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2024 Posters
Lipid Oxidation and Quality
Laura Parro
Ms.; PhD student
University of Barcelona, INSA-UB, Spain
Arnau Caralt
Mr.; student
University of Barcelona, Spain
Iván García-Salgado
Mr.; student
University of Barcelona, Spain
Claudia Troisi
Ms.; student
University of Barcelona, Spain
Magda Rafecas
Dr.; Professor
University of Barcelona, INSA-UB, Spain
Stefania Vichi
Dr.; Professor
University of Barcelona, INSA-UB
Santa Coloma DE Gramenet, Catalonia, Spain
Ana Barroeta
Dr.; Professor
Autonomous University of Barcelon, Spain
Francesc Guardiola
Dr.; Professor
University of Barcelona, INSA-UB
Santa Coloma de Gramenet (Barcelona), Catalonia, Spain
Alba Tres
Dr.; Researcher
University of Barcelona, INSA-UB
Santa Coloma de Gramenet (Barcelona), Catalonia, Spain
Palm kernel fatty acid distillates (PKFAD), byproducts of palm kernel oil refining, are rich in free medium-chain fatty acids. As conventional fats in broiler feed demand exploration of cost-effective, sustainable alternatives, we investigated the impact of incorporating PKFAD on meat lipid composition and oxidation. In comparison to crude palm kernel oil (CPKO) or a blend of crude soybean oil (CSO, 0-21 days) and crude palm oil (CPO, 22-35 days), PKFAD was the main added fat in broiler feed. Of 3264 chickens, distributed across 24 pens (8 pens/treatment), experimental diets were administered until 35 days. At slaughter, four chickens per pen yielded deboned thighs stored under commercial refrigeration (3-5°C) in an O2/CO2 ( >70/ >20) atmosphere. Fresh meat analysis occurred 12 hours post-storage, while refrigerated samples were prepared after 7 days.
The experimental diets had an impact on both the fatty acid and tocol composition of the meat. Meat showed a decrease in polyunsaturated fatty acids, and an increase in saturated fatty acids, including medium chain saturated fatty acids as lauric and myristic. Notably, the addition of PKFAD led to a decrease in α-tocotrienol and γ-tocopherol compared to CSO-CPO meat, but it did not affect the TBA value. Refrigerated storage resulted in a reduction of tocol content, particularly noticeable in CSO-CPO meat, and in an increase in TBA values and secondary oxidation volatile compounds. In fresh meat, there were no significant differences in TBA values or secondary oxidation volatile compounds across dietary treatments. However, following refrigeration, both TBA values and volatile compounds increased.