Agritrop
Home

Effect of a flax seeds diet on lipid oxidation of raw and cooked poultry meat

Roux Stéphanie, Baéza Elisabeth, Bastianelli Denis, Tillard Emmanuel, Arnaud Elodie. 2011. Effect of a flax seeds diet on lipid oxidation of raw and cooked poultry meat. World's Poultry Science Journal, 67, suppl., Résumé : p. 58. EggMeat 2011, Leipzig, Allemagne, 4 September 2011/8 September 2011.

Journal article ; Article de revue à facteur d'impact
[img] Published version - Anglais
Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.
document_562094.pdf

Télécharger (108kB)

Quartile : Q2, Sujet : AGRICULTURE, DAIRY & ANIMAL SCIENCE

Abstract : Enriching food with omega 3 is a largely explored way of improving nutritional quality of feedstuffs. Concerning fresh meat, supplementing the animal diet with natural omega 3 seems to be the best way. However, omega 3 are fragile compounds with a high susceptibility to lipid oxidation. In Reunion Island, a study called NUTRIVOL aimed to enrich poultry meat with omega 3 by providing the animals a diet enriched with flax seeds and vitamin E as antioxidant. For 3 different diets, 160 labelled yellow female chickens were raised. They were fed during 37 days with a classical diet and the last 18 days with the test diets (control without flax seeds or vitamin E enrichment, +9% flax seeds without vitamin E enrichment, and +9% fIax seeds with vitamin E enrichment). After slaughter, meat (thigh and breast) was analysed for lipid content and fatty acid composition. Lipid oxidation was evaluated by different methods after different refrigerated storage times (2 and 9 days for breast; 3 and 10 days for thigh) and after cooking under vacuum till 72°C (after 2 and 9 days of refrigerated storage for breast and after 13 days for thigh). (Résumé d'auteur)

Mots-clés Agrovoc : Poulet, Viande de poulet, Qualité, Alimentation des animaux, Graine de lin, Régime alimentaire, Complément alimentaire, Expérimentation, Vitamine E, Teneur en lipides, Acide gras, Oxydation

Mots-clés géographiques Agrovoc : Réunion

Classification Agris : Q04 - Food composition
L02 - Animal feeding

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Roux Stéphanie, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Baéza Elisabeth, ITAVI (FRA)
  • Bastianelli Denis, CIRAD-ES-UMR SELMET (FRA) ORCID: 0000-0002-6394-5920
  • Tillard Emmanuel, CIRAD-ES-UMR SELMET (REU)
  • Arnaud Elodie, CIRAD-PERSYST-UMR Qualisud (REU) ORCID: 0000-0002-0896-7916

Source : Cirad - Agritrop (https://agritrop.cirad.fr/562094/)

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2020-01-02 ]