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| Rajput,N; Naeem,M; Ali,S; Rui,Y; Tian,W. |
| Marigold flower extract, a natural pigment, was used to determine its effect on carcass and skin pigmentation, immunity and growth performance of broiler chickens. Two hundred and forty 1-day-old Arbor Acres broiler chicks were randomly distributed into four treatment groups with six replicates in a randomized block design. Birds were fed basal diet for 42 d with or without supplementation of marigold flower extract at various concentrations, i.e., 0 (MG0, control), 100 (MG100), 150 (MG150) and 200 (MG200) mg/kg of feed, respectively. Feed intake and live body weight were weekly recorded. Carcass and shank color, and antibody titers against Newcastle and Influenza viruses were measured. Results showed that marigold flower extract significantly (p<0.05)... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antibody titer; Broiler performance; Marigold extract; Pigmentation. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2012000400009 |
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| Ali,S; Rajput,N; Li,C; Zhang,W; Zhou,G. |
| ABSTRACT The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide value, and malondialdehyde (MDA) concentrations, which reflect thiobarbituric acid reactive substance (TBARS). Color was determined with a digital colorimeter. Muscle moisture contents were determined by drip loss and thawing loss, water holding capacity, and nuclear magnetic resonance (NMR). The results showed that, as the number of freeze-thaw cycles increased, meat redness decreased and MDA and peroxide values increased. Drip loss and thawing loss tended to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Freeze-thaw cycles; Chicken meat; Oxidation; Drip loss; Color. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100035 |
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| Aslam,MN; Sohaib,M; Khan,AU; Ali,S; Amjad,A; Ahmed,S. |
| ABSTRACT The current study envisaged to evaluate the role of licorice (Glycyrrhiza glabra L.) extract on lipid oxidation, quality attributes, sensorial as well as microbial stability of chicken meat patties at refrigerated (4 ˚C) storage. Accordingly, 4 levels of licorice extract were added @0.25, 0.5, 1.0 and 1.25% in chicken patties development process along with positive (0.25% butylatedhydroxyanisole) and negative control (without antioxidant). The developed patties were cooked and subjected to thiobarbituric acid reactive substances (TBARS), total phenolics (TPC), ferric reducing antioxidant power (FRAP), color, pH, sensory evaluation, total plate count (TPC) and Escherichia coli analysis at 0, 3rd and 7th day of storage. The findings indicated that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glycyrrhiza glabra; Chicken processing; Natural antioxidants; Quality attributes; Microbial safety. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000300312 |
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