Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration

Autores
Nkukwana, Thobela T.; Muchenje, Voster; Masika, P.J.; Hoffman, Louwrens C.; Dzama, K.; Descalzo, Adriana Maria
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Effects of diets supplemented with or without Moringa oleifera leaf meal (MOLM) on fatty acid (FA) composition and oxidative stability of broiler breast meat during refrigerated storage was determined. Dietary treatments (T) were as follows: T1, positive control, 668 g/ton Salinomycin and 500 g/ton Albac; T2, T3 and T4 contained graded levels of MOLM at 1%, 3% and 5% of dry matter (DM) intake, respectively; and T5, a negative control (0% additives). Oxidative stability was evaluated by thiobarbituric acid reactive substances (TBARS) on day (D) 1–8 of storage at 4 °C; and FA analysis was done on samples obtained on D1 and D8. Significant effects on TBARS were noted on day (D) 1, 3, 4 and 7; increased with increasing storage time, and with increase in MOLM supplementation. Highest (P < 0.05) C18:0 and C15:0 levels were noted on D1 in T2; C20:0 in T4 on D8; C20:2, C20:3n6 and C22:6n3 in T2; C18:3n6 and P/S ratio in T4 on D1; and n-3 in T3. Thus, despite the high SFA content, additive supplementation of M. oleifera leaf meal up to 5% of the bird’s DMI improved the FA profile and reduced lipid oxidation in broiler breast meat.
Instituto de Tecnología de Alimentos
Fil: Nkukwana, Thobela T. University of Fort Hare. Department of Livestock and Pasture Science; Sudáfrica
Fil: Muchenje, Voster. University of Fort Hare. Department of Livestock and Pasture Science; Sudáfrica
Fil: Masika, P.J. University of Fort Hare. ADRI; Sudáfrica
Fil: Hoffman, Louwrens C. Stellenbosch University. Department of Animal Sciences; Sudáfrica
Fil: Dzama, K. Stellenbosch University. Department of Animal Sciences; Sudáfrica
Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fuente
Food chemistry 142 : 255-261. (January 2014,)
Materia
Pollo de Engorde
Carne de Pollo
Ácidos Grasos
Estabilidad Oxidativa
Moringa Oleifera
Alimentacion Complementaria
Broiler Chickens
Chicken Meat
Fatty Acids
Oxidative Stability
Supplementary Feeding
Pechuga
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2430
Acceder
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oai_identifier_str oai:localhost:20.500.12123/2430
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigerationNkukwana, Thobela T.Muchenje, VosterMasika, P.J.Hoffman, Louwrens C.Dzama, K.Descalzo, Adriana MariaPollo de EngordeCarne de PolloÁcidos GrasosEstabilidad OxidativaMoringa OleiferaAlimentacion ComplementariaBroiler ChickensChicken MeatFatty AcidsOxidative StabilitySupplementary FeedingPechugaEffects of diets supplemented with or without Moringa oleifera leaf meal (MOLM) on fatty acid (FA) composition and oxidative stability of broiler breast meat during refrigerated storage was determined. Dietary treatments (T) were as follows: T1, positive control, 668 g/ton Salinomycin and 500 g/ton Albac; T2, T3 and T4 contained graded levels of MOLM at 1%, 3% and 5% of dry matter (DM) intake, respectively; and T5, a negative control (0% additives). Oxidative stability was evaluated by thiobarbituric acid reactive substances (TBARS) on day (D) 1–8 of storage at 4 °C; and FA analysis was done on samples obtained on D1 and D8. Significant effects on TBARS were noted on day (D) 1, 3, 4 and 7; increased with increasing storage time, and with increase in MOLM supplementation. Highest (P < 0.05) C18:0 and C15:0 levels were noted on D1 in T2; C20:0 in T4 on D8; C20:2, C20:3n6 and C22:6n3 in T2; C18:3n6 and P/S ratio in T4 on D1; and n-3 in T3. Thus, despite the high SFA content, additive supplementation of M. oleifera leaf meal up to 5% of the bird’s DMI improved the FA profile and reduced lipid oxidation in broiler breast meat.Instituto de Tecnología de AlimentosFil: Nkukwana, Thobela T. University of Fort Hare. Department of Livestock and Pasture Science; SudáfricaFil: Muchenje, Voster. University of Fort Hare. Department of Livestock and Pasture Science; SudáfricaFil: Masika, P.J. University of Fort Hare. ADRI; SudáfricaFil: Hoffman, Louwrens C. Stellenbosch University. Department of Animal Sciences; SudáfricaFil: Dzama, K. Stellenbosch University. Department of Animal Sciences; SudáfricaFil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina2018-05-21T12:24:48Z2018-05-21T12:24:48Z2014-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0308814613009886?via%3Dihubhttp://hdl.handle.net/20.500.12123/24300308-8146https://doi.org/10.1016/j.foodchem.2013.07.059Food chemistry 142 : 255-261. (January 2014,)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-18T10:07:09Zoai:localhost:20.500.12123/2430instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-18 10:07:10.01INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration
title Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration
spellingShingle Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration
Nkukwana, Thobela T.
