Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display
The aim of this study was to investigate the oxidative status of poultry breast fillets enriched with n-3 from chia seeds, during retail display. Birds were assigned randomly to a control diet (corn-soy), or a corn-soy basal diet with 2.5s%, 5% or 10% chia seed. Lipid oxidation (TBARS), protein oxid...
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| Övriga upphov: | , , , |
| Materialtyp: | article |
| Språk: | engelska |
| Utgiven: |
2023
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| Ämnen: | |
| Länkar: | https://hdl.handle.net/20.500.12008/42817 |
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| _version_ | 1868890146769731584 |
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| author | Terevinto Herrera, María Alejandra |
| author2 | Del Puerto Di Landro, Marta Da Silva, Ayrton Cabrera Bascardal, María Cristina Saadoun, Ali |
| author2_role | author author author author |
| author_browse | Cabrera Bascardal, María Cristina Da Silva, Ayrton Del Puerto Di Landro, Marta Saadoun, Ali Terevinto Herrera, María Alejandra |
| author_facet | Terevinto Herrera, María Alejandra Del Puerto Di Landro, Marta Da Silva, Ayrton Cabrera Bascardal, María Cristina Saadoun, Ali |
| author_role | author |
| collection | COLIBRI |
| dc.contributor.none.fl_str_mv | Terevinto Herrera María Alejandra, Universidad de la República (Uruguay). Facultad de Agronomía. Del Puerto Di Landro Marta, Universidad de la República (Uruguay). Facultad de Agronomía. Da Silva Ayrton, Universidad de la República (Uruguay). Facultad de Agronomía. Cabrera Bascardal María Cristina, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología. Saadoun Ali, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología. |
| dc.creator.none.fl_str_mv | Terevinto Herrera, María Alejandra Del Puerto Di Landro, Marta Da Silva, Ayrton Cabrera Bascardal, María Cristina Saadoun, Ali |
| dc.date.none.fl_str_mv | 2023 2024-02-29T13:18:20Z 2024-02-29T13:18:20Z |
| dc.format.none.fl_str_mv | 9 h. application/pdf |
| dc.identifier.none.fl_str_mv | Terevinto Herrera, M, Del Puerto Di Landro, M, Da Silva, A [y otros autores]. "Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display". Journal of Food. [en línea] 2023, 21(1): 93-100. 9 h. DOI: 10.1080/19476337.2022.2162975. 1947-6345 https://hdl.handle.net/20.500.12008/42817 10.1080/19476337.2022.2162975 |
| dc.language.none.fl_str_mv | en eng |
| dc.publisher.none.fl_str_mv | Taylor & Francis |
| dc.relation.none.fl_str_mv | Journal of Food, 2023, 21(1): 93-100. |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess Licencia Creative Commons Atribución (CC - By 4.0) |
| dc.source.none.fl_str_mv | reponame:COLIBRI instname:Universidad de la República instacron:Universidad de la República |
| dc.subject.none.fl_str_mv | Poultry meat Lipid oxidation Protein oxidation Color Heme iron |
| dc.title.none.fl_str_mv | Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display |
| dc.type.none.fl_str_mv | Artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| description | The aim of this study was to investigate the oxidative status of poultry breast fillets enriched with n-3 from chia seeds, during retail display. Birds were assigned randomly to a control diet (corn-soy), or a corn-soy basal diet with 2.5s%, 5% or 10% chia seed. Lipid oxidation (TBARS), protein oxidation (carbonyls and total sulfhydryls), color, and heme iron content were measured in fresh breasts and after 4 days of display in a refrigerated showcase. Breast fillets from the control group presented higher values of b*, Hue angle, and Chroma than the 10% chia group, and no diet effect was observed on oxidation parameters. An increase in lipid and protein oxidation and in some of the color parameters (b*, Hue angle, and Chroma) were observed after 4 days of display. In conclusion, up to 5% chia seed can be included in the poultry diet without negative effects on meat quality. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | anni_9dd3b32499e2b60ba6bf9287f5f1091c |
