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Manipulation of Natural Antioxidants in Feed to Enhance the Oxidative Stability and Quality of Broiler Breast Meat and Nuggets
Author(s) -
Arshad Muhammad Sajid,
Anjum Faqir Muhammad,
Khan Muhammad Issa,
Saeed Farhan,
Imran Ali,
Sohaib Muhammad,
Nadeem Muhammad,
Hussain Shahzad
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12849
Subject(s) - food science , broiler , tbars , chemistry , lipid oxidation , antioxidant , shelf life , health benefits , lipid peroxidation , biochemistry , traditional medicine , medicine
Natural antioxidants efficiently increase the shelf life of meat. Lipid peroxidation decreases in meat when natural antioxidants supplemented in feed and hence there is increase in stability of meat. This project has been designed to determine α‐lipoic acid (ALA), α‐tocopherol and wheat germ oil (WGO) effect on growth parameters, antioxidant activity, physico‐chemical analysis and sensory attributes of breast nuggets. The broilers were fed on WGO gain higher body weight and better FCR. The physico‐chemical analysis of the nuggets showed that the feed treatments exerted significant effect on the sensory attributes of the nuggets during storage. The nuggets made from broilers which were fed on WGO and ALA yielded higher pH, color and water activity but lower TBARS value in the breast nuggets during storage. In conclusion, the nuggets made by the broiler birds fed on synthetic alpha tocopherol and ALA got significantly higher scores for sensory attributes during storage. Practical Application Poultry meat is widely consumed by the humans, therefore there is dire need to produce such type of functional meat and meat products which have more shelf life and health benefits.