How meat quality and sensory perception is influenced by feeding poultry plant extracts

Džinić, Natalija; Puvača, Nikola; Tasić, Tatjana; Ikonić, Predrag; Okanović, Đorđe

doi:10.1017/s0043933915002378

Cited by 13 publications

(12 citation statements)

References 32 publications

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“…The relationship between WHC, muscle pH and meat color is well established. Positive influences of plants extract on meat quality of chickens have been observed by many scientists using different supplements and similar to our findings, Džinić, et al [17] reported the lowest cooking and drip-loss of meat after feeding animals hot red pepper.…”

Section: Discussionsupporting

confidence: 92%

“…In this study, the L* color value ranged from 51.24 to 58.50, the a* color value from 5.82 to 9.13 and the b* color value from 15.75 to 17.45. This variation in meat color was in accordance with the results of previous studies that showed the addition of phytogenics such as black pepper, red pepper and garlic in poultry diets influenced meat color [17].…”

Section: Discussionsupporting

confidence: 92%

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Physico-chemical attributes, sensory evaluation and oxidative stability of leg meat from broilers supplemented with plant extracts

Yang¹,

Seo²,

Dilawar³

et al. 2020

J Anim Sci Technol

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This feeding trial was conducted to investigate the effects of Mentha arvensis (MA) and Geranium thunbergii (GT) in drinking water on physicochemical attributes, sensory qualities, proximate analysis and oxidative stability of broiler leg meat. One hundred and twenty broiler chicks were assigned to 1 of 4 dietary treatments for 5 weeks. The dietary treatments were 1) control, 2) T1 (0.1% 1 MA:1 GT), 3) T2 (0.1% 1 MA:4 GT), 4) T3 (0.1% 4 MA: 1 GT). The water holding capacity and cooking loss were improved (p < 0.05) in T2 and T3. The flavor, texture and acceptability of leg meat by consumers were significantly increased in T2 relative to the control (p < 0.05). The crude protein content was increased in T3 while the crude fat decreased in T2 (p < 0.05). Moreover, broilers supplemented with plant extracts had the lowest leg meat TBARS (thiobarbituric acid reactive substances) values after 2 weeks of storage as compared with the control. Total phenolic contents and 1-1-diphenyl 2 picrylhydrazyl (DPPH) activity were also better in the T2 group (p < 0.05) compared with the control, whereas 2,2-Azinobis-3 ethytlbenzothiazoline-6-sulfonic acid (ABTS +) remained unaffected. Overall, these results demonstrate that broiler drinking water with the inclusion of plant extract combination can be used to enhance the oxidative stability, shelf life and quality characteristics of broiler leg meat without compromising the growth performance.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 92%

Physico-chemical attributes, sensory evaluation and oxidative stability of leg meat from broilers supplemented with plant extracts

Yang¹,

Seo²,

Dilawar³

et al. 2020

J Anim Sci Technol

View full text Add to dashboard Cite

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“…In our experiment, the sensory quality of meat shows very high scores for smell, juiciness and overall impression, which leads to conclusion that the addition of medicinal plants didn't have adverse effect on meat quality and that the amount of added plants in chicken diet was adequate. Contrary to our results, investigation of Džinić et al (2015) evaluated the sensory quality of breast chicken meat with the addition of 2.0% of garlic powder showing characteristic taste and pungent smell of garlic from broiler feed which was transferred to meat. This characteristic flavour can be both non-beneficial and beneficial depending of consumers affinities and demands.…”

Section: Sensory Characteristicscontrasting

confidence: 71%

“…Moreover, medicinal plants and aromatic plants possess many antioxidants which are effective in preventing oxidative changes and, thus, can minimize off-odour production in meat (Najafi and Torki, 2010). The use of nutritional strategies to improve the quality of meat is a relatively new approach that has emerged at the interface of animal science and food science (Džinić et al, 2015;Puvača et al, 2016;Spasevski et al, 2018). Nutritional approaches are often more effective than direct addition of the additive to meat since the compound is preferably deposited where it is most needed (Govaris et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Dietary medicinal plants enhance the chemical composition and quality of broiler chicken meat

