بررسی غنی سازی گوشت سینه و ران مرغ با منابع گیاهی اسیدهای چرب امگا و تأثیر بر پایداری اکسیداتیو طی دوره نگهداری (oc 4 و oc 20-)

نویسندگان
داریوش خادمی شورمستی 1
فرید شریعتمداری 2
محمد امیر کریمی ترشیزی 3
1 استادیار گروه کشاورزی، دانشگاه آزاد اسلامی، واحد سوادکوه، سوادکوه، ایران
2 استاد گروه پرورش و مدیریت طیور، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران، ایران
3 دانشیار گروه پرورش طیور، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران، ایران
10.29252/fsct.17.01.06
چکیده
به‌منظور بررسی غنی‌سازی گوشت سینه و ران با استفاده از منابع روغن گیاهی و تأثیر بر پایداری اکسیداتیو طی دوره نگهداری، آزمایشی با استفاده از جوجه‌های گوشتی سویه تجاری آرین اجرا شد. جیره‌های (تیمار) آزمایشی حاوی یکی از دو روغن کانولا و روغن تخم کدو تهیه و الگوی اسیدهای چرب آن‌ها تعیین شد. جوجه‌ها درطی دوره پرورش در 4تکرار به‌ازای هر تیمار با استفاده از یکی از دو جیره (تیمار) تغذیه شدند. نتایج نشان داد گوشت ران جوجه‌های تغذیه شده با جیره حاوی روغن کانولا، بطور معنی‌داری حاوی اسید لینولنیک، اسید الئیک و مجموع اسیدهای چرب غیراشباع بیشتر و جوجه‌های تغذیه شده با روغن تخم کدو، بطور معنی‌داری حاوی اسید لینولئیک، اسید آراشیدونیک و مجموع اسیدهای چرب چند غیر اشباعی بیشتر بود (01/0p<). مقادیر اسید لینولئیک و اسید لینولنیک گوشت سینه تحت تأثیر نوع روغن قرار نگرفت. اما مقادیر اسید الئیک (امگا 9)، نسبت مجموع اسیدهای چرب غیراشباع به اشباع و نیز نسبت مجموع اسیدهای چرب چند غیراشباعی به اشباع در گوشت سینه جوجه‌های تغذیه شده با روغن کانولا و مقدار اسید آراشیدونیک (امگا 6) در گوشت سینه جوجه‌های تغذیه شده با روغن تخم کدو بیشتر بود (01/0p<). مقادیر مالون دی‌آلدئید گوشت ران و سینه طی دوره نگهداری در دمای یخچال روند افزایشی داشت و مقدار آن در گوشت ران جوجه‌های تغذیه شده با روغن کانولا در روز پایانی نگهداری بطور معنی‌داری بالاتر بود (05/0p<). در دمای انجماد، پایداری اکسیداتیو گوشت ران و گوشت سینه جوجه‌های تغذیه شده با روغن تخم کدو بطور معنی‌داری بیشتر بود (05/0p<). بنابراین با دستکاری ترکیب اسیدهای چرب جیره غذایی با منابع روغن‌ گیاهی، می‌توان الگوی اسیدهای چرب گوشت ران و سینه جوجه‌های گوشتی را تغییر داد. ضمن اینکه طی دوره نگهداری، احتمال فساد اکسیداسیونی در گوشت‌های غنی‌شده با اسیدهای چرب چند غیراشباعی به خصوص اسیدهای چرب امگا 3 افزایش می‌یابد.
کلیدواژه‌ها
اکسیداسیون
الگوی اسید چرب
امگا3
پایداری اکسیداتیو
روغن گیاهی
غنی‌سازی

عنوان مقاله English

A survey of enrichment of broiler breast and thigh meat with vegetable oil sources of omega fatty acids and effect on oxidative stability during Storage (4oc and -20oc)

نویسندگان English

dariush khademi shurmasti 1
Farid Shariatmadari 2
Mohammad Amir Karimi Torshizi 3
1 Assistant prof. Department of Agriculture, Islamic Azad University, Savadkooh Branch, Savadkooh, Iran
2 professor Department of Poultry breeding, Faculty of Agriculture, Tarbiat modares University, Tehran, Iran
3 Associated Prof., Department of Poultry Breeding, Faculty of Agriculture, University of Tarbiat Modares, Tehran, Iran
چکیده English

To investigate of enrichment of breast and thigh meat using vegetable oil sources and effect on oxidative stability of meat during storage, the experiment using 1-old day chickens Arian commercial strain was conducted. Experimental diets were prepared with canola oil or pumpkin seed oil and their fatty acid profiles were determined. The chicks were fed one of two diets during the breeding period in four replicates per treatment . The results showed that thigh meat of broilers were fed with canola oil, significantly contained higher linolenic acid , oleic acid, and total unsaturated fatty acids (USFAs) and those were fed with diets containing pumpkin seed oil contained significantly (p<0.01) higher linoleic acid, arachidonic acid (omega 6) and total polyunsaturated fatty acids (PUSFAs). The amount of linoleic acid and linolenic acid in the breast meat was not affected by the type of oil. But, oleic acid values (omega 9), ratio of USFAs / SFAs and ratio of PUSFAs / SFAs in canola oil-fed chickens and arachidonic acid (omega-6) in chickens pumpkin seed oil-fed were higher (p<0.01). The amount of malondialdehyde (MDA) in thighs and breasts were increased during storage at refrigerated temperature. Thigh meat MDA value of canola oil-fed broiler was significantly higher at the end of storage period (p<0.05). At freezing temperature, the oxidative stability of thigh and breast meat of broiler were fed pumpkin seed oil was significantly higher (p<0.05). Therefore, by manipulating the combination of dietary fatty acids with vegetable oil sources, can be altered the pattern of thigh and breast fatty acids profile. During the storage period, oxidation spoilage increases in meats enriched with PUSFAs, especially omega-3 fatty acids. Key words: Oxidation, Fatty acid profile, Omega 3, Oxidative stability, Vegetable oil, Enrichment

کلیدواژه‌ها English

Oxidation
Fatty acid profile
Omega 3
Oxidative stability
Vegetable oil
Enrichment
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