Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration

2014 ◽  
Vol 142 ◽  
pp. 255-261 ◽  
Author(s):  
T.T. Nkukwana ◽  
V. Muchenje ◽  
P.J. Masika ◽  
L.C. Hoffman ◽  
K. Dzama ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Acid Composition ◽  
Broiler Chickens ◽  
Moringa Oleifera ◽  
Breast Meat ◽  
Leaf Meal

scholarly journals Dietary Conjugated Linoleic Acid Alters Oxidative Stability and Alleviates Plasma Cholesterol Content in Meat of Broiler Chickens

2014 ◽  
Vol 2014 ◽  
pp. 1-10 ◽  
Author(s):  
Suriya Kumari Ramiah ◽  
Goh Yong Meng ◽  
Mahdi Ebrahimi
Keyword(s):  
Lipid Peroxidation ◽  
Body Weight ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Feed Intake ◽  
Broiler Chickens ◽  
Breast Meat ◽  
Dietary Conjugated Linoleic Acid

This study was conducted to investigate the effects of dietary conjugated linoleic acid (CLA) on fatty acid composition, lipoprotein content, lipid peroxidation, and meat colour of broiler chickens. A total of 180 broiler chickens were allocated to 3 dietary treatments (0, 2.5, and 5% Lutrell) and given a standard broiler starter diet and finisher diet. Body weight of chickens and feed intake were recorded weekly. After slaughter, the breast meat was aged at 4°C for 0, 3, and 6 days. The fatty acid composition was measured in the breast meat. Body weight (BW) and feed efficiency were decreased by dietary CLA level (P<0.05). Chicken fed with 2.5% Lutrell had the highest feed intake compared to the control (CON) group. The total CLA increased significantly (P<0.05) in breast meat from birds supplemented with CLA. Propensity for lipid peroxidation was significantly higher after 6 days of meat storage (P<0.05) and the redness in chicken breast meat was lower in CLA-fed birds (P<0.05). It is also notable that a 5% Lutrell supplementation decreased the plasma total cholesterol (TC), low density protein (LDL), and HDL (high-density lipoprotein)/LDL ratio in chickens (P<0.05).

scholarly journals Effects ofLactobacillusfeed supplementation on cholesterol, fat content and fatty acid composition of the liver, muscle and carcass of broiler chickens

2006 ◽  
Vol 55 (1) ◽  
pp. 77-82 ◽  
Author(s):  
RamasamyKalavathy ◽  
Norhani Abdullah ◽  
Syed Jalaludin ◽  
Michael C.V.L. Wong ◽  
Yin Wan Ho
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Broiler Chickens ◽  
Fat Content

Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre

Meat Science ◽  
2001 ◽  
Vol 59 (1) ◽  
pp. 39-47 ◽  
Author(s):  
Ana Isabel Andrés ◽  
Ramón Cava ◽  
Ana Isabel Mayoral ◽  
Juan Florencio Tejeda ◽  
David Morcuende ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Muscle Fibre ◽  
Acid Composition ◽  
Metabolic Type
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