Effects of Dietary Supplementation of Pine Needle Powder on Meat Quality and Physico-chemical Properties of Chicken Meat

Abstract

This study were carried to investigate to the effects of diet supplemented with pine needle powder on pH, total phenol contents, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), shear force, sensory evaluation, meat color, and fatty acid composition of chicken meat. Broiler chicks were fed the corresponding diets containing 0% pine needle powder (Control), 0.3% pine needle powder (T1), 0.6% pine needle powder (T2), or 0.9% pine needle powder (T3) for five weeks. The pH and TBARS was significantly decreased by the supplementation of pine needle powder compared to the control (P<0.05). The total phenol contents and DPPH radical scavenging activity were significantly increased by the supplementation of pine needle powder compared to the control (P<0.05), and T3 showed the most effective (P<0.05) more effective in improving self-life compared to the other treatment groups. The CIE a* value of treatment groups showed significantly higher value compare to the control, however, CIE L* values was decreased. In fatty acid composition, the level of oleic acid in chicken meat was significantly (P<0.05) increased by the supplementation of pine needle powder compared with the control group. In conclusion, dietary supplementation of pine needle powder was effective in decreasing pH and TBARS, and increasing total phenol contents and DPPH radical scavenging activity in broiler meats.(Key words : pine needle powder, total phenol contents, DPPH radical scavenging activity, physico-chemical properties) † To whom correspondence should be addressed : rladudwlr1@ yahoo.

Effects of supplemental pine needles powder (Pinus brutia) on growth performance, breast meat composition, and antioxidant status in broilers fed linseed oil-based diets

“…In an experiment, higher DPPH-radical scavenging activity in the thigh meat of broilers was observed in 1 and 2% PNP supplemental groups as compared to the control group (Kim et al, 2012 ). Similar results were obtained by Park and Kim ( 2011 ) regarding DPPH-radical scavenging activity in the thigh meat of broilers supplemented with 0.3, 0.6, and 0.9% PNP. The present study showed no significant effect of PNP supplementation on DPPH activity of breast meat.…”

“…The present study showed that supplementation of PNP decreased the pH of breast meat samples (1-D storage at 4°C); however, no change in pH was observed for meats stored up to 10 D. Kim et al ( 2012 ) also reported a significant decrease in pH of thigh meat of broilers when supplemented with PNP (1 and 2%), and this decrease was explained by the presence of bioactive compounds in the meat especially polyphenols and flavonoids from the PNP. Park and Kim ( 2011 ) also observed similar results for pH of thigh meat when broiler diets were supplemented with 0.3, 0.6, and 0.9% PNP. In their experiment, supplementing broiler diets with 0.6 and 0.9% PNP had resulted in a significant decrease in pH of thigh meat as compared to the control and 0.3% supplemental group.…”

“…The present study also showed a linear decrease in the liver MDA levels with PNP supplementation. Park and Kim ( 2011 ) also observed a linear decrease in MDA levels in thigh meat of broilers supplemented with 0.3, 0.6, and 0.9% PNP. In another experiment, Park and Kim ( 2013 ) observed similar results regarding MDA values in thigh meat of broilers supplemented with 0.5 and 1% PNP.…”

“…The present study showed no clear effect of PNP supplementation on fatty acid composition of breast meat. In an experiment with broilers (0.3, 0.5, 0.9% PNP), Park and Kim ( 2011 ) reported that 0.9% PNP supplementation had significantly increased oleic acid in thigh meat while linolenic acid was decreased when compared to the control group. Vitina et al ( 2011 ) and Polis et al ( 2013 ) stated that supplementation of spruce and pine needles extractives had positive effects on MUFA (including oleic acid) and PUFA (including eicosapentaenoic and docosahexaenoic acids), while concentrations of saturated fatty acids (including myristic, palmitic, and stearic) were reduced when compared to the control group.…”

“…Pine needles are reported to possess a wide variety of beneficial compounds typical of medicinal plants such as essential oils (α and β-pinene), phenolic substances, vitamin C, protein, fat, and phosphorus (Pfister et al, 1998 ; Xie et al, 2015 ). Preliminary research suggested pine tree needles as a useful source of natural antioxidants in the diet, and studies showed that supplementation of pine needles powder ( PNP ) into broiler diets enhanced their antioxidant capacity without altering their performance (Park and Kim, 2011 , Wu et al, 2015 , Guo et al, 2018 ). However, to the best of our knowledge, literature evaluating the effectiveness of PNP supplementation in improving the oxidation resistance of PUFA-enriched broiler meat, thus its shelf life, is rather limited.…”