Modificación de la calidad de la carne de pollo de producción ecológica debida a la adición de moltura de ajo (Zooallium®).

• I. Revilla ^[1] ; P. Martín ; A. Miralles ^[2] ; J. Otal ^[2] ; C. Palacios ^[1] ; S. Alvarez ^[1] ; L. León ^[2] ; M.J. Cubero ^[2]
  1. [1] Universidad de Salamanca

     Universidad de Salamanca

     Salamanca, España

     
  2. [2] Universidad de Murcia

     Universidad de Murcia

     Murcia, España

     
• Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 702-704
• Idioma: español
• Títulos paralelos:
  • Modification of the chicken meat quality from organic production due to the addition of ground garlic (Zooallium ®)
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• Resumen

  • The aim of this study was to investigate the effects of dietary supplementation with ground garlic on breast meat quality in broilers. A total of 32 ''tricolors catalana'' were fed either a control diet (based on wheat and barley) or the control diet supplemented with 2% of ground garlic for 66 days. Dietary supplementation resulted in significantly lower moisture (p<0.01) and total fat content (p<0.001) together with a higher red (a*) (p=0.001¨) and yellow (b*) (p<0.05) meat color in chicken muscle compared with muscle from control diet. The inclusion of ground garlic led to decreased meat hardness (Warner Bratzler Shear Force), expressible juice and cooking losses although for this parameters the differences were not statistically significant perhaps due to the incomplete development of the animals at the moment of the slaughter. No effects were observed (p<0.05) for ash, pH, total polyphenol content or antioxidant activity. This results suggest that supplementing broiler chicken diets with garlic can produce darker meat but can enhance eating quality due to the lower fat content and the higher water holding capacity and lower hardness