MEAT QUALITY AND LIPID PROFILE OF BROILER CHICKENS FED DIETS CONTAINING TURMERIC (CURCUMA LONGA) POWDER AND CAYENNE PEPPER (CAPSICUM FRUTESCENS) POWDER AS ANTIOXIDANTS

  • K. A. SANWO Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, Abeokuta, Nigeria.
  • A. V. ADEGOKE Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, Abeokuta, Nigeria.
  • L. T. EGBEYALE Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, Abeokuta, Nigeria.
  • J. A. ABIONA Department of Animal Physiology, Federal University of Agriculture, Abeokuta, Nigeria
  • R. A. SOBAYO Department of Animal Nutrition, Federal University of Agriculture, Abeokuta
  • O. V. OBAJULUWA Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, Abeokuta, Nigeria.
  • A. O. ABDULAZEEZ Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, Abeokuta, Nigeria.
Keywords: Turmeric, cayenne pepper, cook and refrigeration loss, pH, sensory, TBARS

Abstract

This experiment was designed to determine the meat quality and lipid profile of broiler chickens fed diets containing turmeric (Curcuma longa) powder (Tur) and cayenne pepper (Capsicum frutescens) powder (Cay) as antioxidants. Two hundred and forty three (two-week old) Abor Acre broiler chicks were randomly allotted to nine treatment groups of 27 birds each, consisting of three replicates of nine birds each in a completely randomised design. Three levels of Tur (0, 2 and 4 g/kg) and three levels of Cay (0, 1 and 2 g/kg) were used to provide nine dietary treatments.  Meat quality indices such as cook and refrigerated losses, water absorptive power, etc were measured and determined at the 8th week. Broiler Chickens fed the basal diet had highest meat dry matter, protein content and least (p<0.05) meat pH, cook and refrigeration loss values. Meat triglyceride and meat malondialdehyde value was best (p<0.05) in treatments fed dietary 2 g/kg Cay, while chickens fed 2 g/kg Cay, 2 g/kg Tur + 1 g/kg Cay and 2 g/kg Tur + 2 g/kg Cay had better meat lipoprotein values. For meat sensory characteristic, meat flavour of broiler chickens fed diets containing 2 and 4 g/kg dietary Tur, were  moderately liked while overall flavour was best (p<0.05) in groups fed the basal diet with no dietary additive. It was evident in the study that the dietary inclusions of the test ingredients limited lipid oxidation, thus improved storage duration and meat flavor.

 

 

References

AOAC (Association of Official Analytical Chemists) 2005.Official Methods of Analysis.18th edition. AOAC. International, Arlington V. A, USA; pp. 30-31(Chapter 4))

Akbarian, A., Golian, A., Kermanshashi, H., Gilani, H., Moradi, S. 2012. Influence of turmeric rhizome powder and black pepper on blood constituents and performance of broiler chickens. African Journal of Biotechnology 11: 8608-8611

Akram, M., Hahab-uddin, A., Ahmed, K., Usmanghani, A., Mohiuddin, E. Asif, M. 2010. Curcuma Longa and Curcumin: A Review Article. Roman Journal of biology. – Plant Biology 55(2): 65–70.

Allen, M. S., Bradford. B. 2006. From the liver to the brain: Increasing feed intake in transition cows. Pages 115-124 in Proc. 68th Meeting of the Cornell Nutrition Conference for Feed Manufacturers, Department of Animal Science, Cornell University, Ithaca, New York.

Baboota, R. K., Singh, D. P., Sarma, S. M., Kaur, J., Rajat, S., Ranveet, K. 2014. Capsaicin-induced transcriptional changes in hypothalamus and alterations in gut microbial count in high fat diet fed mice. The Journal of Nuritional Biochemistry: DOI: 10.1016/j.jnutbio.2014.04.004

Castillo,C., Hernández, J., I. Valverde et al., 2006. “Plasma malonaldehyde (MDA) and total antioxidant status (TAS) during lactation in dairy cows,” Research in Veterinary Science, 80 (2): 133–139

Cross, A. J., Ferrucci, L. M., Risch, A., Graubard, B. I., Ward, M. H., Park, Y., Hollenbeck,A. R., Schatzkin, A., Sinha, R. 2010. A large prospective study of meat consumption and colou-rectal cancer risk: An investigation of potential mechanisms underlying this association. Cancer Research15: 2406–2414.

Daneshyar, M., Alizadeh, G., Sabzi M., Bayeghra, F., Farhangpajhoh F, Aghaei, M 2011. Effects of dietary turmeric supplementation on plasma lipoproteins, meat quality and fatty acid composition in broilers. South African Journal of Animal Science 41: 420-428.

Descalzo, A. M., Sancho, A. M. 2008. “A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina,” Meat Science, 79 (3) 423–436.