| identifier_str_mv | Terevinto Herrera, M, Del Puerto Di Landro, M, Da Silva, A [y otros autores]. "Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display". Journal of Food. [en línea] 2023, 21(1): 93-100. 9 h. DOI: 10.1080/19476337.2022.2162975. 1947-6345 10.1080/19476337.2022.2162975 |
| instacron_str | Universidad de la República |
| institution | Universidad de la República |
| instname_str | Universidad de la República |
| language | eng |
| language_invalid_str_mv | en |
| network_acronym_str | anni |
| network_name_str | oai-lr-anni |
| oai_identifier_str | oai:colibri.udelar.edu.uy:20.500.12008/42817 |
| publishDate | 2023 |
| publishDateSort | 2023 |
| publisher.none.fl_str_mv | Taylor & Francis |
| reponame_str | COLIBRI |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | |
| repository_id_str | |
| rights_invalid_str_mv | Licencia Creative Commons Atribución (CC - By 4.0) |
| spelling | Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail displayTerevinto Herrera, María AlejandraDel Puerto Di Landro, MartaDa Silva, AyrtonCabrera Bascardal, María CristinaSaadoun, AliPoultry meatLipid oxidationProtein oxidationColorHeme ironThe aim of this study was to investigate the oxidative status of poultry breast fillets enriched with n-3 from chia seeds, during retail display. Birds were assigned randomly to a control diet (corn-soy), or a corn-soy basal diet with 2.5s%, 5% or 10% chia seed. Lipid oxidation (TBARS), protein oxidation (carbonyls and total sulfhydryls), color, and heme iron content were measured in fresh breasts and after 4 days of display in a refrigerated showcase. Breast fillets from the control group presented higher values of b*, Hue angle, and Chroma than the 10% chia group, and no diet effect was observed on oxidation parameters. An increase in lipid and protein oxidation and in some of the color parameters (b*, Hue angle, and Chroma) were observed after 4 days of display. In conclusion, up to 5% chia seed can be included in the poultry diet without negative effects on meat quality.Taylor & FrancisTerevinto Herrera María Alejandra, Universidad de la República (Uruguay). Facultad de Agronomía.Del Puerto Di Landro Marta, Universidad de la República (Uruguay). Facultad de Agronomía.Da Silva Ayrton, Universidad de la República (Uruguay). Facultad de Agronomía.Cabrera Bascardal María Cristina, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología.Saadoun Ali, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología.2024-02-29T13:18:20Z2024-02-29T13:18:20Z2023Artículoinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion9 h.application/pdfTerevinto Herrera, M, Del Puerto Di Landro, M, Da Silva, A [y otros autores]. "Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display". Journal of Food. [en línea] 2023, 21(1): 93-100. 9 h. DOI: 10.1080/19476337.2022.2162975.1947-6345https://hdl.handle.net/20.500.12008/4281710.1080/19476337.2022.2162975reponame:COLIBRIinstname:Universidad de la Repúblicainstacron:Universidad de la RepúblicaenengJournal of Food, 2023, 21(1): 93-100.Las obras depositadas en el Repositorio se rigen por la Ordenanza de los Derechos de la Propiedad Intelectual de la Universidad de la República.(Res. Nº 91 de C.D.C. de 8/III/1994 – D.O. 7/IV/1994) y por la Ordenanza del Repositorio Abierto de la Universidad de la República (Res. Nº 16 de C.D.C. de 07/10/2014)info:eu-repo/semantics/openAccessLicencia Creative Commons Atribución (CC - By 4.0)oai:colibri.udelar.edu.uy:20.500.12008/428172026-04-14T10:10:31Z |
| spellingShingle | Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display Terevinto Herrera, María Alejandra Poultry meat Lipid oxidation Protein oxidation Color Heme iron |
| status_str | publishedVersion |
| title | Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display |
| title_full | Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display |
| title_fullStr | Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display |
| title_full_unstemmed | Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display |
| title_short | Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display |
| title_sort | Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display |
| topic | Poultry meat Lipid oxidation Protein oxidation Color Heme iron |
| url | https://hdl.handle.net/20.500.12008/42817 |