Open AccessChemical, Physical And Oxidative Characteristics Of Broilers Meat Supplemented With Passion Fruit Seed Oil
Author(s) -
Leonardo Zanetti,
Laura Granero,
Patrícia Aparecida da Luz,
Mariana Poletto,
Bruno Lala,
Nara Laiane Casagrande Delbem,
Nataly Chimini Sobral,
Évelyn Prestes Brito,
Juliana Célia Denadai,
Cristiana Andrighetto,
Roberto de Oliveira Roça,
José Roberto Sartori
Publication year - 2021
Language(s) - English
Resource type - Journals
ISSN - 2411-2933
DOI - 10.31686/ijier.vol9.iss12.3555
Subject(s) - broiler , tenderness , food science , polyunsaturated fatty acid , passion fruit , ingredient , chemistry , antioxidant , fatty acid , lipid oxidation , biochemistry
Residues that could be discarded and transformed in high biological value protein is a measure of environmental preservation combined with the sustainability of animal production. This study evaluated the effects of the addition of passion fruit seed oil (PFSO) on broiler diet under the resistance of skin, physical-chemical characteristic, fatty acid profile and lipid oxidation (under storage) of breast meat obtained from these animals. There was improvement in the condition of skin rupture and meat tenderness; apart from that, oxidative reactions decreased, as PFSO was added to the diet (P 0.05) was observed. There was a linear effect increasing only for the margaric (C17:0) and cis10-Heptadecanoic (C17:1; P 0.05). Thus, it can be concluded that PFSO improves the resistance of broiler skin, which becomes softer and less susceptible to oxidative effects due to the oil’s antioxidant action, suggesting that it may be an ingredient that brings substantial benefits in the poultry industry.