.29 kgf cm−2) and redness (a*: cold = 4.63, control = 3.55, hot = 3.20) in the over-thigh meat of broilers from eggs incubated at 37.5ºC, increasing the area of muscle fibers, while cold rearing temperatures diminished cooking loss and shear force, reducing the muscle fiber area (P < 0.05). Incubation at 39ºC and 39ºC+vitamin C prevented the effects of hot and cold rearing temperatures, by diminishing and increasing the muscle fiber area, respectively.

Assessment of microbial load in marketed broiler meat at Mymensingh district of Bangladesh and its public health implications

An investigation was conducted to assess the bacteriological quality of 30 samples of fresh broiler thigh meat samples sold in different retail markets in Mymensingh. Total viable count (TVC), total coliform count (TCC), total salmonella count (TSC) and total campylobacter count (TCpC) in meat samples of different broiler markets like K.R. at BAU campus, Boyra and Kewatkhali were determined. Mean of TVC, TCC, TSC and TCpC for the K.R. at BAU campus, Boyra and Kewatkhali markets were 5.69, 6.03, 6.17 log10 CFU/g, 4.52, 4.66, 4.69 log10 CFU/g, 3.35, 3.51, 3.61, log10 CFU/g and 2.31, 2.56, 2.66 log10 CFU/g, respectively. It was observed that the mean values of TVC, TCC, TSC and TCpC in case of Boyra and Kewatkhali market exceeded the ICMSF recommendations which may cause alarm to consumer’s health. The variation of TVC in meats of different broiler market was significant (P&lt;0.05) at 5% level of probability whereas TCC and TSC obtained from meat samples of different markets were not showed significant (P&gt;0.05).The mean values of TCpC in meats of three different market were highly significant with 1% level of probability (P&lt;0.01).There was no significant correlation found between TVC and TCC (P&gt;0.05), but a significant correlation found between TVC with TSC and TVC with TCpC in meats of three different markets respectively. Presence of Escherichia coli, Campylobacter and Salmonella spp. in meats must receive particular attention, as these organisms are responsible for causing harm to public health. Suggestion has been given to improve the present sanitary condition of meat processing to minimize bacterial load.Res. Agric., Livest. Fish.2(1): 87-95, April 2015

Impact of Dietaryα-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat

The lipid oxidation depressed the meat quality and can be triggered during industrial processing. The current study was designed to assess the antioxidant activity of thigh meat and meat products enriched with natural antioxidants (α-lipoic acid andα-tocopherol acetate). Broilers (21 days) were fed on feed supplemented with varyingα-lipoic acid and constant concentration ofα-tocopherol acetate for 3 weeks. Birds were slaughtered at the age of 42 days and meat samples were collected and stored for further analysis and product preparation. TPC and DPPH value indicated that meat of broilers receiving 100 mg ofα-lipoic acid with 200 mg ofα-tocopherol acetate/kg of feed possessed the highest antioxidant activity. TBARS and peroxides values were found to be lower for meat of broilers fed on different levels ofα-lipoic acid. The antioxidants (lipoic acid and tocopherol) enrichment in meat helps to reduce PUFAs. A similar lipid stability trend was observed in nuggets prepared from broiler thigh meat and maximum sensory evaluation scores for nuggets prepared from thigh meat of broilers having the highest dose of lipoic acid. The lipoic acid supplementation in feed enhances the antioxidant capacity of thigh meat and meat products.

Effect of Zinc Acetate and Magnesium Sulfate Dietary Supplementation on Broiler Thigh Meat Colour, Nutrient Composition and Lipid Peroxidation Values Under Continuous Heat Stress Condition

Abstract Four hundred and fifty one-day-old male broiler chicks (Ross 308) in 9 groups of 50 each (3 × 3 factorial experiment) were randomly allocated to investigate the effects of different dietary levels of 0, 30 and 60 mg/kg Zinc (Zn) and 0, 300 and 600 mg/kg magnesium (Mg) on thigh meat colour, nutrient composition and lipid peroxidation value in broiler chickens under heat stress. The birds were kept under a high temperature (32±1°C) for 24 h/day for the first until the final day. At the end of the experiment (day 42), five birds per treatment were slaughtered. Then two pieces of the right thigh muscle per bird (upper part of the thigh muscle) were immediately collected for assessing the meat quality indices. The results of the present experiment showed that addition of Zn and Mg did not influence the ash, dry matter (DM) and ether extract (EE) contents of thigh meat (P&gt;0.05), whereas the crude protein (CP) content of the thigh meat was increased when diet was supplemented with Zn (P&lt;0.05). Addition of Zn and Mg in diet did not change the mean lightness (L) and redness (a) value in the thigh meat (P&gt;0.05). Thigh yellowness (b) value was increased by inclusion of 30 mg/kg Zn alone or along with 600 mg/kg Mg (P&lt;0.05). Furthermore, inclusion of 30 mg/kg Zn in diet (at any level of Mg) decreased the thigh thiobarbituric acid reactive substances (P&lt;0.05)

