Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Poultry Science (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2008000100005 |
Resumo: | Two experiments were conducted to evaluate the effects of dietary oxidized poultry offal fat on the performance of broilers and on the oxidative stability of dark chicken meat. One hundred and sixty male chicks were fed a corn-soybean meal diet containing 4% fresh or oxidized poultry fat from 10 to 47 days of age. Fresh fat was stored frozen until diets were produced, and oxidized fat was obtained by electrical heating (110 to 120 ºC). Birds were slaughtered at 47 days of age, and carcass characteristics were measured. Skinless and deboned thigh meat was stored chilled during 12 days, and samples were periodically collected to assess their quality and oxidative stability. Dietary oxidized fat did not affect bird performance or carcass characteristics. During chilled storage, meat color (L*, a* and b*) was not affected by dietary treatments; however, TBARS (Thiobarbituric Acid Reactive Substances) values were higher (P<0.05) in thigh meat from chickens fed the oxidized fat, indicating that oxidative stability was adversely affected. |
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Brazilian Journal of Poultry Science (Online) |
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Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storageLipid oxidationmeat qualityTBARSoxidized fatTwo experiments were conducted to evaluate the effects of dietary oxidized poultry offal fat on the performance of broilers and on the oxidative stability of dark chicken meat. One hundred and sixty male chicks were fed a corn-soybean meal diet containing 4% fresh or oxidized poultry fat from 10 to 47 days of age. Fresh fat was stored frozen until diets were produced, and oxidized fat was obtained by electrical heating (110 to 120 ºC). Birds were slaughtered at 47 days of age, and carcass characteristics were measured. Skinless and deboned thigh meat was stored chilled during 12 days, and samples were periodically collected to assess their quality and oxidative stability. Dietary oxidized fat did not affect bird performance or carcass characteristics. During chilled storage, meat color (L*, a* and b*) was not affected by dietary treatments; however, TBARS (Thiobarbituric Acid Reactive Substances) values were higher (P<0.05) in thigh meat from chickens fed the oxidized fat, indicating that oxidative stability was adversely affected.Fundacao de Apoio a Ciência e Tecnologia Avicolas2008-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2008000100005Brazilian Journal of Poultry Science v.10 n.1 2008reponame:Brazilian Journal of Poultry Science (Online)instname:Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)instacron:FACTA10.1590/S1516-635X2008000100005info:eu-repo/semantics/openAccessRacanicci,AMCMenten,JFMRegitano-d'Arce,MABTorres,EAFSPino,LMPedroso,AAeng2008-07-07T00:00:00Zoai:scielo:S1516-635X2008000100005Revistahttp://www.scielo.br/rbcahttps://old.scielo.br/oai/scielo-oai.php||rvfacta@terra.com.br1806-90611516-635Xopendoar:2008-07-07T00:00Brazilian Journal of Poultry Science (Online) - Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)false |
dc.title.none.fl_str_mv |
Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage |
title |
Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage |
spellingShingle |
Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage Racanicci,AMC Lipid oxidation meat quality TBARS oxidized fat |
title_short |
Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage |
title_full |
Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage |
title_fullStr |
Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage |
title_full_unstemmed |
Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage |
title_sort |
Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage |
author |
Racanicci,AMC |
author_facet |
Racanicci,AMC Menten,JFM Regitano-d'Arce,MAB Torres,EAFS Pino,LM Pedroso,AA |
author_role |
author |
author2 |
Menten,JFM Regitano-d'Arce,MAB Torres,EAFS Pino,LM Pedroso,AA |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Racanicci,AMC Menten,JFM Regitano-d'Arce,MAB Torres,EAFS Pino,LM Pedroso,AA |
dc.subject.por.fl_str_mv |
Lipid oxidation meat quality TBARS oxidized fat |
topic |
Lipid oxidation meat quality TBARS oxidized fat |
description |
Two experiments were conducted to evaluate the effects of dietary oxidized poultry offal fat on the performance of broilers and on the oxidative stability of dark chicken meat. One hundred and sixty male chicks were fed a corn-soybean meal diet containing 4% fresh or oxidized poultry fat from 10 to 47 days of age. Fresh fat was stored frozen until diets were produced, and oxidized fat was obtained by electrical heating (110 to 120 ºC). Birds were slaughtered at 47 days of age, and carcass characteristics were measured. Skinless and deboned thigh meat was stored chilled during 12 days, and samples were periodically collected to assess their quality and oxidative stability. Dietary oxidized fat did not affect bird performance or carcass characteristics. During chilled storage, meat color (L*, a* and b*) was not affected by dietary treatments; however, TBARS (Thiobarbituric Acid Reactive Substances) values were higher (P<0.05) in thigh meat from chickens fed the oxidized fat, indicating that oxidative stability was adversely affected. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2008000100005 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2008000100005 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-635X2008000100005 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Fundacao de Apoio a Ciência e Tecnologia Avicolas |
publisher.none.fl_str_mv |
Fundacao de Apoio a Ciência e Tecnologia Avicolas |
dc.source.none.fl_str_mv |
Brazilian Journal of Poultry Science v.10 n.1 2008 reponame:Brazilian Journal of Poultry Science (Online) instname:Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) instacron:FACTA |
instname_str |
Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) |
instacron_str |
FACTA |
institution |
FACTA |
reponame_str |
Brazilian Journal of Poultry Science (Online) |
collection |
Brazilian Journal of Poultry Science (Online) |
repository.name.fl_str_mv |
Brazilian Journal of Poultry Science (Online) - Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) |
repository.mail.fl_str_mv |
||rvfacta@terra.com.br |
_version_ |
1754122511394537472 |