A STUDY ON THE TEXTURAL EFFECTS OF SOME VITAMINS AND MINERALS IN BROILERS MEAT QUALITY

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A STUDY ON THE TEXTURAL EFFECTS OF SOME VITAMINS
AND MINERALS IN BROILERS MEAT QUALITY
SIBEL KARACA SEMRA KAYAARDI CELAL BAYAR
UNIVERSITY FACULTY OF ENGINEERING DEPARTMENT OF
FOOD ENGINEERING MANISA,TÜRKIYE ICPF 2008, 24-27
SEPTEMBER, PLOVDIV, BULGARIA
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• Chicken itself is a healthy, nutritious food.
• As people are getting more knowledgeable about
  nutrition, there are more and more concerns about
  the healthiness of food intake, including
  chicken, of course (Liang, 2005)

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• Chicken is an excellent source of lean protein,
  containing all the amino acids essential to the
  body, making it a complete source of protein.

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• It has been estimated that chicken meat has large
  amounts of protein, carbohydrates, potassium, and
  magnesium and it is low in fat, particularly of
  the less healthy saturated fat, and contains a
  high percentage of unsaturated fatty acids which
  are important in reducing cholesterol levels in
  the diet.

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• Chicken that provides valuable quantities of B
  group vitamins, including riboflavin, thiamin and
  niacin is also rich in minerals including zinc,
  iron, magnesium and phosphorous (Gürbüz, 2002,).

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• The most important aspect of chicken meat is its
  eating quality a function of combined effects of
  appearance, flavor and texture (Pearson et al.,
  1999, Northcutt et al., 2001, Öztan, 2003).

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• All of attributes of eating quality of meat,
  tenderness is rated as the most important by the
  consumer (Gereld et al., 2000).

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• Due to the fact that consumers consider
  tenderness to be a major factor determining the
  quality of meat, there is an economic incentive
  for producing meat that has an improved
  tenderness rating (Guinard et al, 1996).

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• One means of improving tenderness is to add
  supplemental vitamins and minerals to the diet
  shortly before the harvest.

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• Recent surveys have indicated that an excessive
  amount of variation exists in the tenderness and
  other quality characteristic of meats ( Karges et
  al. 1999, Swanek et al., 1999, Robbins et al.,
  2002).

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• The purpose of this study was to evaluate the
  effects of supplemental Vitamin D3, Vitamin E, Mg
  and combination of these supplements, to
  determine the changes of quality characteristics
  of the meat that producted with this application,
  and to establish economic and technic advantages
  of this application

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• The research was realized with five study groups
  control, Vitamin D3 , Vitamin E (?-tokopherol),
  Mg and Vitamin D3 , Vitamin E and Mg combination.

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• The supplements were added to the drinking water
  of the chickens for the last 10 days of the
  feedingperiod. The breast meat samples were taken
  at 43., 45. and 50. days of feeding period.The
  textural and sensory analysis were investigated

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• 150 broilers (2 replicates of 25 birds each, at 3
  different slaughter time) were obtained from a
  commercial poultry processing plant. The
  male-female, ROSS strain animals were divided
  into five groups at a mean weight of 2 kg, by a
  restricted randomization technique and ten days
  prior to slaughter those in the treated group
  received drinking water containing different
  kinds of supplements.

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• A control diet,
• a supplemental Vitamin D3 diet ( 6000 IU/ton),
• a supplemental Vitamin E diet (180 IU/ton)
• a supplemental mineral Mg diet (150 mg/ton) and
• a supplemental Vitamin D3 diet ( 6000 IU/ton),
  supplemental Vitamin E diet (180 IU/ton),
  supplemental mineral Mg diet (150 mg/ton).

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• Sample preparation
• At the end of experimental period the chicks
  were slaughtered at 43rd, 45 th, 50th days of
  breeding period. After slaughter the carcasses
  were split centrally and chilled to 1 ºC for 24
  h. After 24 h.,the breast meat was removed from
  each carcass.

