Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance

This study evaluated the effect of using olive pomace acid oil (OPAO) instead of crude palm oil (PO) or refined olive pomace oil (ROPO) on lipid composition, lipid oxidation, and quality of chicken meat. Broiler chickens were fed diets with 6% of PO, ROPO, or OPAO, and deboned legs with skin were sa...

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Autores: Albendea Pérez, Paula, Guardiola Ibarz, Francesc, Rafecas Martínez, Magdalena, Vichi, S. (Stefania), Barroeta, A.C., Verdú, M., Tres Oliver, Alba
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/207606
Acceso en línea:https://hdl.handle.net/2445/207606
Access Level:acceso abierto
Palabra clave:Olis i greixos
Alimentació animal
Àcids grassos
Oils and fats
Animal feeding
Fatty acids
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spelling Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptanceAlbendea Pérez, PaulaGuardiola Ibarz, FrancescRafecas Martínez, MagdalenaVichi, S. (Stefania)Barroeta, A.C.Verdú, M.Tres Oliver, AlbaOlis i greixosAlimentació animalÀcids grassosOils and fatsAnimal feedingFatty acidsThis study evaluated the effect of using olive pomace acid oil (OPAO) instead of crude palm oil (PO) or refined olive pomace oil (ROPO) on lipid composition, lipid oxidation, and quality of chicken meat. Broiler chickens were fed diets with 6% of PO, ROPO, or OPAO, and deboned legs with skin were sampled. Fresh and refrigerated (commercial conditions; 7 days) chicken meat samples were assessed for fatty acid (FA) composition, tocopherol (T) and tocotrienol (T3) content, lipid oxidative stability, 2-thiobarbituric acid (TBA) values, volatile compounds, color, and sensory acceptance. Using ROPO and OPAO led to meat richer in monounsaturated FAs and OPAO to lower α-T levels compared to PO. Oxidative stability, TBA values, volatile compounds, and overall acceptance of meat were not affected by diet. Refrigeration increased TBA values and some volatile compounds’ concentrations, but it did not decrease redness or consumers’ overall acceptance. Therefore, the OPAO used was an adequate fat source for chicken diets at 6%, as it produced dark meat lower in saturated FAs than PO without affecting lipid oxidation or overall acceptance. According to this, upcycling OPAO as an energy source in chicken diets would be possible, which can contribute to the sustainability of the food chain. Keywords: edible oil refining by-product; upcycling; chicken feed; chicken diet; poultry meat quality; fat by-product; broiler meat; meat refrigeration; palm oil; olive pomace oilMDPI2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/207606Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: https://doi.org/10.3390/ani13081343Animals, 2023, vol. 13, num.8https://doi.org/10.3390/ani13081343cc-by (c) Albendea, Paula et al., 2023http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/2076062026-05-27T06:46:51Z
dc.title.none.fl_str_mv Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance
title Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance
spellingShingle Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance
Albendea Pérez, Paula
Olis i greixos
Alimentació animal
Àcids grassos
Oils and fats
Animal feeding
Fatty acids
title_short Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance
title_full Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance
title_fullStr Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance
title_full_unstemmed Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance
title_sort Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance
dc.creator.none.fl_str_mv Albendea Pérez, Paula
Guardiola Ibarz, Francesc
Rafecas Martínez, Magdalena
Vichi, S. (Stefania)
Barroeta, A.C.
Verdú, M.
Tres Oliver, Alba
author Albendea Pérez, Paula
author_facet Albendea Pérez, Paula
Guardiola Ibarz, Francesc
Rafecas Martínez, Magdalena
Vichi, S. (Stefania)
Barroeta, A.C.
Verdú, M.
Tres Oliver, Alba
author_role author
author2 Guardiola Ibarz, Francesc
Rafecas Martínez, Magdalena
Vichi, S. (Stefania)
Barroeta, A.C.
Verdú, M.
Tres Oliver, Alba
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Olis i greixos
Alimentació animal
Àcids grassos
Oils and fats
Animal feeding
Fatty acids
topic Olis i greixos
Alimentació animal
Àcids grassos
Oils and fats
Animal feeding
Fatty acids
description This study evaluated the effect of using olive pomace acid oil (OPAO) instead of crude palm oil (PO) or refined olive pomace oil (ROPO) on lipid composition, lipid oxidation, and quality of chicken meat. Broiler chickens were fed diets with 6% of PO, ROPO, or OPAO, and deboned legs with skin were sampled. Fresh and refrigerated (commercial conditions; 7 days) chicken meat samples were assessed for fatty acid (FA) composition, tocopherol (T) and tocotrienol (T3) content, lipid oxidative stability, 2-thiobarbituric acid (TBA) values, volatile compounds, color, and sensory acceptance. Using ROPO and OPAO led to meat richer in monounsaturated FAs and OPAO to lower α-T levels compared to PO. Oxidative stability, TBA values, volatile compounds, and overall acceptance of meat were not affected by diet. Refrigeration increased TBA values and some volatile compounds’ concentrations, but it did not decrease redness or consumers’ overall acceptance. Therefore, the OPAO used was an adequate fat source for chicken diets at 6%, as it produced dark meat lower in saturated FAs than PO without affecting lipid oxidation or overall acceptance. According to this, upcycling OPAO as an energy source in chicken diets would be possible, which can contribute to the sustainability of the food chain. Keywords: edible oil refining by-product; upcycling; chicken feed; chicken diet; poultry meat quality; fat by-product; broiler meat; meat refrigeration; palm oil; olive pomace oil
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/207606
url https://hdl.handle.net/2445/207606
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/ani13081343
Animals, 2023, vol. 13, num.8
https://doi.org/10.3390/ani13081343
dc.rights.none.fl_str_mv cc-by (c) Albendea, Paula et al., 2023
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Albendea, Paula et al., 2023
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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