Effects of culinary treatments on lipids quality, proximate composition and mineral content of broilers meat fed with rations supplemented with powders of Camellia sinensis, Annona muricata and Zingiber officinale
Journal Title: Food Research - Year 2018, Vol 2, Issue 4
Abstract
This study aimed to evaluate the effects of feeding system and cooking treatments on the lipids quality, proximate composition and mineral content of broiler meat (thigh muscle) fed with powders of three natural plants. Hundred (100) twenty-one-day-old broiler chickens (Cobb 500) were randomly allocated to five (5) experimental diets with 10 replicates consisting of the basic ration (without antioxidant) from which four other feeds were obtained by adding 200 UI/kg of Vitamin E (VitE); 5 g/kg of tea leaves powder (CS); Ginger root powder (ZO) and Soursop flowers powder (AM). Feed and water were supplied ad libitum throughout the experimental period. On the 49th day, they were randomly slaughtered, and their carcasses were collected for culinary treatments. Thereafter, lipids were extracted from the meat using the method described by Bligh and Dyer. Their quality was assessed by the determination of peroxide value (PV), thiobarbituric acid reactive substances value (TBARS) and acid value (AV); while the proximate composition and mineral content were performed on meat flours. Results revealed that the treatments Raw+ZO; Fr+AM; Fr+ZO; Bo+CS; Bo+ZO and Bo+AM limited the formation of hydroperoxides. Except for the treatment Fr+AM, all the treatments significantly increased (P<0.05) the level of TBARS. Combined treatments increased AV. Plant supplementation enhances the nutritional value of broiler meat. Thus, the supplementation of broiler ration with natural powders might be a good alternative to maintain the lipids stability of broiler meat and enhance their nutritional value during cooking treatments.
Authors and Affiliations
S. C. H. Ndomou, F. Tonfack Djikeng, C. T. Tiwo, G. B. Teboukeu, H. M. Womeni
Keywords
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- EP ID EP488531
- DOI 10.26656/fr.2017.2(4).055
- Views 175
- Downloads 0
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