Oxidative Stability of the Meat of Broilers Fed Diets Supplemented with Various Levels of Blackcurrant Extract (Ribes nigrum L.) during Different Time Period
PBN-AR
Instytucja
Wydział Biotechnologii i Nauk o Żywności (Uniwersytet Przyrodniczy we Wrocławiu)
Informacje podstawowe
Główny język publikacji
angielski
Czasopismo
e-Journal of Chemistry (20pkt w roku publikacji)
ISSN
2090-9063
EISSN
Wydawca
Hindawi Publishing Corporation
DOI
Rok publikacji
2018
Numer zeszytu
Strony od-do
1-9
Numer tomu
2018
Identyfikator DOI
Liczba arkuszy
0.5
Autorzy
Pozostali autorzy
+ 3
Open access
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Creative Commons — Uznanie autorstwa
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Razem z publikacją
Streszczenia
Język
angielski
Treść
In the 20 d experiment, the influence of different concentration and supplementation period of commercial blackcurrant extract (BC) in the broiler diets on the oxidative stability of breast and thigh meat, as well as selected performance indices, was investigated. A number of 120 fifteen-d-old Hubbard Flex male chicks (initial BW 363.5 ± 22.9 g) were randomly allocated to five groups: the control and four treatments (6 replicates, 4 birds per cage in each group). ,e BC extract was administrated to treatment groups at two concentrations (1.25 and 2.5 g/kg) and in different periods within the trial (i.e., from 15 to 35 d and from 25 to 35 d of life). Body weight gain (BWG) and feed conversion ratio (FCR) were determined during the 20-d experiment. At d 35, two randomly selected birds from each cage were decapitated, and pectoral and thigh muscles were collected. Extent of lipid oxidation after storage at chilling (2-3°C, 1, and 5 d) and freezing conditions (after 90 d, −18°C) was determined. ,e chickens’ growth performance and FCR were not affected by the concentrations and periods of BC supplementation. ,e enrichment of grower diet with 1.25 g/kg of BC extract reduced the malondialdehyde (MDA) formation in frozen thigh muscles (P < 0.05), and this effect tended to appear (P < 0.089) irrespective of duration of the supplementation period. Significant extent of lipid oxidation process was found in 1-d-chilled pectoral muscles of chickens receiving BC diet for 20 d or diet containing 2.5 g/kg of the extract. ,e results showed that BC extract may be an efficient source of antioxidants in chicken diet, which may increase oxidative stability of frozen dark meat. However, the conditions and ability of some polyphenols to initiate oxidation processes have not been fully understood and further studies are required.
Inne
System-identifier
UPWra3785dcf3dc64fc3b21b6f3f7894314b
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