The Uticaj dodataka prirodnih antioksidansa na performanse i kvalitet mesa pilećih pilića
Ključne reči:
Sintetički antioksidans, Prirodni antioksidanti, Unos hrane, Dobijanje na težini, Senzorni parametri
Sažetak
Studija je ispitivala uticaj dodatka prehrani antioksidansima na performanse i kvalitet mesa pilića brojlera. 300 dana stari Abhor acre brojleri su hranjeni početnom dijetom od 1-4 nedelje i dovršenom ishranom za poslednja 4 tjedna. Ptice su nasumično dodeljene tretmanima na bazi dodavanja antioksidanata u pijaćoj vodi sa 0,02% butilovanog hidroksianizola (BHA), obične vode (OV), 0,02% ekstrakta ljute slatke narančine kore (SOPE), 0,02% ekstrakta kore sjemenki (SHPE) i 0,02% limuna ekstrakti ljuštenja (LMPE) po litru vode u potpuno randomizovanom eksperimentalnom dizajnu. Unos hrane i povećanje telesne težine beležili su se svake nedelje. U svakom tretmanu odabrane su 3 ptice i zaklane radi određivanja kvaliteta mesa. Iako tretman (OV) ima najbolji unos hrane, koji se značajno razlikuje (P <0,05) od ostalih tretmana, to ne znači bolje povećanje telesne težine i efikasnost konverzije hrane. Tretmani BHA i LMPE imali su najbolje povećanje težine i efikasnost konverzije hrane na značajnom nivou (P <0,05). Postojale su značajne razlike (P <0,05) u vezi sa smicnom snagom (vršna sila i prinos) na dijetalnim antioksidansima hranjenim pticama. Senzorni parametri (ukus, aroma i opšta prihvatljivost) pokazuju značajne razlike (P <0,05) među tretmanima. Međutim, nije bilo značajnih razlika (P> 0,05) u izgledu i percepciji teksture među tretmanima. Najzad, značajne razlike (P <0,05) postoje među tretmanima o lakoći (L *) i crvenilu (a *) uzoraka mesa. Nije bilo značajnih razlika (P> 0,05) na žutosti (b *) među tretmanima. SOPE i SHPE mogu poslužiti kao zamena BHA za opštu percepciju prihvatljivosti za procenu kvaliteta mesa.
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Traore S, Aubry L, Gatellier P, Przybylski W, Jaworska D, Kajak-Siemaszko K, Santé-Lhoutellier V. (2012). Higher drip loss is associated with protein oxidation. Meat Science Journal. 2012;90:917–24.
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Wood, J.D. & Enser, M., (1997).Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British Journal of Nutrition.78, S49-S60.
Xue, M., Huang, F., Huang, M. & Zhou, G. (2012). Influence of oxidation on myofibrillar proteins degradation from bovine via μ-calpain. Food Chemistry 134, 106–112.
Ahn, J., Grun, I.U. & Fernandom, L.N. (2002). Antioxidant properties of natural plant Extracts containing polyphenolic compounds in cooked ground beef. Journal of Food Science, 67, 1364-1369
AMSA. AMSA Meat Color Measurement Guidelines. Champaign, IL, USA: American Meat Science Association; 2012.
Botsoglou, N.A.,Florou-Paneri, P. Christaki, E. Fletouris D.J. & Spais, A.B. (2002).Effect of dietary oregano essential oil on performance of chickens and on iron- induced lipid oxidation of breast, thigh and abdominal fat tissues. British Poultry Science Journal, 43, 223-230
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Filgueras, R., Gatellier, P., Aubry, L., Thomas, A., Bauchart, D. & Durand, D. (2010). Colour, lipid and protein stability of Rhea Americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes. Meat Science 86, 665–673.
Hildrum, K.I., Rødbotten, R., Høy, M., Berg, J., Narum, B. & Wold, J.P. (2009). Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force. Meat Science 83, 302–307.
Holman, B.W.B., Ponnampalam, E.N., van de Ven, R.J., Kerr, M.G. & Hopkins, D.L. (2015). Lamb meat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5mm v. 25mm). Meat Science 100, 202–208.
Ignat, I., Volf, I. & Popa,V.I. (2011). A critical review of methods for characterization of polyphenolic compounds in fruits and vegetables. Food Chemistry, Journal 126: 1821- 1835.
Ishola, H. & Atteh, J.O. (2018). Response of Chicken Broilers to Early Graded Levels Dietary Protein and Energy. Journal of Agricultural Research & Development. 17, 68-81. https://dx.doi.org/10.4314/jard.v17il.7
Jang, I.S.,Ko, Y.H., Kang S.Y. & C.Y. Lee, C.Y. (2007).Effect of a commercial essential oil on growth performance, digestive enzyme activity and intestinal microflorapopulation in broiler chickens. Animal Feed Science and Technology. 134, 304-315.
Lawrie R, Ledward D. Lawrie’s meat science. Cambridge: Woodhead Publishing Ltd.; 2006.
