Color and oxidative stabilities of meat during cold storage from broilers supplemented with Melastoma malabathricum in drinking water
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Abstract
The aim of this experiment was to study the meat quality during cold storage of broilers supplemented with Melastoma malabathricum (MM) in drinking water, namely color stability, oxidation and antioxidant capacity. The breast fillets were taken from broilers fed with 0, 1 and 2% of MM powder in drinking water with 4 replicates in each experimental group and 10 birds/replicate using 120 commercial breeds of broilers aged 14 days. Birds were raised in open house system and allowed ad libitum access to feed and water. The rearing period finished when broilers were 38 days old. The results showed that the supplementation of MM in drinking water had no effect on L*, a*, Hue, %MetMb and antioxidant capacity at days 0, 3 and 6 of cold storage (P>0.05). However, supplementation of MM in drinking water at 1% resulted in the highest Chroma in chicken meat and supplementation at levels 1 and 2% resulted in higher lipid oxidation compared to control group at day 0 of cold storage (P<0.05), but were not different on days 3 and 6 of cold storage. Therefore, it was concluded that the supplementation of MM in drinking water at 1% may improve meat quality by increasing the color saturation of chicken meat.
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