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• Biting force determination
• Each of breast meats individually weighed,
  then cooked to an internal temperature 75ºC in a
  convection oven. They were then allowed to cool
  to room temperature ( nearly for 15 min ) before
  being cut into 210,5 cm. For the determination
  of biting force using Volod Kewitch the following
  standarts were used

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• Measure Force in 50 Compression,
• Pre-Test Speed2.0 mm/s,
• Test Speed2.0 mm/s,
• Post-Test Speed10.0 mm/s,
• Load cell5 kg,

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• Sensory evaluation
• Sensory evaluation was carried out by a ten
  member semi-trained panel.
• Panel members were either professors or
  graduate students of the Food Engineering
  Department of Celal Bayar University and they
  were familiarized with the samples during
  pre-trials.

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• Panelists were asked to evaluate the samples
  for
• flavour intensity,
• overall tenderness,
• ease of swallowing,
• myofibrillar tenderness,
• juiciness,
• overall acceptability
• and was given broad and water.

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• A continuous scale between 8.0 and 1.0 was used
  for the evaluation of each attribute.
• The value of 1.0 corresponded to the lowest score
  for each attribute and 8.0 to the highest.
• Sensory evaluation was carried out in artificial
  light and the temperature of the product was
  approximately ambient (Otremba et al, 2000).

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• Statistical analysis
• The statistical evaluation of the results was
  performed using the general linear model (GLM)
  procedure of SPSS V.8. Significant means were
  seperated using the least significant difference
  test (LSD)

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RESULTS ANS DISCUSSIONS

• Biting force determination
• The biting force values of samples at 43.,
  45., and 50. days of slaughter varied from
  1,82-3,86. The chicken meats receiving Vitamin D3
  and Mg, displayed elevated textural structure
  when compared with nonsupplemented group.
  Similar results were obtained by Claus et al
  (2001), (Maki et al., 1987) and (Vargas et al.,
  1999).

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• This might indicate that supplementation of
  Vitamin D3 increases muscle calcium
  concentrations enough to activate and accelerate
  the activities of muscle calpains. (Okuyan, 1997,
  Boleman et al., 2004)

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• The acceleration in activity causes the proteases
  to perform their normal functions, but decreases
  the time required for them to be effective. Thus,
  as protease activity is enhanced and accelerated,
  a subsequent enhancement in postmortem aging and
  improvement in overall palatability is realized
  (Swanek et al., 1999 Dransfield et al, 1999
  Jiang, 1998 Kayaardi, 1999 ).

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• However magnesium supplementation has
  traditionally been used as a precautionary
  treatment to prevent metabolic disorders and many
  authors stated that Mg leads to improvements in
  meat quality (Gardner et al., 1998, Apple et
  al., 2000, Lowe et al., 2002).

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• Myofibrillar proteins, especially myosin, may be
  modified by lipid-protein interactions and it is
  suggested that a-tocopherol decreased myosin
  denaturation during heating in chicken meat.

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• These observations led us to speculate that these
  changes may effect calpains activities. And
  calpains play a major role in the tenderization
  of meat. (Sarraga et al., 1999, Koohmarie, 2002)

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• Sensory evaluation
• Sensory panelists rated samples from vitamin
  D3 supplemented samples as more tender than the
  control and other groups.
• The vitamin D3 group had also the highest
  flavour intensity, myofibrillar tenderness,
  juiciness, ease of swallowing, and overall
  acceptance.

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• However the vitamin E, Mg and combination
  treatments had a possitive effect on the sensory
  quality. The control group had the lowest sensory
  values at all of the slaughter days.

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• Activation of calpain proteases could be
  responsible for the observed tenderization due to
  the supplementation of vitamin D3 . Similar
  results were obtained by Swanek et al. (1999) and
  Montgomery et al. (2002) who studied on the beef
  steers.

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• It is concluded that the supplements in drinking
  water of broilers had possitive effect on
  textural and sensory quality of their meats.
• It is observed that the textural and sensory
  properties of vitamin D3 supplemented group were
  improved.

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• These results indicate that supplementation in
  drinking water is an effective way to improve the
  quality attributes of broilers meat.

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