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Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage

Rossana Roila, Andrea Valiani, Dino Miraglia, David Ranucci, Claudio Forte, Massimo Trabalza-Marinucci, Maurizio Servili, Michela Codini, Raffaella Branciari
  • Andrea Valiani
    Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Perugia, Italy
  • Dino Miraglia
    Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia, Italy
  • David Ranucci
    Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia, Italy
  • Claudio Forte
    Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Perugia, Italy
  • Massimo Trabalza-Marinucci
    Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia, Italy
  • Maurizio Servili
    Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università degli Studi di Perugia, Italy
  • Michela Codini
    Dipartimento di Scienze Farmaceutiche, Università degli Studi di Perugia, Italy
  • Raffaella Branciari
    Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia, Italy

Abstract

Considering that many plant-derived substances show antioxidant and antimicrobial properties, natural antioxidant administered through feed in livestock animals could increase the shelf life of meat and meat products. The aim of this work was to study the effect of olive oil by-products on chicken meat lipid and protein oxidation and oxidative stability during storage. Two hundred and ninety-seven 22-day-old fast growing (Ross 308) female chicks were randomly assigned to three experimental grower-finisher diets: i) a basal control diet (CTR), ii) CTR diet supplemented with a low dosage (4.8%) of olive mill wastewater extract (L-OW) and iii) CTR diet supplemented with a high dosage (9.9%) of olive mill wastewater extract (H-OW). Breast meat of animals belonging to each experimental group was sliced, overwrapped with oxygen-permeable packaging and analysed at three different storage times (zero, three and seven days). At the three sampling times considered, for all samples, colour coordinates (a*), saturation index, Hue angle, peroxide value, thiobarbituric reactive substance, carbonyl assay and the oxygen radical absorbance capacity determinations were performed. No differences in colour were detected among the groups in all the sampling times considered. In conclusion, the supplementation of chicken diet with olive mill wastewater extract (OW) affected oxidation of meat, retarding lipid and protein oxidation and improving antioxidant activity during storage.

Keywords

Poultry, TBARS, Carbonyls, Oxidative Stability

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Submitted: 2018-02-13 12:18:00
Published: 2018-09-27 08:04:22
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Copyright (c) 2018 Rossana Roila, Andrea Valiani, Dino Miraglia, David Ranucci, Claudio Forte, Massimo Trabalza-Marinucci, Maurizio Servili, Michela Codini, Raffaella Branciari

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