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

Lipids in Health and Disease

Muhammad Sajid Arshad¹  Muhammad Sohaib¹  Muhammad Issa Khan¹  Muhammad Faizan Haider¹  Faqir Muhammad Anjum¹ 

[1] National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

关键词: Lipid stability;    PUFA;    Nuggets;    Flaxseed;    Extrusion;    Broiler meat;   

Others  :  1160082
DOI  :  10.1186/1476-511X-12-13

 received in 2012-12-15, accepted in 2013-01-31,  发布年份 2013

【 摘 要 】

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.

【 授权许可】

   
2013 Anjum et al.; licensee BioMed Central Ltd.

【 参考文献 】

• [1]Bhatty RS: Nutritional composition of whole flaxseed and flaxseed meal. In Flaxseed in human nutrition. Edited by Cunnane SC, Thompson LH. AOCS Press, Champaign, IL; 1995.
• [2]Carter JF: Potential of flaxseed and flaxseed oil in baked goods and other products in human nutrition. Cereal Foods World 1993, 38(10):753-759.
• [3]Diederichsen A, Richards KW: Cultivated flax and the genus linum L.-taxonomy and germplasm conservation. In Flax, the genus linum. Edited by Muir A, Westscott N. Taylor & Francis, London, UK; 2003:22-54.
• [4]Palmquist DL: Omega-3 fatty acids in metabolism, health, and nutrition and for modified animal product foods. Prof l Animal Sci 2009, 25:207-249.
• [5]Oomah BD, Mazza G: Flaxseed proteins – a review. Food Chem 1993, 48:109-114.
• [6]Dale N, Batal A: Feedstuffs reference issue and buyers guide. Feedstuffs 2008, 79:17-20.
• [7]Schmitz G, Ecker J: The opposing effects of n-3 and n-6 fatty acids. J of Lipid Res 2008, 47:147-155.
• [8]Mukhopadhyay N, Sarkar S, Bandyopadhyay S: Effect of extrusion cooking on anti-nutritional factor tannin in linseed (linum usitatissimum) meal. Int J of Food Sci and Nutri 2007, 58(8):588-594.
• [9]Yashodhara BM, Umakanth S, Pappachan JM, Bhat SK, Kamath R, Choo BH: Omega-3 fatty acids, a comprehensive review of their role in health and disease. Postgraduate Med J 2009, 85:84-90.
• [10]Wu J, Johnson LA, Jung S: Demulsification of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean flakes. Bioresource Technol 2009, 100:527-533.
• [11]Xu CZ, Wang QJ, Zheng MS, Zhu JW, Li JD, Huang MQ, Jia QM, Du ZZ: Microstructure and properties of ultra-fine grain Cu–Cr alloy prepared by equal-channel angular pressing mater. Engineering and Sci 2007, 459:303-308.
• [12]Martínez-Flores HE, Barrera ES, Garnica-Romo MG, Penagos CJC, Saavedra JP, Macazaga-Alvarez R: Functional characteristics of protein flaxseed concentrate obtained applying a response surface methodology. J of Food Sc 2006, 71:495-498.
• [13]Wu M, Li D, Wang L, O’zkan N, Mao ZH: Rheological properties of extruded dispersions of flaxseed-maize blend. J Food Eng 2010, 98:480-491.
• [14]Betti M, Perez TI, Zuidhof MJ, Renema RA: Omega-3 enriched broiler meat, 3 fatty acid distribution between triacylglycerol and phospholipid classes. Poult Sci 2009, 88:1740-1754.
• [15]Wu M, Li D, Wang L, Zhou Y, Brooks MS, Chen XD: Extrusion detoxification technique on flaxseed by uniform design optimization. Sep Purif Technol 2008, 61(1):51-59.
• [16]Minami M, Yoshikawa H: A simplified assay method of superoxide dismutase activity for clinical use. Clinica Chimica Acta 1979, 92:337-342.
• [17]Aebi H: Catalase estimation. In Methods of enzymatic analysis. Edited by Bergmeyer HU. Verlag chemic, Weinheim, New York; 1974:673-684.
• [18]Helen A, Vijayammal PL: Vitamin C supplementation on hepatic oxidative stress induced cigarette smoke. J Appl Toxicol 1997, 17:289-295.
• [19]Beutler E, Duron O, Kelly BM: Improved method for the determination of blood glutathione. J Lab Clin Med 1983, 61:882-888.
• [20]Brand-Williams W, Cuvelier ME, Berset C: Use of a free radical method to evaluate antioxidant. Lebensm.- Wissenschaft u.-Techno 1995, 28:25-30.
• [21]Ahn DU, Sell JL, Chen CJX, Wu C, Lee JI: Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging. Poult Sci 1998, 6:912-920.
• [22]Sukhiia P, Palmquist DL: Rapid method for determination of total fatty acid content and composition of feedstuffs and feaces. J of Agri and Food Chem 1988, 86:1202-1206.
• [23]Perlo F, Bonato P, Teira G, Marcuzzi A: Influencia del nu´ Mero de lavados en el procesamiento de carne de ave meca´ nicamente recuperada. Ciencia y Tecnología Alimentaria 2003, 4(1):55-59.
