Effect of dietary ethanol extracts of mango (Mangifera indica L.) on lipid oxidation and the color of chicken meat during frozen storage

Freitas, Ednardo Rodrigues; Borges, Ângela da Silva; Pereira, Ana Lúcia Fernandes; Abreu, Virgínia Kelly Gonçalves; Trevisan, M.; Watanabe, Pedro Henrique

doi:10.3382/ps/pev295

Cited by 12 publications

(7 citation statements)

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“…The reduction in the incidence of BBS and, thus, darkening of the broiler thighs, with the increase in EEMS in the ration, may be associated with its antioxidant action, which has been reported by some researchers ( Freitas et al., 2012 , Freitas et al., 2015 ). However, the contribution the antioxidant action of EEMS had to these results requires more clarification.…”

Section: Resultsmentioning

confidence: 55%

“…The benefits of the antioxidant action of EEMS in reducing broiler meat oxidation have been reported for meat cooled ( Freitas et al., 2012 ) and frozen for up to 90 D, with an additional improvement in the colouring parameters ( Freitas et al., 2015 ). In terms of the possibility of a total reduction in the incidence of BBS in broiler thighs, it should be considered that the research into the improvement in bone quality did not completely eradicate BBS nor did the antioxidant action of EEMS.…”

Section: Resultsmentioning

confidence: 99%

“…The mango residue, constituted of seeds, was obtained from the extraction of pulp and purchased in natura form from a fruit-processing company for extraction of the pulp. Then, the material was subjected to drying and milling, and the extract was obtained by the cold method, using the organic solvents hexane and ethanol (adapted from Freitas et al., 2015 ). The obtained ethanolic extract was conditioned in a glass container and identified for subsequent use.…”

Section: Methodsmentioning

confidence: 99%

“…Although synthetic antioxidants, such as butyl-hydroxy-anisole, butylated hydroxytoluene ( BHT ), tert-butylhydroquinone, and propyl gallate, are widely used in the food industry ( Harnedy and FitzGerald, 2012 ), the potentially negative effects of prolonged intake, such as the growth of cancer cells in the stomach, liver, and reproductive system of animals, has led to the search for alternatives, such as the natural antioxidants ( Niki et al., 1991 , Li et al., 2010 ). Hence, ethanolic extracts of mango have been studied for use as antioxidants in poultry feed and were found to effect the reduction in the lipid oxidation of the meat and improve the colouring parameters of the breast meat when frozen for 90 D ( Freitas et al., 2012 , Freitas et al., 2015 ). In addition to their protective qualities, some antioxidants frequently found in the ethanolic mango extracts, including quercetin and kaempferol ( Shah et al., 2010 , Ma et al., 2011 ), have activities that promote bone quality, modulate osteoclastogenesis, and regulate several local factors and systemic factors, such as hormones, inflammatory cytokines, and tumour necrosis factor in bone cells ( Oliveira et al., 2010 ).…”

Section: Introductionmentioning

confidence: 99%

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Black bone syndrome in broilers fed ethanolic extract of mango seeds

