Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products

Anjum, Faqir Muhammad; Haider, Muhammad Faizan; Khan, Muhammad Issa; Sohaib, Muhammad; Arshad, Muhammad Sajid

doi:10.1186/1476-511X-12-13

Lipids in Health and Disease

Table 6 pH, water activity, color and texture values of nuggets of leg and breast meat of broilers fed on extruded flaxseed meal supplemented diet

From: Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products

Treatment	Breast meat nuggets					Leg meat nuggets
pH	0 day	10 day	20 day	30 day	Mean	0 day	10 day	20 day	30 day	Mean
T₀	6.69±0.03	6.63±0.02	6.60±0.02	6.56±0.07	6.62±0.05ab	6.64±0.05	6.64± 0.06	6.63±0.02	6.59±0.04	6.6267±0.02 a
T₁	6.64±0.07	6.60±0.05	6.58±0.07	6.53±0.05	6.58± 0.04b	6.66±0.06	6.61±0.03	6.58±0.07	6.50±0.03	6.5883±0.06ab
T₂	6.77±0.11	6.64±0.05	6.62±0.02	6.61±0.04	6.66±0.07a	6.64±0.07	6.62±0.02	6.55±.0.09	6.50±0.02	6.5783±0.06 b
T₃	6.71±0.11	6.66±0.07	6.57±0.07	6.54±0.03	6.62±0.07ab	6.65±0.04	6.59±0.05	6.58±0.06	6.49±0.03	6.5750±0.06 b
Mean	6.70±0.05a	6.63±0.02b	6.59±0.02bc	6.56±0.03c		6.65±0.01a	6.62±0.02ab	6.59±0.03b	6.52±0.c
Water activity
T₀	0.683±0.005	0.667±0.002	0.663±0.005	0.655±0.004	0.6669±0.01a	0.671±0.003	0.670±0.004	0.660±0.004	0.654±0.002	0.6638±0.008a
T₁	0.678±0.004	0.672±0.003	0.670±0.005	0.647±0.005	0.6668±0.01a	0.664±0.004	0.660±0.005	0.658±0.004	0.648±0.002	0.6575±0.006b
T₂	0.673±0.005	0.668±0.005	0.662±0.007	0.659±0.003	0.6657±0.00a	0.659±0.005	0.656±0.004	0.650±0.004	0.646±0.005	0.6528±0.005c
T₃	0.676±0.004	0.661±0.004	0.655±0.004	0.643±0.003	0.6589±0.013b	0.656±0.03	0.655±0.003	0.649±0.004	0.644±0.006	0.6510±0.005c
Mean	0.6777±0.004A	0.6672±0.00B	0.6627±0.00C	0.6508±0.0D		0.6626±0.0A	0.6602±0.00A	0.6541±0.5B	0.6482±0.04C
Color
T₀	115±4	111±4	110±2	102±4	109.75±5a	125±3	120±3	111±3	106±3	115.83± 9a
T₁	110±3	103±3	102±2	99±1	103.50±5b	122±2	119±4	110±3	100±2	112.67±10b
T₂	111±5	106±4	98±3	95±3	102.58±7b	121±3	117±3	106±3	100±3	110.92±10bc
T₃	107±3	105±2	92±3	90±2	98.67±9 c	119±1	118±3	104±2	99±1	109.92±10c
Mean	110.92±3 A	106.33±3B	100.67±8C	96.58±5 D		121.83±3 A	118.42±1 B	107.50± 3 C	101.58± 3D
Texture
T₀	985.47±4.90	986.83±4.31	988.53±5.68	991.10±4.09	987.98±2.42A	969.3±3.4	973.9±3.1	976.7±4.0	978.3±3.2	974.57±3.9AB
T₁	984.33±5.06	984.83±5.41	985.60±4.90	991.37±3.00	986.53±3.26A	974.8±3.9	976.6±4.6	977.5±4.2	979.1±3.8	977.00±1.8A
T₂	979.37±4.16	981.97±3.0	986.40±5.47	992.90±4.37	985.16±5.9 A	971.6±3.6	976.0±4.8	978.4±4.3	980.0±4.4	976.49±3.6AB
T₃	983.73±4.92	984.53±4.4	986.33±5.65	994.33±3.74	987.23±4.85A	968.9±3.6	970.0±3.0	974.7±3.3	979.6±5.0	973.30±4.9B

Values are mean of three replicates ± SD. Means followed by different letters are significant different (p<0.05).

Back to article page

ISSN: 1476-511X

Contact us

General enquiries: journalsubmissions@springernature.com