Estevez, M., D. Morcuende, S. Ventanas, 2009. Handbook of Processed Meat and Poultry Analysis: determination of oxydation. CRC Press. USA.

Feltwell, R., Fox, S. 1979. Practical poultry feeding. English Language Book Society Great Britain, 92-105

Ferguson, L. R. 2010. Meat and cancer. Meat Science 84: 308–313.

Folch, J., Lees, M., Sloane-Stanley, G. H. 1957. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biology Chemistry 233: 311- 320.

Frigg, M. 1992. Research experiences with vitamin E for poultry meat quality. Hoffmann-La Roche Ltd., Basel, Switzerland, pp.2.

FUNAAB, 2016. Policy on research of the Federal University of Agriculture, Abeokuta, Nigeria. http://www.unaab.edu.ng (07/04/2016)

Google Earth Pro 6.2.1.6014 (beta). (October 5, 2011). Niagara Region, ON Canada. 43° 02' 26.22"N, 79° 13' 50.11"W, Eye alt 36 mi. Borders and labels; places layers. NOAA, Digital Globe 2013. (Accessed April 1, 2013).

Gurikar, A.M., V. Lakshmanan, Y.P. Gadekar, B.D. Sharma and A.S.R. Anjaneyulu, 2014. Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks. J. Food Sci. Technol., 51: 1363-1369.

Idowu- Agida, O. O., Adetimirin, V. O., Nwanguma, E. I., Makinde, A. A. 2010. Effects of Seasonal variability on the Performance of Long Cayenne Pepper Collected from South-western Nigeria. Researcher: 2(10):85-92 1553-9865.

Jang, I. S., Ko, Y. H., Kang, S. Y., Lee, C. Y. 2007. Effect of a commercial essential oil on growth performance, digestive enzyme activity and intestinal microflora population in broiler chickens. Animal Feed Science Technology 134: 304-315

Joo, J., Kim, D. H., Choi, J. W., Yun, J. W. 2010. Capsaicin increases thermogenesis through enhancement of catecholamine secretion from the adrenal medulla. IProteome Research 9(6):2977-87

Kang, J. H., Goto, T., Han, I. S., Kawada, T., Kim, Y. M., Yu, R. 2010. Dietary capsaicin reduces obesity-induced insulin resistance and hepatic steatosis in obese mice fed a high-fat diet. Obesity Silver Spring 4:780-7.
Kotula, K. L., Wang, Y. 1994. Characterization of broiler meat quality factors as influenced by feed withdrawal time. Journal of Applied Poultry Research 3: 103.

Kim, Y. K., Jin S. K., Yang, H. S. 2009. Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat. Poultry Science 88: 398-405

Mardalena, L., Warly, E. Nurdin, E.,Rusmana, W. S.,N. Farizal, 2011.“Milk quality of dairy goat by giving feed supplements as antioxidant source,” Journal of the Indonesian Tropical Animal Agriculture, 36: 205–211

Mead, G. C. 2000. Fresh and further – processed poultry In: The Microbiological Safety and Quality of Food. Edited B. M., Lund, Aspen Publisher, 445- 471.

Medvedeva, N. V., Andreenkov, V. A, Morozkin, A. D., Sergeeva, E. A., AIu, M. 2003. Inhibition of oxidation of human blood low density lipoproteins by carotenoids frompaprika). Biomedicine Khim. 49 (2): 191-200.

Micha, R., Wallace, S. K. and Mozaffarian, D. 2010. Red and processed meat consumption and risk of incident coronary heart disease, stroke and diabetes mellitus. A systematic review and meta-analysis. Circulation, 121: 2271–2283.

Min, B., K. C. Nam, J. Cordray., D. U. Ahn. 2008. Endogenousfactors affecting oxidative stabilityof beef loin, pork loin, andchicken breast and thigh meats. J. Food Sci. 73:C439–C446

Muchenje, V., Dzama, K., Chimonyo, M., Strydom, P. E., Hugo, A. and Raats, J. G. 2009. Some biochemical aspects pertaining to beef eating quality and consumer health: A review. Food Chemistry 112: 279-289.

Mulla, Z. S. 2002. Studies on the onset of warmed over flavour in ground beef products and the use of M – S based electronic nose in differentiating beef products. Thesis, the Ohio state University.

NRC, National Research Council 1994. Nutrient Requirements of Poultry. 9th revised ed. National Academy Press, Washington, DC, USA

Oboh, G., Rocha, J. B. 2008. Hot Pepper (Capsicum spp.) protects brain from sodium nitroprusside- and quinolinic acid-induced oxidative stress in vitro. Journal of Medicine and Food 11: 349-355

Reddy, G.V.B., A.R. Sen, K.S. Reddy, K.K. Reddy, T.M. Rao and N. Kondaiah, 2015. Quality characteristics of restructured mutton slices developed by cold-set binding system. Indian J. Small Rumin., 21: 300-305.

