Document Detail


Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance.
MedLine Citation:
PMID:  19359699     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Consumers are becoming more aware of the impact on their health of the food they eat. One of the ways they hope to reduce their risk of cardiovascular disease is by consuming more foods enriched with polyunsaturated fatty acids (PUFA), particularly n-3 fatty acids. Flaxseed is a good source for increasing the n-3 PUFA in poultry meat because of the high content of alpha-linolenic acid. A study was conducted to identify an optimal process to enrich of broiler diets with n-3 PUFA by using 2 levels of flaxseed fed for various times before processing. The acceptability of broiler meat functional properties was tested to ensure that further processing efficiencies would not be compromised by the enrichment strategy. This experiment was conducted as a 2 x 8 factorial, with 2 dietary levels of ground flaxseed (10 and 17%) fed for 8 lengths of time before processing [0 (control), 4, 8, 12, 16, 20, 24, and 35 d]. Of 650 Ross x Ross 308 mixed-sex broilers reared in this study, 128 were used to evaluate breast and thigh meat functional properties, oxidative stability, and sensory analysis. No statistical interactions were found between treatments for chicken breast meat quality traits. The duration of feeding flaxseed strongly affected meat quality parameters. In particular, feeding flaxseed for 16 d resulted in a final pH of 5.65, compared with 5.93 in the control. The lower ultimate pH found in animals fed flaxseed affected meat cooking loss, drip loss, and shear value (P < 0.0001). Shear value significantly increased after 16 d of feeding flaxseed (P < 0.0001). Susceptibility to oxidation increased in both breast and thigh broiler meat with the duration of feeding flaxseed. Enriching the diet for less than 16 d did not result in perceivable sensory defects. Duration of flaxseed feeding significantly affected the color characteristics, functional properties, and oxidative stability of broiler meat.
Authors:
M Betti; B L Schneider; W V Wismer; V L Carney; M J Zuidhof; R A Renema
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Publication Detail:
Type:  Journal Article; Randomized Controlled Trial; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Poultry science     Volume:  88     ISSN:  0032-5791     ISO Abbreviation:  Poult. Sci.     Publication Date:  2009 May 
Date Detail:
Created Date:  2009-04-10     Completed Date:  2009-06-26     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0401150     Medline TA:  Poult Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1085-95     Citation Subset:  IM    
Affiliation:
Agriculture, Food and Nutritional Science, 4-10 Ag-Forestry Building, University of Alberta, Edmonton, Alberta T6G 2P5, Canada. mirko.betti@ualberta.ca
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MeSH Terms
Descriptor/Qualifier:
Animal Feed / analysis
Animal Nutritional Physiological Phenomena
Animals
Chickens
Consumer Satisfaction*
Cookery
Diet / veterinary
Fatty Acids, Omega-3 / chemistry*
Female
Flax / chemistry
Male
Meat / analysis*,  standards*
Oxidation-Reduction
Taste
Chemical
Reg. No./Substance:
0/Fatty Acids, Omega-3

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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