야콘 부산물과 쑥 분말을 사료에 첨가 급여한 육계의 도체 특성 및 품질에 미치는 영향

This study were investigated the effects of dietary supplementation of yacon by-products and mugwort powder on performance, carcass characteristics, pH, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), shear force and meat color of broiler thigh meat. Broiler chicks were fed diets for five weeks containing 0% yacon by-products and mugwort powder (Control), 0.5% yacon by-products powder (T1), 1.0% yacon by-products powder (T2), 0.5% mugwort powder (T3), and 1.0% mugwort powder (T4). There were no significant difference in performance among treatments, but mortality was decreased in diets by the supplementation of yacon by-products and mugwort powder than that of control. The total cholesterol, LDL-cholesterol and triglyceride of control were higher than treatment groups and HDL-cholesterol of control was lower than treatment. The TBARS was significantly decreased by the supplementation of yacon by-products and mugwort powder compared to the control (P<0.05), especially, mugwort powder treatment group was significantly (P<0.05) more effective in improving freshness compared to other treatment groups. The WHC and shear force were not significantly different. CIE L * and a * value of treatment groups showed significantly higher value compared to the control, however, no difference in the CIE b * values was observed among treatment groups. In conclusion, a supplementation of yacon by-products and mugwort powder were effective in decreasing TBARS, total cholesterol and LDL-cholesterol and increasing HDL-choles-

Chemical composition, fatty acid profile and colour of broiler meat as affected by organic and conventional rearing systems

The major quality characteristics of breast and thigh meat, including chemical composition, fatty acid composition, cholesterol content and colour of slow-growing broilers (Hubbard Red-JA), reared under either organic or conventional rearing systems, and fast-growing broilers (Ross-308) grown under the conventional procedure, were investigated in this comparative study. Slaughter age was 81 days and 42 days for slow- and fast-growing birds, respectively. A lower protein, but higher fat content was measured in the thigh meat of slow-growing broilers reared both in the organic and conventional systems, compared with conventionally reared fast growers. In both systems the breast meat of fast-growing birds had a higher moisture content than those of the slow-growing birds. The organic system promoted ash retention in breast meat compared with conventional rearing procedures. The fatty acid profile of thigh and breast meat showed different responses to broiler rearing systems. Both thigh and breast meat of conventionally reared slow-growing birds contained higher cholestorel levels. Breast and thigh meat yielded from conventionally reared fast-growing birds had a markedly higher red appearance, but a lower yellow colour, than those of slow growers. The organic system increased the yellowness of the meat. In conclusion, the organic rearing procedure provided no added benefit to chicken meat quality than current conventional applications, except in yellowness. Meat produced from birds in the organic system did not meet consumer expectations of presenting a lower n-3 but a higher n-6/n-3 ratio in thigh meat.Keywords: Fast-growing broilers, slow-growing broilers, organic production, meat quality

Effect of dietary supplementation of the combination of gallic and linoleic Acid in thigh meat of broilers.

This study was performed to investigate the combined effect of dietary supplementation of gallic and linoleic acid (GL) on the antioxidative effect and quality of thigh meat from broilers. Broilers received 3 dietary treatments: i) commercial finisher diet (control), ii) 0.5% GL (gallic:linoleic acid = 1 M:1 M), and iii) 1.0% GL during the 22 to 36 d. The pH value of broiler thigh meat was increased by GL supplementation. Water holding capacity of the thigh meat was enhanced by the 1.0% dietary GL supplementation. Antioxidative effect (total phenolic content, DPPH radical scavenging activity, ABTS+ reducing activity, reducing power, and TBARS value) in the thigh from the broilers improved significantly with 1.0% GL. Linoleic acid and docosahexaenoic acids were higher in the broilers fed both levels of dietary GL. However, volatile basic nitrogen content and microbiological quality was not shown to be different between control and treated group. Results indicate that 1.0% dietary supplementation of GL can improve the antioxidant activity of broiler thigh meat and may enhance the meat quality.

