Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance
This study evaluated the effect of using olive pomace acid oil (OPAO) instead of crude palm oil (PO) or refined olive pomace oil (ROPO) on lipid composition, lipid oxidation, and quality of chicken meat. Broiler chickens were fed diets with 6% of PO, ROPO, or OPAO, and deboned legs with skin were sa...
| Autores: | , , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Universidad de Barcelona |
| Repositorio: | Dipòsit Digital de la UB |
| OAI Identifier: | oai:diposit.ub.edu:2445/207606 |
| Acceso en línea: | https://hdl.handle.net/2445/207606 |
| Access Level: | acceso abierto |
| Palabra clave: | Olis i greixos Alimentació animal Àcids grassos Oils and fats Animal feeding Fatty acids |
| id |
ES_0ff8a0607b3ea33a5dfd84e40a6bc5c6 |
|---|---|
| oai_identifier_str |
oai:diposit.ub.edu:2445/207606 |
| network_acronym_str |
ES |
| network_name_str |
España |
| spelling |
Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance Albendea Pérez, Paula Guardiola Ibarz, Francesc Rafecas Martínez, Magdalena Vichi, S. (Stefania) Barroeta, A.C. Verdú, M. Tres Oliver, Alba Olis i greixos Alimentació animal Àcids grassos Oils and fats Animal feeding Fatty acids This study evaluated the effect of using olive pomace acid oil (OPAO) instead of crude palm oil (PO) or refined olive pomace oil (ROPO) on lipid composition, lipid oxidation, and quality of chicken meat. Broiler chickens were fed diets with 6% of PO, ROPO, or OPAO, and deboned legs with skin were sampled. Fresh and refrigerated (commercial conditions; 7 days) chicken meat samples were assessed for fatty acid (FA) composition, tocopherol (T) and tocotrienol (T3) content, lipid oxidative stability, 2-thiobarbituric acid (TBA) values, volatile compounds, color, and sensory acceptance. Using ROPO and OPAO led to meat richer in monounsaturated FAs and OPAO to lower α-T levels compared to PO. Oxidative stability, TBA values, volatile compounds, and overall acceptance of meat were not affected by diet. Refrigeration increased TBA values and some volatile compounds’ concentrations, but it did not decrease redness or consumers’ overall acceptance. Therefore, the OPAO used was an adequate fat source for chicken diets at 6%, as it produced dark meat lower in saturated FAs than PO without affecting lipid oxidation or overall acceptance. According to this, upcycling OPAO as an energy source in chicken diets would be possible, which can contribute to the sustainability of the food chain. Keywords: edible oil refining by-product; upcycling; chicken feed; chicken diet; poultry meat quality; fat by-product; broiler meat; meat refrigeration; palm oil; olive pomace oil MDPI https://hdl.handle.net/2445/207606 |
| title |
Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance |
| spellingShingle |
Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance Albendea Pérez, Paula Olis i greixos Alimentació animal Àcids grassos Oils and fats Animal feeding Fatty acids |
| title_short |
Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance |
| title_full |
Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance |
| title_fullStr |
Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance |
| title_full_unstemmed |
Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance |
| title_sort |
Effect of feeding olive pomace acid oil on dark chicken meat lipid composition, oxidative stability, color, and sensory acceptance |
| author |
Albendea Pérez, Paula |
| author_facet |
Albendea Pérez, Paula Guardiola Ibarz, Francesc Rafecas Martínez, Magdalena Vichi, S. (Stefania) Barroeta, A.C. Verdú, M. Tres Oliver, Alba |
| author_role |
author |
| author2 |
Guardiola Ibarz, Francesc Rafecas Martínez, Magdalena Vichi, S. (Stefania) Barroeta, A.C. Verdú, M. Tres Oliver, Alba |
| author2_role |
author author author author author author |
| topic |
Olis i greixos Alimentació animal Àcids grassos Oils and fats Animal feeding Fatty acids |
| topic_facet |
Olis i greixos Alimentació animal Àcids grassos Oils and fats Animal feeding Fatty acids |
| description |
This study evaluated the effect of using olive pomace acid oil (OPAO) instead of crude palm oil (PO) or refined olive pomace oil (ROPO) on lipid composition, lipid oxidation, and quality of chicken meat. Broiler chickens were fed diets with 6% of PO, ROPO, or OPAO, and deboned legs with skin were sampled. Fresh and refrigerated (commercial conditions; 7 days) chicken meat samples were assessed for fatty acid (FA) composition, tocopherol (T) and tocotrienol (T3) content, lipid oxidative stability, 2-thiobarbituric acid (TBA) values, volatile compounds, color, and sensory acceptance. Using ROPO and OPAO led to meat richer in monounsaturated FAs and OPAO to lower α-T levels compared to PO. Oxidative stability, TBA values, volatile compounds, and overall acceptance of meat were not affected by diet. Refrigeration increased TBA values and some volatile compounds’ concentrations, but it did not decrease redness or consumers’ overall acceptance. Therefore, the OPAO used was an adequate fat source for chicken diets at 6%, as it produced dark meat lower in saturated FAs than PO without affecting lipid oxidation or overall acceptance. According to this, upcycling OPAO as an energy source in chicken diets would be possible, which can contribute to the sustainability of the food chain. Keywords: edible oil refining by-product; upcycling; chicken feed; chicken diet; poultry meat quality; fat by-product; broiler meat; meat refrigeration; palm oil; olive pomace oil |
| publishDate |
2023 |
| format |
article |
| status_str |
publishedVersion |
| url |
https://hdl.handle.net/2445/207606 |
| eu_rights_str_mv |
openAccess |
| publisher |
MDPI |
| institution |
Universidad de Barcelona |
| collection |
Dipòsit Digital de la UB |
| reponame_str |
Dipòsit Digital de la UB |
| instname_str |
Universidad de Barcelona |
| _version_ |
1878431530444914688 |
| publishDateSort |
2023 |
| author_browse |
Albendea Pérez, Paula Barroeta, A.C. Guardiola Ibarz, Francesc Rafecas Martínez, Magdalena Tres Oliver, Alba Verdú, M. Vichi, S. (Stefania) |
| publisherStr |
MDPI |
| score |
6,924472 |