• [24]Sallama KI, Ishioroshib M, Samejima K: Antioxidant and antimicrobial effects of garlic in chicken sausage. Lebensm.- Wissenschaft u.-Technol. 2004, 37:849-855.
• [25]El-Gasim EA, Al-Wesali MS: Water activity and hunter color values of beef patties extended with samh (mesembryanthemum forsskalei hochst) flour. Food Chem 2000, 69:181-185.
• [26]Cosenza GH, Williams SKD, Johnson D, Sims C, McGowan CH: Development and evaluation of a cabrito smoked sausage product. Meat Sci 2003, 64:119-124.
• [27]Carlos ML, Mendes RC, Maria LN: Instrumental texture and sensory characteristics of cod frankfurter sausages. Int J l of Food Propert 2009, 12:625-643.
• [28]Meilgaard MM, Civille GV, Carr T: Overall difference tests, Does a sensory difference exist between samples? Sensory evaluation techniques. 4th edition. USA, New York; 2007:63-104.
• [29]Steel RGD, Torrie JH, Dickey D: Principles and procedures of statistics, a biometrical approach. 3rd edition. McGraw Hill Book Co Inc, New York; 1997.
• [30]Shen Y, Feng D, Oresanya T, Chavez E: Fatty acid and nitrogen utilization of processed flaxseed by adult chickens. J Sci Food Agri 2005, 85:1137-1142.
• [31]Rodriguez ML, Alzueta C, Rebole A, Ortiz LT, Centeno C, Trevino J: Effect of inclusion level of linseed on the nutrient utilisation of diets for growing broiler chickens. British Poult Sci 2001, 42:368-375.
• [32]Zuidhof MJ, Betti M, Korver DR, Hernandez FIL, Schneider BL, Carney VL, Renema RA: Omega-3-enriched broiler meat, 1. Optimization of a production system. Poult Sci 2009, 88:1108-1120.
• [33]Nguyen CV, Smulikowska S, Mieczkowska A: Effect of linseed and rapeseed or linseed and rapeseed oil on performance, slaughter yield and fatty acid deposition in edible parts of the carcass in broiler chickens. J Anim Feed Sci 2003, 12:271-288.
• [34]Maraschiello C, Sa´ rraga C, Garcia Regueiro JA: Glutathione peroxidase activity, TBARS, and α-tocopherol in meat from chickens Fed different diets. J Agri Food Chem 1999, 1999(47):867-872.
• [35]Rodriguez-Martinez MA, Ruiz-Torres A: Homeostasis between lipid peroxidation and antioxidant enzyme activities in healthy human aging. Mech Ageing Dev 2001, 66:213-222.
• [36]Luna A, Labaque MC, Zygadlo JA, Marin RH: Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat. Poult Sci 2010, 89:366-370.
• [37]Zanini SF, Colnago GL, Bastos MR, Pessotti BMS, Casagrande FP, Lima VR: Oxidative stability and total lipids on thigh and breast meat of broilers fed diets with two fat sources and supplemented with conjugated linoleic acid. LWT- Food Sci Technol 2006, 39:717-723.
• [38]Bradley PA, Edel AL, McCullough R, Rodriguez-Leyva D, Rampersad P, Gilchrist JSC, Lukas A, Pierce GN: Distribution of omega-3 fatty acids in tissues of rabbits fed a flaxseed-supplemented diet. Metab Clin Exp 2010, 2010(59):620-627.
• [39]Juarez M, Dugan MER, Aldai N, Aalhus JL, Patience JF, Zijlstra RT, Beaulieu AD: Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability. Food Chem 2010, 126:1716-1723.
• [40]Jeun-Hornga L, Yuan-Huib L, Chun-Chinc K: Effect of dietary fish oil on fatty acid composition, lipid oxidation and sensory property of chicken frankfurters during storage. Meat Sci 2002, 60:161-167.
• [41]Ca´ ceres E, Garcia ML, Selgas MD: Effect of pre-emulsified fish oil as source of PUFA n-3 on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage. Meat Sci 2008, 80:183-193.
• [42]Hoz L, D’Arrigo M, Cambero I, Ordonez JA: Development of an n-3 fatty acid and a-tocopherol enriched dry fermented sausage. Meat Sci 2004, 67(3):485-495.
• [43]Sohaib M, Anjum FM, Khan MI, Arshad MS, Shahid M: Enhancement of lipid stability of broiler breast meat and meat products fed on alpha lipoic acid and alpha tocopherol acetate supplemented feed. J Lipids health Dis 2012, 11:57. BioMed Central Full Text
• [44]Barbut S: Poultry products processing, an industry guide. CRC Press, Boca Raton, Florida; 2002.
• [45]Woods VB, Fearon EA: Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs, a review. Livest Sci 2009, 126:1-20.
• [46]Valencia I, Ansorena D, Astiasaran I: Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs. Meat Sci 2006, 72(4):727-733.