<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The aim of this work was to evaluate the effect of addition of 10 % fermented feed (FF) into commercial broiler feed on fatty acid profile, chemical composition and oxidative stability of chicken breast meat fat. FF was prepared by the process of fungal solid-state fermentation. Application of FF into the commercial feed mixtures resulted in increased content of gamma-linolenic and oleic acid in broiler breast meat (P &lt; 0.05). Oxidative stability of meat fat was significantly higher in experimental broilers group fed diet with the addition of 10% FF (P &lt; 0,05) after storage period of samples for seven days at temperature of 4 °C.</p></abstract>

The aim of this work was to evaluate the effect of addition of 10 % fermented feed (FF) into commercial broiler feed on fatty acid profile, chemical composition and oxidative stability of chicken breast meat fat. FF was prepared by the process of fungal solid-state fermentation. Application of FF into the commercial feed mixtures resulted in increased content of gamma-linolenic and oleic acid in broiler breast meat (P < 0.05). Oxidative stability of meat fat was significantly higher in experimental broilers group fed diet with the addition of 10% FF (P < 0,05) after storage period of samples for seven days at temperature of 4 °C.

Effect of feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat

Department of food hygiene, technology and safety

University of veterinary medicine and pharmacy in Košice

Department of pharmacology and toxicology

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The aim of this work was to evaluate the effect of addition of 10 % fermented feed (FF) into commercial broiler feed on fatty acid profile, chemical...

Effect of feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat

Online veröffentlicht: 06. Mai 2022

Seitenbereich: 11 - 15

DOI: https://doi.org/10.2478/mjfst-2022-0002

Schlüsselwörter
broiler, meat, fatty acid, fat, fermented feed

© 2022 Martin Bartkovský et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effect of feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat

Online veröffentlicht: 06. Mai 2022

Seitenbereich: 11 - 15

DOI: https://doi.org/10.2478/mjfst-2022-0002

Schlüsselwörterbroiler, meat, fatty acid, fat, fermented feed

© 2022 Martin Bartkovský et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
broiler, meat, fatty acid, fat, fermented feed