EFFECT OF DIETARY RED GRAPE POMACE ON LIPID OXIDATION IN MEAT OF BROILER CHICKENS

Lukáš Jurčaga, M. Bobko, P. Haščík, A. Bobková, Alžbeta Demianová, Ľ. Belej, Miroslav Kročko
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引用次数: 4

Abstract

Grape pomace is a by-product of grape processing and represents a major waste issue. One of the possible methods of revalorization of this agriculture waste is to incorporate red grape pomace into the feed mixture of poultry e.g. broiler chickens. The rich content of polyphenols in red grape pomace is reported to have a positive protective effect against lipid oxidation in several types of meat and products. In our study, we incorporate red grape pomace into the diet of observed Ross 308 broiler chickens. Tested chickens were divided into 4 groups. One control group without any addition of pomace, and another three groups with the addition of 1, 2, and 3 %. After 42 days chickens were slaughtered and tested. To evaluate the process of lipid oxidation we used measurement of malonaldehyde (MDA) presented in samples of breast and thigh meat. MDA measurement was carried out on the 1st, 3rd, and 5th day of meat storage at 4 °C. However, our study did not prove any significant difference among the control group without red grape pomace and the other three experimental groups. We can see a slight decrease in MDA created during the storage process but not with statistically provable results. The repetition of the experiment with some adjustment is highly anticipated.
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饲粮中添加红葡萄渣对肉鸡肉中脂质氧化的影响
葡萄渣是葡萄加工的副产品,是一个主要的浪费问题。将红葡萄渣掺入肉鸡等家禽的混合饲料中,是对这种农业废弃物进行资源化利用的一种可能方法。据报道,红葡萄渣中丰富的多酚含量对几种肉类和产品中的脂质氧化具有积极的保护作用。本试验在罗斯308肉鸡饲粮中添加红葡萄渣。试验鸡分为4组。一个对照组不添加渣,另外三个组分别添加1%、2%和3%的渣。42天后,将鸡屠宰并进行检测。为了评价脂质氧化过程,我们采用了测定胸肉和大腿肉样品中丙二醛(MDA)的方法。在4°C条件下的第1天、第3天和第5天进行MDA测定。然而,我们的研究并没有证明没有红葡萄渣的对照组与其他三个实验组之间有显著差异。我们可以看到在存储过程中产生的MDA略有下降,但没有统计学上可证明的结果。经过一些调整的重复实验是非常值得期待的。
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