Volume 18, Issue 1 (2016)
JAST 2016, 18(1): 109-121 |
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Shabani A, Dastar B, Hassani S, Khomeiri M, Shabanpour B. Decreasing the Effects of Aflatoxins on Color and Oxidative Stability of Broiler Meats using Nanozeolite. JAST 2016; 18 (1) :109-121
URL: http://jast.modares.ac.ir/article-23-12323-en.html
URL: http://jast.modares.ac.ir/article-23-12323-en.html
1- Faculty of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
2- Department of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
3- Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
2- Department of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
3- Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
Abstract: (10365 Views)
This study was carried out to evaluate how various amounts of nanozeolite decrease the effects of Aflatoxins (AF) on color and oxidative stability of the broiler thigh meat. Three hundred and thirty six one-day-old Ross 308 male broiler chickens were divided into six groups including a control group, which received diet without AF and nanozeolite, and five treatment groups that received diet with 0.5 ppm of AF, as well as 0, 0.25, 0.5, 0.75, and 1% of nanozeolite. Results showed that broilers fed by AF contaminated diet without nanozeolite had the highest rate of L* and a* values and the lowest rate of b* value (P> 0.05). AF contaminated diet without nanozeolite increased ThioBarbituric Acid Reactive Substances (TBA-RS) significantly, compared to the control group and the treatment groups that received AF and nanozeolite (P< 0.05). Results suggest that nanozeolite (especially 0.75 and 1%) is able to reduce the adverse effects of AF on meat quality, especially lipid oxidation.
Article Type: Research Paper |
Subject:
Food Science and Technology
Received: 2014/08/18 | Accepted: 2015/03/7 | Published: 2016/01/1
Received: 2014/08/18 | Accepted: 2015/03/7 | Published: 2016/01/1
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