INHIBITION OF LIPID PEROXIDATION AND MICROBIOLOGICAL IMPROVEMENT OF BROILER THIGH QUALITY AND CHARACTERISTICS BY ADDING CYPERUS ROTUNDUS POWDER AND VITAMIN E TO CHICKEN FEED
Different amounts of Cyperus rotundus tuber powder and vitamin E were added to broiler feed during the breeding period to investigate their effects on the thigh meat cuts of the chicken carcasses. The findings show that adding the powder in 2.5, 5, and 7.5 g/kg feed maintained the pH stability of th...
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University of Anbar
2024-12-01
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| Series: | مجلة الأنبار للعلوم الزراعية |
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| Online Access: | https://ajas.uoanbar.edu.iq/article_185690_b9d5ad66f2a8af3636bf38ba6fecb9ae.pdf |
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| author | A. A. Al-Azzami Th. T. Mohammed S. M. Farhan |
| author_facet | A. A. Al-Azzami Th. T. Mohammed S. M. Farhan |
| author_sort | A. A. Al-Azzami |
| collection | DOAJ |
| description | Different amounts of Cyperus rotundus tuber powder and vitamin E were added to broiler feed during the breeding period to investigate their effects on the thigh meat cuts of the chicken carcasses. The findings show that adding the powder in 2.5, 5, and 7.5 g/kg feed maintained the pH stability of the thigh meat as well as significantly enhanced its water-retention ability. The findings also showed that all the different concentrations of the additives prevented fat from oxidizing in the chicken thigh meat. This was evidenced by the significantly lower MDA, PV, and FFA levels (P<0.05) compared to the control treatment without the additives. The treatments that prevented lipid oxidation the most were the 5 and 7.5 g/kg feeds. Also, the thigh meat from the 7.5 g/kg treatment had better taste and microbial characteristics over the 5 g/kg treatment while those receiving the 2.5 g/kg vitamin E or the control treatment did not show any significant effects. The results also showed that chicken thigh meat in the 5 and 7 g/kg C. rotundus tuber powder treatment was better in terms of taste, juiciness, and overall acceptance. Finally, adding the powder stopped the production of free radicals and free fatty acids in the chicken thigh meat, which meant that the fat oxidation markers declined. |
| format | Article |
| id | doaj-art-1a84ac47472f49f39b95106d508d1a6d |
| institution | Kabale University |
| issn | 1992-7479 2617-6211 |
| language | Arabic |
| publishDate | 2024-12-01 |
| publisher | University of Anbar |
| record_format | Article |
| series | مجلة الأنبار للعلوم الزراعية |
| spelling | doaj-art-1a84ac47472f49f39b95106d508d1a6d2025-01-11T22:05:11ZaraUniversity of Anbarمجلة الأنبار للعلوم الزراعية1992-74792617-62112024-12-012221637165010.32649/ajas.2024.185690185690INHIBITION OF LIPID PEROXIDATION AND MICROBIOLOGICAL IMPROVEMENT OF BROILER THIGH QUALITY AND CHARACTERISTICS BY ADDING CYPERUS ROTUNDUS POWDER AND VITAMIN E TO CHICKEN FEEDA. A. Al-Azzami0Th. T. Mohammed1S. M. Farhan2Department of Food Science, College of Agriculture, University of Anbar, Ramadi, IraqDepartment of Animal Production, College of Agriculture, University of Anbar, Ramadi, IraqDepartment of Animal Production, College of Agriculture, University of Anbar, Ramadi, IraqDifferent amounts of Cyperus rotundus tuber powder and vitamin E were added to broiler feed during the breeding period to investigate