Quercetin과 Methoxylated Quercetin이 육계 다리육의 저장 품질에 미치는 영향

본 연구는 quercetin의 급여가 닭고기 다리육의 냉장저장 중의 품질변화에 미치는 영향을 구명하고자 실시하였다. 1 일령 Ross 320마리 육계 병아리를 8 처리구로 나누어 대조구(CONTROL), 항생제 처리구(AB), vitamin E 20 ppm 처리구(VE 20), vitamin E 200 ppm 처리구(VE200), quercetin 20 ppm(QC 20), quercetin 200 ppm(QC 200), methoxylated quercetin 20 ppm(MQ 20), methoxylated quercetin 200 ppm(MQ 200) 처리구로 나누어 35일간 급여하였다. 급여 후 36일째 도계하여 다리육만 분리하였고, 0, 3, 7일 냉장 저장 기간 동안의 pH, 보수력, 육색, 관능적 특성을 조사하였다. 저장 0일에 AB, VE 20, QC 20, MQ 200 처리구의 pH는 대조구에 비해 유의적인 차이를 보이지 않았으나, 저장 3일에는 VE 200과 QC 20에서 대조구보다 높은 pH값을 나타내었다(p<0.05). 닭다리육의 명도(<TEX>$L^*$</TEX>)값은 도계 직후 MQ 20에서 가장 낮은 값을 보였으나, <TEX>$a^*$</TEX>값은 저장 3일까지 QC 20 처리구가 대조구에 비해 유의적으로 높은 수준을 나타내었다. 저장 3일의 <TEX>$b^*$</TEX>값도 QC 20 처리구에서 낮은 수준을 나타내어 QC 20이 육색에 영향을 미치는 것으로 판단된다. 보수력은 저장 3일에 QC 200 처리구에서 대조구보다 유의적으로 높은 수준을 나타내었다. 관능적 특성 중 연도는 MQ 200 처리구에서 대조구와 QC 20 및 MQ 20 처리구에 비해 높은 수준을 나타내었다(p<0.05). 이러한 결과를 바탕으로 quercetin은 닭 다리육의 색도 및 관능적 특성에 부정적으로 영향하지 않으면서도 보수력과 연도를 증진시키기 위한 육계 사료 첨가제로서 이용 가능성이 있을 것으로 판단된다. This study was carried out to determine the effect of dietary supplementation of quercetin and methoxylated quercetin extracted from onions on chicken thigh meat quality during cold storage. For 35 days, 1-day-old 320 broiler chicks (Ross) were divided into 8 groups and supplemented the diet; basal diet only (CONTROL), CONTROL with antibiotics (AB), vitamin E 20 IU (VE20), vitamin E 200 IU (VE200), quercetin 20 ppm (QC20), quercetin 200 ppm (QC200), methoxylated quercetin 20 ppm (MQ20), and methoxylated quercetin 200 ppm (MQ200). After slaughtering the broilers, thighs were separated and analyzed the quality change of the meat during storage at <TEX>$4^{\circ}C$</TEX> for 7 days. The meat quality factors such as pH, color, water holding capacity, and sensory characteristics of thigh meat were determined on the experiment day 0, 3, and 7. After slaughtering, the pH of AB, VE 20, QC 20, and MQ 200 showed no significant difference compare to that of CONTROL. However, VE 200 and QC 20 showed higher pH value than CONTROL on storage day 3. <TEX>$L^*$</TEX> value of chicken thigh of MQ 20 was lower than CONTROL on storage day 0, however, no significant difference was found between CONTROL and treatments on storage day 3. Redness (<TEX>$a^*$</TEX>) of chicken thigh in CONTROL was increased during storage. QC 20, QC 200, and MQ 200 significantly reduced the <TEX>$b^*$</TEX> value of chicken thigh (p<0.05). Water holding capacity of VE 20 and MQ 200 was significantly higher than the CONTROL on the day 0. Also, QC 200 showed higher WHC compare to the CONTROL. In sensory evaluation, overall acceptability of chicken thigh in quercetin and methoxylated quercetin group showed no significant differences compare to that of CONTROL by storage day 3. These results suggested that the quercetin and methoxylated quercetin could be used as additives to enhance broiler thigh meat quality such as pH and WHC without adverse effect on color and sensory characteristics.

Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage

This study was designed to evaluate the effects of dietary treatment, packaging, and irradiation singly or in combination on the oxidative stability of broiler chicken thigh meat. A total of 120 four-week-old chickens were divided into 12 pens (10 birds/pen), and 4 pens of broilers were randomly assigned to a control oxidized diet (5% oxidized oil) or an antioxidant-added diet [500 IU of vitamin E + 200 mg/kg of butylated hydroxyanisole (BHA)] and fed for 2 wk. After slaughter, thigh meats were separated, ground, packaged in either oxygen-permeable or oxygen-impermeable vacuum bags, and irradiated at 0 or 3 kGy. Lipid oxidation (TBA-reactive substances), protein oxidation (carbonyl), and color of the meat were measured at 1, 4, and 7 d of refrigerated storage. The lipid and protein oxidation of thigh meats from birds fed the diet supplemented with antioxidants (vitamin E + BHA) was significantly lower than the lipid and protein oxidation of birds fed the control diet, whereas the lipid and protein oxidation of broilers fed the oxidized oil diet was higher than that of birds fed the control diet. Vacuum packaging slowed, but irradiation accelerated, the lipid and protein oxidation of thigh meat during storage. Dietary antioxidants (vitamin E + BHA) and irradiation treatments showed a stronger effect on lipid oxidation than on protein oxidation. A significant correlation between lipid and protein oxidation in meat was found during storage. Dietary supplementation of vitamin E + BHA and the irradiation treatment increased the lightness and redness of thigh meat, respectively. It is suggested that appropriate use of dietary antioxidants in combination with packaging could be effective in minimizing oxidative changes in irradiated raw chicken thigh meat.

