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2010 (Vol. 2, Issue: 4)
Article Information:

Effect of Growth Enhancers on Quality of Chicken Meat During Cold Storage

F.H. Ali and D.A. Zahran
Corresponding Author:  Fatma H. Ali 

Key words:  Chicken, dietary supplementations, meat quality, onion and garlic, vitamin E, ,
Vol. 2 , (4): Page No: 219-226
Submitted Accepted Published
2010 July, 02 2010 July, 28 2010 July, 30
Abstract:

This study was conducted to assess the effect of some growth enhancers as dietary onion & garlic (Allium sativum) and vitamin E supplementation with water on the meat quality parameters of broiler chicken. A total of 150 chicks were divided into 3 groups, 50 birds per treatment. The first group was fed control diet, the second group fed control diet supplemented with onion 2% and garlic 2% and the third group fed on control diet with vitamin E mixed with water. Birds were slaughtered at the end of the trial to evaluate pH , moisture content, cooking loss, shear force, instrumental color and fatty acids composition of refrigerated (5±1șC for 6 days) and frozen (3 and 6 months) samples. There was a significant decrease in the mean pH, shear force, a*- and b*- values and cooking loss in samples from chicken dietary supplemented with onion & garlic, and also in chicken (supplemented) with vitamin E mixed with water compared with the control. The mean moisture contents of chicken samples were not significantly influenced by the used growth enhancers. There was a numeric decrease in total saturated fatty acids (TSF %) and an increase in total unsaturated fatty acids (TUS %) in chicken samples (supplemented) with vitamin E mixed with water than control and which supplemented with onion & garlic. Palmitic was the predominant saturated fatty acid, while oleic was the predominant unsaturated fatty acid. It could be concluded that the supplementation of onion & garlic and vitamin E improved chicken meat quality during refrigerated and frozen storage.
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  Cite this Reference:
F.H. Ali and D.A. Zahran, 2010. Effect of Growth Enhancers on Quality of Chicken Meat During Cold Storage.  Advance Journal of Food Science and Technology, 2(4): Page No: 219-226.
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