Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810009923
Authors: PREETHA, S.A. DANI
Advisor: TIWARI, S. P.
Title: QUALITY CHARACTERISTICS OF FRESH & STORED MEAT AS INFLUENCED BY SUPPLEMENTATION OF SOY ACID OIL AND CRUDE SOY LECITHIN ALONE OR IN COMBINATION IN VEN COBB BROILER DIET
Publisher: Chhattisgarh Kamdhenu Vishwavidyalaya, Durg
Language: en_US
Type: Thesis
Agrotags: null
Abstract: The study was conducted to find out the effect of soy acid oil and crude soy lecithin alone or in combination on the proximate composition, physico chemical characteristics, microbial quality and the total lipid content of ven cobb broiler meat on fresh state and after storage for 30 days at -18˚C. Day old broiler chicks (n=180) were divided into 6 groups of 30 chicks in each. Each group had 3 replicates of 10 chicks in each. Diet for prestarter phase contained 23% CP and 2950 kcal ME, starter 21.5% CP and 3025 kcal ME and finisher 20% CP and 3100 kcal ME/kg feed. The diets were formulated using maize, soy DOC, maize gluten, meat and bone meal and de-oiled rice bran along with premixes of vitamins, minerals and feed additives. Six diets were formulated, T1 as control with soy oil, T2 3% crude soy lecithin (CSL), T3 contained 2.5% soy acid oil (SAO), T4-T6 contained CSL and SAO in the ratios of 75:25, 50:50 and 25:75 respectively. The birds were fed for 42 days. At the end 9 birds were randomly selected from each treatment, starved for 12 hrs and sacrificed under standard procedure. The breast muscle from the carcass were separated and packaged in low density polyethylene, each containing 200 g of meat sample and stored at -18°C in deep freezer for one month. One portion of meat was analyzed at fresh state (0 d). The moisture content in fresh meat was significantly higher in group fed crude soy lecithin as compared to other treatment groups. There was significant (P<0.05) reduction in the moisture level in one month stored meat samples as compared to fresh meat. The protein content of fresh as well as stored meat does not vary significantly amongst the groups. Storage of meat significantly reduced the protein content in all the groups irrespective of treatment. The ether extract content of fresh meat was significantly higher in group fed soy acid oil. There was significant (P<0.01) difference in the ether extract content of fresh and one month stored meat irrespective of treatment. Addition of soy acid oil and crude soy lecithin alone or in different combination did not influenced the ash content of fresh as well as one month stored meat sample. The pH value of fresh meat samples in control group was significantly (P<0.05) higher as compared to groups fed CSL and SAO in different ratios (T4, T5 and T6). Addition of SAO and CSL alone or in combination does not significantly influence the ERV values amongst various treatment groups at fresh as well as after one month storage period. The water holding capacity of fresh meat was significantly (P<0.05) lower in group fed soy acid oil alone (T3) or with crude soy lecithin in 75:25 ratios (T6) as compared to other groups. Storage of meat results into significant (P<0.01) reduction in the WHC of meat in all the groups irrespective of treatment. The TBA value of fresh meat was significantly (P<0.05) lower in group fed diet containing crude soy lecithin (T2) as compared to T6 (SAO 75:25 CSL). Storage of meat leads to significant increase in the malonaldehyde concentration (TBA value) in meat in all the groups, however difference was less in group fed CSL. There was significant increase in the tyrosine value of stored meat as compared to fresh meat in all the groups irrespective of treatment. The total bacterial count (TBC) in fresh as well as stored meat was significantly (P<0.01) lower in control group as compared to all treatment groups except T5.There was significant (P<0.01) increase in the total bacterial count of stored meat as compared to fresh meat in all the groups irrespective of treatment. Addition of soy acid oil increases the total lipid content in fresh meat. Storage of meat result into significant reduction in the lipid content in all the groups irrespective of treatment. Based on the above findings it can be concluded that SAO and CSL alone or in different combination does not influence the proximate composition viz. moisture, total protein, ether extract and total ash and physicochemical properties viz. pH and ERV of meat in fresh as well as after storage period of 30 days. Soy acid oil alone or in higher proportion along with crude soy lecithin decreases the water holding capacity of fresh meat. Storage of meat result into decrease in total protein, ether extract, total ash, pH and water holding capacity and increased tyrosine value, TBA value and total bacterial count irrespective of treatment.
Subject: Animal Nutrition
Theme: QUALITY CHARACTERISTICS OF FRESH & STORED MEAT AS INFLUENCED BY SUPPLEMENTATION OF SOY ACID OIL AND CRUDE SOY LECITHIN ALONE OR IN COMBINATION IN VEN COBB BROILER DIET
These Type: M.V.Sc.
Issue Date: 2011
Appears in Collections:Theses

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