Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display
Resumen:
The aim of this study was to investigate the oxidative status of poultry breast fillets enriched with n-3 from chia seeds, during retail display. Birds were assigned randomly to a control diet (corn-soy), or a corn-soy basal diet with 2.5s%, 5% or 10% chia seed. Lipid oxidation (TBARS), protein oxidation (carbonyls and total sulfhydryls), color, and heme iron content were measured in fresh breasts and after 4 days of display in a refrigerated showcase. Breast fillets from the control group presented higher values of b*, Hue angle, and Chroma than the 10% chia group, and no diet effect was observed on oxidation parameters. An increase in lipid and protein oxidation and in some of the color parameters (b*, Hue angle, and Chroma) were observed after 4 days of display. In conclusion, up to 5% chia seed can be included in the poultry diet without negative effects on meat quality.
| 2023 | |
|
Poultry meat Lipid oxidation Protein oxidation Color Heme iron |
|
| Inglés | |
| Universidad de la República | |
| COLIBRI | |
| https://hdl.handle.net/20.500.12008/42817 | |
| Acceso abierto | |
| Licencia Creative Commons Atribución (CC - By 4.0) |
| _version_ | 1807522806968090624 |
|---|---|
| author | Terevinto Herrera, María Alejandra |
| author2 | Del Puerto Di Landro, Marta Da Silva, Ayrton Cabrera Bascardal, María Cristina Saadoun, Ali |
| author2_role | author author author author |
| author_facet | Terevinto Herrera, María Alejandra Del Puerto Di Landro, Marta Da Silva, Ayrton Cabrera Bascardal, María Cristina Saadoun, Ali |
| author_role | author |
| bitstream.checksum.fl_str_mv | 6429389a7df7277b72b7924fdc7d47a9 a0ebbeafb9d2ec7cbb19d7137ebc392c 8010f418ede1186e294ac5448996bd7e 71ed42ef0a0b648670f707320be37b90 cf61041ab659f9f66f34f40f39e7d2ac |
| bitstream.checksumAlgorithm.fl_str_mv | MD5 MD5 MD5 MD5 MD5 |
| bitstream.url.fl_str_mv | http://localhost:8080/xmlui/bitstream/20.500.12008/42817/5/license.txt http://localhost:8080/xmlui/bitstream/20.500.12008/42817/2/license_url http://localhost:8080/xmlui/bitstream/20.500.12008/42817/3/license_text http://localhost:8080/xmlui/bitstream/20.500.12008/42817/4/license_rdf http://localhost:8080/xmlui/bitstream/20.500.12008/42817/1/10.1080.19476337.2022.2162975.pdf |
| collection | COLIBRI |
| dc.contributor.filiacion.none.fl_str_mv | Terevinto Herrera María Alejandra, Universidad de la República (Uruguay). Facultad de Agronomía. Del Puerto Di Landro Marta, Universidad de la República (Uruguay). Facultad de Agronomía. Da Silva Ayrton, Universidad de la República (Uruguay). Facultad de Agronomía. Cabrera Bascardal María Cristina, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología. Saadoun Ali, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología. |
| dc.creator.none.fl_str_mv | Terevinto Herrera, María Alejandra Del Puerto Di Landro, Marta Da Silva, Ayrton Cabrera Bascardal, María Cristina Saadoun, Ali |
| dc.date.accessioned.none.fl_str_mv | 2024-02-29T13:18:20Z |
| dc.date.available.none.fl_str_mv | 2024-02-29T13:18:20Z |
| dc.date.issued.none.fl_str_mv | 2023 |
| dc.description.abstract.none.fl_txt_mv | The aim of this study was to investigate the oxidative status of poultry breast fillets enriched with n-3 from chia seeds, during retail display. Birds were assigned randomly to a control diet (corn-soy), or a corn-soy basal diet with 2.5s%, 5% or 10% chia seed. Lipid oxidation (TBARS), protein oxidation (carbonyls and total sulfhydryls), color, and heme iron content were measured in fresh breasts and after 4 days of display in a refrigerated showcase. Breast fillets from the control group presented higher values of b*, Hue angle, and Chroma than the 10% chia group, and no diet effect was observed on oxidation parameters. An increase in lipid and protein oxidation and in some of the color parameters (b*, Hue angle, and Chroma) were observed after 4 days of display. In conclusion, up to 5% chia seed can be included in the poultry diet without negative effects on meat quality. |
| dc.format.extent.es.fl_str_mv | 9 h. |
| dc.format.mimetype.es.fl_str_mv | application/pdf |
