Role of Phospholipids and Triglycerides in Warmed‐over Flavor Development in Meat Model Systems

Igene, J. O.; Pearson, A. M.

doi:10.1111/j.1365-2621.1979.tb06420.x

Cited by 257 publications

(115 citation statements)

References 26 publications

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“…Poultry meat is particularly prone to oxidative deterioration due to its high concentration of polyunsaturated fatty acids [12]. There are many studies showing an improvement in the oxidative stability of chicken meat after feeding poultry with natural antioxidants as dietary additives [10,11,13], causing an increase in the market value of the resulting products.…”

Section: Introductionmentioning

confidence: 99%

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

et al. 2017

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Abstract:A study was carried out to determine the quality characteristics, antioxidant capacity, oxidative status, and consumer acceptability of chicken meat after dietary administration of a semi-solid olive cake, known as "paté" (pOC), in broilers. pOC is an olive oil industry waste rich in bioactive compounds, such as polyphenols, obtained by mechanical extraction from destoned olives. Two hundred and ninety-seven 22-day-old fast growing (Ross 308) female chicks were randomly assigned to three experimental grower-finisher diets. Each dietary group consisted of three replicates, each with 33 birds. The experimental treatments were: (1) basal control diet (C); (2) C diet supplemented with a low dose of pOC (82.5 g/Kg, L-pOC); and (3) C diet supplemented with a high dose of pOC (165.0 g/Kg, H-pOC). Chicken growth rate increased with increasing pOC concentration in the diet. Polyphenol analyses were performed through liquid-chromatography coupled to tandem mass spectrometry technique (LC-MS/MS). In meat of animals belonging to L-pOC and H-pOC groups, tyrosol and sulphate metabolites of hydroxytyrosol were detected. Meat quality parameters and proximate composition were not affected by the dietary treatment, whereas the antioxidant status and the oxidative stability of meat were positively affected, especially when the highest level of pOC was applied. These results demonstrate that pOC can be recommended in chicken diets to improve performance and meat oxidative status.

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Section: Introductionmentioning

confidence: 99%

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

et al. 2017

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“…The lipids in poultry exhibit a higher degree of unsaturation than red meats due to a relatively high content of phospholipids (Igene & Pearson, 1979). The degree of unsaturation of the phospholipids of the subcellular membrane is an important factor in determining the oxidative stability of meats, with the oxidative potential increasing as the degree of unsaturation of the lipids in the meat increases.…”

Section: Introductionmentioning

confidence: 99%

Effect of dietary vitamin E on the performance of broilers and quality of broiler meat during refrigerated and frozen storage.

Coetzee¹,

Hoffman²

2001

SA J. An. Sci.

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Experiment 1 was carried out with 220 one-day-old broiler chicks to evaluate the effect of 11 different levels of vitamin E supplementation (viz. 0 to 200 mg α-tocopheryl acetate/kg diet) on the production performance of broilers and oxidative stability of frozen broiler carcasses. The diets with vitamin E levels of 0 to 100 mg were fed from day-old to 42 days of age, and the diets with vitamin E levels of 120 to 200 mg were fed from 21 to 42 days of age. The oxidative stability, evaluated by thiobarbituric acid reactive substances (TBARS), was determined after 30, 90, 120 and 150 days of storage at -20 °C. There were no differences in weight gain (2.29 ± 0.397 kg) or feed conversion ratios (1.85 ± 0.111 kg feed/kg gain) between dietary treatments. TBARS values increased with increasing time of storage (basal diet: day 30 = 1.71 ± 0.51; day 150 = 4.89 ± 0.51), but decreased with increasing vitamin E levels (day 150: basal = 4.89 ± 0.51; 100 mg/kg = 1.09 ± 0.27). Experiment 2 was carried out with day-old broiler chicks to evaluate the effect of five levels of vitamin E supplementation (viz. 0 to 160 mg α-tocopheryl acetate/kg diet) on performance parameters and the oxidative stability of refrigerated carcasses. The experimental diets were fed from dayold to 42 days of age. Oxidative stability, evaluated by TBARS, colour deterioration and microbiological stability was determined after 0, 4, 8, 10 and 12 days of storage at 4 °C. Fatty acid analysis was done on samples obtained on days 0 and 12. There were no differences in total weight gain (2.37 ± 0.467 kg) or feed conversion ratio (1.88 ± 0.117 kg feed/kg gain) between dietary treatments. TBARS values increased with increasing storage time, but decreased with increasing vitamin E levels. There were no differences between treatments for colour measurements for L* (44.97 ± 0.662), a* (5.23 ± 0.315) or b* (12.76 ± 0.321) values. Microbiological counts increased over time, but dietary vitamin E concentration had no effect. There were no differences between dietary treatments for any of the groups of fatty acids measured (SFA: Day 0 = 26.1 ± 1.13 %, Day 12 = 26.1 ± 1.17 %; MUFA: Day 0 = 41.4 ± 1.46 %, Day 12 = 40.2 ± 2.28 %; PUFA: Day 0 = 32.4 ± 1.95 %, Day 12 = 33.8 ± 2.52 %). Similarly, fatty acid proportions did not change over time. There were no differences between dietary groups for mean muscle pH (6.01 ± 0.206).

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“…Poultry meat has many desirable nutritional characteristics such as low lipid content and relatively high concentrations of polyunsaturated fatty acids (Igene and Pearson 1979). Recently, the importance of polyunsaturated fatty acids in diet has significantly become more recognized.…”

mentioning

confidence: 99%

Effects of Dietary Antibiotic and Cinnamon Oil Supplementation on Antioxidant Enzyme Activities, Cholesterol Levels and Fatty Acid Compositions of Serum and Meat in Broiler Chickens

Çiftçi¹,

Şimşek²,

Yüce

et al. 2010

Acta Vet. Brno

100

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Role of Phospholipids and Triglycerides in Warmed‐over Flavor Development in Meat Model Systems

Cited by 257 publications

References 26 publications

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

Effect of dietary vitamin E on the performance of broilers and quality of broiler meat during refrigerated and frozen storage.

Effects of Dietary Antibiotic and Cinnamon Oil Supplementation on Antioxidant Enzyme Activities, Cholesterol Levels and Fatty Acid Compositions of Serum and Meat in Broiler Chickens

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