<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The purpose of this study was to investigate the effect of synbiotic and organic acids on oxidative stability of breast broiler meat. The experiment consists on 120, 2 days old Ross 308 chicks, housed in metabolic cages (6 chicks/cage). A 2 x 2 factorial arrangement was considered with 4 treatments and 5 replicates (30 animals per group). Two different levels of synbiotic (0 and 10 g/kg) and two different levels of organic acids (0 and 1.5 g/kg) were added to the standard diets in order to constitute the four experimental diets. For further analysis, breast meat from 6 animals per group were collected in 42<sup>nd</sup> experimental day. No significant differences were noticed for any oxidative parameter measured in breast samples except TBARS (significant decreased values for OA supplemented groups), at the end of experiment. After 4 days of refrigeration (4°C), the secondary oxidative products (panisidine, TBARS) were significant smaller for E groups, compared to C. After 7 days of refrigeration (4°C), the OA groups had significant smaller values for primary (CD) and secondary oxidation products. Synbiotic and organic acids supplements presented positive effect on meat quality by increasing oxidative stability of breast meat during storage.</p></abstract>

The purpose of this study was to investigate the effect of synbiotic and organic acids on oxidative stability of breast broiler meat. The experiment consists on 120, 2 days old Ross 308 chicks, housed in metabolic cages (6 chicks/cage). A 2 x 2 factorial arrangement was considered with 4 treatments and 5 replicates (30 animals per group). Two different levels of synbiotic (0 and 10 g/kg) and two different levels of organic acids (0 and 1.5 g/kg) were added to the standard diets in order to constitute the four experimental diets. For further analysis, breast meat from 6 animals per group were collected in 42nd experimental day. No significant differences were noticed for any oxidative parameter measured in breast samples except TBARS (significant decreased values for OA supplemented groups), at the end of experiment. After 4 days of refrigeration (4°C), the secondary oxidative products (panisidine, TBARS) were significant smaller for E groups, compared to C. After 7 days of refrigeration (4°C), the OA groups had significant smaller values for primary (CD) and secondary oxidation products. Synbiotic and organic acids supplements presented positive effect on meat quality by increasing oxidative stability of breast meat during storage.

Oxidative stability of breast meat from broilers fed diets supplemented with synbiotic and organic acids

Development for Biology and Animal Nutrition

Archiva Zootechnica

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

The purpose of this study was to investigate the effect of synbiotic and organic acids on oxidative stability of breast broiler meat. The experiment consists...

Oxidative stability of breast meat from broilers fed diets supplemented with synbiotic and organic acids

Publié en ligne: 29 janv. 2021

Pages: 73 - 83

DOI: https://doi.org/10.2478/azibna-2020-0014

Mots clés
meat, oxidative status, organic acid, synbiotic

© 2020 Untea Arabela Elena et al., published by Sciendo

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

Oxidative stability of breast meat from broilers fed diets supplemented with synbiotic and organic acids

Publié en ligne: 29 janv. 2021

Pages: 73 - 83

DOI: https://doi.org/10.2478/azibna-2020-0014

Mots clésmeat, oxidative status, organic acid, synbiotic

© 2020 Untea Arabela Elena et al., published by Sciendo

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

Mots clés
meat, oxidative status, organic acid, synbiotic