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


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

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