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| Lima,CB; Migotto,DL; Oliveira,GR; Souza,TC; Santana,RO; Castejon,FV; Tanure,CBGS; Santana,AP; Stringhini,JH; Racanicci,AMC. |
| ABSTRACT In order to evaluate the antioxidant effects of barbatimão (BAR) or pacari (PAC) on chicken meat oxidative stability and quality, seven dietary treatments containing in three different BAR and PAC concentrations (200, 400 and 600ppm) plus a negative control (CONT) were fed to 350 broilers from 1 to 41 days of age. Ten birds per treatment were slaughtered to collect breast and thigh meat to evaluate pH, color (L*, a*, b*), cooking weight loss (CWL), and shear force (SF) 24 hours postmortem, and TBARS levels in precooked meatballs stored chilled for 8days. The dietary supplementation with BAR and PAC extracts did not affect pH and color, but reduced (p<0.05) SF in breast meat compared with CONT suggesting improved tenderness. PAC200 increased... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant activity; Brazilian plants; Broiler meat; Quality attributes; TBARS. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000400669 |
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| Lima,CB de; Racanicci,AMC; Oliveira,GR; Migotto,DL; Amador,SA; Souza,TC de; Tanure,CBGS; Vieira,A. |
| ABSTRACT An experiment was conducted to evaluate the addition of the oil resins ofsucupira (Pterodon emarginatus Vog.) and copaiba (Copaifera langsdorffii) to broiler diets on chicken meat composition, quality, and lipid peroxidation. 350 one-d-old broiler chicks were submitted to seven treatments, consisting of the diets supplemented with copaiba (COP) or sucupira (SUC) resin oils at three different concentrations (500, 900, and 1300 ppm) plus a negative control diet (CONT). At 37 days of age, 10 birds per treatment were selected according to the average weight of the experimental unit and slaughtered to collect breast and thigh meat, which was stored at 4°C for 24 hours to evaluate pH, color (L*, a*, b*), cooking weight loss (CWL), and shear force (SF).... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant; Brazilian plants; Broiler meat; Meat quality; TBARS.. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015001000047 |
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