| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities
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| Autores: |
Soares,Adriana Lourenço
Marchi,Denis Fabrício
Matsushita,Makoto
Guarnieri,Paulo Donizeti
Droval,Adriana Aparecida
Ida,Elza Iouko
Shimokomaki,Massami
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| Data: |
2009-12-01
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| Ano: |
2009
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| Palavras-chave: |
PSE meat
DFD meat
Arachidonic acid
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| Resumo: |
The aim of this work was to study the influence of lipid oxidation on broiler breast meat (Pectoralis major m) color abnormalities. There were 27.0 % more lipid oxidation in PSE in relation to normal meat and 41.0 % more in relation to DFD-like meat (p<0.05). The fatty acid profile was also significantly different since the arachidonic acid (AA) fraction increased 38.6 and 70.5 % in PSE meat comparing to normal and DFD-like meats, respectively. The ratio PUFA/SFA changed in these three types of meat: 0.736, 0.713 and 0.694 for PSE, normal and DFD-like meat respectively, reflecting the highest production of polyunsaturated fatty acids in the PSE meat samples. Results indicated that phospholipase A2 enzyme activities played a relevant role towards the development of PSE-meat syndrome in a cascade of biochemical reactions promoting the formation of free radicals from AA, which ultimately damaged the muscle membrane systems.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600023
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-89132009000600023
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.52 n.6 2009
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| Direitos: |
info:eu-repo/semantics/openAccess
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