ABSTRACT
BACKGROUND: Anacardic acid, a phenolic compound, represents 90% of cashew nut shell liquid, which is a byproduct from the industrial processing of cashew nuts. This study aimed to add calcium anacardate (CA) to broilers' diets as a source of anacardic acid, to evaluate its antioxidant effect in breast meat and in processed meat products (sausages). For this purpose, birds were fed according to the following treatments: diet without antioxidant and diets containing 2.5, 5.0, 7.5, or 10.0 g kg-1 CA. Chicken breast meat was stored frozen for 90 days. The thigh and drumsticks were used to produce chicken sausages that were kept in refrigerated conditions for 90 days. Lipid oxidation and color stability were assessed every 30 days. RESULTS: For breast meat, a 2.5 g kg-1 concentration of CA was insufficient to retard lipid oxidation, whereas 10.0 g kg-1 gave rise to a pro-oxidant effect and 5.0 g kg-1 slowed the oxidation up to 50 days. A level of 7.5 g kg-1 of CA was effective in retarding oxidation, favoring colour stability during the 90-days frozen storage. For sausages, 2.5 g kg-1 of calcium anacardate in broiler diets was sufficient to retard lipid oxidation. Calcium anacardate 7.5 g kg-1 provided greater redness in the sausages compared with the control and with the other treatments containing 5.0 and 10.0 g kg-1 . CONCLUSIONS: Calcium anacardate is a potential natural antioxidant for breast meat and sausages in storage when added to broilers' diets. © 2018 Society of Chemical Industry.
Subject(s)
Anacardic Acids/metabolism , Animal Feed/analysis , Calcium/metabolism , Chickens/metabolism , Lipids/chemistry , Meat Products/analysis , Meat/analysis , Muscle, Skeletal/chemistry , Animals , Color , Muscle, Skeletal/metabolism , Oxidation-ReductionABSTRACT
The aim of this study was to evaluate the effect of Syzygium cumini leaves (SCL) in laying hens diets on productive performance, egg quality and lipid oxidation of yolk. A total of 108 Hysex White laying hens were distributed in a completely randomized design with three treatments and six replicates of six birds each. The treatments consisted of SCL inclusion at dietary levels of 0, 5 and 10 g/kg. There was no significant effect of SCL inclusion on feed intake, laying percentage, weight and egg mass, feed conversion ratio, Haugh units, specific gravity, percentage of yolk, albumen and egg shells and shell thickness. However, the inclusion of SCL significantly influenced the yolk color and yolk lipid oxidation measured by TBARS values. Yolk color increased and TBARS values ââdecreased with the inclusion of SCL. The inclusion of SCL in laying hens diets improves pigmentation and lipid stability of yolk.
Subject(s)
Animal Feed/analysis , Chickens/physiology , Dietary Supplements/analysis , Oviposition/drug effects , Plant Extracts/analysis , Plant Leaves , Syzygium , Animal Nutritional Physiological Phenomena , Animals , Brazil , Diet , Egg Shell , Egg Yolk , FemaleABSTRACT
ABSTRACT The aim of this study was to evaluate the effect of Syzygium cumini leaves (SCL) in laying hens diets on productive performance, egg quality and lipid oxidation of yolk. A total of 108 Hysex White laying hens were distributed in a completely randomized design with three treatments and six replicates of six birds each. The treatments consisted of SCL inclusion at dietary levels of 0, 5 and 10 g/kg. There was no significant effect of SCL inclusion on feed intake, laying percentage, weight and egg mass, feed conversion ratio, Haugh units, specific gravity, percentage of yolk, albumen and egg shells and shell thickness. However, the inclusion of SCL significantly influenced the yolk color and yolk lipid oxidation measured by TBARS values. Yolk color increased and TBARS values decreased with the inclusion of SCL. The inclusion of SCL in laying hens diets improves pigmentation and lipid stability of yolk.
