dda44e3de354f85ad31898bf8f6849fb pmc_10134984.pdf 88d2b9772d09a201705dd0d57d8119d8867c647b pmc_10134984.pdf b1cd17aa9826be673f19106ed262cb25c3c5255beb725c8d873bfd48515b14a0 pmc_10134984.pdf Title: Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance Subject: 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 -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. Keywords: edible oil refining by-product; upcycling; chicken feed; chicken diet; poultry meat quality; fat by-product; broiler meat; meat refrigeration; palm oil; olive pomace oil Author: Paula Albendea, Francesc Guardiola, Magdalena Rafecas, Stefania Vichi, Ana C. Barroeta, Marçal Verdú and Alba Tres Creator: LaTeX with hyperref Producer: pdfTeX-1.40.21 CreationDate: Thu Apr 20 04:13:42 2023 CEST ModDate: Thu Apr 20 04:15:43 2023 CEST Tagged: no UserProperties: no Suspects: no Form: none JavaScript: no Pages: 18 Encrypted: no Page size: 595.276 x 841.89 pts (A4) Page rot: 0 File size: 702123 bytes Optimized: no PDF version: 1.7 name type encoding emb sub uni object ID ------------------------------------ ----------------- ---------------- --- --- --- --------- APWKLL+VnURWPalladioL Type 1 Custom yes yes no 10 0 KNPFEX+EURM10 Type 1 Builtin yes yes no 15 0 LOMEZY+URWPalladioL-Bold Type 1 Custom yes yes no 19 0 WKZVWR+URWPalladioL-Roma Type 1 Custom yes yes no 24 0 ZUBXBV+URWPalladioL-Ital Type 1 Custom yes yes no 28 0 ENLEMO+VnURWPalladioL-Bold Type 1 Custom yes yes no 32 0 SZMRXJ+TimesNewRomanPS-BoldItalicMT Type 1C WinAnsi yes yes no 50 0 KMVCWO+CMSY10 Type 1 Builtin yes yes no 75 0 CZNUER+CMEX10 Type 1 Builtin yes yes no 88 0 MPUDFL+PazoMath Type 1 Builtin yes yes no 92 0 GIGFZE+CMR10 Type 1 Builtin yes yes no 96 0 SPDANV+EURB10 Type 1 Builtin yes yes no 106 0 WBVKDJ+URWPalladioL-BoldItal Type 1 Custom yes yes no 110 0 BCDEEE+PalatinoLinotype-Bold TrueType WinAnsi yes yes no 122 0 BCDFEE+PalatinoLinotype-Roman TrueType WinAnsi yes yes no 126 0 BCDGEE+PalatinoLinotype-Italic TrueType WinAnsi yes yes no 130 0 BCDHEE+PalatinoLinotype-Italic CID TrueType Identity-H yes yes yes 134 0 BCDIEE+PalatinoLinotype-Bold CID TrueType Identity-H yes yes yes 141 0 BCDJEE+PalatinoLinotype-Roman CID TrueType Identity-H yes yes yes 148 0 PDXFNG+PazoMath-Bold Type 1 Builtin yes yes no 163 0 Jhove (Rel. 1.22.1, 2019-04-17) Date: 2023-05-19 02:27:27 CEST RepresentationInformation: pmc_10134984.pdf ReportingModule: PDF-hul, Rel. 1.12.1 (2019-04-17) LastModified: 2023-05-05 02:20:25 CEST Size: 702123 Format: PDF Version: 1.7 Status: Well-Formed and valid SignatureMatches: PDF-hul MIMEtype: application/pdf PDFMetadata: Objects: 398 FreeObjects: 1 IncrementalUpdates: 0 DocumentCatalog: PageLayout: SinglePage PageMode: UseNone Outlines: Item: Title: Introduction Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@44c8afef Item: Title: Materials and Methods Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@7b69c6ba Children: Item: Title: Experimental Fat Sources Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@46daef40 Item: Title: Animals and Diets Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@12f41634 Item: Title: Sampling of Dark Chicken Meat Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@13c27452 Item: Title: Determination of Fatty Acid Composition Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@262b2c86 Item: Title: Determination of Tocopherol and Tocotrienol Content Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@371a67ec Item: Title: Ferrous Oxidation-Xylenol Orange Assay Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@5ed828d Item: Title: Determination of 2-Thiobarbituric Acid Value Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@50d0686 Item: Title: Determination of Volatile Compound Content Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@7a3d45bd Item: Title: Color Determination Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@1e7c7811 Item: Title: Sensory Acceptance Test Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@77ec78b9 Item: Title: Statistical Analysis Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@1a3869f4 Item: Title: Results Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@a38d7a3 Children: Item: Title: Fatty Acid Profile of Dark Chicken Meat Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@77f99a05 Item: Title: Tocopherol and Tocotrienol Composition of Dark Chicken Meat Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@63440df3 Item: Title: Lipid Hydroperoxide Content and Oxidative Stability of Dark Chicken Meat Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@3aeaafa6 Item: Title: 2-Thiobarbituric Acid Value of Dark Chicken Meat Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@76a3e297 Item: Title: Content of Volatile Compounds in Dark Chicken Meat Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@4d3167f4 Item: Title: Color of Dark Chicken Meat Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@ed9d034 Item: Title: Sensory Acceptance of Dark Chicken Meat Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@6121c9d6 Item: Title: Discussion Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@87f383f Children: Item: Title: Composition of Fat Sources and Diets Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@4eb7f003 Item: Title: Lipid Composition of Dark Chicken Meat Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@eafc191 Item: Title: Lipid Oxidation of Dark Chicken Meat Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@612fc6eb Item: Title: Color of Dark Chicken Meat Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@1060b431 Item: Title: Sensory Acceptance of Dark Chicken Meat Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@612679d6 Item: Title: Conclusions Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@11758f2a Item: Title: References Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@e720b71 Info: Title: Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance Author: Paula Albendea, Francesc Guardiola, Magdalena Rafecas, Stefania Vichi, Ana C. Barroeta, Marçal Verdú and Alba Tres Subject: 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 -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. Keywords: edible oil refining by-product; upcycling; chicken feed; chicken diet; poultry meat quality; fat by-product; broiler meat; meat refrigeration; palm oil; olive pomace oil Creator: LaTeX with hyperref Producer: pdfTeX-1.40.21 CreationDate: Thu Apr 20 04:13:42 CEST 2023 ModDate: Thu Apr 20 04:15:43 CEST 2023 ID: 0xe578e54447a44583910fc5e746d739f6, 0xe578e54447a44583910fc5e746d739f6 Filters: FilterPipeline: FlateDecode Fonts: Type1: Font: BaseFont: ENLEMO+VnURWPalladioL-Bold FontSubset: true FirstChar: 243 LastChar: 243 FontDescriptor: FontName: ENLEMO+VnURWPalladioL-Bold Flags: Symbolic FontBBox: -152, -301, 1000, 935 FontFile: true EncodingDictionary: Differences: true Font: BaseFont: GIGFZE+CMR10 FontSubset: true FirstChar: 40 LastChar: 61 FontDescriptor: FontName: GIGFZE+CMR10 Flags: Symbolic FontBBox: -40, -250, 1009, 750 FontFile: true Font: BaseFont: PDXFNG+PazoMath-Bold FontSubset: true FirstChar: 68 LastChar: 68 FontDescriptor: FontName: PDXFNG+PazoMath-Bold Flags: 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