Effect of dietary olive leaves on the lipid and protein oxidation and bacterial safety of chicken hamburgers during frozen storage

Barin J. S., . and Vendruscolo R. G., . and Wagner R., . and de Menezes C. R., . and de Moura H. C., . and Silva M. S., . and Rampelotto C., . and Cichoski A. J., . and Marangoni C., . and da Silva S. L., . and Campagnol P. C. B., . and Brum D. S., . Effect of dietary olive leaves on the lipid and protein oxidation and bacterial safety of chicken hamburgers during frozen storage. pp. 383-391. ISSN 2231-7546

In total 2520 chickens were randomly allocated into 36 pens with 70 chickens per pen. One group that served as the control was fed a basal diet while the others were fed diets supplemented with olive leaves at 5 or 10 g/kg. At 42 days of age chickens were slaughtered and the breast was used in the manufacture of chicken hamburgers. The lipid and protein oxidation and bacterial count of chicken hamburgers were assessed. The results showed that the incorporation of olive leaves in chicken diets decreased (P 0.05) the lipid and protein oxidation of chicken hamburgers during frozen storage. Dietary olive leaves at 10 g/kg were more effective (P 0.05) in inhibiting lipid and protein oxidation. Diet supplementation with olive leaves resulted in lower (P 0.05) aerobic mesophilic and psychrophilic bacteria taphylococcus spp. and Enterobacteriaceae counts over the entire storage period.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(51).p...

Abstract

In total 2520 chickens were randomly allocated into 36 pens with 70 chickens per pen. One group that served as the control was fed a basal diet while the others were fed diets supplemented with olive leaves at 5 or 10 g/kg. At 42 days of age chickens were slaughtered and the breast was used in the manufacture of chicken hamburgers. The lipid and protein oxidation and bacterial count of chicken hamburgers were assessed. The results showed that the incorporation of olive leaves in chicken diets decreased (P 0.05) the lipid and protein oxidation of chicken hamburgers during frozen storage. Dietary olive leaves at 10 g/kg were more effective (P 0.05) in inhibiting lipid and protein oxidation. Diet supplementation with olive leaves resulted in lower (P 0.05) aerobic mesophilic and psychrophilic bacteria taphylococcus spp. and Enterobacteriaceae counts over the entire storage period.

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Item Type:	Article
AGROVOC Term:	Chicken meat
AGROVOC Term:	Olives
AGROVOC Term:	Leaves
AGROVOC Term:	Frozen storage
AGROVOC Term:	Lipid content
AGROVOC Term:	Protein content
AGROVOC Term:	Oxidation
AGROVOC Term:	Natural antioxidants
AGROVOC Term:	Staphylococcus
AGROVOC Term:	Enterobacteriaceae
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24029

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