Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo
ABSTRACT: The aim of this study was to examine the effects of frozen storage for 12 mo on the concentrations of lipids and cholesterol and fatty acid profile of wooden chicken breast meat. A total of 120 samples of chicken breasts were selected, according to the degree of “wooden breast” myopathy [“...
| Asıl Yazarlar: | , , , , , , , , , , , |
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| Materyal Türü: | Makale |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
Elsevier
2024-01-01
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| Seri Bilgileri: | Poultry Science |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S0032579123006727 |
| _version_ | 1827391274515169280 |
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| author | Erick Alonso Villegas-Cayllahua Daniel Rodrigues Dutra Rodrigo Fortunato de Oliveira Mateus Roberto Pereira Érika Nayara Freire Cavalcanti Fábio Borba Ferrari Rodrigo Alves de Souza Heloísa de Almeida Fidelis Aline Giampietro-Ganeco Pedro Alves de Souza Juliana Lolli Malagoli de Mello Hirasilva Borba |
| author_facet | Erick Alonso Villegas-Cayllahua Daniel Rodrigues Dutra Rodrigo Fortunato de Oliveira Mateus Roberto Pereira Érika Nayara Freire Cavalcanti Fábio Borba Ferrari Rodrigo Alves de Souza Heloísa de Almeida Fidelis Aline Giampietro-Ganeco Pedro Alves de Souza Juliana Lolli Malagoli de Mello Hirasilva Borba |
| author_sort | Erick Alonso Villegas-Cayllahua |
| collection | DOAJ |
| description | ABSTRACT: The aim of this study was to examine the effects of frozen storage for 12 mo on the concentrations of lipids and cholesterol and fatty acid profile of wooden chicken breast meat. A total of 120 samples of chicken breasts were selected, according to the degree of “wooden breast” myopathy [“severe,” “moderate,” and “normal” (absence of myopathy)], from male chickens slaughtered at 42 d of age, from Cobb 500 strain. Part of the samples (n = 20/grade of severity) were evaluated on the day of collection and the remainder were packaged, frozen and stored at −18°C for up to 12 mo. At the beginning (collection day) and at the end of the proposed freezing period (12 mo), analyses of lipid, cholesterol, and fatty acid profile were carried out. Percentage of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids were evaluated. Meats affected by wooden breast myopathy had lower levels of PUFA that exert beneficial effects on health, such as DHA, EPA and ARA, and this profile is impaired by prolonged storage (12 mo), which results in important nutritional losses for the consumer. |
| first_indexed | 2024-03-08T17:08:08Z |
| format | Article |
| id | doaj.art-f88965e9d39d44b3b6466a254f8dfc85 |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-03-08T17:08:08Z |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-f88965e9d39d44b3b6466a254f8dfc852024-01-04T04:35:30ZengElsevierPoultry Science0032-57912024-01-011031103153Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 moErick Alonso Villegas-Cayllahua0Daniel Rodrigues Dutra1Rodrigo Fortunato de Oliveira2Mateus Roberto Pereira3Érika Nayara Freire Cavalcanti4Fábio Borba Ferrari5Rodrigo Alves de Souza6Heloísa de Almeida Fidelis7Aline Giampietro-Ganeco8Pedro Alves de Souza9Juliana Lolli Malagoli de Mello10Hirasilva Borba11Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, BrazilTechnology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, BrazilDepartment of Animal Science at the Federal Institute of Goiano, Rio Verde Campus. Rodovia Sul Goiana, Km 01, Zona Rural, CEP 75901-970, Rio Verde, GO, BrazilTechnology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, BrazilTechnology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, BrazilTechnology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, BrazilTechnology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, BrazilTechnology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, BrazilTechnology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, BrazilTechnology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, BrazilTechnology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, BrazilTechnology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil; Corresponding author:ABSTRACT: The aim of this study was to examine the effects of frozen storage for 12 mo on the concentrations of lipids and cholesterol and fatty acid profile of wooden chicken breast meat. A total of 120 samples of chicken breasts were selected, according to the degree of “wooden breast” myopathy [“severe,” “moderate,” and “normal” (absence of myopathy)], from male chickens slaughtered at 42 d of age, from Cobb 500 strain. Part of the samples (n = 20/grade of severity) were evaluated on the day of collection and the remainder were packaged, frozen and stored at −18°C for up to 12 mo. At the beginning (collection day) and at the end of the proposed freezing period (12 mo), analyses of lipid, cholesterol, and fatty acid profile were carried out. Percentage of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids were evaluated. Meats affected by wooden breast myopathy had lower levels of PUFA that exert beneficial effects on health, such as DHA, EPA and ARA, and this profile is impaired by prolonged storage (12 mo), which results in important nutritional losses for the consumer.http://www.sciencedirect.com/science/article/pii/S0032579123006727pectoralis major musclePUFAshelf life |
| spellingShingle | Erick Alonso Villegas-Cayllahua Daniel Rodrigues Dutra Rodrigo Fortunato de Oliveira Mateus Roberto Pereira Érika Nayara Freire Cavalcanti Fábio Borba Ferrari Rodrigo Alves de Souza Heloísa de Almeida Fidelis Aline Giampietro-Ganeco Pedro Alves de Souza Juliana Lolli Malagoli de Mello Hirasilva Borba Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo Poultry Science pectoralis major muscle PUFA shelf life |
| title | Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo |
| title_full | Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo |
| title_fullStr | Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo |
| title_full_unstemmed | Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo |
| title_short | Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo |
| title_sort | concentration of lipids cholesterol and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo |
| topic | pectoralis major muscle PUFA shelf life |
| url | http://www.sciencedirect.com/science/article/pii/S0032579123006727 |
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