Lipid and color stability of the meat and sausages of broiler fed with calcium anacardate.
meat product
natural antioxidant
phenolic compounds
redness
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
30 Mar 2019
30 Mar 2019
Historique:
received:
02
07
2018
revised:
02
10
2018
accepted:
03
10
2018
pubmed:
10
10
2018
medline:
14
3
2019
entrez:
10
10
2018
Statut:
ppublish
Résumé
Anacardic acid, a phenolic compound, represents 90% of cashew nut shell liquid, which is a byproduct from the industrial processing of cashew nuts. This study aimed to add calcium anacardate (CA) to broilers' diets as a source of anacardic acid, to evaluate its antioxidant effect in breast meat and in processed meat products (sausages). For this purpose, birds were fed according to the following treatments: diet without antioxidant and diets containing 2.5, 5.0, 7.5, or 10.0 g kg For breast meat, a 2.5 g kg Calcium anacardate is a potential natural antioxidant for breast meat and sausages in storage when added to broilers' diets. © 2018 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
Anacardic acid, a phenolic compound, represents 90% of cashew nut shell liquid, which is a byproduct from the industrial processing of cashew nuts. This study aimed to add calcium anacardate (CA) to broilers' diets as a source of anacardic acid, to evaluate its antioxidant effect in breast meat and in processed meat products (sausages). For this purpose, birds were fed according to the following treatments: diet without antioxidant and diets containing 2.5, 5.0, 7.5, or 10.0 g kg
RESULTS
RESULTS
For breast meat, a 2.5 g kg
CONCLUSIONS
CONCLUSIONS
Calcium anacardate is a potential natural antioxidant for breast meat and sausages in storage when added to broilers' diets. © 2018 Society of Chemical Industry.
Substances chimiques
Anacardic Acids
0
Lipids
0
Calcium
SY7Q814VUP
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
2124-2131Informations de copyright
© 2018 Society of Chemical Industry.