Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1080/23311932.2023.2165012 http://hdl.handle.net/11449/246698 |
Resumo: | The large production of broilers and fruits in Brazil demands the exploration of new sources of nutrients for the birds and of sustainable disposal of the fruit industrialization wastes. The effects of feeding broiler chickens with residues from acerola industrialization (AM) on meat composition, fatty acids profile, oxidative stability and sensory characteristics were evaluated. Four soybean-corn based diets were tested: negative control, with no antioxidant nor AM; positive control, with butyl hydroxytoluene (BHT) and no AM; and two diets containing either 5 or 7.5% AM and no antioxidant. Official validated methods were used for the chemical and sensorial analyses of the meat. On breast, 7.5% AM increased protein (14.13%) and ash (10.6%) concentrations. On both cuts, AM reduced around 30% the cholesterol levels, decreased saturated fatty acids, increased polyunsaturated fatty acids and reduced n-6:n-3. AM at 5% delayed the onset of lipid peroxidation in frozen stored breasts more than did the antioxidant BHT (36 x 22.5 days). Breasts from treatment containing BHT had the worst sensorial acceptance by consumers. The addition of acerola meal to broiler chickens’ diets revealed a good option to provide healthier meat with longer shelf life, besides representing a way of reducing fruit waste in the environment. |
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Repositório Institucional da UNESP |
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Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched dietsacerolabroiler chickenlipid peroxidationlipid profilemeat qualityThe large production of broilers and fruits in Brazil demands the exploration of new sources of nutrients for the birds and of sustainable disposal of the fruit industrialization wastes. The effects of feeding broiler chickens with residues from acerola industrialization (AM) on meat composition, fatty acids profile, oxidative stability and sensory characteristics were evaluated. Four soybean-corn based diets were tested: negative control, with no antioxidant nor AM; positive control, with butyl hydroxytoluene (BHT) and no AM; and two diets containing either 5 or 7.5% AM and no antioxidant. Official validated methods were used for the chemical and sensorial analyses of the meat. On breast, 7.5% AM increased protein (14.13%) and ash (10.6%) concentrations. On both cuts, AM reduced around 30% the cholesterol levels, decreased saturated fatty acids, increased polyunsaturated fatty acids and reduced n-6:n-3. AM at 5% delayed the onset of lipid peroxidation in frozen stored breasts more than did the antioxidant BHT (36 x 22.5 days). Breasts from treatment containing BHT had the worst sensorial acceptance by consumers. The addition of acerola meal to broiler chickens’ diets revealed a good option to provide healthier meat with longer shelf life, besides representing a way of reducing fruit waste in the environment.Department of Animal Production and Health Faculty of Veterinary Medicine Unesp São Paulo State UniversityDepartment of Animal Production and Health Faculty of Veterinary Medicine Unesp São Paulo State UniversityUniversidade Estadual Paulista (UNESP)de Oliveira, Joselaine [UNESP]Landim de Barros, Thainá [UNESP]Pires, Helenice Aparecida [UNESP]Pereira, Raquel de Cássia [UNESP]Pereira Cassiano, Rodrigo [UNESP]Garcia-Neto, Manoel [UNESP]Giglio Ponsano, Elisa Helena [UNESP]2023-07-29T12:48:02Z2023-07-29T12:48:02Z2023-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1080/23311932.2023.2165012Cogent Food and Agriculture, v. 9, n. 1, 2023.2331-1932http://hdl.handle.net/11449/24669810.1080/23311932.2023.21650122-s2.0-85146700091Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengCogent Food and Agricultureinfo:eu-repo/semantics/openAccess2023-07-29T12:48:02Zoai:repositorio.unesp.br:11449/246698Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T14:48:01.039460Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets |
title |
Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets |
spellingShingle |
Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets de Oliveira, Joselaine [UNESP] acerola broiler chicken lipid peroxidation lipid profile meat quality |
title_short |
Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets |
title_full |
Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets |
title_fullStr |
Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets |
title_full_unstemmed |
Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets |
title_sort |
Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets |
author |
de Oliveira, Joselaine [UNESP] |
author_facet |
de Oliveira, Joselaine [UNESP] Landim de Barros, Thainá [UNESP] Pires, Helenice Aparecida [UNESP] Pereira, Raquel de Cássia [UNESP] Pereira Cassiano, Rodrigo [UNESP] Garcia-Neto, Manoel [UNESP] Giglio Ponsano, Elisa Helena [UNESP] |
author_role |
author |
author2 |
Landim de Barros, Thainá [UNESP] Pires, Helenice Aparecida [UNESP] Pereira, Raquel de Cássia [UNESP] Pereira Cassiano, Rodrigo [UNESP] Garcia-Neto, Manoel [UNESP] Giglio Ponsano, Elisa Helena [UNESP] |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
de Oliveira, Joselaine [UNESP] Landim de Barros, Thainá [UNESP] Pires, Helenice Aparecida [UNESP] Pereira, Raquel de Cássia [UNESP] Pereira Cassiano, Rodrigo [UNESP] Garcia-Neto, Manoel [UNESP] Giglio Ponsano, Elisa Helena [UNESP] |
dc.subject.por.fl_str_mv |
acerola broiler chicken lipid peroxidation lipid profile meat quality |
topic |
acerola broiler chicken lipid peroxidation lipid profile meat quality |
description |
The large production of broilers and fruits in Brazil demands the exploration of new sources of nutrients for the birds and of sustainable disposal of the fruit industrialization wastes. The effects of feeding broiler chickens with residues from acerola industrialization (AM) on meat composition, fatty acids profile, oxidative stability and sensory characteristics were evaluated. Four soybean-corn based diets were tested: negative control, with no antioxidant nor AM; positive control, with butyl hydroxytoluene (BHT) and no AM; and two diets containing either 5 or 7.5% AM and no antioxidant. Official validated methods were used for the chemical and sensorial analyses of the meat. On breast, 7.5% AM increased protein (14.13%) and ash (10.6%) concentrations. On both cuts, AM reduced around 30% the cholesterol levels, decreased saturated fatty acids, increased polyunsaturated fatty acids and reduced n-6:n-3. AM at 5% delayed the onset of lipid peroxidation in frozen stored breasts more than did the antioxidant BHT (36 x 22.5 days). Breasts from treatment containing BHT had the worst sensorial acceptance by consumers. The addition of acerola meal to broiler chickens’ diets revealed a good option to provide healthier meat with longer shelf life, besides representing a way of reducing fruit waste in the environment. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-07-29T12:48:02Z 2023-07-29T12:48:02Z 2023-01-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1080/23311932.2023.2165012 Cogent Food and Agriculture, v. 9, n. 1, 2023. 2331-1932 http://hdl.handle.net/11449/246698 10.1080/23311932.2023.2165012 2-s2.0-85146700091 |
url |
http://dx.doi.org/10.1080/23311932.2023.2165012 http://hdl.handle.net/11449/246698 |
identifier_str_mv |
Cogent Food and Agriculture, v. 9, n. 1, 2023. 2331-1932 10.1080/23311932.2023.2165012 2-s2.0-85146700091 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Cogent Food and Agriculture |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128419331833856 |