当前位置: X-MOL 学术ACS Food Sci. Technol. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Dietary Hemp (Cannabis sativa L.) and Dill Seed (Anethum graveolens) Improve Physicochemical Properties, Oxidative Stability, and Sensory Attributes of Broiler Meat
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-03-10 , DOI: 10.1021/acsfoodscitech.0c00049
Mayur M. Vispute 1 , Divya Sharma 2 , Ashim K. Biswas 1 , Jaydip J. Rokade 2 , Ashwini R. Chaple 1 , Avishek Biswas 2 , Marappan Gopi 2 , Mukesh G. Kapgate 1
Affiliation  

This study was undertaken to unravel the potential of dietary hemp and dill seed for improving the physicochemical properties, oxidative stability, and sensory attributes of fresh (0 day) and stored broiler meat (15 and 30 days). A total of 192 straight-run day-old Cari-Vishal broiler chicks with an average weight of 42 g were grouped randomly into six groups and supplemented with varying dietary doses of hemp seed (HS) alone or combined with dill seed (DS) as a percentage of basal diet (BD), viz., diet T1 (BD), T2 (BD + 0.2% HS), T3 (BD + 0.2% HS + 0.3% DS), T4 (BD + 0.3% HS), T5 (BD + 0.3% HS + 0.3% DS), and T6 (BD + 0.025% of bacitracin methylene disalicylate (BMD)). At 42 days post-hatch, the birds were slaughtered to collect breast and thigh meat samples to evaluate the physicochemical properties, sensory attributes, and oxidative stability of fresh and stored broiler meat. The muscle cholesterol and fat % remained comparable in treated birds. Lipid peroxidation parameters like the thio-barbituric acid reactive substance (TBARS) value and free fatty acid content elicited significant interaction (P < 0.001) with seed dosage and storage time, depicting elevated lipid peroxidation in control groups, thus less oxidative stability than birds fed with seeds. Significantly inverse relationship (P < 0.01) between the storage time and seed inclusion levels was evident for oxidative stability assays like 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and physicochemical attributes of meat like pH (P < 0.05), color, and odor score (P < 0.01). A significant interaction (P < 0.01) between the storage interval and seed dosage was noticed for ABTS with groups typically comprising hemp seed alone at any level or in a seed combination at a higher inclusion level that produced a higher ABTS quenching activity. Sensory attributes were unaffected among the treated groups. To conclude, dietary supplementation of hemp and dill seed reduces the lipid peroxidation and thereby improves the lipid profile, oxidative stability, and sensory attributes of fresh and refrigerated broiler meat.

中文翻译:

食用大麻(Cannabis sativa L.)和莳萝种子(Anethumgravolens)改善肉鸡的理化特性,氧化稳定性和感官属性

进行这项研究的目的是揭示食用大麻和莳萝种子改善鲜肉(0天)和储存肉鸡(15天和30天)的理化特性,氧化稳定性和感官属性的潜力。将总共​​192只平均体重为42 g的直运行日Cari-Vishal肉鸡小鸡随机分为六组,并分别添加不同饮食剂量的大麻籽(HS)或与莳萝种子(DS)混合使用。基础饮食(BD)的百分比,。,饮食T1(BD),T2(BD + 0.2%HS),T3(BD + 0.2%HS + 0.3%DS),T4(BD + 0.3%HS),T5(BD + 0.3%HS + 0.3%DS) )和T6(BD + 0.025%杆菌肽亚甲基二水杨酸酯(BMD))。孵化后第42天,宰杀这些禽类以收集胸肉和大腿肉样品,以评估新鲜和储存的肉鸡肉的理化特性,感官属性和氧化稳定性。在处理过的家禽中,肌肉胆固醇和脂肪%保持可比。脂质过氧化参数(例如硫代-巴比妥酸反应性物质(TBARS)值和游离脂肪酸含量)与种子剂量和储存时间引起显着的相互作用(P <0.001),表明对照组中脂质过氧化作用增强,因此氧化稳定性低于饲喂鸟类与种子。显着相反的关系(P存储时间和种子包含水平之间<0.01)是为氧化稳定性试验像2,2-连氮基-双(3-乙基苯并噻唑-6-磺酸)(ABTS)和2,2-二苯基-1-苦基肼明显的( DPPH)和肉的理化属性,例如pH(P <0.05),颜色和气味评分(P <0.01)。重大互动(P对于ABTS,注意到在存储间隔和种子剂量之间<0.01),其中组通常包含任何水平的单独大麻种子或包含更高掺入水平的种子组合中的大麻种子,其产生更高的ABTS猝灭活性。感官属性在治疗组之间不受影响。总之,大麻和莳萝种子的膳食补充减少了脂质的过氧化作用,从而改善了新鲜和冷藏肉鸡的脂质分布,氧化稳定性和感官特性。
更新日期:2021-04-23
down
wechat
bug