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Larbier, M,&Leclercq, B, Nutrition et alimentation des volailles, Editions Quae, 355 pp.1992.

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Article

Effect of Different Sources of Dietary Starch on Meat Quality, Oxidative Status and Glycogen and Lactate Kinetic in Chicken pectoralis Muscle

1Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos y Calidad de Productos, Facultad de Agronomía. Universidad de la República (UDELAR). E. Garzón 809. Montevideo. Uruguay

2Fisiología & Nutrición, Facultad de Ciencias, Universidad de la República (UDELAR). Iguá 4225. Montevideo. Uruguay


Journal of Food and Nutrition Research. 2016, Vol. 4 No. 3, 185-194
DOI: 10.12691/jfnr-4-3-9
Copyright © 2016 Science and Education Publishing

Cite this paper:
Marta del Puerto, Alejandra Terevinto, Ali Saadoun, Roberto Olivero, M. Cristina Cabrera. Effect of Different Sources of Dietary Starch on Meat Quality, Oxidative Status and Glycogen and Lactate Kinetic in Chicken pectoralis Muscle. Journal of Food and Nutrition Research. 2016; 4(3):185-194. doi: 10.12691/jfnr-4-3-9.

Correspondence to: M.  Cristina Cabrera, Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos y Calidad de Productos, Facultad de Agronomía. Universidad de la República (UDELAR). E. Garzón 809. Montevideo. Uruguay. Email: mcab@fagro.edu.uy

Abstract

We studied the effects of different dietary starch sources fed to poultry on the quality attributes and oxidative damage in fresh and aged chicken pectoralis muscle. In a corn-soya diet, 300 g.kg-1 of the starch from ground corn was replaced by starch from broken corn, ground sorghum or pure starch, and fed for 11 days prior to slaughter to male broilers. In pectoralis muscle, pH rate, colour, drip loss, glycogen and lactate were measured at 10, 45, 90 minutes and 24 hours postmortem. Protein, lipid oxidation and haem iron were measured in fresh and aged meat. Sorghum starch caused a lower initial pH, while broken corn and pure starch gave higher pH in the pectoralis muscle. Ground corn and pure starch sources showed the lowest pH (45 min postmortem) indicating faster decline curves. Ground sorghum produced a lower level of residual glycogen in muscle and a lower rate of protein oxidation while the highest glycogen and a higher protein oxidation rate was observed with pure starch Type of starch sources in diet received prior to slaughter affect the quality parameters in poultry meat. Particularly, ground sorghum improved meat quality whereas pure starch provoked a higher protein oxidation.

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