Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration

Effects of diets supplemented with or without Moringa oleifera leaf meal (MOLM) on fatty acid (FA) composition and oxidative stability of broiler breast meat during refrigerated storage was determined. Dietary treatments (T) were as follows: T1, positive control, 668 g/ton Salinomycin and 500 g/ton Albac; T2, T3 and T4 contained graded levels of MOLM at 1%, 3% and 5% of dry matter (DM) intake, respectively; and T5, a negative control (0% additives). Oxidative stability was evaluated by thiobarbituric acid reactive substances (TBARS) on day (D) 1–8 of storage at 4 °C; and FA analysis was done on samples obtained on D1 and D8. Significant effects on TBARS were noted on day (D) 1, 3, 4 and 7; increased with increasing storage time, and with increase in MOLM supplementation. Highest (P < 0.05) C18:0 and C15:0 levels were noted on D1 in T2; C20:0 in T4 on D8; C20:2, C20:3n6 and C22:6n3 in T2; C18:3n6 and P/S ratio in T4 on D1; and n-3 in T3. Thus, despite the high SFA content, additive supplementation of M. oleifera leaf meal up to 5% of the bird’s DMI improved the FA profile and reduced lipid oxidation in broiler breast meat.

Bibliographic Details

Main Authors:	Nkukwana, Thobela T., Muchenje, Voster, Masika, P.J., Hoffman, Louwrens C., Dzama, K., Descalzo, Adriana Maria
Format:	info:ar-repo/semantics/artículo biblioteca
Language:	eng
Published:	2014-01
Subjects:	Pollo de Engorde, Carne de Pollo, Ácidos Grasos, Estabilidad Oxidativa, Moringa Oleifera, Alimentacion Complementaria, Broiler Chickens, Chicken Meat, Fatty Acids, Oxidative Stability, Supplementary Feeding, Pechuga,
Online Access:	https://www.sciencedirect.com/science/article/pii/S0308814613009886?via%3Dihub http://hdl.handle.net/20.500.12123/2430 https://doi.org/10.1016/j.foodchem.2013.07.059
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