Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers

Jung, Samooel; Choe, Jun Ho; Kim, Binna; Yun, Hae Keun; Kruk, Zbigniew A.; Jo, Cheorun

doi:10.1016/j.meatsci.2010.06.007

Cited by 186 publications

(148 citation statements)

References 52 publications

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“…In the present study, the diets including ALA showed significantly higher DPPH free radical scavenging activity than negative control (Table 4). These results suggest that breast and leg meat from the broilers that drank liquid antioxidants might have electron donors to neutralize free radicals, which is in agreement with results of a previous study (Jung et al, 2010). Many studies reported that chickens reared at a high temperatures had increased TBARS in plasma, organs, and carcass (Lin et al, 2000;Mahmoud and Edens, 2003;Gao et al, 2010).…”

Section: Discussionsupporting

confidence: 91%

“…Many studies reported that chickens reared at a high temperatures had increased TBARS in plasma, organs, and carcass (Lin et al, 2000;Mahmoud and Edens, 2003;Gao et al, 2010). The supplementation of antioxidants prevented lipid oxidation in chicken meat that decreased TBARS value, which is a consequence of oxidant stress (Jung et al, 2010;Cortinas et al, 2005). The findings in the present study showed that both leg and breast meat samples from the broilers that drank the water supplemented with vit.…”

Section: Discussionsupporting

confidence: 56%

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Growth performance, intestinal morphology, and meat quality in relation to alpha-lipoic acid associated with vitamin C and E in broiler chickens under tropical conditions

Yoo

Koo

et al. 2016

R. Bras. Zootec.

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-This study was conducted to examine the effect of alpha-lipoic acid with vitamin C and E on growth performance, intestinal morphology, and meat quality in broiler chickens under tropical conditions. A total of 288 one-day-old male ROSS 308 chicks (40±0.1 g) were used in a completely randomized design and allotted to one of six dietary treatments to form sixe replicates per treatment (eight birds per cage). The six dietary treatments were: a corn-soybean meal-based diet (NC; no antimicrobial compounds added) with 8 ppm alpha-lipoic acid (ALA); 150 ppm vitamin C and 75 ppm vitamin E (E-75); E-75 plus ALA (E-75-ALA); 150 ppm vitamin C and 50 ppm vitamin E (E-50) plus ALA (E-50-ALA); and 150 ppm vitamin C and 25 ppm vitamin E (E-25) plus ALA (E-25-ALA). All dietary treatments were continuously provided in liquid form, dissolved in water. Birds were housed in a battery cage (n = 36), and were offered dietary treatments on an ad libitum basis. The ambient temperature was maintained at 32±1 ºC for the first three weeks and reduced gradually to 28 ºC by the end of the experiment (day 35) to induce moderate tropical condition. One bird per pen (n = 6), and another bird per pen (n = 6) were euthanized via cervical dislocation to obtain terminal ileum to measure villus height and crypt depth at day 21, and to harvest breast meat and drumsticks to evaluate meat quality traits at day 35, respectively. Dietary treatment E-75-ALA improved body weight and average daily gain compared with birds fed other dietary treatments from day 1 to day 35. Birds fed dietary treatment E-75-ALA and E-50-ALA had higher villus height than those fed the other dietary treatments at day 21. Dietary treatments E-75-ALA and E-50-ALA reduced thiobarbituric acid reactive substance (TBARS) in drumsticks compared with other dietary treatments, but only treatment E-75-ALA decreased TBARS in breast meat at day 35. Liquid form of antioxidant compounds such as E-75-ALA can improve growth performance, histology of terminal ileum, and meat quality traits in broiler chickens under moderate tropical condition for 35 days.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionsupporting

confidence: 56%

Growth performance, intestinal morphology, and meat quality in relation to alpha-lipoic acid associated with vitamin C and E in broiler chickens under tropical conditions

Yoo

Koo

et al. 2016

R. Bras. Zootec.

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“…DPPH radical scavenging activity DPPH radical scavenging activity was estimated according to the method described by Jung et al (2010). A 0.2-mL aliquot was mixed with 0.8 mL distilled water and 1 mL of 0.2 mM methanolic DPPH solution.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Effect of Dietary Supplementation of Wild Grape on the Antioxidative Potential of the Breast and Leg Meat of Broilers

