2026-04-17T19:06:46Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/38052025-10-22T11:28:05Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Ruiz, J. A.
author
Guerrero, Luis
author
Arnau, J.
author
Guàrdia, Maria Dolors
author
Esteve-Garcia, Enric
other
Producció Animal
other
Indústries Alimentàries
group
Nutrició Animal
group
Qualitat i Tecnologia Alimentària
2025-10-22T11:28:05Z
2025-10-22T11:28:05Z
2001-07-01
This work was supported by the European Community (Contract AIR2-CT94-1577), CIRIT (Grup de Recerca de Qualitat, Ref. GRQ93-9804), and Fundació Privada Reddis
0032-5791
http://hdl.handle.net/20.500.12327/3805
https://doi.org/10.1093/ps/80.7.976
The objective of this study was to investigate the effects of dietary fat (lard, sunflower oil, and
olive oil) and supplementation of α-tocopheryl acetate or
β-carotene on descriptive sensory changes in broiler leg
meat as evaluated by a trained panel. Twenty-five descriptors were analyzed from chicken leg meat: 11 in raw
meat and 14 in cooked meat. Rancid values were very
low, possibly because samples were consumed between
1 and 4 d after slaughter, which maybe insufficient time
for oxidative processes to decrease meat sensory quality.
However, samples supplemented with vitamin E showed
lower rancidity levels, although the differences were only
significant when compared to a β-carotene diet, whereas
the control treatment showed intermediate scores. β-carotene modified texture scores compared to the control diet, although the differences were only significant in initial
juiciness and teeth adhesion compared to the vitamin E
treatment and in tenderness compared to the control. In
addition, juiciness and tenderness were positively correlated according to the principal component analysis of
sensory attributes. The effect of dietary fat on analyzed
attributes was lower than the effect of dietary antioxidant.
The most important effect of fat type was on hardness of
internal fat. Chickens whose diets were supplemented
with lard had higher scored values than chickens whose
diets were supplemented with vegetable oils. However,
type of fat added to diet did not significantly influence
rancidity values. These results indicate that an increase
in the degree of unsaturation of fat in meat does not cause
an increase in the oxidation levels detected by the panel
under the conditions of short-term storage
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Descriptive Sensory Analysis of Meat from Broilers Fed Diets Containing Vitamin E or β-Carotene as Antioxidants and Different Supplemental Fats
info:eu-repo/semantics/article