Indian Journal of Animal Research

  • Chief EditorK.M.L. Pathak

  • Print ISSN 0367-6722

  • Online ISSN 0976-0555

  • NAAS Rating 6.50

  • SJR 0.263

  • Impact Factor 0.4 (2024)

Frequency :
Monthly (January, February, March, April, May, June, July, August, September, October, November and December)
Indexing Services :
Science Citation Index Expanded, BIOSIS Preview, ISI Citation Index, Biological Abstracts, Scopus, AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical Abstracts, Indian Science Abstracts, EBSCO Indexing Services, Index Copernicus
Indian Journal of Animal Research, volume 53 issue 8 (august 2019) : 1064-1068

Meat quality, colour stability, lipid and protein oxidation of broilers on diets supplemented with Piper sarmentosum leaves

U. Pastsart, O. Pimpa
1Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani Campus, Thailand
Cite article:- Pastsart U., Pimpa O. (2018). Meat quality, colour stability, lipid and protein oxidation of broilers on diets supplemented with Piper sarmentosum leaves. Indian Journal of Animal Research. 53(8): 1064-1068. doi: 10.18805/ijar.B-942.
A feeding trial was conducted to investigate the effects of Piper sarmentosum leaves (PSL) on meat quality of broilers. The 144 commercial broiler chicks, one day old, were randomly assigned to 5 groups with three replicate cages. The five treatments were: 1) basal feed (8 chicks/cage), 2) basal feed (10 chicks/cage), 3) basal feed supplemented with 1% of PSL (10 chicks/cage), 4) basal feed supplemented with 2% of PSL (10 chicks/cage), and 5) basal feed supplemented with 3% of PSL (10 chicks/cage). The duration of dietary treatments was 42 days. The results showed that the group supplemented with 3% PSL had higher redness, yellowness, and cooking loss than the control group with 10 chickens/cage (P < 0.05). It was also observed that the 3% PSL treatment gave significantly lower lightness than the 0% and 1% PSL treatments with 10 chickens/cage (P < 0.05). Overall, the study indicated that PSL might improve chicken meat colour and protect against protein oxidation, but it has no potential in protecting against lipid oxidation in broiler filet. 
  1. Boonla, P., Phadungkit, M., Mahaweerawat, U. and Somdee, T. (2014). Antioxidant and antimutagenic activities of Piper sarmentosum Roxb. leaf extracts. Isan Journal of Pharmaceutical Sciences, 10: 283-294.
  2. Cavia-Saiz, M., Busto, M.D., Pilar-Izquierdo, M.C., Ortega, N., Perez-Mateos, M. and Miniz, P. (2010). Antioxidant properties, radical scavenging activity and biomolecule protection capacity of flavonoid naringenin and its glycoside naringin: a comparative study. Journal of the Science of Food and Agriculture, 90: 1238–1244. 
  3. Cetingul, I.S., Bayram, I., Kucukkurt, I., Akkaya, A.B., Uyarlar, C., Yardimci, M., Gultepe, E.E. and Rahman, A. (2016). Effect of peppermint (Mentha piperita) supplementation on carcass yield, meat taste, heart weight, liver weight and some blood parameters in laying quail (Coturnix Coturnix Japonica) (2). Indian Journal Of Animal Research, 50: 512-517.
  4. Chaijan, M. (2008). Review: lipid and myoglobin oxidations in muscle foods. Songklanakarin Journal of Science and Technology, 30: 47-53. 
  5. Estévez, M. (2011). Protein carbonyls in meat systems: A review. Meat Science, 89: 259-279.
  6. Faustman, C., Sun, Q., Mancini, R. and Suman, S.P. (2010). Review: Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Science, 86: 86-94. 
  7. Frankel, E.N. (1980). Lipid oxidation. Progress in Lipid Research, 19: 1-22. 
  8. Ganhão, R., Morcuende, D. and Estévez, M. (2010). Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage. Meat Science, 85: 402-409. 
  9. Hafizah, A.H., Zaiton, Z., Zulkhairi, A., Ilham, A.M., Anita, M.M.N. and Zaleha, A.M. (2010). Piper sarmentosum as an antioxidant on oxidative stress in human umbilical vein endothelial cells induced by hydrogen peroxide. Journal of Zhejiang University SCIENCE B (Biomedicine and Biotechnology), 11: 357-365. 