Yong¹,

Kim²,

Jung³

et al. 2013

Korean Journal for Food Science of Animal Resources

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This study investigated the effect of wild grape (Vitis coignetiae) dietary supplementation on the antioxidative potential and quality of the breast and leg meat of broilers. A total of 36 one-day-old male Cobb broiler chicks were obtained from a commercial hatchery, and randomly assigned to 9 pens with 4 birds per pen. Then, broilers were fed 3 different dietary supplementations, including 0%, 0.25%, or 0.5% wild grape, for 2 wks at the finishing period. After slaughtering, the total phenolic content, α,α'-diphenyl-β-picryl-hydrazyl (DPPH) radical scavenging activity, 2-thiobarbituric acid reactive substances (TBARS), and total cholesterol content of broiler breast and leg meat were measured. Higher total phenolic content was recorded in the leg meat of broilers fed the wild grape when compared with the control, while breast meat did not show any difference. Dietary supplementation of 0.25% and 0.5% wild grape significantly increased DPPH radical scavenging activity of both breast and leg meat. TBARS values of both breast and leg meat were decreased by supplementation of 0.5% wild grape during storage when compared to the control, except for the leg meat at day 7. However, there was no significant difference found in total cholesterol content in both breast and leg meat. The results indicate that the antioxidative potential of broiler meat is improved by supplementing the diet with wild grape.

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“…However, these synthetic materials are considered unsafe by both human health professionals and consumers (Tang, Kerry, Sheehan, Buckley, & Morrissey, 2001). Recently, the use of natural antioxidants and antimicrobials, as preservatives of meat products, has attracted the consumer's attention due to their potential health benefits and safety (Jung et al, 2010). Natural antioxidants, especially those from plant sources, also have the ability to increase the antioxidant capacity of the plasma and reduce the risk of certain diseases such as cancer, stroke, and cardiovascular diseases (Chanda & Dave, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…Natural antioxidants, especially those from plant sources, also have the ability to increase the antioxidant capacity of the plasma and reduce the risk of certain diseases such as cancer, stroke, and cardiovascular diseases (Chanda & Dave, 2009). In addition, it has greater application potential for consumer's acceptability, palatability, stability, and shelf life of meat products (Jung et al, 2010). One such plant with a potential to be used as a source of natural antioxidants and antimicrobials is Moringa (Moringa oleifera).…”

Section: Introductionmentioning

confidence: 99%

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Elhadi

Elgasim

Ahmed

2016

CyTA - Journal of Food

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This study investigated the effect of different levels of Moringa oleifera leaf powder (MLP) on physicochemical, microbiological, and sensory characteristics of chicken patties during cold storage. For MLP extracts, methanolic extract exhibited flavonoid and total phenolic contents of 48.0 and 2010.3 mg/kg, respectively. The aqueous extract of MLP showed high (16.7 mm) and mild (8.7 mm) antimicrobial activity (inhibition zones) against Escherichia coli and Staphylococcus aureus, respectively. In chicken patties, the pH, peroxide value (PV), sensory properties, and microbiological characteristics were all affected (P ≤ 0.05) by the incorporation of MLP into the patty formula. The PV and bacterial counts were decreased (P ≤ 0.05) with the increase in MLP concentration; however, their values were increased (P ≤ 0.05) with the progress of storage period. Moderate level (50 g/kg) of MLP was good (P ≤ 0.05) in retarding lipid peroxidation and inhibiting microbial growth without affecting the sensory quality of stored chicken patties.Características microbianas y oxidativas de la hamburguesa de pollo refrigerada con moringa en polvo (Moringa oleifera) RESUMENEste estudio investigó el efecto de diferentes niveles de Moringa oleifera en polvo (MLP) en las características fisicoquímicas, microbiológicas y sensoriales de hamburguesas de pollo durante su almacenamiento en frío. En los extractos de MLP, el extracto de metanol exhibió contenidos de flavonoides y total fenólico de 48,0 mg/kg y 2010,3 mg/kg, respectivamente. El extracto acuoso de MLP mostró niveles altos (16,7 mm) y medianos (8,7 mm) de actividad antimicrobiana (zonas de inhibición) frente a Escherichia coli y Staphylococcus aureus, respectivamente. En las hamburguesas de pollo, el pH, el índice de peróxido (PV), las propiedades sensoriales y las características microbiológicas se vieron todos afectados (P ≤ 0,05) por la incorporación de MLP en la fórmula de la hamburguesa. El PV y los recuentos bacterianos disminuyeron (P ≤ 0,05) con el aumento de la concentración de MLP, sin embargo, sus valores aumentaron (P ≤ 0,05) con el progreso del periodo de almacenamiento. El nivel moderado (50 g/kg) de MLP fue favorable (P ≤ 0,05) para retardar la peroxidación lipídica e inhibir el crecimiento microbiano sin afectar la calidad sensorial de las hamburguesas de pollo almacenadas. ARTICLE HISTORY

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Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers

Cited by 186 publications

References 52 publications

Growth performance, intestinal morphology, and meat quality in relation to alpha-lipoic acid associated with vitamin C and E in broiler chickens under tropical conditions

Growth performance, intestinal morphology, and meat quality in relation to alpha-lipoic acid associated with vitamin C and E in broiler chickens under tropical conditions

Effect of Dietary Supplementation of Wild Grape on the Antioxidative Potential of the Breast and Leg Meat of Broilers

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

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