Chemical, Physical And Oxidative Characteristics Of Broilers Meat Supplemented With Passion Fruit Seed Oil

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

doi:10.31686/ijier.vol9.iss12.3555

Authors

Leonardo Henrique Zanetti Department of Animal Nutrition and Improvement
Laura Granero Department of Animal Nutrition and Improvement
Patrícia Aparecida da Luz College of Agricultural and Technological Sciences, São Paulo State University (Unesp), Dracena-SP, Brazil.
Mariana Poletto Department of Animal Nutrition and Improvement
Bruno Lala Department of Animal Nutrition and Improvement
Nara Laiane Casagrande Delbem Department of Animal Nutrition and Improvement
Nataly Chimini Sobral Department of Animal Nutrition and Improvement
Evelyn Prestes Brito Department of Animal Nutrition and Improvement
Juliana Célia Denadai Department of Animal Nutrition and Improvement
Cristiana Andrighetto College of Agricultural and Technological Sciences
Roberto de Oliveira Roça Department of Animal Nutrition and Improvement
José Roberto Sartori Department of Animal Nutrition and Improvement

DOI:

https://doi.org/10.31686/ijier.vol9.iss12.3555

Keywords:

by-products, poultry, PUFA, TBARS, tenderness

Abstract

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 (P<0.05). On the other hand, no effect on colour, pH, water retention capacity and weight loss on cooking (P>0.05) was observed. There was a linear effect increasing only for the margaric (C17:0) and cis10-Heptadecanoic (C17:1; P<0,05) fatty acids. However, due to the low amount of these fatty acids in PFSO, the found content was still low in all evaluated treatments. However, the evaluated levels did not contribute to the increase of the polyunsaturated fatty acid profile (P>0.05). 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.

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