Lomiwes D, Farouk M, Wu G, Young O. 2014. The development of meat tenderness is likely to be compartmentalized by ultimate pH. Meat Science 96, 646–651.
Lucia, C.,Catogero, P., Maurizio, Z.,Antonella, C.,Silvia,G., Franco,S., Sabrina,T. & Luciano, G. (2008).Journal of Agriculture and Food Chemistry,5, 927
Marino, R., Albenzio, M., della Malva, A., Santillo, A., Loizzo, P. & Sevi, A. (2013). Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time. Meat Science 95, 281–287.
Meilgaard, M.C., Carr, B.T. & Civille, G.V. (2006). Sensory Evaluation Techniques, page 1637, 4th edition. CRC Press, Boca Raton, Florida.
Miguel, G. Fontes, C. Antunes, D. Neves, A. & Martins, D. (2004). Anthocyanin concentration of “Assaria” pomegranate fruits during different cold storage conditions. J Biomed Biotech. 2004;5:338–42. [PMC free article] [PubMed
Min, B.R., Nam, K.C., Cordray, J. & Ahn, D.U. (2008).Factors Affecting Oxidative Stability of Pork, Beef, and Chicken Meat. A.S. Leaflet R2257.
Mothershaw, A.S., Gaffer, T., Kadim, I., Guizani, N., Al-Amri, I., Mahgoub, O. & Al- Bahry, S., (2009).Quality characteristics of broiler chicken meat on salt at different temperatures. International Journal of Food Production.12, 681-690.
Moyo, B., Masika, P.J., Hugo, A. & Muchenje, V., (2011). Nutritional characterization of Moringaoleifera Lam leaves. Africa Journal of Biotechnology. 10, 12925-12933.
Olaniyan, J.O. (2003). An Evaluation of the Soil Map of Nigeria for Land Use Planning in Kwara State (PhD Thesis), University of Ibadan, Nigeria.
NRC. (2004). National Research Council: Nutrient Requirements of Poultry. National Academic Science Press. Washington D.C.
Rababah, T.M., Hettiarachchy, N.S. & Horax, R. (2004). Total phenolics and Antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola and ginkgo extracts, vitamin E and tert-butylhydroquinone. Journal of Agricultural Food Chemistry, 52, 5183-5186
Rice-Evans, C.A. Miller, N.J. Bolweel, P.G. Bramley, P.M. & Pridham, J.B. (1995). The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free Radical Res. 1995;22:375–83. [PubMed
Robards, K. Prenzler, P.D. Tucker, G. Swatsitang, P. & Glover, W. (1999). Phenolic compounds and their role in oxidative processes in fruits. Food Chemistry Journal 1999;66:401–36.
Sabow, A.B., Sazili, A.Q., Zulkifli, L., Goh, Y.M., Kadir, M.A.Z. & Adeyemi, K.D. (2015).Physico-chemical characteristics of longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter. Animal Science Journal, 86,981-991. Doi:10.1111/asj.12385
Sahin, K., Orhan, C., Tuzcu, M., Ali, S., Sahin, N. & Hayirli, A. (2010). Epigallocatechin-3-gallate prevents lipid peroxidation and enhances antioxidant defence system via modulating hepatic nuclear transcription factors in heat-stressed quails. Poultry Science Journal. 2010;89:2251–2258. doi: 10.3382/ps.2010-00749
Sallam, K. I., Ishioroshi, M. & Samejima, K. (2004). Antioxidant and antimicrobial effects of garlic in chicken sausage. Lebensmittel Wissenschaft und Technologie, 37: 849-855
SAS (2014).Statistical Analysis System Package (SAS) Version 9.2 Software. SAS Institute Incorporate, Cary, NC, USA
Sazili, A.Q., Parr, T., Sensky, P.L., Jones, S.W., Bardsley, R.G. & Buttery, P.J. (2005).The relationship between slow and fast myosin heavy chain content, calpastatin and meat tenderness in different ovine skeletal muscles. Meat Science Journal, 69, 17-25. Doi:10.1016/j. Meatsci.2004.06.021
Seydim, A., Acton, J. & HallM, Dawson P. (2006). Effects of packaging atmospheres on shelf-life quality of ground ostrich meat. Meat Science 73, 503–510.
Traore S, Aubry L, Gatellier P, Przybylski W, Jaworska D, Kajak-Siemaszko K, Santé-Lhoutellier V. (2012). Higher drip loss is associated with protein oxidation. Meat Science Journal. 2012;90:917–24.
USFDA, (2009). Food Generally Recognised as Safe (GRAS). U.S. Food and Drug Administration, USA. Retrieved on 14th May 2010, from http:// USFDA.gov/Food/FoodingredientsPackaging/GenerallyRecognisedasSafeGRAS/default.htm
Wood, J.D. & Enser, M., (1997).Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British Journal of Nutrition.78, S49-S60.
Xue, M., Huang, F., Huang, M. & Zhou, G. (2012). Influence of oxidation on myofibrillar proteins degradation from bovine via μ-calpain. Food Chemistry 134, 106–112.
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2021/01/16
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