Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers

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dc.contributor.authorJung, S.
dc.contributor.authorChoe, J.
dc.contributor.authorKim, B.
dc.contributor.authorYun, H.
dc.contributor.authorKruk, Z.
dc.contributor.authorJo, C.
dc.date.issued2010
dc.description.abstractThe 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.
dc.description.statementofresponsibilitySamooel Jung, Jun Ho Choe, Binna Kim, Hyejeong Yun, Zbigniew A. Kruk and Cheorun Jo
dc.description.urihttp://www.elsevier.com/wps/find/journaldescription.cws_home/405866/description#description
dc.identifier.citationMeat Science, 2010; 86(2):520-526
dc.identifier.doi10.1016/j.meatsci.2010.06.007
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.urihttp://hdl.handle.net/2440/61195
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.rightsCopyright © 2010 The American Meat Science Association Published by Elsevier Ltd.
dc.source.urihttps://doi.org/10.1016/j.meatsci.2010.06.007
dc.subjectBroiler
dc.subjectGallic acid
dc.subjectLinoleic acid
dc.subjectAntioxidative potential
dc.subjectBreast meat quality
dc.titleEffect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers
dc.typeJournal article
pubs.publication-statusPublished

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