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Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicumannuum)

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dc.contributor.author Puvača, Nikola
dc.contributor.author Kostadinović, Ljiljana
dc.contributor.author Popović, Sanja
dc.contributor.author Lević, Jovanka
dc.contributor.author Ljubojević, Dragana
dc.contributor.author Tufarelli, Vincenzo
dc.contributor.author Jovanović, Rade
dc.contributor.author Tasić, Tatjana
dc.contributor.author Ikonić, Predrag
dc.contributor.author Lukač, Dragan
dc.date.accessioned 2018-03-22T11:56:55Z
dc.date.available 2018-03-22T11:56:55Z
dc.date.issued 2016-11
dc.identifier.citation N. Puvača, Lj. Kostadinović, S. Popović, J. Lević, D. Ljubojević, V. Tufarelli, R. Jovanović, T. Tasić, P. Ikonić, D. Lukač. Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicumannuum). Animal Production Science, 56 (2016) 11, 1920-1927. DOI: 10.1071/AN15115 en_US
dc.identifier.issn 1836-0939
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/47
dc.description peer-reviewed en_US
dc.description.abstract The effects of supplementing spices, including garlic, black pepper and hot red pepper, in broiler chicken diet on proximate composition, cholesterol content and lipid oxidation of breast and thigh with drumstick meat, skin and liver were investigated. Meat proximate composition included measurements of moisture, protein, fat and ash content. Cholesterol content of tissue homogenates was performed by high-performance liquid chromatography–DAD analyses, while lipid oxidation of white and red meat, as well as liver, was expressed as a concentration of thiobarbituric acid reactive substances (TBARS) (mg malondialdehyde (MDA)/kg tissue). For biological research, eight treatments with a total of 1200 broiler chickens of hybrid line Hubbard were formed, with four replicates. In the control treatment, the chickens were fed with commercial mixtures of standard composition and quality based on corn flour and soybean meal. Experimental treatments were fed with the same commercial mixtures, except with addition of spices. At the end of the experiment and on the basis of gained results, it can be concluded that the chickens in experimental treatments with hot red pepper achieved statistically significantly (P < 0.05) higher final body masses (2460.6 and 2442.4 g) than did the chickens in the control and other treatments. Black pepper showed a positive and significant (P < 0.05) influence on improving the protein content in breast meat (24 g/100 g), hot red pepper lowered the cholesterol concentrations in meat (24.7 g/100 g in red meat), skin (87.4 g/100 g) and liver (263.1 g/100 g), while black pepper significantly (P < 0.05) reduced lipid oxidation in breast (0.05 mg MDA/kg tissue) and thigh with drumstick (0.12 mg MDA/kg tissue). On the basis of obtained findings, it can be concluded that the dietary spice herbs had a positive influence on a proximate composition of chicken meat, cholesterol concentrations and lipid oxidation process. en_US
dc.description.sponsorship The paper is a part of the research work on the Project III 46012 financed by the Ministry of Education, Science and Technological Development of the Republic of Serbia. en_US
dc.language.iso en en_US
dc.publisher CSIRO en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46012/RS//
dc.relation.ispartofseries 001;0042
dc.rights info:eu-repo/semantics/openAccess
dc.subject chemical composition en_US
dc.subject fat en_US
dc.subject meat en_US
dc.subject peroxidation en_US
dc.subject protein en_US
dc.title Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicumannuum) en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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