title: Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products.
abstract: The effects of diets supplemented with four levels (0%, 0.5%, 1.0% and 2.0%) of pomegranate by-product (PB) on meat composition, fatty acid profile and oxidative stability of broiler meat were evaluated. The crude protein and moisture contents increased, whereas ether extract in breast and thigh meat and cholesterol in breast meat decreased in response to dietary PB supplementation (p<0.05). In breast and thigh meat, the sum of saturated fatty acids was lower, while the sum of mono-unsaturated and n-3 fatty acids were higher, alongside lower n-6/n-3 ratio in the 1.0% and 2.0% PB supplemented group (p<0.05). The TBARS values and pH of breast and thigh meat were reduced in the PB supplemented groups (p<0.05). Overall, the results presented herein indicate that supplementation of diets with up to 2% pomegranate by-products improved the meat composition, fatty acid profile and reduced lipid oxidation of broiler meat.
authors.affiliation: Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon, Jeonnam 540-950, Republic of Korea.
authors.forename: Sonia Tabasum
authors.initials: ST
authors.lastname: Ahmed
authors.affiliation: Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon, Jeonnam 540-950, Republic of Korea.
authors.forename: Md Manirul
authors.initials: MM
authors.lastname: Islam
authors.affiliation: Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon, Jeonnam 540-950, Republic of Korea.
authors.forename: A B M Rubayet
authors.initials: AB
authors.lastname: Bostami
authors.affiliation: Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon, Jeonnam 540-950, Republic of Korea.
authors.forename: Hong-Seok
authors.initials: HS
authors.lastname: Mun
authors.affiliation: Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon, Jeonnam 540-950, Republic of Korea.
authors.forename: Ye-Jin
authors.initials: YJ
authors.lastname: Kim
authors.affiliation: Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon, Jeonnam 540-950, Republic of Korea. Electronic address: yangcj@scnu.kr.
authors.forename: Chul-Ju
authors.initials: CJ
authors.lastname: Yang
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D002645:Chickens / Q000378:metabolism; D002784:Cholesterol / Q000032:analysis; D019587:Dietary Supplements / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis*; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D029561:Lythraceae / Q000737:chemistry*; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D017392:Thiobarbituric Acid Reactive Substances; D002784:Cholesterol
keywords: Broiler chickens; Fatty acids; Meat composition; Pomegranate by-products; TBARS