et al. 2020

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This study aimed to evaluate the incidence of black bone syndrome ( BBS ) in broiler chickens fed with ethanolic extract of mango seed ( EEMS ). A total of 504 one-day-old male broilers were used in a completely randomised design assigned with 7 experimental diets and 6 replicates of 12 broilers per experimental plot. The experimental diets consisted of: diet without addition of synthetic antioxidant; diet with addition of synthetic antioxidant (200 ppm); and 5 levels of EEMS: 200 ppm, 400 ppm, 600 ppm, 800 ppm, and 1,000 ppm. Two methods of cooking (roasted and boiled) were used to prepare thigh samples. According to the results, the diets did not significantly influence the performance of the broilers. BBS incidence was higher in broilers fed a diet without antioxidants and was reduced with EEMS dietary inclusion, with the lowest incidence occurring with the inclusion of 1,000 ppm. The synthetic antioxidant butylated hydroxytoluene in the diet promoted a significantly higher BBS incidence than that obtained with 800 and 1,000 ppm EEMS and did not differ from the other diets. Of the cooking methods, a higher BBS incidence was observed for the boiled method. For the meat coloration and bone parameters, there were no significant interactions between the factors, diets and cooking methods. There was a linear reduction in the darkening score and linear increase in the luminosity (L∗) of the meat with increasing EEMS in the diet. With regard to the cooking method, the boiled thighs had lower luminosity (L∗), higher parameter a∗, and lower parameter b∗ values because of more pronounced meat darkening. The roasted bones were less heavy, dense, and flexible. A negative correlation was observed between the degree of darkening of the meat that characterizes the BBS with the luminosity (L∗) and intensity of yellow. We concluded that the addition of EEMS contributes to a reduced darkening of meat that characterises the BBS and recommend the dietary inclusion of 1,000-ppm EEMS.

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Section: Resultsmentioning

confidence: 55%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Black bone syndrome in broilers fed ethanolic extract of mango seeds

et al. 2020

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“…Freitas et al . evaluated the oxidation of lipid in the breast meat of broiler chickens fed diets containing ethanol extracts of mango, which was stored frozen for 90 days.…”

Section: Discussionmentioning

confidence: 99%

Lipid and color stability of the meat and sausages of broiler fed with calcium anacardate

et al. 2018

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BACKGROUND: Anacardic acid, a phenolic compound, represents 90% of cashew nut shell liquid, which is a byproduct from the industrial processing of cashew nuts. This study aimed to add calcium anacardate (CA) to broilers' diets as a source of anacardic acid, to evaluate its antioxidant effect in breast meat and in processed meat products (sausages). For this purpose, birds were fed according to the following treatments: diet without antioxidant and diets containing 2.5, 5.0, 7.5, or 10.0 g kg −1 CA. Chicken breast meat was stored frozen for 90 days. The thigh and drumsticks were used to produce chicken sausages that were kept in refrigerated conditions for 90 days. Lipid oxidation and color stability were assessed every 30 days. RESULTS:For breast meat, a 2.5 g kg −1 concentration of CA was insufficient to retard lipid oxidation, whereas 10.0 g kg −1 gave rise to a pro-oxidant effect and 5.0 g kg −1 slowed the oxidation up to 50 days. A level of 7.5 g kg −1 of CA was effective in retarding oxidation, favoring colour stability during the 90-days frozen storage. For sausages, 2.5 g kg −1 of calcium anacardate in broiler diets was sufficient to retard lipid oxidation. Calcium anacardate 7.5 g kg −1 provided greater redness in the sausages compared with the control and with the other treatments containing 5.0 and 10.0 g kg −1 . CONCLUSIONS: Calcium anacardate is a potential natural antioxidant for breast meat and sausages in storage when added to broilers' diets. RESULTS Lipid oxidation of frozen breast meatFor frozen breast meat, there was an interaction (P ≤ 0.05) between treatments and storage times for TBARS values (Table 2) indicating J Sci Food Agric 2019; 99: 2124-2131 Color of frozen breast meatAn increase in redness during storage was also reported by Kim et al. 22 in the meat of broilers fed with -tocopherol during storage. Most studies reported a reduction in redness and explained that reduction shows discoloration resulting from the oxidation of myoglobin, which is the primary pigment responsible for the meat color. 23,24 The results obtained in this study are therefore satisfactory because there was no meat discoloration during storage.In the present study, the concentration of the CA did not affect redness. Different results were reported by Choi et al. 25 with garlic powder and by Young et al. 26 using oregano extract. These authors observed that natural antioxidants added in the feed increased the redness in meat broilers.According to Zapata et al. 27 the color L* component was one of the main parameters used in the identification of meat abnormalities such as PSE (pale, soft, and exudative) and DFD (dark, firm, and dry) meat. The PSE meat has high lightness values, resulting in J Sci Food Agric 2019; 99: 2124-2131

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