Manipulation of Natural Antioxidants in Feed to Enhance the Oxidative Stability and Quality of Broiler Breast Meat and Nuggets

Arshad, Muhammad Sajid; Anjum, Faqir Muhammad; Khan, Muhammad Issa; Saeed, Farhan; Imran, Ali; Sohaib, Muhammad; Nadeem, Muhammad; Hussain, Shahzad

doi:10.1111/jfpp.12849

Cited by 7 publications

(4 citation statements)

References 36 publications

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“…The outcomes showed that the TBARS value was higher in cooked in contrast with the raw beef patties and value increased with the passage of storage intervals which is in agreement with the findings of Arshad et al (2017a). The results depicted that raw and cooked beef patties have minimum TBARS value where combination of WGO (4.5%) and WBF (3%) was used and is in line with the findings of Arshad et al (2017b) where nuggets made from wheat germ oil have minimum TBARS value.…”

Section: Resultssupporting

confidence: 90%

Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties

Khalid

Sohaib

Nadeem

et al. 2021

Food Science & Nutrition

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The present study was aimed to evaluate the effects of wheat germ oil and wheat bran fiber as fat replacers on quality and stability of low‐fat beef patties. Total five treatments were prepared by employing wheat germ oil (WGO) and wheat bran fiber (WBF). WBF was used at fixed amount of 3% in all treatments except control in conjunction with varying WGO concentrations as follows: 1.5%, 3%, and 4.5%. Prepared raw and cooked beef patties were stored at 4°C, and further analyses were carried out up to 21 days of storage period with intermittent evaluation interval of 7 days. Higher values of TBARS, peroxide, and cholesterol were observed in raw and cooked beef patties in control, whereas minimum values were found in treatment of beef patties prepared with WGO 4.5% + WBF 3%. The physicochemical parameters were observed by pH and hunter color values. pH was higher in cooked patties as compared to beef patties and showed increases with increase in WGO concentration and storage intervals. The sensorial attributes were observed which included different parameters, such as appearance, texture, taste, odor, and overall acceptability. Higher score was given by the panelists to control for both raw and cooked beef patties; however, minimum score for all sensory properties was found in group treated with WGO 4.5% + WBF 3% within acceptable limit. In nutshell, raw and cooked beef patties treated with WGO 4.5% plus WBF 3% showed better quality, stability, and reduced cholesterol content.

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Section: Resultssupporting

confidence: 90%

Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties

Khalid

Sohaib

Nadeem

et al. 2021

Food Science & Nutrition

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“…Broiler meat is not only an affordable source of protein with low levels of collagen, essential vitamins (mainly thiamin, vitamin B6 and pantothenic acid) and minerals (iron, zinc, and copper), but has lower fat content which makes it a healthier choice for consumers (Naji et al, 2013). These nutritional advantages made broiler meat a major part of our diets (Arshad et al, 2016) and therefore increased the pressure on broiler industry for higher meat yield globally. Additionally, consumer preference changed from the whole bird to their processed parts, which further increased the importance of meat yield and its quality characteristics like tenderness, colour, water holding capacity and postmortem pH changes.…”

Section: Introductionmentioning

confidence: 99%

Effect of Moringa Oleifera Leaf Powder Supplementation on Pectoral Muscle Quality and Morphometric Characteristics of Tibia Bone in Broiler Chickens

Faseehur-Rehman

Zaneb

Masood

et al. 2018

Braz. J. Poult. Sci.

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Although in-feed antibiotics work for broiler chicken´s growth, they are a source of public health hazard. Therefore, there is a need for alternates which can act as growth promoter without deleterious effects on the health of meat consumers. Moringa oleifera is one such phytobiotic which is reported to possess antimicrobial and immunomodulatory properties. This study investigated the effect of Moringa oleifera leaf powder (MOLP) supplementation on meat quality and bone morphometry of broiler. One-day-old chicks (n=100), divided into five groups (four replicates with n=5), were fed a basal diet (control group) or same diet supplemented with 6, 9, 12 or 15 g/kg MOLP. On d-35, two birds per replicate were euthanized to collect samples of breast muscle, blood and tibia bone. The MOLP supplementation significantly increased pH of breast muscle and ash percentage of tibia bone. The diameter of breast muscle fibres and also weight and weight length index of tibia bone significantly increased with 12 and 15 g/kg MOLP. The water holding capacity (WHC) of breast muscle was significantly higher with 9 and 15 g/kg MOLP; whereas robusticity index of tibia bone significantly decreased with 12 and 15 g/kg MOLP inclusion compared to the control group. In conclusion, dietary supplementation of Moringa oleifera leaf powder (12g/kg) increased pH, water holding capacity, and muscle fibre diameter of breast muscle and also weight, ash percentage and density indices of tibia bone in broiler chickens.

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“…Current study indicated that color values increased with increasing the bioactive peptides supplementation level in feed. The higher color values indicated the red color of nuggets while lower color values indicated brown color of meat products (Arshad et al, 2016). Lowest values for shear force (N) of nuggets from broiler breast at 0 day (1,114) was observed in T 6 which gradually increased during storage period (1,129) at 45 th day of storage.…”

Section: Physico-chemical and Quality Characteristics Of Broiler Nuggetsmentioning

confidence: 98%

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

Aslam¹,

Shukat²,

Khan³

et al. 2020

Food Sci Anim Resour

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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.

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Manipulation of Natural Antioxidants in Feed to Enhance the Oxidative Stability and Quality of Broiler Breast Meat and Nuggets

Cited by 7 publications

References 36 publications

Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties

Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties

Effect of Moringa Oleifera Leaf Powder Supplementation on Pectoral Muscle Quality and Morphometric Characteristics of Tibia Bone in Broiler Chickens

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

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