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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). [ver mas...]
dc.contributor.authorNkukwana, Thobela T.
dc.contributor.authorMuchenje, Voster
dc.contributor.authorMasika, P.J.
dc.contributor.authorHoffman, Louwrens C.
dc.contributor.authorDzama, K.
dc.contributor.authorDescalzo, Adriana Maria
dc.date.accessioned2018-05-21T12:24:48Z
dc.date.available2018-05-21T12:24:48Z
dc.date.issued2014-01
dc.identifier.issn0308-8146
dc.identifier.otherhttps://doi.org/10.1016/j.foodchem.2013.07.059
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0308814613009886?via%3Dihub
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2430
dc.description.abstractEffects 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.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceFood chemistry 142 : 255-261. (January 2014,)eng
dc.subjectPollo de Engordees_AR
dc.subjectBroiler Chickenseng
dc.subjectCarne de Polloes_AR
dc.subjectChicken Meateng
dc.subjectÁcidos Grasoses_AR
dc.subjectFatty Acidseng
dc.subjectEstabilidad Oxidativaes_AR
dc.subjectOxidative Stabilityeng
dc.subjectMoringa Oleiferaes_AR
dc.subjectAlimentacion Complementariaes_AR
dc.subjectSupplementary Feedingeng
dc.subject.otherPechugaes_AR
dc.titleFatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigerationeng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.origenInstituto de Tecnología de Alimentos
dc.description.filFil: Nkukwana, Thobela T. University of Fort Hare. Department of Livestock and Pasture Science; Sudáfricaes_AR
dc.description.filFil: Muchenje, Voster. University of Fort Hare. Department of Livestock and Pasture Science; Sudáfricaes_AR
dc.description.filFil: Masika, P.J. University of Fort Hare. ADRI; Sudáfricaes_AR
dc.description.filFil: Hoffman, Louwrens C. Stellenbosch University. Department of Animal Sciences; Sudáfricaes_AR
dc.description.filFil: Dzama, K. Stellenbosch University. Department of Animal Sciences; Sudáfricaes_AR
dc.description.filFil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentinaes_AR
dc.subtypecientifico


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