| dc.identifier.citation.es.fl_str_mv | Terevinto Herrera, M, Del Puerto Di Landro, M, Da Silva, A [y otros autores]. "Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display". Journal of Food. [en línea] 2023, 21(1): 93-100. 9 h. DOI: 10.1080/19476337.2022.2162975. |
| dc.identifier.doi.none.fl_str_mv | 10.1080/19476337.2022.2162975 |
| dc.identifier.issn.none.fl_str_mv | 1947-6345 |
| dc.identifier.uri.none.fl_str_mv | https://hdl.handle.net/20.500.12008/42817 |
| dc.language.iso.none.fl_str_mv | en eng |
| dc.publisher.es.fl_str_mv | Taylor & Francis |
| dc.relation.ispartof.es.fl_str_mv | Journal of Food, 2023, 21(1): 93-100. |
| dc.rights.license.none.fl_str_mv | Licencia Creative Commons Atribución (CC - By 4.0) |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:COLIBRI instname:Universidad de la República instacron:Universidad de la República |
| dc.subject.es.fl_str_mv | Poultry meat Lipid oxidation Protein oxidation Color Heme iron |
| dc.title.none.fl_str_mv | Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display |
| dc.type.es.fl_str_mv | Artículo |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article |
| dc.type.version.none.fl_str_mv | info:eu-repo/semantics/publishedVersion |
| description | The aim of this study was to investigate the oxidative status of poultry breast fillets enriched with n-3 from chia seeds, during retail display. Birds were assigned randomly to a control diet (corn-soy), or a corn-soy basal diet with 2.5s%, 5% or 10% chia seed. Lipid oxidation (TBARS), protein oxidation (carbonyls and total sulfhydryls), color, and heme iron content were measured in fresh breasts and after 4 days of display in a refrigerated showcase. Breast fillets from the control group presented higher values of b*, Hue angle, and Chroma than the 10% chia group, and no diet effect was observed on oxidation parameters. An increase in lipid and protein oxidation and in some of the color parameters (b*, Hue angle, and Chroma) were observed after 4 days of display. In conclusion, up to 5% chia seed can be included in the poultry diet without negative effects on meat quality. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | COLIBRI_9dd3b32499e2b60ba6bf9287f5f1091c |
| identifier_str_mv | Terevinto Herrera, M, Del Puerto Di Landro, M, Da Silva, A [y otros autores]. "Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display". Journal of Food. [en línea] 2023, 21(1): 93-100. 9 h. DOI: 10.1080/19476337.2022.2162975. 1947-6345 10.1080/19476337.2022.2162975 |
| instacron_str | Universidad de la República |
| institution | Universidad de la República |
| instname_str | Universidad de la República |
| language | eng |
| language_invalid_str_mv | en |
| network_acronym_str | COLIBRI |
| network_name_str | COLIBRI |
| oai_identifier_str | oai:colibri.udelar.edu.uy:20.500.12008/42817 |
| publishDate | 2023 |
| reponame_str | COLIBRI |
| repository.mail.fl_str_mv | mabel.seroubian@seciu.edu.uy |
| repository.name.fl_str_mv | COLIBRI - Universidad de la República |
| repository_id_str | 4771 |
| rights_invalid_str_mv | Licencia Creative Commons Atribución (CC - By 4.0) |
| spelling | Terevinto Herrera María Alejandra, Universidad de la República (Uruguay). Facultad de Agronomía.Del Puerto Di Landro Marta, Universidad de la República (Uruguay). Facultad de Agronomía.Da Silva Ayrton, Universidad de la República (Uruguay). Facultad de Agronomía.Cabrera Bascardal María Cristina, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología.Saadoun Ali, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología.2024-02-29T13:18:20Z2024-02-29T13:18:20Z2023Terevinto Herrera, M, Del Puerto Di Landro, M, Da Silva, A [y otros autores]. "Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display". Journal of Food. [en línea] 2023, 21(1): 93-100. 