Manipulation of Natural Antioxidants in Feed to Enhance the Oxidative Stability and Quality of Broiler Breast Meat and Nuggets

2016 ◽  
Vol 41 (1) ◽  
pp. e12849 ◽  
Author(s):  
Muhammad Sajid Arshad ◽  
Faqir Muhammad Anjum ◽  
Muhammad Issa Khan ◽  
Farhan Saeed ◽  
Ali Imran ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Natural Antioxidants ◽  
Breast Meat ◽  
Broiler Breast

Fatty acid profile, oxidative stability and sensory quality of breast meat from turkeys fed diets with graded levels of flaxseed oil for different periods of time

2018 ◽  
Vol 58 (6) ◽  
pp. 1164
Author(s):  
Jan Jankowski ◽  
Zenon Zduńczyk ◽  
Dariusz Mikulski ◽  
Jerzy Juśkiewicz ◽  
Janusz F. Pomianowski ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Eicosapentaenoic Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Treatment ◽  
Flaxseed Oil ◽  
Breast Meat ◽  
Turkey Meat

The effect of partial or complete substitution (2.5% and 5%, respectively) of flaxseed oil for soybean oil on the fatty acid profile, oxidative stability and sensory quality of turkey breast meat was studied. Turkeys were fed experimental diets for 3, 4, 5 or 6 weeks before being slaughtered at 16 weeks of age. The percentages of α-linolenic acid and eicosapentaenoic acid in the total fatty acid pool of meat were determined by dietary intake and feeding duration. Even a prolonged dietary treatment with 5% flaxseed oil did not significantly increase the thiobarbituric acid reactive substances content of the turkey meat and did not have a detrimental effect on the sensory properties. The recommended n-6 : n-3 polyunsaturated fatty acids ratio (<4 : 1) in turkey meat can be easily achieved by feeding turkeys a diet containing 2.5% flaxseed oil for 3 weeks. To maintain the above ratio and increase eicosapentaenoic acid concentrations in the meat, the diet should contain 5% flaxseed oil.

scholarly journals Oxidative stability of chilled broiler breast meat as affected by dietary supplementation with rosemary (Rosmarinus officinalis L.) powder and vitamin E

2017 ◽  
Vol 5 (4) ◽  
pp. 904-910 ◽  
Author(s):  
Hossein Rostami ◽  
Alireza Seidavi ◽  
Mohammad Dadashbeiki ◽  
Yadollah Asadpour ◽  
João Simões ◽  
...  
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Dietary Supplementation ◽  
Rosmarinus Officinalis ◽  
Breast Meat ◽  
Rosmarinus Officinalis L ◽  
Broiler Breast

scholarly journals Effect of deboning time on the quality of broiler breast meat (Pectoralis major)

2005 ◽  
Vol 7 (2) ◽  
pp. 123-128 ◽  
Author(s):  
PA Souza ◽  
LM Kodawara ◽  
ERL Pelicano ◽  
HBA Souza ◽  
A Oba ◽  
...  
Keyword(s):  
Pectoralis Major ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods

2015 ◽  
Vol 94 (6) ◽  
pp. 1379-1388 ◽  
Author(s):  
M.W. Schilling ◽  
V. Radhakrishnan ◽  
Y. Vizzier-Thaxton ◽  
K. Christensen ◽  
J.B. Williams ◽  
...  
Keyword(s):  
Atmospheric Pressure ◽  
Sensory Quality ◽  
Cooking Methods ◽  
Breast Meat ◽  
Low Atmospheric Pressure ◽  
Broiler Breast

scholarly journals Promotion of almond oil from the Ferragnes variety, a predominant cultivar in young almond plantations in eastern Morocco

