Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display

• Alejandra Terevinto ^[1] ; Marta del Puerto ^[1] ; Ayrton da Silva ^[1] ; María Cristina Cabrera ^[1] ; Ali Saadoun ^[1]
  1. [1] Universidad de la República

     Universidad de la República

     Uruguay

     
• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 21, Nº. 1, 2023, págs. 93-100
• Idioma: inglés
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• Resumen

  • The aim of this study was to investigate the oxidative status of poultry breast fillets enriched with n-3 from chia seeds, during retail display. Birds were assigned randomly to a control diet (corn-soy), or a corn-soy basal diet with 2.5s%, 5% or 10% chia seed. Lipid oxidation (TBARS), protein oxidation (carbonyls and total sulfhydryls), color, and heme iron content were measured in fresh breasts and after 4 days of display in a refrigerated showcase. Breast fillets from the control group presented higher values of b*, Hue angle, and Chroma than the 10% chia group, and no diet effect was observed on oxidation parameters. An increase in lipid and protein oxidation and in some of the color parameters (b*, Hue angle, and Chroma) were observed after 4 days of display. In conclusion, up to 5% chia seed can be included in the poultry diet without negative effects on meat quality.