Comparison of broiler meat quality when fed diets supplemented with neutralized sunflower soapstock or soybean oil


Pekel A. Y. , Demirel G. , Midilli M., Yalcintan H. , Ekiz B. , Alp I.

Poultry Science, vol.91, no.9, pp.2361-2369, 2012 (Journal Indexed in SCI Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 91 Issue: 9
  • Publication Date: 2012
  • Doi Number: 10.3382/ps.2012-02272
  • Title of Journal : Poultry Science
  • Page Numbers: pp.2361-2369
  • Keywords: broiler, neutralized sunflower soapstock, soybean oil, meat quality, CHICKEN BREAST MEAT, LIPID OXIDATION, MUSCLE, CARCASS, FEED, FAT

Abstract

The objective of the current study was to evaluate the effect of dietary fat type and level on broiler meat quality. A 2 × 3 factorial arrangement with 2 types of fat including neutralized sunflower soapstock (NSS) and soybean oil (SO) at 3 levels of fat inclusion (2, 4, and 6%) was used with 5 replicates per treatment using 750 one-day-old broiler chicks in a completely randomized design. At the end of the study (d 36), 10 broilers from each replication were processed at a commercial slaughtering facility. Six carcasses from each replicate were used for meat quality evaluation. With the exception of 3 responses [breast meat lightness (L*) at 1 and 2 d, and redness (a*) at 5 d], there were no interactions between fat source and level. Breast meat pH at 15 min was not significantly affected by the dietary treatments. However, breast meat pH at 24 h postmortem was decreased (P < 0.01) in broilers fed the NSS. Breast meat cooking loss, shear force, and color did not differ between fat sources. Breast meat cooking loss decreased (P < 0.05) when the dietary levels of fat increased. Thigh meat TBA reactive substances were not different due to dietary fat source and level. Breast meat and skin L* value significantly decreased when the dietary levels of fat increased. Breast meat a* value was highest for the 6% fat fed birds on d 2 (P < 0.05) and d 5 (P < 0.01). Higher dietary fat levels decreased the b* values of breast meat except d 5. Breast skin yellowness (b*) value was higher (P < 0.01) for the SO-fed birds compared with NSS-fed birds. Thigh meat of the birds fed the NSS was lighter (P < 0.05) than that of the birds fed SO diets except d 5. Overall, data suggest that NSS can be used as an alternative fat source to SO with little effect on meat quality. © 2012 Poultry Science Association Inc.