Effects of Microencapsulated Blend of Organic Acids and Essential Oils as a Feed Additive on Quality of Chicken Breast Meat.

ABSTRACT: The present study aims to investigate the effect of dietary supplementation based on a blend of microencapsulated organic acids (sorbic and citric) and essential oils (thymol and vanillin) on chicken meat quality. A total of 420 male Ross 308 chicks were randomly assigned to two dietary treatments: the control group was fed with conventional diet (CON), while the other group received the control diet supplemented with 0.5% of a microencapsulated blend of organic acids and essential oils (AVI). In breast meat samples, intramuscular fat content and saturated/polyunsaturated fatty acids ratio were reduced by AVI supplementation (p < 0.05). Moreover, atherogenic (p < 0.01) and thrombogenic (p < 0.05) indices were lower in AVI than CON treatment. AVI raw meat showed a lower density of psychrotr

SUBMITTER: Stamilla A 

PROVIDER: S-EPMC7222737 | biostudies-literature | 2020 Apr

REPOSITORIES: biostudies-literature