Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers
Date
2010
Authors
Jung, S.
Choe, J.
Kim, B.
Yun, H.
Kruk, Z.
Jo, C.
Editors
Advisors
Journal Title
Journal ISSN
Volume Title
Type:
Journal article
Citation
Meat Science, 2010; 86(2):520-526
Statement of Responsibility
Samooel Jung, Jun Ho Choe, Binna Kim, Hyejeong Yun, Zbigniew A. Kruk and Cheorun Jo
Conference Name
Abstract
The effect of dietary mixture of gallic acid and linoleic acid (MGL) on the antioxidative potential and quality of breast meat from broilers was investigated. Broilers during the 22-36days on trial received 3 dietary treatments: 1) control (commercial finisher diet), 2) 0.5% MGL (gallic acid:linoleic acid=1M:1M), and 3) 1.0% MGL. The feed efficiency, DPPH radical scavenging activity, ABTS(+) reducing activity, reducing power, TBARS, and total phenolic content in the breast from the broilers improved significantly by 1.0% MGL dietary treatment. Arachidonic and docosahexaenoic acids were higher in the broilers fed both levels of MGL diets. In addition, water holding capacity of the breast was enhanced by the 1.0% dietary MGL treatment and was accompanied by a slight antimicrobial activity (1 decimal reduction) during storage. In conclusion, 1.0% dietary supplementation with MGL can improve the antioxidative potential, and nutritional and functional qualities of broiler breast meat.
School/Discipline
Dissertation Note
Provenance
Description
Access Status
Rights
Copyright © 2010 The American Meat Science Association Published by Elsevier Ltd.