Reddy G.V. B, P.K. Mandal, A.R. Sen, K.S. Reddy. 2015. Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review International Journal of
Meat Science 5 (1): 14-48, 2015

Ross, J.A., Kasum, C.M., 2007. Dietary flavoids: Bioavailability, metabolic effects and safety. Annual Revision on Nutrition (22) 19-34.

Santarelli, R. L., Vendeuvre, J. L., Naud, N., Taché, S., Guéraud, F., Viau, M., Genot, C., Corpet, D. E., Pierre, F. H. F. 2010. Meat processing and colon carcinogenesis: Cooked nitrite-treated and oxidized high-heme cured meat promotes mucin-depleted foci in rats. Cancer Preview Research 3: 852–864.

Sanwo, K. A., Ibrahim, K., Iposu, S.O., Adegbite, J. A. 2012. Effects of substituting wheat flour with plantain flour in beef sausage production. The Pacific Journal of Science and Technology 14 (11): 473-478.

Skibsted, L. H. 2011. Nitric oxide and quality and safety of musclebased foods. Nitric Oxide 24:176–183.

Snitker, S., Fujishima, Y., Shen, H., Ott, S., Pi-Sunyer, X., Furuhata, Y., Takahashi, M. 2009. Effects of novel capsinoid treatment on fatness and energy metabolism in humans: possible pharmacogenetic implications. The American Journal of Clinical Nutrition 89(1): 45-50.

Statistical Package for Social Sciences, 2011. IBM Corporation Released 2011. IBM SPSS, Statistics for Windows, Version 20.0. Armonk, New York: IBM, CorporationSPSS.

Sun, T., Xu, Z, Wu, C. T., Janes, M., Prinyawiwatkul W., No, H. K. 2007. Antioxidant activities of different coloured sweet bell peppers (Capsicum annuumL.). Journal of Food Science 72: S98-102.

Surai, P.F., 2002. Natural antioxidants in avian nutrition and reproduction. Nottingham University Press. Nottingham, UK.

USDA, 2009. "Capsicum L." Germplasm. Resources Information Network. United States Department of Agriculture. 1 September 2009. Retrieved
USDA, 2011. Water in Meat and Poultry. Food Safety and Inspection Service. Food Safety Education, Safe Food Handling: published 13- 05- 2011.

Velasco, V., Williams, P. 2011. “Improving meat quality through natural antioxidants,” Chilean Journal of Agricultural Research, 71: 313–322.

Villaverde, A., V. Parra., M. Estevez. 2014. Oxidative and nitrosative stress induced in myofibrillar proteins by a hydroxylradical-generating system: impact of nitrite and ascorbate. Journal of Agriculture Food Chemistry 62:2158–64

Winkel-Shirley, B. 2001. Flavonoid biosynthesis. A colourful model for genetics, biochemistry, cell biology, and biotechnology. Plant Physics 126: 485-493.

Wuthi-Udomlert, M., Grisanapan, W., Luanratana, O., Caichompoo, W. 2000. Antifungal activity of Curcuma longa grown in Thailand. Southeast Asian Journal of Tropical Medicine Public Health 31:178-182.

Wood, J. D., Enser, M., Fisher, A.V., Nute, G.R., Whittington, F.M. & Richardson, R.I., 2003. Effects of diets on fatty acids and meat quality. Options Méditerranéennes, Series A. 67, 133-141

Wood, J. V., Enser, M., Fisher, A.V., Nute, G. R., Sheard, P. R., Richardson, R. I., Hughes, S. I., Whittington, F. M., 2008. Fat deposition, fatty acid composition and meat quality: A review. Meat Science, 78: 343-358.

Wuthi-Udomlert, M., Grisanapan, W., Luanratana, O., Caichompoo, W. 2000. Antifungal activity of Curcuma longa grown in Thailand. Southeast Asian Journal of Tropical Medicine Public Health 31:178-182.

Xiong, Y. L. 1996. Impacts of oxidation on muscle protein functionality. Pages 79-86 of the 49th Annual Proceedings of the Reciprocal Meat Conference. American Meat Science Association, Chicago, ILv

Yarozhenko, F.O., Surai, P.F., Yarozhenko, Y.F., Karadas, F., Sparks, N. H. C. 2004. Theoretical background and commercial application of production of Se enriched chicken. XXII World’s Poultry Congress, Istanbul, Turkey 8-13 June, N2 Nutrition and management aspects of quality and safety of meat.
Published
2020-10-02
Section
Original Manuscript