Composition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorde Oliveira, Joselaine-
Autor(es): dc.creatorLandim de Barros, Thainá-
Autor(es): dc.creatorPires, Helenice Aparecida-
Autor(es): dc.creatorPereira, Raquel de Cássia-
Autor(es): dc.creatorPereira Cassiano, Rodrigo-
Autor(es): dc.creatorGarcia-Neto, Manoel-
Autor(es): dc.creatorGiglio Ponsano, Elisa Helena-
Data de aceite: dc.date.accessioned2025-08-21T16:05:13Z-
Data de disponibilização: dc.date.available2025-08-21T16:05:13Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2022-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1080/23311932.2023.2165012-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/246698-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/246698-
Descrição: dc.descriptionThe large production of broilers and fruits in Brazil demands the exploration of new sources of nutrients for the birds and of sustainable disposal of the fruit industrialization wastes. The effects of feeding broiler chickens with residues from acerola industrialization (AM) on meat composition, fatty acids profile, oxidative stability and sensory characteristics were evaluated. Four soybean-corn based diets were tested: negative control, with no antioxidant nor AM; positive control, with butyl hydroxytoluene (BHT) and no AM; and two diets containing either 5 or 7.5% AM and no antioxidant. Official validated methods were used for the chemical and sensorial analyses of the meat. On breast, 7.5% AM increased protein (14.13%) and ash (10.6%) concentrations. On both cuts, AM reduced around 30% the cholesterol levels, decreased saturated fatty acids, increased polyunsaturated fatty acids and reduced n-6:n-3. AM at 5% delayed the onset of lipid peroxidation in frozen stored breasts more than did the antioxidant BHT (36 x 22.5 days). Breasts from treatment containing BHT had the worst sensorial acceptance by consumers. The addition of acerola meal to broiler chickens’ diets revealed a good option to provide healthier meat with longer shelf life, besides representing a way of reducing fruit waste in the environment.-
Descrição: dc.descriptionDepartment of Animal Production and Health Faculty of Veterinary Medicine Unesp São Paulo State University-
Descrição: dc.descriptionDepartment of Animal Production and Health Faculty of Veterinary Medicine Unesp São Paulo State University-
Idioma: dc.languageen-
Relação: dc.relationCogent Food and Agriculture-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectacerola-
Palavras-chave: dc.subjectbroiler chicken-
Palavras-chave: dc.subjectlipid peroxidation-
Palavras-chave: dc.subjectlipid profile-
Palavras-chave: dc.subjectmeat quality-
Título: dc.titleComposition, fatty acids profile, oxidative stability, and acceptance of meat from broiler chickens fed acerola (Malpighia emarginata) meal-enriched diets-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

Não existem arquivos associados a este item.