UBC Theses and Dissertations

UBC Theses Logo

UBC Theses and Dissertations

Chemical properties and sensory attributes of poultry meats from birds fed diets containing ginseng prong Lai, Melody Man Ching

Abstract

The effects of dietary fat source and ginseng supplement level on the formation of primary (lipid peroxides) and secondary lipid oxidation products (malondialdehydes, MDA), as well as the fatty acid profile of chicken meats stored at 4°C for 11 days and at -18°C for 6 months were determined. After storage at -35°C for 9 months, chicken meats were cooked for qualitative descriptive analysis to determine the effect of dietary fat source and ginseng incorporation level on the organoleptic characteristics. In Experiment 1, the levels of lipid peroxides and MDA in meats were determined using ferrous oxidation in xylenol orange (FOX) and 2-thiobarbituric acid (TBA) assays, respectively. Generally, they increased within the first 4 to 9 days of refrigerated storage and the first 3 to 4 months of frozen storage. There was also a corresponding loss of total polyunsaturated fatty acids (PUFA), based on the fatty acid profile resolved using gas chromatography, during storage at both temperatures, while incorporation of ginseng preserved total PUFA in frozen breast meats. Feeding ginseng incorporated diets significantly inhibited (p<0.05) the formation of MDA in stored meats, compared to the controls. However, refrigerated and frozen meats derived from broilers fed the ginseng-incorporated diets had significantly (p<0.05) higher lipid peroxide concentrations than the control. Ginseng feeding was thus postulated to prevent lipid peroxide conversion to MDA. In broilers fed the vegetable oil-based diet, the relatively high PUFA content predisposed meat samples, especially in leg muscle, to promote the formation of lipid oxidation products after extended refrigerated and frozen storage. In Experiment 2, ginseng feeding to broilers preserved the flavor of meats, compared to the control. The meats originating from the vegetable oil-based diet, compared to those from the animal fat-based diet, retained less chicken and meaty aromas and possessed firmer texture significantly (p<0.05). In conclusion, ginseng feeding showed significant effects (p<0.05) in preserving total PUPA in frozen meats, inhibiting the formation of MDA in refrigerated and frozen meats, and retaining flavor attributes of cooked meats. However, feeding vegetable oil-based diets produced meats of significantly (p<0.05) firmer texture not seen in counterparts of broilers fed the animal fat-based diets.

Item Media

Item Citations and Data

Rights

For non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use.