IMPACT OF ALGAE SUPPLEMENTED DIETS COMBINED WITH ANTIOXIDANTS ON THE NUTRITIONAL PROFILE, QUALITY ATTRIBUTES, AND STORAGE STABILITY OF CHICKEN BREAST MEAT

Publication Year:
2015
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Repository URL:
https://uknowledge.uky.edu/animalsci_etds/52
Author(s):
Norcross, Rebecca G.
Tags:
Oxidative stability; supplement; meat quality; antioxidant; Food Chemistry; Meat Science
thesis / dissertation description
Consumers’ demands for ω-3 polyunsaturated fatty acids (PUFAs) are at all-time high. Algae, a common source of PUFAs, and antioxidants are both used as supplements in livestock feeds, are known to affect the overall quality of meat. To implement PUFA deposits into broiler meat, this study evaluated combining antioxidants and algae in broiler feed to enhance the breast meat quality. Broilers were fed diets supplemented with 50 IU Vitamin E or 200 g/ton EconomasE (EcoE, an antioxidant pack) plus 10 IU Vitamin E, with or without 0.5% algae extract (SP-1). The feed oil was partially oxidized soybean oil (POV: 86 mEq of O2/kg). The feed supplementation with combined SP-1 and EcoE increased meat lipid oxidation but had no effect on protein. This combination supplement substantially reduced (P < 0.05) meat exudation during refrigerated storage while no evident differences were seen on cooking loss or tenderness between diets. Meat from SP-1 supplemented diets was found less acceptable than meat from other diets due to detected off-flavors. The results indicate that EcoE at a supplementation level other than 200 g/ton may be required to overcome off-flavors of broiler meat due to feed incorporation of 0.5% SP-1 with oxidized oil.