Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2016, 4(3), 185-194
DOI: 10.12691/jfnr-4-3-9
Open AccessArticle

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

Marta del Puerto1, Alejandra Terevinto1, Ali Saadoun2, Roberto Olivero1 and M. Cristina Cabrera1, 2,

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

Pub. Date: April 27, 2016

Cite this paper:
Marta del Puerto, Alejandra Terevinto, Ali Saadoun, Roberto Olivero and 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


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 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.

pectoralis poultry starch sources meat quality lipid and protein oxidation

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