Effects of Dietary Mugwort Powder on the VBN, TBARS, and Fatty Acid Composition of Chicken Meat during Refrigerated Storage

Park, Chang-Ill; Kim, Young-Jik

doi:10.5851/kosfa.2008.28.4.505

Cited by 20 publications

(7 citation statements)

References 12 publications

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“…The notable strategies for diminishing lipid oxidation of meat are by adding antioxidants to poultry diets. Currently, the interest in natural antioxidants has increased because they are considered to be safer than the synthetic antioxidants, and have greater application potential for consumers' acceptability, palatability, stability, and shelf life of meat products (Park and Kim 2008).…”

Section: Introductionmentioning

confidence: 99%

Dietary omega-3 and antioxidants improve long-chain omega-3 and lipid oxidation of broiler meat

et al. 2019

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Background: This study aimed to investigate the possibility of producing broiler meat rich in long-chain n-3 polyunsaturated fatty acids especially eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3) with preventing lipid oxidation of the produced meat by supplementing the diets with linseed oil or fish oil along with vitamin E (Vit. E) or sweet chestnut tannins (SCT) as antioxidants. A total of 144 1-day-old Cobb broiler chicks were divided into six treatments with three replicates, eight chicks each. The treatments were basal diets containing 2 g linseed oil/100 g (T1), 2 g linseed oil/100 g + 200 mg Vit. E/kg (T2) and 2 g linseed oil/100 g + 2 g SCT/ kg (T3), 2 g fish oil/100 g (T4), 2 g fish oil/100 g + 200 mg Vit. E/kg (T5), and 2 g fish oil/100 g + 2 g SCT/kg (T6) for 5 weeks. Fatty acid composition, thiobarbituric acid (TBA), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were determined. Results: Dietary 2 g fish oil/100 g elevated (P ≤ 0.001) long-chain omega-3 polyunsaturated fatty acids in broiler meat mainly EPA and DHA. At the same time, dietary fish oil resulted in a significant decrease (P ≤ 0.001) in αlinolenic acid in broiler meat (6%). However, total omega-3 fatty acids in meat were higher (P ≤ 0.001) with dietary fish oil than with dietary linseed oil. The ratio of n-6:n-3 PUFA was decreased (P ≤ 0.001) in the meat of broilers fed diets containing 2 g fish oil/100 g compared with broilers fed diets containing 2 g linseed oil/100 g. The two sources of antioxidant decreased (P ≤ 0.05) TBA value and increased (P ≤ 0.05) the DPPH radical scavenging activity in broiler meat compared to the diet without antioxidant. No significant differences observed between chicks fed 2 g SCT/kg or 200 mg Vit. E/kg on TBA and DPPH radical scavenging activity. Conclusions: It is concluded that inclusion of 2 g fish oil/100 g in broiler diets elevated levels of long-chain omega-3 PUFA mainly EPA and DHA, but decreased n-6:n-3 ratio. Moreover, the addition of 2 g SCT/kg diet or 200 mg Vit. E/kg diet as antioxidant sources inhibited lipid oxidation and enhanced antioxidant activity value in broiler meat, and each of them had the same effect.

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Section: Introductionmentioning

confidence: 99%

Dietary omega-3 and antioxidants improve long-chain omega-3 and lipid oxidation of broiler meat

et al. 2019

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“…Accordingly, natural or synthetic antioxidants are used to minimize the oxidation of dietary lipid. Currently, the interest in natural antioxidants has increased because they are considered to be safer than the synthetic antioxidant, and have greater application potential for consumers’ acceptability, palatability, stability, and shelf-life of meat products ( Kang et al, 2008 ; Naveena et al, 2008 ; Park and Kim, 2008 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Dietary Supplementation of the Combination of Gallic and Linoleic Acid in Thigh Meat of Broilers

Lee

Jung

Kim

et al. 2012

Asian Australas. J. Anim. Sci

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This study was performed to investigate the combined effect of dietary supplementation of gallic and linoleic acid (GL) on the antioxidative effect and quality of thigh meat from broilers. Broilers received 3 dietary treatments: i) commercial finisher diet (control), ii) 0.5% GL (gallic:linoleic acid = 1 M:1 M), and iii) 1.0% GL during the 22 to 36 d. The pH value of broiler thigh meat was increased by GL supplementation. Water holding capacity of the thigh meat was enhanced by the 1.0% dietary GL supplementation. Antioxidative effect (total phenolic content, DPPH radical scavenging activity, ABTS+ reducing activity, reducing power, and TBARS value) in the thigh from the broilers improved significantly with 1.0% GL. Linoleic acid and docosahexaenoic acids were higher in the broilers fed both levels of dietary GL. However, volatile basic nitrogen content and microbiological quality was not shown to be different between control and treated group. Results indicate that 1.0% dietary supplementation of GL can improve the antioxidant activity of broiler thigh meat and may enhance the meat quality.

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“…Some studies have demonstrated that meat shelf-life and quality can be improved by natural antioxidants and antimicrobials added in the pre-slaughter and post-slaughter stages. Currently, the interest in natural antioxidants has increased because they are considered to be safer than the synthetic antioxidants, and have greater application potential for consumers' acceptability, palatability, stability and shelf-life of meat products (Kang et al 2008;Naveena et al 2008;Park and Kim 2008).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant potential of thuja (Thuja occidentalis) cones and peach (Prunus persia) seeds in raw chicken ground meat during refrigerated (4 ± 1 °C) storage

Kumar

Ali

2012

J Food Sci Technol

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The antioxidant activity of thuja (Thuja occidentalis) cones extract (TCE) and peach (Prunus armeniaca) seeds extract (PSE) were estimated by DPPH free radical scavenging activity method. Total phenolics, total flavonoids and reducing power were also estimated in these extracts. Antioxidant potential of these by products was also evaluated in raw chicken ground meat (GM) during refrigerated (4±1°C) storage. Total phenolics in TCE and PSE were 7.80±0.04 and 1.92± 0.04 mg TAE/gdw respectively. Both extract also showed remarkable DPPH radical scavenging activity (25.52±1.92% and 24.99±0.32%). The reducing power OD700 was observed more in TCE as compared to PSE (3.32±0.01 and 0.49±0.01). Total flavonoids contents were 7.48±0.02 and 0.85±0.01 mg CE/gdw respectively. Addition of these extract significantly (P<0.01) affected cooking losses and WHC of GM. During refrigerated storage (4°C) the TBARS values at 8 d were significantly (P<0.01) more in control than TCE and PSE treated groups.

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Effects of Dietary Mugwort Powder on the VBN, TBARS, and Fatty Acid Composition of Chicken Meat during Refrigerated Storage

Cited by 20 publications

References 12 publications

Dietary omega-3 and antioxidants improve long-chain omega-3 and lipid oxidation of broiler meat

Dietary omega-3 and antioxidants improve long-chain omega-3 and lipid oxidation of broiler meat

Effect of Dietary Supplementation of the Combination of Gallic and Linoleic Acid in Thigh Meat of Broilers

Antioxidant potential of thuja (Thuja occidentalis) cones and peach (Prunus persia) seeds in raw chicken ground meat during refrigerated (4 ± 1 °C) storage

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