Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage

Revista Brasileira de Ciência Avícola

Amc Racanicci²  Jfm Menten²  Mab Regitano-d'arce¹  Eafs Torres¹  Lm Pino¹  Aa Pedroso² 

[1] ,University of São Paulo ESALQ Department of Animal Science

关键词: Lipid oxidation;    meat quality;    TBARS;    oxidized fat;   

DOI  :  10.1590/S1516-635X2008000100005

来源: SciELO

【 摘 要 】

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.

【 授权许可】

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