Oxidative stability and sensory quality of meat from broiler chickens fed a bacterial meal produced on natural gas

Bacterial meal (BPM) produced from bacteria grown on natural gas is a feed source containing approximately 70% CP and 10% lipids with predominantly C16:0 and C16:1 fatty acids. The effect of increasing dietary levels (0, 40, 80, or 120 g/kg) of BPM on fatty acid composition, the profile of volatiles by dynamic headspace gas chromatography-mass spectrometry, and sensory quality of frozen-stored broiler chicken thigh meat was examined. Increasing levels of BPM increased (linear, P < 0.0001) the content of saturated fatty acids, tended (linear, P = 0.05) to increase the content of monounsaturated fatty acids, and tended (linear, P = 0.08) to decrease the content of polyunsaturated fatty acids in the meat. Feeding BPM reduced (linear, P ≤ 0.03) levels of the volatile lipid oxidation products butanal, hexanal, heptanal, and nonanal in the meat during frozen storage but had no significant effects on the sensory quality parameters related to odor and flavor. The presence of antioxidants in BPM may have reduced lipid oxidation in the meat. To conclude, adding BPM to diets reduced the formation of volatile lipid oxidation products during frozen storage of the broiler thigh meat. Dynamic headspace gas chromatography-mass spectrometry was a more sensitive method in detecting early lipid oxidation compared with TBA reactive substances and sensory quality analyses in broiler thigh meat.

Effect Of Fat Source And Vitamin E Supplimentation On Fat Composition And Keeping Quality Of Broiler Meat

The effect of different sources of fat on carcass characteristics, fatty acid composition of broilers and the interactive effect of fat source and vitamin E on keeping quality of broiler thigh meat were evaluated. The four dietary treatments were the control (No fat inclusion); palm oil; groundnut oil and palm kernel oil. The diets were isocaloric and isonitrogenous with the oils providing equal kilocalories of 332 ME /kg and 415 ME / kg in both the starter and finisher diets respectively. Seventy two (72) broiler chicks of six (6) birds per replicate (18 birds per treatment) were utilized for this experiment. At the 8th week of experiment, three birds per treatment were slaughtered for carcass evaluation and fatty acid composition of the total lipids from the adipose tissue was determined. The remaining birds on each experimental diet was then redistributed and divided in to two sub-groups; one group was given 100mg /kg vitamin E in their diet while the other group received no Vitamin E. The birds were further fed a broiler finisher diet for two weeks, after which two birds from each sub group were used for the determination of the keeping quality of broiler thigh meat frozen at 120c for 0, 14 and 21days as measured by the thiobarbituric acid (TBA) number.The dressing percentage, abdominal, thigh and skin fat contents were not significantly (P>0.05) affected by fat sources. However, birds fed diets containing supplemental fat consistently had higher dressing percentage, abdominal, thigh and skin fat contents. In all, birds on diets containing groundnut oil had the highest values.The fatty acid compositions of the total lipid from the adipose tissues were significantly different from each other. However the characteristics of each dietary fat were incorporated into the adipose tissue. Oleic acid (18:1) and palmitic (16:0) were high in birds fed the control diet, palm oil and groundnut oil containing diets while lauric acid (12:0) and palmitic (16:0) acid were high in the diet containing palm kernel oil. Inclusion of Vitamin E Supplementation in the diet had a significant (P 0.05) interaction between fat source, vitamin E supplementation and the length of freeze storage on the keeping quality of broiler meat.

Effect of Rosemary, Echinacea, Green Tea Extracts and Ascorbic Acid on Broiler Meat Quality

This study evaluated the effect of addition some plant extracts and ascorbic acid in presence of distilled water as the control on the broiler thigh meat color, subsequent lipid oxidation (TBARS) and rancidity development during frozen storage of chicken thigh meat. All the extracts were used in the density of 1000 ppm. The results showed that all the antioxidants had significant effect on lipid oxidation as measured by TBARS value during frozen storage at -20 degrees C for 120 days. However, lipid oxidation only occurred to a limited extent and was insufficient to cause rancid flavor development. The results also demonstrated that rosemary and green tea were the most effective antioxidants in stabilization of a* value. Echinacea, green tea and rosemary extracts were effective antioxidants and strongly inhibited oxidation. Present findings show that these plants extracts exhibit greater antioxidant efficiency compared to ascorbic acid.