Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products

O'Neill, Lynda; Galvin, Karen; Morrissey, P.A.; Buckley, D.J.

doi:10.1080/00071669888917

Cited by 96 publications

(53 citation statements)

References 26 publications

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“…Meat acceptability and rancidity can be affected by TBARS. Levels and values of TBARS over 0.8 mg/kg meat could be considered indicative of rancidity in poultry meat (O'Neil et al, 1998), giving an oxidised flavour to the meat and making it unacceptable to consumers. This threshold value of 0.8 mg TBARS/kg meat is remarkably higher than the TBARS values observed in this trial.…”

Section: Resultsmentioning

confidence: 99%

Spirulina as a functional ingredient in broiler chicken diets

Bonos¹,

Kasapidou²,

Kargopoulos³

et al. 2016

SA J. An. Sci.

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In recent years there has been increased interest in the production of novel functional foods by utilizing eco-friendly materials and methods. Therefore, the present study was undertaken to determine the effects of dietary spirulina (Spirulina platensis), a blue-green microalga, on growth performance, meat oxidative stability and fatty acid profile of broiler chickens. One hundred and twenty one-day-old broiler chickens of mixed sex were weighed individually and assigned randomly to three treatment groups with four replications of 10 birds. All birds were housed in floor cages with litter, and conventional breeding and management procedures were applied throughout the 42-day trial period. The treatment groups were as follows: control: 0 g spirulina/kg feed; S05: 5 g spirulina/kg feed; S10: 10 g spirulina/kg feed. The birds were fed with maize and soybean meal-based commercial diets for the starter (1 to 14 days), grower (15 to 28 days) and finisher (29 to 42 days) periods. Feed and drinking water were offered to all birds ad libitum. The results of the experiment showed that bodyweight gain (at 21 d and 42 d), feed conversion ratio and mortality did not differ among the groups, nor did breast and thigh meat lipid oxidation differ among the groups. The fatty acid profile of the thigh meat was enriched in polyunsaturated fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid after spirulina supplementation. Therefore, spirulina could be a promising functional ingredient in broiler chicken nutrition.

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Section: Resultsmentioning

confidence: 99%

Spirulina as a functional ingredient in broiler chicken diets

Bonos¹,

Kasapidou²,

Kargopoulos³

et al. 2016

SA J. An. Sci.

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show abstract

“…However, the peroxydation of polyunsaturated fatty acids can be a problem. Historically, it contributed strongly to the taste of fish oil [9] and it is still responsible for excessive dripping losses of unfrozen products [39]. In practice, 200 mg of vitamin E per kg feed are necessary for at least 4 weeks before slaughtering to optimise the vitamin content of muscles and to minimise lipid peroxydations [32,39].…”

Section: Effects On the Fatty Acid Composition Of Tissues And Consequmentioning

confidence: 99%

Lipids in monogastric animal meat

2001

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-Meat from monogastric animals, essentially pigs and poultry, is from afar the most consumed of all meats. Meat products from every species have their own characteristics. For a long time, pig meat has been presented as a fatty meat because of the importance of subcutaneous adipose tissue. Actually, when the visible fat is separated, this meat is rather poor in lipids: pieces eaten as fresh meat and without transformation, such as roasts, contain less then 2% total lipids. Poultry meat has always had a reputation of leanness because of its low content in intramuscular lipids. In addition, adipose tissues, localised in the abdominal cavity, are easily separable. The progress in genetics and a better knowledge of dietary needs has allowed to improve growth performances, to increase muscle weight and, in the pig, to strongly decrease carcass adiposity. However, strong contradictions appear between transformers and nutritionists, especially concerning the pig: the former wish to have meat with adipose tissues containing a high percentage of saturated fatty acids and the latter wish meat with more unsaturated fatty acids. The consumer, however, regrets the pigs of yesteryear or the poultry bred on farmyard that had tastier meat. At the same time, however, they request meat with a low fat content, which is paradoxical. meat / pig / poultry / lipid / fatty acidRésumé -Les lipides dans la viande des animaux monogastriques. La viande des animaux monogastriques terrestres, essentiellement les porcs et les volailles, est, de loin, la plus consommée. Les produits carnés de chaque espèce ont chacun leurs caractéristiques. La viande de porc a longtemps été présentée comme une viande grasse en raison de l'importance de la masse adipeuse de couverture. En réalité, quand le gras visible est écarté, cette viande apparaît assez pauvre en lipides car les morceaux consommés en frais et sans transformation, comme les rôtis, contiennent moins de 2 % de lipides totaux. Celle de volaille a toujours eu une réputation de viande maigre en raison de sa faible teneur en lipides intramusculaires, tandis que les dépôts adipeux, bien localisés au niveau de la cavité abdominale, sont facilement séparables. La sélection génétique, la meilleure connaissance des besoins alimentaires et des matières premières ont permis d'améliorer les performances d'élevage, d'augmenter les masses musculaires et chez le porc de diminuer fortement l'adiposité globale de la carcasse. De fortes contradictions apparaissent cependant entre les transformateurs, surtout dans le cas du porc, qui Reprod. Nutr. Dev. 41 (2001) [109][110][111][112][113][114][115][116][117][118] 109

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“…Os aromas de ranço em carnes são inicialmente detectados em valores de 0,5 a 2,0mg malonaldeído / kg de carne (O'NEILL et al,1998). No primeiro tratamento, somente nos pontos de coleta 6 e 8 em superfície poderia então ser detectado aroma de ranço.…”

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