INFLUENCIA DEL NÚMERO DE LAVADOS EN EL PROCESAMIENTO DE CARNE DE AVE MECÁNICAMENTE RECUPERADA EFFECT OF THE WASHING NUMBER IN MECHANICALLY DEBONED POULTRY MEAT PROCESSING INFLUENCIA DO NÚMERO DE LAVADOS NO PROCESAMENTO DE CARNE DE AVE MECÁNICAMENTE RECUPERADA

Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products

This study was intended to explore the effect of extruded flaxseed meal supplemented diet on broiler growth performance, oxidative stability and organoleptic characteristics of broiler meat and meat products. 120 (day old) broiler chicks were randomly allotted to 12 experimental groups and fed on diets containing extruded flaxseed meal at 0, 5, 10 and 15%. The supplementation of extruded flaxseed in the diet decreases the body weight gain, feed intake and increased feed conversion ratio (FCR) values of broilers. The antioxidant enzymes were strongly influenced by different levels of extruded flaxseed supplementation among treatments. The TBARS assay revealed that maximum malondialdehyde were produced in T₃ containing highest extruded flaxseed level (15%) and minimum malondialdehyde were produced in T₀ treatment having no extruded flaxseed. The TBARS values ranged from 0.850-2.106 and 0.460-1.052 in leg and breast met respectively. The Free radical scavenging activity varied significantly and DPPH values of breast meat ranged from 20.70% to 39.09% and in leg meat 23.53% to 43.09% respectively. The sensory acceptability of broiler meat nuggets was decreased with the increase in the level of flaxseeds due to the lipid peroxidation of polyunsaturated fatty acids (PUFA) which generated off flavors and bad odors. Feeding extruded flaxseed to chicken through feed strongly inflated the quality and functional properties, fatty acid contents and reduced the oxidative stability of broiler meat and meat products. The present study concludes that up to 10% of flaxseed meal may be used in broiler diet to enhance the omega 3 fatty acids content in the broiler meat.

Enhancement of lipid stability of broiler breast meat and meat products fed on alpha lipoic acid and alpha tocopherol acetate supplemented feed

This study was designed to investigate the effect of alpha lipoic acid (ALA) and alpha tocopherol acetate (ATA) on the antioxidant potential, lipid stability and the quality of the broiler breast meat and meat products. The treatment plan was as (T₁ = control feed, T₂ = 200 mg ATA + 25 mg ALA/kg feed, T₃ = 200 mg ATA + 75 mg ALA/kg feed, T₄ = 200 mg ATA + 150 mg ALA/kg feed, T₅ = Oxidized oil (4%), T₆ = 200 mg ATA + 150 mg ALA + Oxidized oil (4%)/kg feed). After two weeks of acclimatization the birds were fed with ALA and ATA enriched diet. The results revealed that maximum deposition of ALA took place in T₄ which contain maximum dose of ALA. The TBARS and DPPH values of the broiler breast meat were in T₄ (0.14 ± 0.01 MDA/kg of meat, 76.69 ± 0.14%) and in T₅ were (0.24 ± 0.15 MDA/Kg of meat, 44.98 ± 0.04%) accordingly. ATA concentration were also highest in T₄ (206.43 ± 0.22 mg/g of meat) and lowest in T₅ (79.09 ± 0.06 mg/g of meat). Sensory evaluation results showed that nuggets and patties made of T₅ containing oxidized oil were least liked and T₄ got highest score. In a nutshell, 150 mg/kg feed dietary supplementation of ALA with constant level of ATA can ameliorate the antioxidant potential, lipid stability and nutritional qualities of broiler breast meat and meat products.