Dietary functional ingredients: Performance of animals and quality and storage stability of irradiated raw turkey breast

Poultry Science

Volumn 85, Issue 10, 2006, Pages 1829-1837

  Yan, H J ^a   Lee, E J ^a   Nam, K C ^a   Min, B R ^a   Ahn, D U ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Color; Dietary functional ingredient; Irradiation; Lipid oxidation; Turkey breast

Indexed keywords

ANIMALIA; AVES; GLYCINE MAX; MELEAGRIS GALLOPAVO; ZEA MAYS;

EID: 33749459456     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.1093/ps/85.10.1829     Document Type: Article

References (33)

1. Ahn, D. U., M. Du, C. Jo, D. G. Olson, and K. C. Nam. 2000. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions. Meat Sci. 56:203-209.
2. Ahn, D. U., D. G. Olson, C. Jo, X. Chen, C. Wu, and J. I. Lee. 1998. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci. 49:27-39.
3. Ahn, D. U., J. L. Sell, M. Jeffery, C. Jo, X. Chen, C. Wu, and J. I. Lee. 1997. Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat. J. Food Sci. 62:954-958.
4. AOAC International. 1995. AOAC Official Method 974.15. Selenium in human and pet food. Fluorometric method. Pages 28-29 in Official Methods of Analysis. 16th ed. AOAC Int., Arlington, VA.
5. Asghar, A., C. F. Lin, G. I. Gray, D. J. Buckley, A. M. Booren, and C. J. Flegal. 1990. Effects of dietary oils and α-tocopherol supplementation on membranal lipid oxidation in broiler meat. J. Food Sci. 55:46-50, 118.
6. Combs, G. F. Jr., and J. M. Regenstein. 1980. Influence of selenium, vitamin E, and ethoxyquin on lipid peroxidation in muscle tissues from fowl during low temperature storage. Poult. Sci. 59:347-351.
7. Cook, M. E., D. L. Jerome, T. D. Crenshaw, D. R. Buege, M. W. Pariza, K. L. Albright, S. P. Schmidt, J. A. Scimeca, P. A. Lofgren, and E. J. Hentges. 1998. Feeding conjugated linoleic acid improves feed efficiency and reduces carcass fat in pigs. FASEB J. 12:A836, 4843.
8. Du, M., and D. U. Ahn. 2002a. Effects of dietary conjugated linoleic acid on the growth rate of live birds and on the abdominal fat content and quality of broiler meat. Poult. Sci. 81:428-431.
9. Du, M., and D. U. Ahn. 2002b. Simultaneous analyses of tocopherols, cholesterol and phytosterols by gas chromatography. J. Food Sci. 67:1696-1700.
10. Du, M., D. U. Ahn, A. F. Mendonca, and I. V. Wesley. 2002. Quality characteristics of irradiated ready-to-eat turkey breast rolls from turkeys fed conjugated linoleic acid. Poult. Sci. 81:1378-1384.
11. Du, M., D. U. Ahn, K. C. Nam, and J. L. Sell. 2000. Influence of dietary conjugated linoleic acid on the volatile, color, and lipid oxidation of irradiated raw chicken meat. Meat Sci. 56:387-395.
12. Du, M., D. U. Ahn, and J. L. Sell. 2001. Effect of dietary conjugated linoleic acid on the composition of egg yolk lipids. Poult. Sci. 78:1639-1645.
13. Eggert, J. M., M. A. Berlury, A. Kempa-Steczko, S. E. Mills, and A. P. Schinckel. 2001. Effects of conjugated linoleic acid on the belly firmness and fatty acid composition of genetically lean pigs. J. Anim. Sci. 79:2866-2872.
14. Guo, Y., Q. Tang, J. Yuan, and Z. Jiang. 2001. Effects of supplementation with vitamin E on the performance and the tissue peroxidation of broiler chicks and the stability of thigh meat against oxidative deterioration. Anim. Feed Sci. Technol. 89:165-173.
