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Fatty acid composition, oxidative stability and sensory quality of meat from broiler chicken fed autolysate from bacteria grown on natural gas

Author:
Øverland, M., Skrede, A.
Source:
Journal of animal physiology and animal nutrition 2012 v.96 no.4 pp. 747-754
ISSN:
0931-2439
Subject:
Methylococcus capsulatus, antioxidant activity, bacteria, broiler chickens, fatty acid composition, flavor, gas chromatography, lipid peroxidation, meat, meat quality, natural gas, odors, oxidative stability, polyunsaturated fatty acids, thiobarbituric acid-reactive substances, volatile compounds
Abstract:
Bacterial autolysate, a down stream product of bacterial biomass grown on natural gas by mainly the methanotrophic bacteria Methylococcus capsulatus, was fed at 8% as is to broiler chickens from 1 to 35 days of age for studies of fatty acid composition, lipid oxidation and sensory quality of thigh meat stored frozen for 6 month at −18 °C or −80 °C. Lipid oxidation was measured by thiobarbituric acid reactive substances (TBARS) and volatile profile by dynamic headspace gas chromatography. Adding bacterial autolysate to diets did not affect the total content of saturated, monounsaturated or polyunsaturated fatty acids in thigh meat, but increased the levels of C14:0, C16:0, C18:0 and C16:1n‐7 and reduced the levels of C18:1n‐7, C18:2n‐6 and C18:3n‐3 fatty acids. Feeding of bacterial autolysate tended (p < 0.08) to reduce TBARS of meat samples. Contents of volatiles were generally low, but feeding of bacterial autolysate significantly reduced levels of butanal (p < 0.04) and tended to reduce levels of hexanal (p < 0.11), pentanal (p < 0.09), 1‐penten‐3‐ol (p < 0.08) and butanone (p < 0.08). Bacterial autolysate had no effects on sensory quality parameters of meat related to odour and flavour. To conclude, adding bacterial autolysate to diets did not affect the relative proportion of saturated, monounsaturated or polyunsaturated fatty acids, but reduced content of volatiles in frozen‐stored broiler meat. The reduced susceptibility to lipid oxidation in broiler meat may be related to antioxidant properties of the bacterial autolysate.
Agid:
524207