Volume 19, Issue 133 (2023)                   FSCT 2023, 19(133): 281-295 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Vahedipour Dahraie S, Zahedi Y, Ghannad iasl F, Shakouri M D. The effect of eugenol and butyric acid glycerides on the qualitative and sensory properties of chicken fillet. FSCT 2023; 19 (133) :281-295
URL: http://fsct.modares.ac.ir/article-7-65178-en.html
1- Department of Food Science & Technology, University of Mohaghegh Ardabili, Ardabil, Iran
2- Department of Food Science & Technology, University of Mohaghegh Ardabili, Ardabil, Iran , younes.zahedi@gmail.com
3- Department of Food Science & Technology, University of Mohaghegh Ardabili, Ardabil, Iran.
4- Department of Animal Science, University of Mohaghegh Ardabili, Ardabil, Iran.Cell phone: 09143553421
Abstract:   (451 Views)
Due to side effects of growth stimulant antibiotics used for poultry nutrition such as increasing microbial resistance, the poultry industry tries to replace them with a safer one like as phytogenics and organic acids. Thus, the aim of this research was to investigate the effect of adding butyric acid glycerides (BAG) and eugenol essential oil to the diet of broiler chickens on the quality and sensory properties of the meat. 300 pieces of broiler chickens of commercial strain Ross 308 were breeded in the form of a completely random design in six experimental diets including control (T1), T2 (500 ppm eugenol), T3 (1000 ppm eugenol), T4 (BAG 0.2% w/w), T5 (BAG 0.2% w/w + 500 ppm eugenol), and T6 (BAG 0.2% w/w + 1000 ppm eugenol). After 42 days, the broilers were slaughtered and water holding capacity (WHC), drip loss, cooking loss, sensory and pH parameters were evaluated on the breast muscle (fillet) during storage days. The findings revealed that the addition of eugenol and BAG to the diet of broilers reduced drip loss (p<0.05), while indicated no significant effect on the WHC. Incorporation of BAG and eugenol showed insignificant effect on cooking loss, but improved the sensory acceptability of the cooked meat. pH values influenced significantly by eugenol, and ranged between 5.69-5.81. In conclusion, the addition of eugenol and BAG to the diet of broiler chickens improved the sensory properties, and decreased drip loss of the fillets.
 
Full-Text [PDF 486 kb]   (390 Downloads)    
Article Type: Original Research | Subject: Meat and Products Technology
Received: 2022/11/2 | Accepted: 2023/03/7 | Published: 2023/03/1

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.