Abstract An experiment was conducted to examine the effects of supplementing broiler feed with hesperidin or naringin, on growth performance, carcass characteristics, breast meat quality and the oxidative stability of breast and thigh meat. Two hundred and forty 1-day-old Ross 308 broiler chickens were randomly assigned to 6 groups. One of the groups served as a control (C) and was given commercial basal diets, whereas the other five groups were given the same diets further supplemented with naringin at 0.75 g/kg (N1), naringin at 1.5 g/kg (N2), hesperidin at 0.75 g/kg (E1), hesperidin at 1.5 g/kg (E2) and a-tocopheryl acetate at 0.2 g/kg (E). At 42 days of age, 10 chickens per treatment group were slaughtered for meat quality and oxidative stability assessment. No significant differences were observed among groups in final body weight, carcass weight and internal organs weights (P>0.05) apart from liver that decreased linearly with increased levels of naringin (P-linear0.05). Measurement of lipid oxidation values showed that after hesperidin and naringin dietary supplementation, malondialdehyde values decreased in tissue samples in a dose depended manner (P-linear. Citation: Goliomytis M, Kartsonas N, Charismiadou MA, Symeon GK, Simitzis PE, Deligeorgis SG (2015) The Influence of Naringin or Hesperidin Dietary Supplementation on Broiler Meat Quality and Oxidative Stability.
F4u Corsair Blueprints Pdf Viewer. Introduction Poultry meat has many desirable nutritional characteristics such as low intramuscular fat content and relatively high concentrations of polyunsaturated fatty acids (PUFA) []. London 2012 Olympic Games Pc Crack Only there. However, increasing the degree of unsaturation of muscle membranes triggers the susceptibility of poultry meat to oxidative peroxidation, leading to deterioration of meat color, odor, texture, flavor and nutritional value []. Oxidation by free radicals is one of the primary mechanisms of quality diminution in foods and especially in meat products [].
Oxidation of lipids is initiated in the highly-unsaturated fatty acid fraction of membrane phospholipids, leading to the production of hydroperoxides, which are susceptible to further oxidation or decomposition to secondary reaction products such as short-chain aldehydes, ketones and other oxygenated compounds. These compounds may adversely affect lipids, pigments, proteins, carbohydrates, vitamins and the overall quality of products by causing loss of flavor, color and nutritive value and limiting shelf-life [, ]. The last decade, considerable interest has arisen in the use of natural antioxidants such as tocopherols, carotenoids, flavonoids, phenolic acids that could serve as alternatives to synthetic supplements for improving meat quality, without leaving residues in the product or the environment []. As a result, there is a strong tendency towards isolating organic antioxidants from natural sources for the protection of animal health and their products against oxidation []. The use of natural antioxidants can extend the shelf life and increase the acceptability of meat during retail display []. Nutritional approaches may be more effective than direct addition of the antioxidant to the muscle food since the compound is preferably and uniformly deposited where it is most needed []. Antioxidant effects of a-tocopheryl acetate (vitamin E) supplementation on chicken muscle are well established [,, ].
