Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Investigation into the Partial Replacement of Broiler Chickens Corn Diet with Potato Waste on the Some Physicochemical Characteristics of Breast Meat

Document Type : Original Article

Authors
Younes Zahedi 1
Arezoo Nosrati-Aminjan 2
Mir Daryoush Shakouri 3
Sorena Vahedipour-Dahraie 2
1 Department of Food Science & Technology, University of Mohaghegh Ardabili, Ardabil, Iran
2 MSc graduated in Food Technology, Department of Food Science & Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
3 Associate professor, Department of Animal Science, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
10.48311/fsct.2026.116662.1004
Abstract
The aim of this research was to investigate the effects of replacing some corn of broiler ration with potato waste (PW)(cull potato) on some physic-chemical characteristics of chicken breast. The research was conducted in the form of a completely randomized design with 5 treatments and 16 chicken pieces in 4 replications. The experimental treatments were as follows: 1)control, 2)containing 25% of raw PW, 3)containing 25% of heated PW, 4)containing 50% of heated PW, 5)containing 50% of raw PW. After 42 days of rearing the chickens, slaughter was done and the breast was selected for evaluations. The results showed that ultimate pH of treatments 3 and 4 notably increased (p<0.05). A significant decrease of drip loss was observed during storage (p<0.05). Water holding capacity was influenced by treatment and time of storage (p<0.05). Expressed moisture (EM) and the drip area (B/A ratio) values of meat from treatments containing potato waste were lower than control. The mean values of EM for T2 and T3 were 9.8%, and for T4 and T5 were 8.8%, that was smaller than control (13.1%). Using PW in the chicken ration didn’t change cooking loss of the obtained meats (p>0.05). The use of PW, due to its antioxidant compounds, slowed down fat oxidation and decreased the TBA index in the meat of treated chickens (p<0.05). In conclusion, partial replacement of PW in the broilers diet improved WHC and decreased TBA of breast muscle, and therefore, PW has the potential to be use in the diet of broilers.
Keywords
Broiler chicken
Meat quality
Potato waste
Ration modification
Subjects
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