Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display

Abstract

ABSTRACTThe aim of this study was to investigate the oxidative status of poultry breast fillets enriched with n-3 from chia seeds, during retail display. Birds were assigned randomly to a control diet (corn-soy), or a corn-soy basal diet with 2.5s%, 5% or 10% chia seed. Lipid oxidation (TBARS), protein oxidation (carbonyls and total sulfhydryls), color, and heme iron content were measured in fresh breasts and after 4 days of display in a refrigerated showcase. Breast fillets from the control group presented higher values of b*, Hue angle, and Chroma than the 10% chia group, and no diet effect was observed on oxidation parameters. An increase in lipid and protein oxidation and in some of the color parameters (b*, Hue angle, and Chroma) were observed after 4 days of display. In conclusion, up to 5% chia seed can be included in the poultry diet without negative effects on meat quality.

Keywords

• Poultry meat
• lipid oxidation
• protein oxidation
• color
• heme iron