Pollo de Engorde
Carne de Pollo
Ácidos Grasos
Estabilidad Oxidativa
Moringa Oleifera
Alimentacion Complementaria
Broiler Chickens
Chicken Meat
Fatty Acids
Oxidative Stability
Supplementary Feeding
Pechuga
title_short Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration
title_full Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration
title_fullStr Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration
title_full_unstemmed Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration
title_sort Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration
dc.creator.none.fl_str_mv Nkukwana, Thobela T.
Muchenje, Voster
Masika, P.J.
Hoffman, Louwrens C.
Dzama, K.
Descalzo, Adriana Maria
author Nkukwana, Thobela T.
author_facet Nkukwana, Thobela T.
Muchenje, Voster
Masika, P.J.
Hoffman, Louwrens C.
Dzama, K.
Descalzo, Adriana Maria
author_role author
author2 Muchenje, Voster
Masika, P.J.
Hoffman, Louwrens C.
Dzama, K.
Descalzo, Adriana Maria
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Pollo de Engorde
Carne de Pollo
Ácidos Grasos
Estabilidad Oxidativa
Moringa Oleifera
Alimentacion Complementaria
Broiler Chickens
Chicken Meat
Fatty Acids
Oxidative Stability
Supplementary Feeding
Pechuga
topic Pollo de Engorde
Carne de Pollo
Ácidos Grasos
Estabilidad Oxidativa
Moringa Oleifera
Alimentacion Complementaria
Broiler Chickens
Chicken Meat
Fatty Acids
Oxidative Stability
Supplementary Feeding
Pechuga
dc.description.none.fl_txt_mv Effects of diets supplemented with or without Moringa oleifera leaf meal (MOLM) on fatty acid (FA) composition and oxidative stability of broiler breast meat during refrigerated storage was determined. Dietary treatments (T) were as follows: T1, positive control, 668 g/ton Salinomycin and 500 g/ton Albac; T2, T3 and T4 contained graded levels of MOLM at 1%, 3% and 5% of dry matter (DM) intake, respectively; and T5, a negative control (0% additives). Oxidative stability was evaluated by thiobarbituric acid reactive substances (TBARS) on day (D) 1–8 of storage at 4 °C; and FA analysis was done on samples obtained on D1 and D8. Significant effects on TBARS were noted on day (D) 1, 3, 4 and 7; increased with increasing storage time, and with increase in MOLM supplementation. Highest (P < 0.05) C18:0 and C15:0 levels were noted on D1 in T2; C20:0 in T4 on D8; C20:2, C20:3n6 and C22:6n3 in T2; C18:3n6 and P/S ratio in T4 on D1; and n-3 in T3. Thus, despite the high SFA content, additive supplementation of M. oleifera leaf meal up to 5% of the bird’s DMI improved the FA profile and reduced lipid oxidation in broiler breast meat.
Instituto de Tecnología de Alimentos
Fil: Nkukwana, Thobela T. University of Fort Hare. Department of Livestock and Pasture Science; Sudáfrica
Fil: Muchenje, Voster. University of Fort Hare. Department of Livestock and Pasture Science; Sudáfrica
Fil: Masika, P.J. University of Fort Hare. ADRI; Sudáfrica
Fil: Hoffman, Louwrens C. Stellenbosch University. Department of Animal Sciences; Sudáfrica
Fil: Dzama, K. Stellenbosch University. Department of Animal Sciences; Sudáfrica
Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
description Effects of diets supplemented with or without Moringa oleifera leaf meal (MOLM) on fatty acid (FA) composition and oxidative stability of broiler breast meat during refrigerated storage was determined. Dietary treatments (T) were as follows: T1, positive control, 668 g/ton Salinomycin and 500 g/ton Albac; T2, T3 and T4 contained graded levels of MOLM at 1%, 3% and 5% of dry matter (DM) intake, respectively; and T5, a negative control (0% additives). Oxidative stability was evaluated by thiobarbituric acid reactive substances (TBARS) on day (D) 1–8 of storage at 4 °C; and FA analysis was done on samples obtained on D1 and D8. Significant effects on TBARS were noted on day (D) 1, 3, 4 and 7; increased with increasing storage time, and with increase in MOLM supplementation. Highest (P < 0.05) C18:0 and C15:0 levels were noted on D1 in T2; C20:0 in T4 on D8; C20:2, C20:3n6 and C22:6n3 in T2; C18:3n6 and P/S ratio in T4 on D1; and n-3 in T3. Thus, despite the high SFA content, additive supplementation of M. oleifera leaf meal up to 5% of the bird’s DMI improved the FA profile and reduced lipid oxidation in broiler breast meat.
publishDate 2014
dc.date.none.fl_str_mv 2014-01
2018-05-21T12:24:48Z
2018-05-21T12:24:48Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://www.sciencedirect.com/science/article/pii/S0308814613009886?via%3Dihub
http://hdl.handle.net/20.500.12123/2430
0308-8146
https://doi.org/10.1016/j.foodchem.2013.07.059
url https://www.sciencedirect.com/science/article/pii/S0308814613009886?via%3Dihub
http://hdl.handle.net/20.500.12123/2430
https://doi.org/10.1016/j.foodchem.2013.07.059
identifier_str_mv 0308-8146
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Food chemistry 142 : 255-261. (January 2014,)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 13.001348

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