their effects on the thigh meat cuts of the chicken carcasses. The findings show that adding the powder in 2.5, 5, and 7.5 g/kg feed maintained the pH stability of the thigh meat as well as significantly enhanced its water-retention ability. The findings also showed that all the different concentrations of the additives prevented fat from oxidizing in the chicken thigh meat. This was evidenced by the significantly lower MDA, PV, and FFA levels (P<0.05) compared to the control treatment without the additives. The treatments that prevented lipid oxidation the most were the 5 and 7.5 g/kg feeds. Also, the thigh meat from the 7.5 g/kg treatment had better taste and microbial characteristics over the 5 g/kg treatment while those receiving the 2.5 g/kg vitamin E or the control treatment did not show any significant effects. The results also showed that chicken thigh meat in the 5 and 7 g/kg C. rotundus tuber powder treatment was better in terms of taste, juiciness, and overall acceptance. Finally, adding the powder stopped the production of free radicals and free fatty acids in the chicken thigh meat, which meant that the fat oxidation markers declined.https://ajas.uoanbar.edu.iq/article_185690_b9d5ad66f2a8af3636bf38ba6fecb9ae.pdfcyperus rotundusvitamin ebroilerthigh meatmicrobiological |
| spellingShingle | A. A. Al-Azzami Th. T. Mohammed S. M. Farhan INHIBITION OF LIPID PEROXIDATION AND MICROBIOLOGICAL IMPROVEMENT OF BROILER THIGH QUALITY AND CHARACTERISTICS BY ADDING CYPERUS ROTUNDUS POWDER AND VITAMIN E TO CHICKEN FEED مجلة الأنبار للعلوم الزراعية cyperus rotundus vitamin e broiler thigh meat microbiological |
| title | INHIBITION OF LIPID PEROXIDATION AND MICROBIOLOGICAL IMPROVEMENT OF BROILER THIGH QUALITY AND CHARACTERISTICS BY ADDING CYPERUS ROTUNDUS POWDER AND VITAMIN E TO CHICKEN FEED |
| title_full | INHIBITION OF LIPID PEROXIDATION AND MICROBIOLOGICAL IMPROVEMENT OF BROILER THIGH QUALITY AND CHARACTERISTICS BY ADDING CYPERUS ROTUNDUS POWDER AND VITAMIN E TO CHICKEN FEED |
| title_fullStr | INHIBITION OF LIPID PEROXIDATION AND MICROBIOLOGICAL IMPROVEMENT OF BROILER THIGH QUALITY AND CHARACTERISTICS BY ADDING CYPERUS ROTUNDUS POWDER AND VITAMIN E TO CHICKEN FEED |
| title_full_unstemmed | INHIBITION OF LIPID PEROXIDATION AND MICROBIOLOGICAL IMPROVEMENT OF BROILER THIGH QUALITY AND CHARACTERISTICS BY ADDING CYPERUS ROTUNDUS POWDER AND VITAMIN E TO CHICKEN FEED |
| title_short | INHIBITION OF LIPID PEROXIDATION AND MICROBIOLOGICAL IMPROVEMENT OF BROILER THIGH QUALITY AND CHARACTERISTICS BY ADDING CYPERUS ROTUNDUS POWDER AND VITAMIN E TO CHICKEN FEED |
| title_sort | inhibition of lipid peroxidation and microbiological improvement of broiler thigh quality and characteristics by adding cyperus rotundus powder and vitamin e to chicken feed |
| topic | cyperus rotundus vitamin e broiler thigh meat microbiological |
| url | https://ajas.uoanbar.edu.iq/article_185690_b9d5ad66f2a8af3636bf38ba6fecb9ae.pdf |
| work_keys_str_mv | AT aaalazzami inhibitionoflipidperoxidationandmicrobiologicalimprovementofbroilerthighqualityandcharacteristicsbyaddingcyperusrotunduspowderandvitaminetochickenfeed AT thtmohammed inhibitionoflipidperoxidationandmicrobiologicalimprovementofbroilerthighqualityandcharacteristicsbyaddingcyperusrotunduspowderandvitaminetochickenfeed AT smfarhan inhibitionoflipidperoxidationandmicrobiologicalimprovementofbroilerthighqualityandcharacteristicsbyaddingcyperusrotunduspowderandvitaminetochickenfeed |