Artigo de periodico

Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage (2008)

• Authors:
  • Racanicci, A. M. C.
  • Menten, José Fernando Machado
  • Regitano-D'Arce, Marisa Aparecida Bismara
  • Torres, Elizabeth Aparecida Ferraz da Silva
  • Pino, L. M.
  • Pedroso, A. A.
• USP affiliated authors: TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP ; MENTEN, JOSÉ FERNANDO MACHADO - ESALQ
• Unidades: FSP; ESALQ
• DOI: 10.1590/s1516-635x2008000100005
• Subjects: CARCAÇA; CARNES E DERIVADOS; ÓLEOS ANIMAIS; RAÇÃO
• Language: Inglês
• Abstract: Two experiments were conducted to evaluate the effects of dietary oxidized poultry offal fat on the performance of broilers and on the oxidative stability of dark chicken meat. One hundred and sixty male chicks were fed a corn-soybean meal diet containing 4% fresh or oxidized poultry fat from 10 to 47 days of age. Fresh fat was stored frozen until diets were produced, and oxidized fat was obtained by electrical heating (110 to 120 oC). Birds were slaughtered at 47 days of age and carcass characteristics were measured. Skinless and deboned thigh meat was stored chilled during 12 days, and samples were periodically collected to assess their quality and oxidative stability. Dietary oxidized fat did not affect bird performance or carcass characteristics. During chilled storage, meat color (L*, a* and b*) was not affected by dietary treatments; however, TBARS (Thiobarbituric Acid Reactive Substances) values were higher (P<0.05) in thigh meat from chickens fed the oxidized fat, indicating that oxidative stability was adversely affected
• Imprenta:
  • Publisher place: Campinas
  • Date published: 2008
• Source:
  • Título do periódico: Brazilian Journal of Poultry Science
  • ISSN: 1516-635X
  • Volume/Número/Paginação/Ano: v. 10, n. 1, p. 1-7, jan.-mar. 2008

Informações sobre o DOI: 10.1590/s1516-635x2008000100005 (Fonte: oaDOI API)
• Este periódico é de acesso aberto
• Este artigo é de acesso aberto
• URL de acesso aberto
• Cor do Acesso Aberto: gold
• Licença: cc-by

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How to cite

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• ABNT

  RACANICCI, A. M. C. et al. Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage. Brazilian Journal of Poultry Science, v. 10, n. ja-mar. 2008, p. 1-7, 2008Tradução . . Disponível em: https://doi.org/10.1590/s1516-635x2008000100005. Acesso em: 19 abr. 2024.

• APA

  Racanicci, A. M. C., Menten, J. F. M., Regitano-D'Arce, M. A. B., Torres, E. A. F. da S., Pino, L. M., & Pedroso, A. A. (2008). Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage. Brazilian Journal of Poultry Science, 10( ja-mar. 2008), 1-7. doi:10.1590/s1516-635x2008000100005

• NLM

  Racanicci AMC, Menten JFM, Regitano-D'Arce MAB, Torres EAF da S, Pino LM, Pedroso AA. Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage [Internet]. Brazilian Journal of Poultry Science. 2008 ; 10( ja-mar. 2008): 1-7.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1590/s1516-635x2008000100005

• Vancouver

  Racanicci AMC, Menten JFM, Regitano-D'Arce MAB, Torres EAF da S, Pino LM, Pedroso AA. Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage [Internet]. Brazilian Journal of Poultry Science. 2008 ; 10( ja-mar. 2008): 1-7.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1590/s1516-635x2008000100005

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