Chemical, Physical And Oxidative Characteristics Of Broilers Meat Supplemented With Passion Fruit Seed Oil
| Autor: | Leonardo Henrique Zanetti, Laura Granero, Patrícia Aparecida Da Luz, Mariana Poletto, Bruno Lala, Nara Laiane Casagrande Delbem, Nataly Chimini Sobral, Evelyn Prestes Brito, Juliana Célia Denadai, Cristiana Andrighetto, Roberto de Oliveira Roça, José Roberto Sartori |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | International Journal for Innovation Education and Research. 9:69-83 |
| ISSN: | 2411-2933 2411-3123 |
| Popis: | Residues that could be discarded and transformed in high biological value protein is a measure of environmental preservation combined with the sustainability of animal production. This study evaluated the effects of the addition of passion fruit seed oil (PFSO) on broiler diet under the resistance of skin, physical-chemical characteristic, fatty acid profile and lipid oxidation (under storage) of breast meat obtained from these animals. There was improvement in the condition of skin rupture and meat tenderness; apart from that, oxidative reactions decreased, as PFSO was added to the diet (P0.05) was observed. There was a linear effect increasing only for the margaric (C17:0) and cis10-Heptadecanoic (C17:1; P0.05). Thus, it can be concluded that PFSO improves the resistance of broiler skin, which becomes softer and less susceptible to oxidative effects due to the oil’s antioxidant action, suggesting that it may be an ingredient that brings substantial benefits in the poultry industry. |
| Databáze: | OpenAIRE |
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