title: Effect of dietary ethanol extracts of mango (Mangifera indica L.) on lipid oxidation and the color of chicken meat during frozen storage.
abstract: The aim of this study was to evaluate the dietary effect of mango extracts on lipid stability and the coloring of broiler chicken breast meat during frozen storage. The treatments consisted of broiler chicken diet without antioxidants (control) and diets containing antioxidants: 200 ppm of butylated hydroxytoluene (BHT), 200 ppm of mango peel extract (MPE), 400 ppm of MPE, 200 ppm of mango seed extract (MSE), and 400 ppm of MSE. The broiler breasts were stored for 90 days and analysis of lipid oxidation and color was performed every 30 days. The thiobarbituric acid reactive substances values increased during storage and at 90 days, but the 400 ppm MSE treatment yielded lower values, indicating greater antioxidant activity. During storage, the lightness values decreased and the redness increased. Additions of 200 ppm BHT and 400 ppm MPE increased yellowness at 60 days of storage. Thus, mango peel and seed extracts added to broiler chicken diets reduce lipid oxidation and maintain color in breast meat during frozen storage, with mango seed extract at 400 ppm being the most effective.
authors.affiliation: Departamento de Zootecnia, Universidade Federal do Ceará, Centro de Ciências Agrárias, Campus do Pici, Fortaleza, Ceará, Brazil ednardo@ufc.br.
authors.forename: Ednardo Rodrigues
authors.initials: ER
authors.lastname: Freitas
authors.affiliation: Departamento de Tecnologia de Alimentos, Universidade Federal de Sergipe, São Cristovão, Sergipe, Brazil.
authors.forename: Ângela
authors.initials: Â
authors.lastname: da Silva Borges
authors.affiliation: Departamento de Engenharia de Alimentos, Universidade Federal do Maranhão, Centro de Ciências Sociais, Saúde e Tecnologia, Imperatriz, Maranhão, Brazil.
authors.forename: Ana Lúcia Fernandes
authors.initials: AL
authors.lastname: Pereira
authors.affiliation: Departamento de Engenharia de Alimentos, Universidade Federal do Maranhão, Centro de Ciências Sociais, Saúde e Tecnologia, Imperatriz, Maranhão, Brazil.
authors.forename: Virgínia Kelly Gonçalves
authors.initials: VK
authors.lastname: Abreu
authors.affiliation: Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Centro de Ciências, Campus do Pici, Fortaleza, Ceará, Brazil.
authors.forename: Maria Teresa Salles
authors.initials: MT
authors.lastname: Trevisan
authors.affiliation: Departamento de Zootecnia, Universidade Federal do Ceará, Centro de Ciências Agrárias, Campus do Pici, Fortaleza, Ceará, Brazil.
authors.forename: Pedro Henrique
authors.initials: PH
authors.lastname: Watanabe
mesh_terms: D000821:Animal Feed / Q000032:analysis; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D000975:Antioxidants / Q000032:analysis; D002645:Chickens / Q000502:physiology*; D003116:Color; D004032:Diet / Q000662:veterinary; D019587:Dietary Supplements / Q000032:analysis; D050356:Lipid Metabolism; D015227:Lipid Peroxidation; D008297:Male; D031022:Mangifera / Q000737:chemistry*; D008460:Meat / Q000032:analysis*; D010858:Pigmentation; D010936:Plant Extracts / Q000737:chemistry; D011897:Random Allocation; D013997:Time Factors
chemical_list: D000975:Antioxidants; D010936:Plant Extracts
keywords: mango ethanolic extract; meat color; natural antioxidant; thiobarbituric acid reactive substances