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

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• 作者：Muhammad Sajid Arshad ; Faqir Muhammad Anjum ; Muhammad Issa Khan ; Farhan Saeed ; Ali Imran ; Muhammad Sohaib ; Muhammad Nadeem and Shahzad Hussain
• 刊名：Journal of Food Processing and Preservation
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：232K
• ISSN：1745-4549

文摘

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.