scholarly journals Oxidative stability of chicken meat after propolis extract application in their diets

10.5219/427 ◽  
2015 ◽  
Vol 9 (1) ◽  
Author(s):  
Marek Bobko ◽  
Miroslav Kročko ◽  
Peter Haščík ◽  
Alica Bobková
Keyword(s):  
Oxidative Stability ◽  
Chicken Meat ◽  
Propolis Extract

scholarly journals Oxidative stability of chicken meat after application phytogenic additives in their diet

2015 ◽  
Vol 4 (Special issue 3) ◽  
pp. 14-17
Author(s):  
Marek Bobko ◽  
Peter Haščík ◽  
Tomáš Tóth ◽  
Vladimíra Kňazovická ◽  
Martin Mellen ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Chicken Meat

Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω-3 Enriched Dark Chicken Meat during Cooking

2010 ◽  
Vol 75 (2) ◽  
pp. T25-T34 ◽  
Author(s):  
T.I. Perez ◽  
M.J. Zuidhof ◽  
R.A. Renema ◽  
J.M. Curtis ◽  
Y. Ren ◽  
...  
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Chicken Meat ◽  
Organic Selenium

scholarly journals Dietary supplementation of saponins to improve the quality and oxidative stability of broiler chicken meat

2019 ◽  
Vol 56 (4) ◽  
pp. 2063-2072 ◽  
Author(s):  
Indrajit Bera ◽  
Praveen K. Tyagi ◽  
Nasir Akbar Mir ◽  
Pramod K. Tyagi ◽  
Kapil Dev ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Broiler Chicken ◽  
Dietary Supplementation ◽  
Chicken Meat

scholarly journals Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 614 ◽  
Author(s):  
Rey Vargas-Sánchez ◽  
Gastón Torrescano-Urrutia ◽  
Brisa Torres-Martínez ◽  
Mirian Pateiro ◽  
José Lorenzo ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Ethanol Extract ◽  
Butylated Hydroxytoluene ◽  
Total Phenolic ◽  
Propolis Extract ◽  
Pork Patties

The effect of propolis ethanol extract (PEE), butylated hydroxytoluene (BHT), and ascorbic acid (Asc) against lipid (Lox) and protein oxidation (Pox), color deterioration, and the antioxidant stabilizer of raw beef and pork patties during chilled storage (9 days at 2 °C/under darkness) was investigated. Total phenolic content (TPC), reducing power ability (RPA), DPPH● radical scavenging activity (FRSA) of the PEE was evaluated. Meat samples were evaluated for pH, Lox (TBARS), Pox (Carbonyls), color (L*, a*, b*, C*, and h*), metmyoglobin formation (MMb), TPC, RPA, and FRSA. Results indicated that PEE is rich in phenolic content and antioxidant activity, and their incorporation in beef and pork patties reduced (p < 0.05) Lox and Pox (TBARS-88.7 and 80% inhibition; Pox-47.3 and 30.6% inhibition, respectively), as well as loss of color and increased the oxidative stability throughout storage.

scholarly journals Effect of Dietary Medicinal Herb Extract Mix and Antibiotics (Albac G150) on the Oxidative Stability of Chicken Meat

2008 ◽  
Vol 35 (1) ◽  
pp. 29-37 ◽  
Author(s):  
S. Jung ◽  
H.P. Song ◽  
J.H. Choe ◽  
B. Kim ◽  
M.H. Shin ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Chicken Meat ◽  
Medicinal Herb ◽  
Herb Extract

scholarly journals Effect of β-alanine and L-histidine on concentration of carnosine in muscle tissue and oxidative stability of chicken meat

Poljoprivreda ◽  
2015 ◽  
Vol 21 (1 Supplement) ◽  
pp. 190-194 ◽  
Author(s):  
Gordana Kralik ◽  
◽  
Milan Sak-Bosnar ◽  
Zlata Kralik ◽  
Olivera Galovic ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Muscle Tissue ◽  
Chicken Meat

scholarly journals Dietary supplementation of Vitamin E and selenium on performance and oxidative stability of meat of broiler chickens in a hot climate

2021 ◽  
Vol 54 (1) ◽  
pp. 24-31
Author(s):  
Deji Abiodun Ekunseitan ◽  
Azeez Olanrewaju Yusuf ◽  
Oluwakemi Florence Ekunseitan ◽  
Samuel Oluwaseunla Alao ◽  
Adesewa Zainab Allinson
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Broiler Chickens ◽  
Live Weight ◽  
Good Health ◽  
Chicken Meat ◽  
Feed Conversion ◽  
Hot Climate ◽  
Safe Food ◽  
Haematological Indices

Abstract With the increase in consumers’ concern for safe food, it is highly imperative for livestock farmers to adopt feeding practices that enhance good health and high-quality products. A 49-day trial was conducted to ascertain effect of vitamin E and selenium (VE + Se) on performance, haematological indices and oxidative stability of chicken meat. A total of 150 Ross 7-day-old chicks were weighed and allotted to five treatments comprising dietary levels of 0 mg VE + 0 mg SE (Control), 100 mg VE + 0.05 mg Se, 200 mg VE + 0.1 mg Se, 300 mg VE + 0.15 mg Se and 400 mg VE + 0.2 mg Se per kg of feed in a completely randomised design. Feed and water were provided ad libitum. The data collected on performance, haematological indices and oxidative stability of meat were subjected to a one-way analysis of variance in a completely randomised design. Performance indices were significantly (p < 0.05) influenced by VE + Se supplementation. Mean daily live-weight gain (48.68 g /bird /day) was highest (p < 0.05) in the 400 mg VE + 0.2 mg group. The mean daily feed intake (g /bird / day) was highest in birds fed the diet containing 200 mg VE + 0.1 mg. The least or best feed conversion ratio (FCR) was observed in the group fed 400 mg VE + 0.2 mg SE. Glutathione peroxidase (GSH-Px) increased as the level of VE + Se increased with the highest activity in 400 mg VE + 0.2 mg Se group. The highest packed cell volume, haemoglobin and red blood cell values were observed in birds fed the diet containing 400 mg VE + 0.20 mg Se. In conclusion, to ensure good performance of the chickens and improved oxidative stability of chicken meat in hot climate, feeding broilers VE + SE at 400 mg VE + 0.2 mg Se is recommended.

Impact of Carboxymethyl Cellulose Coating Incorporated with Ethanolic Propolis Extract on the Quality Criteria of Chicken Meat

2022 ◽  
Author(s):  
Ayman Younes Allam ◽  
Aly Farag El Sheikha ◽  
Elham Abdelrahman Basiouny ◽  
Ahmad Abdelkaway Abdelaal
Keyword(s):  
Carboxymethyl Cellulose ◽  
Quality Criteria ◽  
Chicken Meat ◽  
Propolis Extract
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