Study of the effect of broiler nutrition and duration of fattening on the lipid status of meat
2010
Cvrk, R., Faculty of Technology, Tuzla (Bosnia and Herzegovina) | Bašić, M., Faculty of Technology, Tuzla (Bosnia and Herzegovina) | Sadadinović, J., Faculty of Technology, Tuzla (Bosnia and Herzegovina) | Božić, A., Faculty of Agriculture, Novi Sad (Serbia) | Čorbo, S., Faculty of Agriculture, Sarajevo (Bosnia and Herzegovina) | Pucarević, M., Educon University, Sremska Kamenica (Serbia)
Changes in the production of chicken meat, in regard to the effect on fatty acid composition in poultry meat, for the purpose of enrichment of meat with polyunsaturated fatty acids (PUFA), are desirable from the aspect of nutritional impact on human health, but they increase considerably the susceptibility of meat to oxidation process. Lipid oxidation is the principal cause of deterioration of the quality of poultry meat and also important determinant of shelf life of meat and meat products. The aim of this research is determination of peroxide values and free fatty acids content in poultry meat samples depending on the source of fat in broiler diet. Research was carried out on chickens of Cobb 500 provenience divided into two groups of 100 broiler chicks. Chickens were reared in same conditions and fed same diets of identical nutritional content. Single difference was in the quality and source of fat (lard and sunflower oil) used in production of poultry feed – in the quantity of 5%. Duration of fattening of chickens was standard – 42 days, and prolonged fattening – 56 days. After sampling, chickens were slaughtered and their carcasses stored on - 18 deg C for 60 days. The oxidative status of meat was assessed in the primary oxidation phase, by determination of peroxide value and free fatty acid content. Samples of breast and thigh muscles were investigated. Investigation results showed significantly higher peroxide values in chicken thigh muscles compared to breast muscles (p is less than 0,05). Also, higher values of free fatty acids were obtained in thigh muscles then breast muscles. These differences were more significant when vegetable oil - sunflower oil was used in the broiler diet.
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