EFFECT OF SARGASSUM SP. AND VITAMIN E ON STABILITY OF FISH OIL ENRICHED MEAT IN BROILER CHICKENS

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ARMIN F.; RAHIMI S.; MAHDI ABKENAR A.; GHOFRANI IVARI Y.; EBRAHIMI H.

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Journal: IRANIAN JOURNAL OF APPLIED ANIMAL SCIENCE Year:2015 | Volume:5 | Issue:2 Page(s): 385-392

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Title

EFFECT OF SARGASSUM SP. AND VITAMIN E ON STABILITY OF FISH OIL ENRICHED MEAT IN BROILER CHICKENS

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Keywords

BROILERQ2

FISH OILQ2

MARINE ALGAQ2

MEAT STABILITYQ2

VITAMIN EQ2

Abstract

The present study was aimed to assess the influence of brown MARINE ALGAe and VITAMIN E (VE) (160 ppm a-tocopheryl acetate) on stability of chicken meat enriched with FISH OIL. In this study, 360 d-old BROILERs (Arbor Acres Plus) were randomly assigned to 6 treatment groups with 4 replicates of 15 birds in each. Experimental groups consisted of corn-soybean basal diet (C), corn-soybean basal diet with FISH OIL (F), corn-soybean basal diet supplemented VITAMIN E (E), corn-soybean basal diet supplemented FISH OIL with VITAMIN E (FE), FISH OIL with 5% dried MARINE ALGA (F 5% A) and FISH OIL with 10% dried MARINE ALGA (F 10% A). FISH OIL and VITAMIN E were supplemented at 2 last weeks of trial. Chickens were slaughtered in d 42 and meat samples were stored at 4 oC. Malondialdehyde (MDA) was measured at 0, 3 and 6 days after slaughter. Results showed that FISH OIL enhanced meat lipids per oxidation and with passage of time after slaughter this increment was greater. Treatments using VITAMIN E showed lower levels of MDA during the storage and increased MEAT STABILITY in FISH OIL enriched meat. MARINE ALGAe in F 10% A increased MEAT STABILITY in thigh and breast muscles in 3 and 6 days after slaughter (P<0.05). Fatty acid profile showed an enhancement in omega-3 fatty acids accumulation in thigh and breast samples, significantly (P<0.05) with FISH OIL, but VITAMIN E had no significant effect on this profile. Inclusion 5% and 10% MARINE ALGAe and FISH OIL together led to increasing omega-3 fatty acids in thigh muscle. Five percent and 10% MARINE ALGA decreased serum cholesterol and triglyceride levels significantly (P<0.05). In conclusion, administration of diet supplemented with VITAMIN E and MARINE ALGA improved stability of BROILER’s meat enriched with omega-3 fatty acids.

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APA: Copy

ARMIN, F., RAHIMI, S., MAHDI ABKENAR, A., GHOFRANI IVARI, Y., & EBRAHIMI, H.. (2015). EFFECT OF SARGASSUM SP. AND VITAMIN E ON STABILITY OF FISH OIL ENRICHED MEAT IN BROILER CHICKENS. IRANIAN JOURNAL OF APPLIED ANIMAL SCIENCE, 5(2), 385-392. SID. https://sid.ir/paper/249837/en

Vancouver: Copy

ARMIN F., RAHIMI S., MAHDI ABKENAR A., GHOFRANI IVARI Y., EBRAHIMI H.. EFFECT OF SARGASSUM SP. AND VITAMIN E ON STABILITY OF FISH OIL ENRICHED MEAT IN BROILER CHICKENS. IRANIAN JOURNAL OF APPLIED ANIMAL SCIENCE[Internet]. 2015;5(2):385-392. Available from: https://sid.ir/paper/249837/en

IEEE: Copy

F. ARMIN, S. RAHIMI, A. MAHDI ABKENAR, Y. GHOFRANI IVARI, and H. EBRAHIMI, “EFFECT OF SARGASSUM SP. AND VITAMIN E ON STABILITY OF FISH OIL ENRICHED MEAT IN BROILER CHICKENS,” IRANIAN JOURNAL OF APPLIED ANIMAL SCIENCE, vol. 5, no. 2, pp. 385–392, 2015, [Online]. Available: https://sid.ir/paper/249837/en

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