Evaluation of Some Natural Antioxidant Sources in Broiler Diets: 2-Effect on Chemical and Microbiological Quality of Chilled and Frozen Broiler Meat
DOI:
https://doi.org/10.3923/ijps.2013.572.581Keywords:
Antioxidant, beetroot, broiler, ginger, meat, summer season, tomatoAbstract
This study was conducted to evaluate the efficiency of aqueous extract of ginger root (GAE), aqueous extract of beetroot (BAE) and tomato puree (TP) as natural antioxidant sources in broiler diets during summer season. Three hundred twenty 1-d-old Arbor Acres broiler chicks (mixed sex) were randomly allocated into 32 wire cages that were then randomly divided into 8 groups (treatments, 4 cages per treatment). Chicks fed on corn-soybean meal basal diet (Con, contained 50 IU of Vit. E/Kg) supplemented with either 50 IU /Kg vitamin E (E-100) or one of the additives (GAE, BAE and TP) at levels of 0.5 or 1.0% from 1 to 40 d of age. The total phenols contents (as Gallic acid equivalent) of GAE and BAE were 44 and 31 μg/L, respectively and lycopene content in TP was 155 mg/Kg. At 40 d of age, 32 birds (4 birds/treatment) were slaughtered and carcass characteristics were recorded. Refrigerated (up to 4 days at 4°C) and frozen (60 days at -20°C) meat samples were examined for total phenols content, antioxidant activity (through two scavenging assays: DPPH and TBARS) and microbiological status. The obtained results showed that neither antioxidant source nor level affected on dressing %, thickness of breast meat, triglycerides and cholesterol compounds of chilled breast meat. On the other side, source of antioxidant have affected strongly on oxidative stability especially after freezing for 60 d. Among examined sources, using BAE was less efficient in reducing oxidation rate than both GAE and TP. The microbiological examination showed strong effect of both tested sources and levels of natural antioxidant additives on decreasing count of total bacteria and Staph. aureas in refrigerated and frozen broiler meat. Using BAE failed to decrease count of Staph. aureas in frozen meat as GAE and TP. According to results of DPPH and TBARS assays and microbiological examination, adding GAE or TP to broiler diets could protect meat safe and healthy even with prolonged storage by freezing to 60d.
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