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dc.contributor.author
Fernández, Hebe Tania
dc.contributor.author
Echevarría, Gonzalo
dc.contributor.author
Salerno, Carmen Matilde
dc.contributor.author
Torraca Argüelles, Rocio

dc.date.available
2023-03-01T23:03:12Z
dc.date.issued
2021
dc.identifier.citation
Chia meal and hydroxytyrosol on the nutritional quality of broiler chicken meat; 3rd International Congress on Food, Agriculture and Veterinary; Izmir; Turquía; 2021; 179
dc.identifier.isbn
978-625-7720-43-4
dc.identifier.uri
http://hdl.handle.net/11336/189290
dc.description.abstract
In poultry production, the composition of the diet directly influences the meat quality of birds. The ultimate goal is to obtain a functional food with direct benefits for the consumer. In this sense, it is highlighted the use of different sources that provide high levels of omega n-3 polyunsaturated fatty acids (n-3 PUFA) in order to modify the lipid profile of the meat. However, rising the degree of unsaturation strongly increases susceptibility to lipid peroxidation and free radicals formation with negative effects on meat quality. The addition of an antioxidant is proposed as a novel technology regarding this problem. The objective of these research deals with the effect of the addition in the diet of two by-products, chia meal (Salvia hispánica L.; DESUS S.A, Argentine) and/or an olive antioxidant (hydroxytyrosol; GENOSA I+D, Spain), on fatty acids profile, lipids indices and ratios in breast muscle. Ninety-six, 1-dold, Cobb-500 broiler chicks were randomly divided into 16 groups of 6 animals, which were distributed in 4 blocks. In each block experimental treatments were randomly allocated 1) C: control (without chia meal (CM), without hydroxytyrosol (HT)); 2) CM: diet with 10% chia meal; 3) CM+HT: diet with 10% chia meal + hydroxytyrosol and 4) HT: diet with hydroxytyrosol. The experimental period lasted from day 22 to day 46, at which the slaughter was carried out and breast samples were obtained from two males/ block/treatment. The dietary chia meal increased (p<0.01) total PUFA, total n-3 PUFA, alpha-linolenic acid, and improved (p<0.05) unsaturated/saturated FA ratio, omega n-6/n-3 ratio, unsaturation index and thrombogenicity index, with a slight increase in the generation of free radicals. The addition of hydroxytyrosol combined with chia meal seems to be an effective way to enhance (p<0.01) the stability of n-3 PUFA through oxidative damage and alpha-linolenic level, providing improvements in the meat nutritional quality, with consequent health benefits for its consumers. Hydroxytyrosol is also a good alternative to other antioxidants.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Ege University
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
AVIAN
dc.subject
MONO-PHENOLIC
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C 18:3n-3
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ENRICHED PRODUCTS
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Otras Producción Animal y Lechería

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Producción Animal y Lechería

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CIENCIAS AGRÍCOLAS

dc.title
Chia meal and hydroxytyrosol on the nutritional quality of broiler chicken meat
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/conferenceObject
dc.type
info:ar-repo/semantics/documento de conferencia
dc.date.updated
2023-02-07T13:05:08Z
dc.journal.pagination
179
dc.journal.pais
Turquía

dc.journal.ciudad
Izmir
dc.description.fil
Fil: Fernández, Hebe Tania. Universidad Nacional del Sur. Departamento de Agronomía; Argentina
dc.description.fil
Fil: Echevarría, Gonzalo. Universidad Nacional del Sur. Departamento de Agronomía; Argentina
dc.description.fil
Fil: Salerno, Carmen Matilde. Universidad Nacional del Sur. Departamento de Agronomía; Argentina
dc.description.fil
Fil: Torraca Argüelles, Rocio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca; Argentina. Universidad Nacional del Sur. Departamento de Agronomía; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://fb8968c5-502d-436c-a825-c7c279e8e4aa.filesusr.com/ugd/614b1f_511dcef16c7a437b89e193884de53f1a.pdf
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Autor

dc.conicet.rol
Autor

dc.conicet.rol
Autor

dc.conicet.rol
Autor

dc.coverage
Internacional
dc.type.subtype
Conferencia
dc.description.nombreEvento
3rd International Congress on Food, Agriculture and Veterinary
dc.date.evento
2021-06-19
dc.description.ciudadEvento
Izmir
dc.description.paisEvento
Turquía

dc.type.publicacion
Book
dc.description.institucionOrganizadora
Ege University
dc.source.libro
3rd International Congress on Food, Agriculture and Veterinary. Proceedings book
dc.date.eventoHasta
2021-06-20
dc.type
Conferencia
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