9 h. DOI: 10.1080/19476337.2022.2162975.1947-6345https://hdl.handle.net/20.500.12008/4281710.1080/19476337.2022.2162975The aim of this study was to investigate the oxidative status of poultry breast fillets enriched with n-3 from chia seeds, during retail display. Birds were assigned randomly to a control diet (corn-soy), or a corn-soy basal diet with 2.5s%, 5% or 10% chia seed. Lipid oxidation (TBARS), protein oxidation (carbonyls and total sulfhydryls), color, and heme iron content were measured in fresh breasts and after 4 days of display in a refrigerated showcase. Breast fillets from the control group presented higher values of b*, Hue angle, and Chroma than the 10% chia group, and no diet effect was observed on oxidation parameters. An increase in lipid and protein oxidation and in some of the color parameters (b*, Hue angle, and Chroma) were observed after 4 days of display. In conclusion, up to 5% chia seed can be included in the poultry diet without negative effects on meat quality.Submitted by Pintos Natalia (nataliapintosmvd@gmail.com) on 2024-02-28T14:45:12Z No. of bitstreams: 2 license_rdf: 24251 bytes, checksum: 71ed42ef0a0b648670f707320be37b90 (MD5) 10.1080.19476337.2022.2162975.pdf: 867987 bytes, checksum: cf61041ab659f9f66f34f40f39e7d2ac (MD5)Approved for entry into archive by Faget Cecilia (lfaget@fcien.edu.uy) on 2024-02-29T11:47:31Z (GMT) No. of bitstreams: 2 license_rdf: 24251 bytes, checksum: 71ed42ef0a0b648670f707320be37b90 (MD5) 10.1080.19476337.2022.2162975.pdf: 867987 bytes, checksum: cf61041ab659f9f66f34f40f39e7d2ac (MD5)Made available in DSpace by Luna Fabiana (fabiana.luna@seciu.edu.uy) on 2024-02-29T13:18:20Z (GMT). No. of bitstreams: 2 license_rdf: 24251 bytes, checksum: 71ed42ef0a0b648670f707320be37b90 (MD5) 10.1080.19476337.2022.2162975.pdf: 867987 bytes, checksum: cf61041ab659f9f66f34f40f39e7d2ac (MD5) Previous issue date: 20239 h.application/pdfenengTaylor & FrancisJournal of Food, 2023, 21(1): 93-100.Las obras depositadas en el Repositorio se rigen por la Ordenanza de los Derechos de la Propiedad Intelectual de la Universidad de la República.(Res. Nº 91 de C.D.C. de 8/III/1994 – D.O. 7/IV/1994) y por la Ordenanza del Repositorio Abierto de la Universidad de la República (Res. Nº 16 de C.D.C. de 07/10/2014)info:eu-repo/semantics/openAccessLicencia Creative Commons Atribución (CC - By 4.0)Poultry meatLipid oxidationProtein oxidationColorHeme ironEffect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail displayArtículoinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionreponame:COLIBRIinstname:Universidad de la Repúblicainstacron:Universidad de la RepúblicaTerevinto Herrera, María AlejandraDel Puerto Di Landro, MartaDa Silva, AyrtonCabrera Bascardal, María CristinaSaadoun, AliLICENSElicense.txtlicense.txttext/plain; charset=utf-84267http://localhost:8080/xmlui/bitstream/20.500.12008/42817/5/license.txt6429389a7df7277b72b7924fdc7d47a9MD55CC-LICENSElicense_urllicense_urltext/plain; charset=utf-844http://localhost:8080/xmlui/bitstream/20.500.12008/42817/2/license_urla0ebbeafb9d2ec7cbb19d7137ebc392cMD52license_textlicense_texttext/html; charset=utf-820277http://localhost:8080/xmlui/bitstream/20.500.12008/42817/3/license_text8010f418ede1186e294ac5448996bd7eMD53license_rdflicense_rdfapplication/rdf+xml; charset=utf-824251http://localhost:8080/xmlui/bitstream/20.500.12008/42817/4/license_rdf71ed42ef0a0b648670f707320be37b90MD54ORIGINAL10.1080.19476337.2022.2162975.pdf10.1080.19476337.2022.2162975.pdfapplication/pdf867987http://localhost:8080/xmlui/bitstream/20.500.12008/42817/1/10.1080.19476337.2022.2162975.pdfcf61041ab659f9f66f34f40f39e7d2acMD5120.500.12008/428172024-02-29 10:18:20.969oai:colibri.udelar.edu.uy:20.500.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Universidadhttps://udelar.edu.uy/https://www.colibri.udelar.edu.uy/oai/requestmabel.seroubian@seciu.edu.uyUruguayopendoar:47712024-07-25T14:29:22.029625COLIBRI - Universidad de la Repúblicafalse |
| spellingShingle | Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display Terevinto Herrera, María Alejandra Poultry meat Lipid oxidation Protein oxidation Color Heme iron |
| status_str | publishedVersion |
| title | Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display |
| title_full | Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display |
| title_fullStr | Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display |
| title_full_unstemmed | Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display |
| title_short | Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display |
| title_sort | Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display |
| topic | Poultry meat Lipid oxidation Protein oxidation Color Heme iron |
| url | https://hdl.handle.net/20.500.12008/42817 |
