scholarly journals Dietary supplementation with plant extracts, xantophylls and synthetic antixidants: Effect on fatty acid profile and oxidative stability of frozen stored chicken breast meat

2007 ◽  
Vol 16 (3) ◽  
pp. 463-471 ◽  
Author(s):  
J. Koreleski ◽  
S. Świątkiewicz
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Plant Extracts ◽  
Dietary Supplementation ◽  
Chicken Breast ◽  
Breast Meat ◽  
Chicken Breast Meat

Effects of Genotype and Sex on Lipid Oxidation and Fatty Acid Profile of Chicken Breast Meat

2016 ◽  
Vol 15 (2) ◽  
pp. 187-193
Author(s):  
Benabdelmoumene Djilali ◽  
Benakriche Benmehel ◽  
Beghdadi Farouk ◽  
Halbouche Miloud
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Chicken Breast ◽  
Breast Meat ◽  
Chicken Breast Meat

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 Dietary Probiotic Bacillus subtilis Strain fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage

PLoS ONE ◽  
2016 ◽  
Vol 11 (12) ◽  
pp. e0167339 ◽  
Author(s):  
Wen Kai Bai ◽  
Fei Jing Zhang ◽  
Tian Jin He ◽  
Peng Wei Su ◽  
Xiong Zhi Ying ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Chicken Breast ◽  
Subtilis Strain ◽  
Breast Meat ◽  
Chicken Breast Meat
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