Effect of protein-xanthophylls (PX) concentrate of alfalfa supplementation on physico-chemical properties of turkey breast and thigh muscles during ageing.
The objective was to evaluate the effects of a dietary protein-xanthophylls (PX) concentrate of alfalfa to turkey diets (at 15 and 30 g kg(-1) feed) on the physico-chemical properties of breast and thigh muscles during ageing. The experiment involved 120 turkeys (Big-6 type) allotted to 3 groups (group I-control group; group II--with 1.5% supplementation of the protein-xanthophylls (PX) concentrate; group III--with 3% supplementation of the protein-xanthophylls (PX) concentrate). Measurements of pH, water holding capacity, color, oxymyoglobin content, TBARS and oxidation-reduction potential showed that the addition of protein-xanthophylls (PX) concentrate of alfalfa to a turkey diet did not cause deterioration of breast and thigh meat quality. In addition, changes in color, oxymyoglobin content, TBARS and oxidation-reduction potential values suggested that the inclusion of the concentrate to turkey diets acts as an antioxidant in the raw meat.
Karwowska
M
M
Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland. malgorzata.karwowska@up.lublin.pl
Stadnik
J
J
Dolatowski
Z J
ZJ
Grela
E R
ER
D000821:Animal Feed; D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D003116:Color; D004044:Dietary Proteins / Q000008:administration & dosage; D019587:Dietary Supplements; D008460:Meat / Q000592:standards*; D000455:Medicago sativa; D018482:Muscle, Skeletal / Q000378:metabolism*; D009211:Myoglobin / Q000378:metabolism*; D010084:Oxidation-Reduction; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism; D014422:Turkeys; D024341:Xanthophylls / Q000494:pharmacology*
D000975:Antioxidants; D004044:Dietary Proteins; D009211:Myoglobin; D017392:Thiobarbituric Acid Reactive Substances; D024341:Xanthophylls; C017595:oxymyoglobin