Study of the effect of dietary clove essencial oil on poultry meat quality | Estudio del efecto de la adición de aceite esencial de clavo en el pienso de pollo sobre la calidad de la carne
2009
Juste, V., Universidad Politécnica de Valencia (España). Inst. de Ciencia y Tecnología Animal | Zomeño, C., Universidad Politécnica de Valencia (España). Inst. de Ciencia y Tecnología Animal | Moreno, J.R., Instituto Valenciano de Investigaciones Agrarias, Segorbe, Castellón (España). Centro de Investigación y Tecnología Animal | Peñalver, P. | Hernández, P., Universidad Politécnica de Valencia (España). Inst. de Ciencia y Tecnología Animal
The aim of this study was to evaluate the effect of eugenol (component of clove oil) dietary supplementation on the meat quality of broilers. A total of 120 animals were used in this experiment. Half the animals were fed with an experimental diet enriched with eugenol (100 ppm) and the other half with a control diet during the final stage of fattening. Animals were slaughtered at the same age. Thighs and breasts were packed in trays with modified atmosphere and kept at 4 deg C for 8 and 10 days. There was no effect of the eugenol dietary supplementation on the lipid content and the fatty acid profile of breast and thigh meat. There was only a small decrease in the percentage of linolenic acid in the thigh meat of the experimental group. Oxidation was not affected by eugenol dietary supplementation. Instrumental texture was evaluated in chicken breasts. No differences were observed between the control and experimental group in shear force and firmness, although the total area or work required to complete the shearing of the sample was smaller in the experimental group. Microbiological quality was not affected by experimental treatment. Our results suggest that dietary supplementation with eugenol does not negatively affect chicken meat quality.
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