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

Abstract

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