15. Huang, Y., B. Bradford, N. Heig, J. Young, and D. Beitz. 2001. Feeding dairy cattle to increase the content of conjugated linoleic acid in milk. J. Dairy Sci. 84(Suppl. 1):310.
16. Jiménez-Colmenero, F., J. Carballo, and S. Cofrade. 2001. Healthier meat and meat products: Their role as functional foods. Meat Sci. 59:5-13.
17. Lee, K. N., M. W. Pariza, and J. M. Ntambi. 1998. Conjugated linoleic acid decreases hepatic stearoyl-CoA denaturase mRNA expression. Biochem. Biophys. Res. Commun. 248:17-21.
18. Liu, K. L., and M. A. Belury. 1998. Conjugated linoleic acid reduces arachidonic acid content and PGE2 synthesis in murine keratinocytes. Cancer Lett. 127:15-22.
19. McIlroy, S., E. Goodall, D. Rice, M. McNulty, and D. Kennedy. 1993. Improved performance in commercial broiler flocks with subclinical infectious bursal disease when fed diets containing increased concentrations of vitamin E. Avian Pathol. 22:81-94.
20. Mottram, D. S., and R. A. Edwards. 1983. The role of triglycerides and phospholipids in the aroma of cooked beef. J. Sci. Food Agric. 34:517-522.
21. Næs, T., P. Baardseth, H. Helgesen, and T. Isaksson. 1996. Multivariate techniques in the analysis of meat quality. Meat Sci. 43:S135-S139.
22. Nam, K. C., and D. U. Ahn. 2003. Double packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat. Poult. Sci. 82:1468-1474.
23. Nam, K. C., B. R. Min, K. S. Park, S. C. Lee, and D. U. Ahn. 2003a. Effect of ascorbic acid and antioxidants on the lipid oxidation and volatiles of irradiated ground beef. J. Food Sci. 68:1680-1685.
24. Nam, K. C., B. R. Min, H. Yan, E. J. Lee, A. Mendonca, I. Wesley, and D. U. Ahn. 2003b. Effect of dietary vitamin E and irradiation on lipid oxidation, color, and volatiles of fresh and previously frozen turkey breast patties. Meat Sci. 65:513-521.
25. Park, Y., K. J. Albright, J. M. Storkson, W. Liu, and M. W. Pariza. 1999. Evidence that the trans-10, cis-12 isomer of conjugated linoleic acid induces body composition changes in mice. Lipids 34:235-241.
26. Rotruck, J. T., A. L. Pope, and H. E. Ganther. 1973. Selenium: Biochemical role as a component of glutathione peroxidases. Science 179:588-590.
27. SAS Institute. 1995. SAS User's Guide. 8th ed. SAS Inst. Inc., Cary, NC.
28. Scott, M., H. Bruins, L. Qusterhout, W. Allaway, and E. Cary. 1965. Selenium requirement of young poults receiving practical diets. Pages 101-103 in Proc. Cornell Nutr. Conf. Cornell Univ., Ithaca, NY.
29. Shahidi, F., and R. B. Pegg. 1994. Hexanal as an indicator of meat flavor deterioration. J. Food Lipids. 1:177-186.
30. Stadtman, T. C. 2002. Discoveries of vitamin B12 and selenium enzymes. Annu. Rev. Biochem. 71:1-16.
31. Thiel-Cooper, R. L., F. C. Parrish Jr., J. C. Sparks, B. R. Wiegand, and R. C. Ewan. 2001. Conjugated linoleic acid changes swine performance and carcass composition. J. Anim. Sci. 79:1821-1828.
32. USDA. 1982. Guidelines for Establishing and Operating Broiler Processing Plants. Agricultural Handbook No. 581. USDA-ARS, Washington, DC.
33. Wiegand, B. R., J. C. Sparks, F. C. Parrish, and D. R. Zimmerman. 2002. Duration of feeding conjugated linoleic acid influences growth performance, carcass traits, and meat quality of finishing barrows. J. Anim. Sci. 80:637-643.