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Abstract
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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
Submitted: 2010 July, 02
Accepted: 2010 July, 28
Published: 2010 July, 30 |
Abstract:
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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±1ºC 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.
Key words: Chicken, dietary supplementations, meat quality, onion and garlic, vitamin E, ,
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Cite this Reference:
F.H. Ali and D.A. Zahran, . Effect of Growth Enhancers on Quality of Chicken Meat During Cold Storage. Advance Journal of Food Science and Technology, (4): Page No: 219-226.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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