Effect of dietary sorghum cultivars on the storage stability of broiler breast and thigh meat

Supplemental Files
Date
2002-09-01
Authors
Du, M.
Cherian, G.
Ahn, Dong
Stitt, P. A.
Ahn, Dong
Major Professor
Advisor
Committee Member
Journal Title
Journal ISSN
Volume Title
Publisher
Altmetrics
Authors
Ahn, Dong
Person
Research Projects
Organizational Units
Animal Science
Organizational Unit
Journal Issue
Series
Department
Animal Science
Abstract

A total of 450 1-d-old male broiler chicks were fed a corn-soy-flax meal-based diet (control), two cultivars of sorghum-Ruby Red (low tannin content) and Valpo Red (high tannin content)–were used at 10% level. Birds were slaughtered at the end of 42-d feeding trial. Boneless, skinless breast and thigh muscles were separated and ground to make patties. Half of the breast and thigh meat patties were individually packaged in zipper bags, and 2-TBA-reactive substances (TBARS) and colors of the patties were determined after 0 and 7 d of storage at 4 C. The other half was cooked and vacuum-packaged. The vacuum-packaged patties were used to determine time-dependent volatile production and oxidative change during 12-h holding time before analyses. Thigh meat from broilers fed the Valpo Red cultivar produced lower TBARS than that from control at Day 0. The amounts of aldehydes and sulfur compounds of cooked breast meats were lower from chickens fed the Valpo Red cultivar than those fed the control or Ruby Red cultivar. Dietary Valpo Red cultivar improved the oxidative stability of breast meat 8 and 12 h after cooking. Dietary sorghum slightly improved the color a* stability of raw thigh meat patties. This result indicated that feeding sorghum to broilers could improve some measures of the storage stability of broiler meat, but sorghum with high tannin content was more effective than that with low tannin content.

Comments

This article is published as Du, M., G. Cherian, P. A. Stitt, and D. U. Ahn. "Effect of dietary sorghum cultivars on the storage stability of broiler breast and thigh meat." Poultry Science 81, no. 9 (2002): 1385-1391. doi:10.1093/ps/81.9.1385.

Description
Keywords
Citation
DOI
Collections