Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration
Effects of diets supplemented with or without Moringa oleifera leaf meal (MOLM) on fatty acid (FA) composition and oxidative stability of broiler breast meat during refrigerated storage was determined. Dietary treatments (T) were as follows: T1, positive control, 668 g/ton Salinomycin and 500 g/ton...
| Main Authors: | , , , , , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
2018
|
| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0308814613009886?via%3Dihub http://hdl.handle.net/20.500.12123/2430 https://doi.org/10.1016/j.foodchem.2013.07.059 |
| _version_ | 1855034961299505152 |
|---|---|
| author | Nkukwana, Thobela T. Muchenje, Voster Masika, P.J. Hoffman, Louwrens C. Dzama, K. Descalzo, Adriana Maria |
| author_browse | Descalzo, Adriana Maria Dzama, K. Hoffman, Louwrens C. Masika, P.J. Muchenje, Voster Nkukwana, Thobela T. |
| author_facet | Nkukwana, Thobela T. Muchenje, Voster Masika, P.J. Hoffman, Louwrens C. Dzama, K. Descalzo, Adriana Maria |
| author_sort | Nkukwana, Thobela T. |
| collection | INTA Digital |
| description | Effects of diets supplemented with or without Moringa oleifera leaf meal (MOLM) on fatty acid (FA) composition and oxidative stability of broiler breast meat during refrigerated storage was determined. Dietary treatments (T) were as follows: T1, positive control, 668 g/ton Salinomycin and 500 g/ton Albac; T2, T3 and T4 contained graded levels of MOLM at 1%, 3% and 5% of dry matter (DM) intake, respectively; and T5, a negative control (0% additives). Oxidative stability was evaluated by thiobarbituric acid reactive substances (TBARS) on day (D) 1–8 of storage at 4 °C; and FA analysis was done on samples obtained on D1 and D8. Significant effects on TBARS were noted on day (D) 1, 3, 4 and 7; increased with increasing storage time, and with increase in MOLM supplementation. Highest (P < 0.05) C18:0 and C15:0 levels were noted on D1 in T2; C20:0 in T4 on D8; C20:2, C20:3n6 and C22:6n3 in T2; C18:3n6 and P/S ratio in T4 on D1; and n-3 in T3. Thus, despite the high SFA content, additive supplementation of M. oleifera leaf meal up to 5% of the bird’s DMI improved the FA profile and reduced lipid oxidation in broiler breast meat. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2430 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA24302018-06-28T18:10:37Z Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration Nkukwana, Thobela T. Muchenje, Voster Masika, P.J. Hoffman, Louwrens C. Dzama, K. Descalzo, Adriana Maria Pollo de Engorde Carne de Pollo Ácidos Grasos Estabilidad Oxidativa Moringa Oleifera Alimentacion Complementaria Broiler Chickens Chicken Meat Fatty Acids Oxidative Stability Supplementary Feeding Pechuga Effects of diets supplemented with or without Moringa oleifera leaf meal (MOLM) on fatty acid (FA) composition and oxidative stability of broiler breast meat during refrigerated storage was determined. Dietary treatments (T) were as follows: T1, positive control, 668 g/ton Salinomycin and 500 g/ton Albac; T2, T3 and T4 contained graded levels of MOLM at 1%, 3% and 5% of dry matter (DM) intake, respectively; and T5, a negative control (0% additives). Oxidative stability was evaluated by thiobarbituric acid reactive substances (TBARS) on day (D) 1–8 of storage at 4 °C; and FA analysis was done on samples obtained on D1 and D8. Significant effects on TBARS were noted on day (D) 1, 3, 4 and 7; increased with increasing storage time, and with increase in MOLM supplementation. Highest (P < 0.05) C18:0 and C15:0 levels were noted on D1 in T2; C20:0 in T4 on D8; C20:2, C20:3n6 and C22:6n3 in T2; C18:3n6 and P/S ratio in T4 on D1; and n-3 in T3. Thus, despite the high SFA content, additive supplementation of M. oleifera leaf meal up to 5% of the bird’s DMI improved the FA profile and reduced lipid oxidation in broiler breast meat. Instituto de Tecnología de Alimentos Fil: Nkukwana, Thobela T. University of Fort Hare. Department of Livestock and Pasture Science; Sudáfrica Fil: Muchenje, Voster. University of Fort Hare. Department of Livestock and Pasture Science; Sudáfrica Fil: Masika, P.J. University of Fort Hare. ADRI; Sudáfrica Fil: Hoffman, Louwrens C. Stellenbosch University. Department of Animal Sciences; Sudáfrica Fil: Dzama, K. Stellenbosch University. Department of Animal Sciences; Sudáfrica Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina 2018-05-21T12:24:48Z 2018-05-21T12:24:48Z 2014-01 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0308814613009886?via%3Dihub http://hdl.handle.net/20.500.12123/2430 0308-8146 https://doi.org/10.1016/j.foodchem.2013.07.059 eng info:eu-repo/semantics/restrictedAccess application/pdf Food chemistry 142 : 255-261. (January 2014,) |
| spellingShingle | Pollo de Engorde Carne de Pollo Ácidos Grasos Estabilidad Oxidativa Moringa Oleifera Alimentacion Complementaria Broiler Chickens Chicken Meat Fatty Acids Oxidative Stability Supplementary Feeding Pechuga Nkukwana, Thobela T. Muchenje, Voster Masika, P.J. Hoffman, Louwrens C. Dzama, K. Descalzo, Adriana Maria Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration |
| title | Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration |
| title_full | Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration |
| title_fullStr | Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration |
| title_full_unstemmed | Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration |
| title_short | Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration |
| title_sort | fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with moringa oleifera leaf meal over a period of refrigeration |
| topic | Pollo de Engorde Carne de Pollo Ácidos Grasos Estabilidad Oxidativa Moringa Oleifera Alimentacion Complementaria Broiler Chickens Chicken Meat Fatty Acids Oxidative Stability Supplementary Feeding Pechuga |
| url | https://www.sciencedirect.com/science/article/pii/S0308814613009886?via%3Dihub http://hdl.handle.net/20.500.12123/2430 https://doi.org/10.1016/j.foodchem.2013.07.059 |
| work_keys_str_mv | AT nkukwanathobelat fattyacidcompositionandoxidativestabilityofbreastmeatfrombroilerchickenssupplementedwithmoringaoleiferaleafmealoveraperiodofrefrigeration AT muchenjevoster fattyacidcompositionandoxidativestabilityofbreastmeatfrombroilerchickenssupplementedwithmoringaoleiferaleafmealoveraperiodofrefrigeration AT masikapj fattyacidcompositionandoxidativestabilityofbreastmeatfrombroilerchickenssupplementedwithmoringaoleiferaleafmealoveraperiodofrefrigeration AT hoffmanlouwrensc fattyacidcompositionandoxidativestabilityofbreastmeatfrombroilerchickenssupplementedwithmoringaoleiferaleafmealoveraperiodofrefrigeration AT dzamak fattyacidcompositionandoxidativestabilityofbreastmeatfrombroilerchickenssupplementedwithmoringaoleiferaleafmealoveraperiodofrefrigeration AT descalzoadrianamaria fattyacidcompositionandoxidativestabilityofbreastmeatfrombroilerchickenssupplementedwithmoringaoleiferaleafmealoveraperiodofrefrigeration |