Effect of dietary administration of rosemary extract on the oxidative stability of pigeon meat (original) (raw)

Italian Journal of Food Science, 2005

Abstract

The oxidative status and meat quality of pigeons fed a standard diet or a diet with the addition of rosemary extract were studied. The trial was carried out on 45 pairs of breeders per treatment. Pigeons were fed the two diets ad libitum for 120 days, after which 30 fryer pigeons per group were slaughtered. Half of the refrigerated carcasses were used for analyses of the fresh meat and the remainder was stored under vacuum conditions for 90 days at -18°C. The pectoralis major muscles were removed and analysed for pH, colour, water-holding capacity, tenderness, fatty acids and oxidative stability. The oxidative status of the young birds was affected by the dietary treatment. Generally, the physical traits were better in the supplemented group. The positive effect was more relevant in frozen meat as also denoted by the significant diet x storage interactions. The positive effect of rosemary extract during storage was also confirmed by the lipid oxidation level which, after freezing-thawing, was lower in pigeons in the supplemented group.

Cesare Castellini hasn't uploaded this paper.

Let Cesare know you want this paper to be uploaded.

Ask for this paper to be uploaded.