Effect of protein-xanthophylls (PX) concentrate of alfalfa supplementation on physico-chemical properties of turkey breast and thigh muscles during ageing.
Meat Sci 2010;
86:486-90. [PMID:
20580166 DOI:
10.1016/j.meatsci.2010.05.040]
[Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2009] [Revised: 05/20/2010] [Accepted: 05/20/2010] [Indexed: 10/19/2022]
Abstract
The objective was to evaluate the effects of a dietary protein-xanthophylls (PX) concentrate of alfalfa to turkey diets (at 15 and 30 g kg(-1) feed) on the physico-chemical properties of breast and thigh muscles during ageing. The experiment involved 120 turkeys (Big-6 type) allotted to 3 groups (group I-control group; group II--with 1.5% supplementation of the protein-xanthophylls (PX) concentrate; group III--with 3% supplementation of the protein-xanthophylls (PX) concentrate). Measurements of pH, water holding capacity, color, oxymyoglobin content, TBARS and oxidation-reduction potential showed that the addition of protein-xanthophylls (PX) concentrate of alfalfa to a turkey diet did not cause deterioration of breast and thigh meat quality. In addition, changes in color, oxymyoglobin content, TBARS and oxidation-reduction potential values suggested that the inclusion of the concentrate to turkey diets acts as an antioxidant in the raw meat.
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