  10. Hunter, R.S. and Harold, R.W. (1987). The Measurement of Appearance.: John Wiley and Sons. New Jersey
  11. Jongberg, S., Skov, S.H., Tørngren, M.A., Skibsted, L.H. and Lund, M.N. (2011). Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties. Food Chemistry, 128: 276-283. 
  12. Krzywicki, K. (1979). Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Science, 3: 1-10. 
  13. Lee, J.H., Cho, S., Paik, H.D., Choi, C.W., Nam, K.T., Hwang, S.G. and Kim S.K. (2014). Investigation on antibacterial and antioxidant activities, phenolic and flavonoid contents of some Thai edible plants as an alternative for antibiotics. Asian-Australasian Journal of Animal Sciences, 27: 1461-1468. 
  14. Li, C., Dong, Y., Li, Z. H., Zhang, R., Qin, R., Wang, L. and Shi, W. (2017). Effects of traditional Chinese herbal medicines on egg production, egg quality and antioxidant enzyme activities in aged laying hens. Indian Journal Of Animal Research, 51: 327-331.
  15. Lindahl, G., Lagerstedt, A., Ertbjerg, P., Sampels, S. and Lundström, K. (2010). Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere-effect on shear force, calpain activity, desmin degradation and protein oxidation. Meat Science, 85: 160-166. 
  16. Lindahl, G., Lundström, K. and Tornberg, E. (2001). Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs. Meat Science, 59: 141-151.
  17. Lund, M.N., Lametsch, R., Hvii, M.S., Jensen, O.N. and Skibsted, L.H. (2007). High oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Science, 77: 295-303. 
  18. Mancini, R.A. and Hunt, M.C. (2005). Current research in meat colour. Meat Science, 71: 100-121. 
  19. McGeehin, B., Sheridan, J.J. and Butler, F. (2001). Factors affecting the pH decline in lamb after slaughter. Meat Science, 58: 79–84. 
  20. Mercier, Y., Gatellier, P., Viau, M., Remignon, H. and Renerre, M. (1998). Effect of fat and vitamin E on colour stability and lipid and protein oxidation in turkey meat during storage. Meat Science, 48: 301-318.
  21. Min, B.R., Nam, K.C., Cordray, J.C. and Ahn, D.U. (2008). Factors affecting oxidative stability of pork, beef, and chicken meat. Animal Industry Report, AS 654. 
  22. Morrissey, P.A., Sheehy, P.J.A., Galvin, K., Kerry, J.P. and Buckley, D.J. (1998). Lipid stability in meat and meat products. Meat Science, 49 Suppl: S73-S86. 
  23. NRC. (1994). Nutrient Requirements of Poultry. National Academy Press. Washington DC. 
  24. Pastsart, U., De Boever, M., Claeys, E. and De Smet, S. (2013). Effect of muscle and post-mortem rate of pH and temperature fall on antioxidant enzyme activities in beef. Meat Science, 93: 681-686. 
  25. Punyatong, M., Tapingkae, W., Pripwai, N. and Laenoi, W. (2018). Effect of Purple Glutinous rice bran supplementation on performance, oxidative status and lipid oxidation in broiler. Indian Journal Of Animal Research, 52: 254-259. 
  26. Rhee, K.S., Anderson, L.M. and Sams, A.R. (2018). Lipid Oxidation Potential of Beef, Chicken, and Pork. Journal of Food Science, 61: 8–12. 
  27. Rowe, L.J., Maddock, K.R., Lonergan, S.M. and Huff-Lonergan, E. (2004). Influence of early postmortem protein oxidation on beef quality. Journal of Animal Science, 82: 785-793. 
  28. Subramaniam, V., Adenan, M.I., Ahmad, A.R. and Shahdan, R. (2003). Natural antioxidants: Piper sarmentosum (Kadok) and Morinda elliptica (Mengkudu). Malaysian Journal of Nutrition, 9: 41-51. 
  29. Tarladgis, B.G., Watts, B.M., Younathan, M.T. and Dugan, L. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists’ Society, 37: 44-48. 
  30. Uytterhaegen, L., Claeys, E., Demeyer, D., Lippens, M., Fiems, L.O., Boucque, C.Y., Van de Voorde, G. and Bastiaens, A. (1994). Effects of double-muscling on carcass quality, beef tenderness and myofibrillar protein degradation in Belgian Blue White bulls. Meat Science, 38: 255-267. 
  31. Warriss, P.D. (2010). Meat Science: An Introductory Text. 2nd Edition. CABI Publishing, Oxford. 

Editorial Board

View all (0)