2021 ◽  
Vol 240 ◽  
pp. 04004
Author(s):  
Reda Melhaoui ◽  
Nadia Houmy ◽  
Souhayla Kodad ◽  
Kamal Belhaj ◽  
Farid Mansouri ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Natural Antioxidants ◽  
Chemical Parameters ◽  
Almond Oil ◽  
Fa Composition ◽  
Food Applications ◽  
Eastern Morocco ◽  
Minor Compounds

Almond oil (AO) has both food and non-food uses, but the most profitable niche market is its non-food applications for cosmetic (Skincare, Body oil, Hair oil, Soap). In the last decade, two almond varieties Ferragnes and Ferraduel, with the dominance of Ferragnes, became to be crucial due to their suitability to the agro-ecological conditions of some regions of almond production in Morocco. This study focuses on characterization of AO of Ferragnes, which is the main cultivar among foreign almond varieties introduced in eastern Morocco. Chemical parameters’ fatty acid (FA) composition, minor compounds mainly tocopherols and phenols were analyzed, and the oxidative stability (OSI) of AO related to their shelf life was determined. Results show low acidity (0.38%) and low peroxide value (1.92 meq/kg). FA profile shows predominance of unsaturated FA principally oleic acid (C18:1; 68.9 %) and linoleic acid (C18:2; 21.88%). Tocopherol (Vitamin E) and phenol contents are, respectively, 456.43 mg/kg and 138 mg/kg. In addition, due to its richness in natural antioxidants, this oil exhibits high oxidative stability (OSI = 24.09 h); thus, these results prove the high quality of Ferragnes AO that can be recommended as edible oil, but notably for cosmetic applications which are more profitable.

scholarly journals QUALIDADE DA CARNE DE PEITO DE FRANGOS DE CORTE SUBMETIDA A DIFERENTES PROCESSAMENTOS / QUALITY OF BROILER BREAST MEAT SUBJECTED TO DIFFERENT PROCESSING

2010 ◽  
Vol 4 (3) ◽  
pp. 184
Author(s):  
Rodrigo Garófallo GARCIA ◽  
Irenilza De Alencar NÄÄS ◽  
Fabiana Ribeiro CALDARA ◽  
Nilsa Da Silva DUARTE
Keyword(s):  
Breast Meat ◽  
Broiler Breast

scholarly journals The Influence of Garlic Powder in Broiler Feed on Carcass and Breast Meat Quality

2013 ◽  
Vol 8 (3-4) ◽  
Author(s):  
Natalija Džinić ◽  
Đorđe Okanović ◽  
Marija Jokanović ◽  
Vladimir Tomović ◽  
Dragan Palić
Keyword(s):  
Chicken Breast ◽  
Control Group ◽  
Breast Meat ◽  
Garlic Powder ◽  
Cholesterol Levels ◽  
Nutritive Quality ◽  
Technological Quality ◽  
Broiler Breast ◽  
Experimental Group

In this study the carcass and quality (nutritive, technological and sensory) of broiler breast meat were analysed. Hubbard chickens were used for investigations (n=200). There were two groups of samples: control group (C) chickens fed with standard mixture, and experimental group (E) chickens fed with standard feed mixture supplemented with 2% of garlic powder. The trial lasted 42 days. Experimental group had higher (p<0.05) meat yield in chickens breast, but significant effect of garlic addition on nutritive quality of chicken breast meat were not noted. In the breast meat of the experimental group E significantly (P < 0.05) higher protein content and lower (P < 0.05) fat content, compared to control (C), was found. Cholesterol levels in breast meat of the experimental group E (46.1 mg/100g) was significantly lower (P < 0.05) compared to the control group (60.1 mg/100g). The average technological quality of breast meat of groups regarding to pHk, as the parameter and criteria for determining the quality of breast meat corresponds to PSE. The average technological quality of breast meat of control and experimental group according to colouru (L*), as the parameter and criteria for determining the quality of breast meat, corresponds to “normal quality”. According to results of sensory analyzes, roasted breast meat of the experimental group had significantly (P < 0.01) preferable juiciness and tenderness.

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