Chemical, Physical And Oxidative Characteristics Of Broilers Meat Supplemented With Passion Fruit Seed Oil

Abstract

Residues that could be discarded and transformed in high biological value protein is a measure of environmental preservation combined with the sustainability of animal production. This study evaluated the effects of the addition of passion fruit seed oil (PFSO) on broiler diet under the resistance of skin, physical-chemical characteristic, fatty acid profile and lipid oxidation (under storage) of breast meat obtained from these animals. There was improvement in the condition of skin rupture and meat tenderness; apart from that, oxidative reactions decreased, as PFSO was added to the diet (P<0.05). On the other hand, no effect on colour, pH, water retention capacity and weight loss on cooking (P>0.05) was observed. There was a linear effect increasing only for the margaric (C17:0) and cis10-Heptadecanoic (C17:1; P<0,05) fatty acids. However, due to the low amount of these fatty acids in PFSO, the found content was still low in all evaluated treatments. However, the evaluated levels did not contribute to the increase of the polyunsaturated fatty acid profile (P>0.05). Thus, it can be concluded that PFSO improves the resistance of broiler skin, which becomes softer and less susceptible to oxidative effects due to the oil’s antioxidant action, suggesting that it may be an ingredient that brings substantial benefits in the poultry industry.

PARAFAC and the exploration advantages in the sensory analysis: A case study concerning edible oils by the home user test (HUT)

“…Regarding seed passion fruit oil, Santos et al (2019) describe it as light-yellow oil with a pleasant taste and mild odor, which may have contributed to the sensory attributes of this oil, presenting its notes more similar to those of olive oil. Concerning the seed passion fruit oil, the literature highlights it with a high content of linoleic acid (55 to 66%), oleic acid (18 to 20%) and palmitic acid (10 to 14%), a large amount of carotenoids (75.63 mg of β-carotene/100g of oil), vitamins C, A, E, and B vitamins, as well as minerals such as phosphorus, zinc, and iron (de Santana, Shinagawa, Araujo, Costa, & Mancini-Filho, 2015), and fatty acids such as omegas 3, 6 and 9 (Zanetti et al, 2021). On the other hand, as already pointed out, olive oil consumption has become increasingly popular since a large part of the population already relates its consumption to bene cial health characteristics.…”