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Dietary Supplementation of Barbatimão (Stryphnodendron Adstringens) and Pacari (Lafoensia Pacari) Extracts on the Oxidative Stability and Quality of Chicken Meat

ABSTRACT In order to evaluate the antioxidant effects of barbatimão (BAR) or pacari (PAC) on chicken meat oxidative stability and quality, seven dietary treatments containing in three different BAR and PAC concentrations (200, 400 and 600ppm) plus a negative control (CONT) were fed to 350 broilers f... Full description

Journal Title: Revista Brasileira de Ciência Avícola 01 December 2016, Vol.18(4), pp.669-676
Main Author: Lima, Cb
Other Authors: Migotto, DL , Oliveira, Gr , Souza, TC , Santana, Ro , Castejon, Fv , Tanure, Cbgs , Santana, AP , Stringhini, Jh , Racanicci, Amc
Format: Electronic Article Electronic Article
Language: Portugiesisch
Subjects:
ID: ISSN: 1806-9061 ; DOI: 10.1590/1806-9061-2015-0212
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recordid: scielo_sS1516_635X2016000400669
title: Dietary Supplementation of Barbatimão (Stryphnodendron Adstringens) and Pacari (Lafoensia Pacari) Extracts on the Oxidative Stability and Quality of Chicken Meat
format: Article
creator:
  • Lima, Cb
  • Migotto, DL
  • Oliveira, Gr
  • Souza, TC
  • Santana, Ro
  • Castejon, Fv
  • Tanure, Cbgs
  • Santana, AP
  • Stringhini, Jh
  • Racanicci, Amc
subjects:
  • Agriculture, Dairy & Animal Science
  • Ornithology
  • Antioxidant Activity
  • Brazilian Plants
  • Broiler Meat
  • Quality Attributes
  • Tbars
ispartof: Revista Brasileira de Ciência Avícola, 01 December 2016, Vol.18(4), pp.669-676
description: ABSTRACT In order to evaluate the antioxidant effects of barbatimão (BAR) or pacari (PAC) on chicken meat oxidative stability and quality, seven dietary treatments containing in three different BAR and PAC concentrations (200, 400 and 600ppm) plus a negative control (CONT) were fed to 350 broilers from 1 to 41 days of age. Ten birds per treatment were slaughtered to collect breast and thigh meat to evaluate pH, color (L*, a*, b*), cooking weight loss (CWL), and shear force (SF) 24 hours postmortem, and TBARS levels in precooked meatballs stored chilled for 8days. The dietary supplementation with BAR and PAC extracts did not affect pH and color, but reduced (p
language: por
source:
identifier: ISSN: 1806-9061 ; DOI: 10.1590/1806-9061-2015-0212
fulltext: fulltext_linktorsrc
issn:
  • 1806-9061
  • 18069061
url: Link


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titleDietary Supplementation of Barbatimão (Stryphnodendron Adstringens) and Pacari (Lafoensia Pacari) Extracts on the Oxidative Stability and Quality of Chicken Meat
creatorLima, Cb ; Migotto, DL ; Oliveira, Gr ; Souza, TC ; Santana, Ro ; Castejon, Fv ; Tanure, Cbgs ; Santana, AP ; Stringhini, Jh ; Racanicci, Amc
ispartofRevista Brasileira de Ciência Avícola, 01 December 2016, Vol.18(4), pp.669-676
identifierISSN: 1806-9061 ; DOI: 10.1590/1806-9061-2015-0212
subjectAgriculture, Dairy & Animal Science ; Ornithology ; Antioxidant Activity ; Brazilian Plants ; Broiler Meat ; Quality Attributes ; Tbars
descriptionABSTRACT In order to evaluate the antioxidant effects of barbatimão (BAR) or pacari (PAC) on chicken meat oxidative stability and quality, seven dietary treatments containing in three different BAR and PAC concentrations (200, 400 and 600ppm) plus a negative control (CONT) were fed to 350 broilers from 1 to 41 days of age. Ten birds per treatment were slaughtered to collect breast and thigh meat to evaluate pH, color (L*, a*, b*), cooking weight loss (CWL), and shear force (SF) 24 hours postmortem, and TBARS levels in precooked meatballs stored chilled for 8days. The dietary supplementation with BAR and PAC extracts did not affect pH and color, but reduced (p<0.05) SF in breast meat compared with CONT suggesting improved tenderness. PAC200 increased (p<0.05) L* and protected (p<0.05) yellow pigments (b* values) of thigh meat from degradation compared with the CONT diet. At the end of the chilled storage period, BAR600 and PAC600 significantly reduced (p<0.06) MDA concentrations in breast meatballs compared to the CONT. The dietary supplementation of BAR and PAC improved (p<0.03) oxidative stability of thigh meatballs, except for BAR200. In conclusion, the dietary addition of BAR and PAC extracts may improve meat quality and prevent lipid oxidation in white and dark precooked and chilled chicken meatballs.
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