Título:
Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display
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Autor:
Terevinto Herrera, María Alejandra
Del Puerto Di Landro, Marta
Da Silva, Ayrton
Cabrera Bascardal, María Cristina
Saadoun, Ali
Del Puerto Di Landro, Marta
Da Silva, Ayrton
Cabrera Bascardal, María Cristina
Saadoun, Ali
Tutor:
Tipo de documento:
Artículo
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Palabras clave:
Poultry meat
Lipid oxidation
Protein oxidation
Color
Heme iron
Lipid oxidation
Protein oxidation
Color
Heme iron
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Año de publicación:
2023
Contenido:
Resumen:
The aim of this study was to investigate the oxidative status of poultry breast fillets enriched with n-3 from chia seeds, during retail display. Birds were assigned randomly to a control diet (corn-soy), or a corn-soy basal diet with 2.5s%, 5% or 10% chia seed. Lipid oxidation (TBARS), protein oxidation (carbonyls and total sulfhydryls), color, and heme iron content were measured in fresh breasts and after 4 days of display in a refrigerated showcase. Breast fillets from the control group presented higher values of b*, Hue angle, and Chroma than the 10% chia group, and no diet effect was observed on oxidation parameters. An increase in lipid and protein oxidation and in some of the color parameters (b*, Hue angle, and Chroma) were observed after 4 days of display. In conclusion, up to 5% chia seed can be included in the poultry diet without negative effects on meat quality.
Descripción:
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Taylor & Francis
EN:
Journal of Food, 2023, 21(1): 93-100.
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Citación:
Terevinto Herrera, M, Del Puerto Di Landro, M, Da Silva, A [y otros autores]. "Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display". Journal of Food. [en línea] 2023, 21(1): 93-100. 9 h. DOI: 10.1080/19476337.2022.2162975.
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ISSN:
1947-6345
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Licencia:
Licencia Creative Commons Atribución (CC - By 4.0)
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| Ficheros | Descripción | Tamaño | Formato | ||
|---|---|---|---|---|---|
| 10.1080.19476337.2022.2162975.pdf | — | 847.64 KB | Adobe PDF |