Tashla

Puvača

Pelić́

et al. 2020

J Hellenic Vet Med Soc

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The use of nutritional strategies to improve the quality of meat is a relatively new approach that has emerged at the interface of animal science and food science. The effects of dietary medicinal plants (Allium sativum L., Piper nigrum L., and Capsicum annuum L.) addition to chicken nutrition on quality characteristics of breast and thigh with drumstick meat, as well as caloric value of chicken meat were investigated. Quality measurements included meat sensory (colour, smell, taste, softness, chewiness, juiciness and overall impression), physical (pH, colour-CIE L*a*b* and drip-loss) and chemical (moisture, protein, fat and ash content) characteristics. Herbs showed significant (P < 0.05) influence in altering most examined quality parameters of chicken meat, especially when adding red hot pepper. Caloric value of chicken meat was improved which makes garlic, black pepper and hot red pepper valuable natural feed additives in improvement of meat quality as well as a natural growth promoter. In conclusion, herbs had positive influence on chicken meat quality, however the knowledge of their mode of action is still limited and thus requires further investigation.

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“…Seasonal variation affects the quality of beef cattle due to feed resources availability is closely relate with season of year [14]. Diet is the major factor infl uenced beef quality like sensory, physical and proximate composition [15]. Finishing diets changed ruminal biohydrogenation of polyunsaturated fatty acids without affecting the concentrations of conjugated linoleic acid in the meat.…”

Section: However Different Cattle Breeds Have Different Demand Formentioning

confidence: 99%

Evaluation of Eating Quality in Sensory Panelist and Instrumental Tenderness of Beef from Harar, Arsi and Bale Cattle Breeds in Oromia, Ethiopia

Gadisa¹

2019

Int J Agric Sc Food Technol

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Meat is one of the most nutritious animal products that humans can consume, particularly in terms of supplying high-quality protein, minerals and essential vitamins. Hence, the demand for meat is not only quantity wise, but also quality wise. The objective of this study was evaluate eating qualities of beef produced at public abattoirs from Arsi, Bale and Harar cattle breeds with semi-trained sensory panel evaluation and instrumental tenderness. To know the status of meat produced for domestic market in relation with globally demands. The samples were collected from the longissimus dorsi region between 12 th and 13 th ribs within 45 min after slaughters. The samples were packed in vacuum-seal and aged for14 days to evaluate instrumental tenderness using Warner Bratzler Shear Force Device and eating quality using panel testing. Mean values of 33.12 N, 7.12, 7.2 and 7.24 were determined in instrumental tenderness, sensory tenderness, juiciness, and fl avor of beef respectively. The parameters were signifi cantly affected by age, breeds and season interactions (P<0.01). Breed interaction with age and season exhibited signifi cant variation (P<0.05) on water holding capacity. Beef pH was signifi cant affected by season. The instrumental tenderness had negative medium relationship with sensory attributes conducted for tenderness and juiciness, but positive with fl avor. From this study, it was concluded that quality of beef produced in study areas was relatively tender which internationally competent but becomes tough as cattle gets older. It is recommended that strategy should be developed to encourage premium payment for young cattle marketing that is not exposed to draft service and creating awareness among stakeholders on quality beef production. As Ethiopia is planning to in the beef market in the Middle East Countries, it is highly needed to promote Ethiopian beef at international markets.

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How meat quality and sensory perception is influenced by feeding poultry plant extracts

Cited by 13 publications

References 32 publications

Physico-chemical attributes, sensory evaluation and oxidative stability of leg meat from broilers supplemented with plant extracts

Physico-chemical attributes, sensory evaluation and oxidative stability of leg meat from broilers supplemented with plant extracts

Dietary medicinal plants enhance the chemical composition and quality of broiler chicken meat

Evaluation of Eating Quality in Sensory Panelist and Instrumental Tenderness of Beef from Harar, Arsi and Bale Cattle Breeds in Oromia, Ethiopia

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