[en] This study evaluated the effect of using olive pomace acid oil (OPAO) instead of crude palm oil (PO) or refined olive pomace oil (ROPO) on lipid composition, lipid oxidation, and quality of chicken meat. Broiler chickens were fed diets with 6% of PO, ROPO, or OPAO, and deboned legs with skin were sampled. Fresh and refrigerated (commercial conditions; 7 days) chicken meat samples were assessed for fatty acid (FA) composition, tocopherol (T) and tocotrienol (T3) content, lipid oxidative stability, 2-thiobarbituric acid (TBA) values, volatile compounds, color, and sensory acceptance. Using ROPO and OPAO led to meat richer in monounsaturated FAs and OPAO to lower α-T levels compared to PO. Oxidative stability, TBA values, volatile compounds, and overall acceptance of meat were not affected by diet. Refrigeration increased TBA values and some volatile compounds' concentrations, but it did not decrease redness or consumers' overall acceptance. Therefore, the OPAO used was an adequate fat source for chicken diets at 6%, as it produced dark meat lower in saturated FAs than PO without affecting lipid oxidation or overall acceptance. According to this, upcycling OPAO as an energy source in chicken diets would be possible, which can contribute to the sustainability of the food chain.
Disciplines :
Chemistry Food science Animal production & animal husbandry
Author, co-author :
Albendea, Paula ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES) ; Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain ; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
Guardiola, Francesc ; Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain ; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
Rafecas, Magdalena; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain ; Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus Diagonal, Universitat de Barcelona, Av. de Joan XXIII, E-08028 Barcelona, Spain
Vichi, Stefania ; Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain ; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
Barroeta, Ana C ; Animal Nutrition and Welfare Service (SNiBA), Animal and Food Science Department, Facultat de Veterinària, Universitat Autònoma de Barcelona, Edifici V, Travessera dels Turons, E-08193 Bellaterra, Spain
Verdú, Marçal ; Department of Animal Nutrition and Feed Industry, bonÀrea Agrupa, E-25210 Guissona, Spain
Tres, Alba ; Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain ; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
Language :
English
Title :
Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance.
This study has been supported by the grant AGL2015-64431-C2-2-R funded by MCIN/AEI/10.13039/501100011033 and by “ERDF A way of making Europe”; the grant RYC-2017-23601 funded by MCIN/AEI/10.13039/501100011033 and by “ESF Investing in your future”; by Spanish Ministry of Universities through the FPU program (FPU18/01010), the University of Barcelona through the pre-doctoral program APIF (APIF_18_19_10).The authors acknowledge the staff at Nial farm facilities and bonÀrea Agrupa (Guissona, Spain) for all support, and the colleagues from Universitat Autónoma de Barcelona for their collaboration in this study. The authors are also grateful to RIOSA S.A. for providing the olive pomace acid oil. Additionally, the authors would like to acknowledge all the participants of the sensory acceptance test. The Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB) is recognized as a Maria de Maeztu Unit of Excellence (grant CEX2021-001234-M) funded by MICIN/AEI/FEDER, EU.
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