Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products

作者：Ahmed Sonia Tabasum; Islam Md Manirul; Bostami A B M Rubayet; Mun Hong Seok; Kim Ye Jin; Yang Chul Ju^*

来源：Food Chemistry, 2015, 188: 481-488.

DOI：10.1016/j.foodchem.2015.04.140

• Broiler chickens
• Fatty acids
• Meat composition
• Pomegranate by-products
• TBARS

The effects of diets supplemented with four levels (0%, 0.5%, 1.0% and 2.0%) of pomegranate by-product (PB) on meat composition, fatty acid profile and oxidative stability of broiler meat were evaluated. The crude protein and moisture contents increased, whereas ether extract in breast and thigh meat and cholesterol in breast meat decreased in response to dietary PB supplementation (p < 0.05). In breast and thigh meat, the sum of saturated fatty acids was lower, while the sum of mono-unsaturated and n - 3 fatty acids were higher, alongside lower n - 6/n - 3 ratio in the 1.0% and 2.0% PB supplemented group (p < 0.05). The TBARS values and pH of breast and thigh meat were reduced in the PB supplemented groups (p < 0.05). Overall, the results presented herein indicate that supplementation of diets with up to 2% pomegranate by-products improved the meat composition, fatty acid profile and reduced lipid oxidation of broiler meat.

• 出版日期2015-12-1