Effect of Dietary Supplementation of Bioactive Peptides on Antioxidant Potential of Broiler Breast Meat and Physicochemical Characteristics of Nuggets

Abstract

Poultry meat is generally exposed to quality deterioration due to lipid oxidation during storage. Oxidative stability of meat can be increased by feed supplementation. Aim of the current study was to investigate the effect of dietary supplementation of fish waste derived bioactive peptides on antioxidant potential of broiler breast meat and physico-chemical characteristics and quality parameters of nuggets prepared from breast meat. 180 broiler birds (six groups of 30 birds) were purchased. Each group was given different concentrations of bioactive peptides i.e. 0, 50, 100, 150, 200, and 250 mg/kg feed. After completion of six weeks birds were slaughtered and breast meat was stored at -18℃ for six months. Nuggets were prepared and stored at -18℃ for 45 days. Meat samples were analyzed for antioxidant activity [total phenolic contents (TPC), DPPH • scavenging activity, and ferric reducing antioxidant power] and lipid oxidation assay at regular intervals of 1, 2, 3, 4, 5, and 6 months while nuggets were analyzed for quality (pH, color, texture and water holding capacity) parameters after regular interval of 15 days. A significant (p<0.05) effect of feed supplementation was observed on antioxidant status such as TPC, DPPH • scavenging activity, and FRAP of broiler breast meat. Dietary interventions of bioactive peptides significantly (p<0.05) delayed lipid oxidation of breast meat than control. All the quality parameters were also significantly affected due to dietary bioactive peptides and storage duration. Thus, dietary interventions of bioactive peptides can increase the antioxidant and shelf stability of broiler breast meat and nuggets.

Nutritional significance of amino acids, vitamins and minerals as nutraceuticals in poultry production and health – a comprehensive review

“…The findings suggested that dietary supplementation of bioactive peptides obtained from fish waste helped in increasing the antioxidant potential and shelf stability of broiler meat when they were stored even under frozen conditions. This study also concluded that natural bioactive peptides in the form of dietary nutraceuticals can be a suitable substitute to the commercial chemical anti-oxidants used in poultry feeding to keep the quality of meat and by-products such as nuggets (Aslam et al 2020). In another experiment, researchers used diets supplemented with linseed oil, echium oil, fish oil and/or algal biomass to study their health promoting effects on various parameters of immune response including total lipid profile, lymphocyte proliferative effects and NK cell activity among thymocytes and splenocytes in one day A c c e p t e d M a n u s c r i p t old male broiler chickens.…”

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

“…The formation of hydroperoxides and aldehydes are indicators of lipid oxidation [ 88 ]. Piñuel, et al [ 89 ] found the addition of phaseolin isolated from red kidney bean to zebrafish inhibited the lipid oxidation by 82%, and Aslam, et al [ 90 ] found that the addition of fish protein hydrolysate to chicken meat breast during storage delayed the lipid oxidation and all unwanted changes.…”

Production of Protein Hydrolysate from Rohu (Labeo rohita) Waste using Fungal Proteases

“…Predicted This analysis of degree of hydrolysis (DH) was conducted by following the procedure (Adler-Nissen 1979;Aslam et al, 2020). A hydrolyzed 125 mg sample was added in 25 mL of 1% SDS solution.…”