Aim: The aims of this study were to develop and standardize the sausages prepared from meat of spent broiler breeder hens and also to improve the functionality by using ground peanut seed as partial animal fat substitute basing on physico-chemical, proximate and sensory properties of the product.
Design of the Study: Conducted six numbers of trails to develop and standardize the functional chicken sausages fortified with ground peanut seed by utilizing cheaply available meat from spent broiler breeder hens.
Place and Duration of Study: Work done at Department of Livestock Products Technology, College of Veterinary Science, Tirupati, Chittoor District, Andhra Pradesh India. The duration of study was 2 years (From 2018 to 2019).
Methodology: Ground peanut seed used at three different levels as fat replacer in order to study the influence of its addition on physico chemical, proximate, fatty acid composition and sensory evaluation of functional chicken sausages.
Results: Results showed that functional chicken sausages fortified with ground peanut seed at 10% level were found to have significantly (P<0.05) higher pH, cooking yield, emulsion stability, hardness, crude protein, crude fiber, total ash, PUFA/SFA ratio, mono and poly unsaturated fatty acids and significantly lower moisture, crude fat, cholesterol and saturated fatty acids when compared to the control and rest of the peanut seed fortified sausages with no significant difference was observed in sensory scores.
Conclusion: Replacing chicken fat with ground peanut seeds is possible to develop a healthy fatty acid profile and fiber-enriched chicken sausages.
Effect of different levels of feed restriction and fish oil fatty acid supplementation on fat deposition by using different techniques, plasma levels and mRNA expression of several adipokines in broiler breeder hens
