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

M Du; G Cherian; P A Stitt; D U Ahn

doi:10.1093/ps/81.9.1385

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

Journal article

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

M Du, G Cherian, P A Stitt and D U Ahn

Poultry science, Vol.81(9), pp.1385-1391

09/2002

DOI: https://doi.org/10.1093/ps/81.9.1385

Handle:

https://hdl.handle.net/2376/116775

PMID: 12269621

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Abstract

Alkanes - analysis

Sulfur Compounds - analysis

Male

Poaceae

Ketones - analysis

Meat-Packing Industry - methods

Animals

Aldehydes - analysis

Chickens

Muscle, Skeletal - chemistry

Thiobarbituric Acid Reactive Substances - analysis

Meat - standards

Alkenes - analysis

Animal Feed

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.

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Title: Effect of dietary sorghum cultivars on the storage stability of broiler breast and thigh meat
Creators: M Du - Department of Animal Science, Iowa State University, Ames 50011 USA
G Cherian
P A Stitt
D U Ahn
Publication Details: Poultry science, Vol.81(9), pp.1385-1391
Publisher: England
Identifiers: 99900547926201842
Language: English
Resource Type: Journal article