Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets

The large production of broilers and fruits in Brazil demands the exploration of new sources of nutrients for the birds and of sustainable disposal of the fruit industrialization wastes. The effects of feeding broiler chickens with residues from acerola industrialization (AM) on meat composition, fa...

Descripción completa

Detalles Bibliográficos
Autores: de Oliveira, Joselaine [UNESP], Landim de Barros, Thainá [UNESP], Pires, Helenice Aparecida [UNESP], Pereira, Raquel de Cássia [UNESP], Pereira Cassiano, Rodrigo [UNESP], Garcia-Neto, Manoel [UNESP], Giglio Ponsano, Elisa Helena [UNESP]
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:Brasil
Institución:Universidade Estadual Paulista (UNESP)
Repositorio:Repositório Institucional da UNESP
Idioma:inglés
OAI Identifier:oai:repositorio.unesp.br:11449/246698
Acceso en línea:http://dx.doi.org/10.1080/23311932.2023.2165012
http://hdl.handle.net/11449/246698
Access Level:acceso abierto
Palabra clave:acerola
broiler chicken
lipid peroxidation
lipid profile
meat quality
id BR_efd87701cb2c10ef2d9446dedeecaa1d
oai_identifier_str oai:repositorio.unesp.br:11449/246698
network_acronym_str BR
network_name_str Brasil
repository_id_str
spelling Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched dietsacerolabroiler chickenlipid peroxidationlipid profilemeat qualityThe large production of broilers and fruits in Brazil demands the exploration of new sources of nutrients for the birds and of sustainable disposal of the fruit industrialization wastes. The effects of feeding broiler chickens with residues from acerola industrialization (AM) on meat composition, fatty acids profile, oxidative stability and sensory characteristics were evaluated. Four soybean-corn based diets were tested: negative control, with no antioxidant nor AM; positive control, with butyl hydroxytoluene (BHT) and no AM; and two diets containing either 5 or 7.5% AM and no antioxidant. Official validated methods were used for the chemical and sensorial analyses of the meat. On breast, 7.5% AM increased protein (14.13%) and ash (10.6%) concentrations. On both cuts, AM reduced around 30% the cholesterol levels, decreased saturated fatty acids, increased polyunsaturated fatty acids and reduced n-6:n-3. AM at 5% delayed the onset of lipid peroxidation in frozen stored breasts more than did the antioxidant BHT (36 x 22.5 days). Breasts from treatment containing BHT had the worst sensorial acceptance by consumers. The addition of acerola meal to broiler chickens’ diets revealed a good option to provide healthier meat with longer shelf life, besides representing a way of reducing fruit waste in the environment.Department of Animal Production and Health Faculty of Veterinary Medicine Unesp São Paulo State UniversityDepartment of Animal Production and Health Faculty of Veterinary Medicine Unesp São Paulo State UniversityUniversidade Estadual Paulista (UNESP)2023-07-29T12:48:02Z2023-07-29T12:48:02Z2023-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1080/23311932.2023.2165012Cogent Food and Agriculture, v. 9, n. 1, 2023.2331-1932http://hdl.handle.net/11449/24669810.1080/23311932.2023.21650122-s2.0-85146700091Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengCogent Food and Agricultureinfo:eu-repo/semantics/openAccessde Oliveira, Joselaine [UNESP]Landim de Barros, Thainá [UNESP]Pires, Helenice Aparecida [UNESP]Pereira, Raquel de Cássia [UNESP]Pereira Cassiano, Rodrigo [UNESP]Garcia-Neto, Manoel [UNESP]Giglio Ponsano, Elisa Helena [UNESP]2025-06-07T05:01:38Zoai:repositorio.unesp.br:11449/246698Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestrepositoriounesp@unesp.bropendoar:29462025-06-07T05:01:38Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets
title Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets
spellingShingle Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets
de Oliveira, Joselaine [UNESP]
acerola
broiler chicken
lipid peroxidation
lipid profile
meat quality
title_short Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets
title_full Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets
title_fullStr Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets
title_full_unstemmed Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets
title_sort Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets
dc.creator.none.fl_str_mv de Oliveira, Joselaine [UNESP]
Landim de Barros, Thainá [UNESP]
Pires, Helenice Aparecida [UNESP]
Pereira, Raquel de Cássia [UNESP]
Pereira Cassiano, Rodrigo [UNESP]
Garcia-Neto, Manoel [UNESP]
Giglio Ponsano, Elisa Helena [UNESP]
author de Oliveira, Joselaine [UNESP]
author_facet de Oliveira, Joselaine [UNESP]
Landim de Barros, Thainá [UNESP]
Pires, Helenice Aparecida [UNESP]
Pereira, Raquel de Cássia [UNESP]
Pereira Cassiano, Rodrigo [UNESP]
Garcia-Neto, Manoel [UNESP]
Giglio Ponsano, Elisa Helena [UNESP]
author_role author
author2 Landim de Barros, Thainá [UNESP]
Pires, Helenice Aparecida [UNESP]
Pereira, Raquel de Cássia [UNESP]
Pereira Cassiano, Rodrigo [UNESP]
Garcia-Neto, Manoel [UNESP]
Giglio Ponsano, Elisa Helena [UNESP]
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (UNESP)
dc.subject.por.fl_str_mv acerola
broiler chicken
lipid peroxidation
lipid profile
meat quality
topic acerola
broiler chicken
lipid peroxidation
lipid profile
meat quality
description The large production of broilers and fruits in Brazil demands the exploration of new sources of nutrients for the birds and of sustainable disposal of the fruit industrialization wastes. The effects of feeding broiler chickens with residues from acerola industrialization (AM) on meat composition, fatty acids profile, oxidative stability and sensory characteristics were evaluated. Four soybean-corn based diets were tested: negative control, with no antioxidant nor AM; positive control, with butyl hydroxytoluene (BHT) and no AM; and two diets containing either 5 or 7.5% AM and no antioxidant. Official validated methods were used for the chemical and sensorial analyses of the meat. On breast, 7.5% AM increased protein (14.13%) and ash (10.6%) concentrations. On both cuts, AM reduced around 30% the cholesterol levels, decreased saturated fatty acids, increased polyunsaturated fatty acids and reduced n-6:n-3. AM at 5% delayed the onset of lipid peroxidation in frozen stored breasts more than did the antioxidant BHT (36 x 22.5 days). Breasts from treatment containing BHT had the worst sensorial acceptance by consumers. The addition of acerola meal to broiler chickens’ diets revealed a good option to provide healthier meat with longer shelf life, besides representing a way of reducing fruit waste in the environment.
publishDate 2023
dc.date.none.fl_str_mv 2023-07-29T12:48:02Z
2023-07-29T12:48:02Z
2023-01-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1080/23311932.2023.2165012
Cogent Food and Agriculture, v. 9, n. 1, 2023.
2331-1932
http://hdl.handle.net/11449/246698
10.1080/23311932.2023.2165012
2-s2.0-85146700091
url http://dx.doi.org/10.1080/23311932.2023.2165012
http://hdl.handle.net/11449/246698
identifier_str_mv Cogent Food and Agriculture, v. 9, n. 1, 2023.
2331-1932
10.1080/23311932.2023.2165012
2-s2.0-85146700091
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Cogent Food and Agriculture
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv repositoriounesp@unesp.br
_version_ 1853671530877157376
score 15,300719

Similares en LA Referencia