Effect of Dietary Supplementation of Bioactive Peptides onAntioxidant Potential of Broiler Breast Meat and Physicochemical Characteristicsof Nuggets

摘要

Poultry meat is generally exposed to quality deterioration due to lipid oxidationduring storage. Oxidative stability of meat can be increased by feedsupplementation. Aim of the current study was to investigate the effect ofdietary supplementation of fish waste derived bioactive peptides on antioxidantpotential of broiler breast meat and physico-chemical characteristics andquality parameters of nuggets prepared from breast meat. 180 broiler birds (sixgroups of 30 birds) were purchased. Each group was given differentconcentrations of bioactive peptides i.e. 0, 50, 100, 150, 200, and 250 mg/kgfeed. After completion of six weeks birds were slaughtered and breast meat wasstored at −18°C for six months. Nuggets were prepared and storedat −18°C for 45 days. Meat samples were analyzed for antioxidantactivity [total phenolic contents (TPC), DPPH scavengingactivity, and ferric reducing antioxidant power] and lipid oxidation assay atregular intervals of 1, 2, 3, 4, 5, and 6 months while nuggets were analyzed forquality (pH, color, texture and water holding capacity) parameters after regularinterval of 15 days. A significant (p<0.05) effect of feedsupplementation was observed on antioxidant status such as TPC,DPPH scavenging activity, and FRAP of broiler breastmeat. Dietary interventions of bioactive peptides significantly (p<0.05)delayed lipid oxidation of breast meat than control. All the quality parameterswere also significantly affected due to dietary bioactive peptides and storageduration. Thus, dietary interventions of bioactive peptides can increase theantioxidant and shelf stability of broiler breast meat and nuggets.