|KIM, HYUN-WOOK - Purdue University|
|KIM, JI-HAN - Purdue University|
|YAN, FEIFEI - Purdue University|
|Cheng, Heng Wei|
|KIM, YUAN H. BRAD - Purdue University|
Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/21/2017
Publication Date: 5/11/2017
Citation: Kim, H., Kim, J., Yan, F., Cheng, H., Kim, Y. 2017. Effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage. Journal of the Science of Food and Agriculture. doi:10.1002/jsfa.8423.
Interpretive Summary: Dietary probiotic supplements improve production performance and immunity of broiler chickens exposed to various challenges including heat stress. The aim of this study was to evaluate if probiotic supplements affect protein functionality and oxidation stability of ground chicken leg meat during display storage. The results showed that compared to the values at day 0, the length of display storage, 3 days, affected meat quality attributes, increasing the pH values and oxidations of lipids and proteins of ground chicken leg meat. The dietary probiotic, Bacillus subtilis, had no effects on these measured parameters. The results suggest that there are potential benefits to using probiotics to increase production performance and reduce stress challenge without affecting meat quality. These results can be used by producers and scientists for developing management practices and conducting future studies.
Technical Abstract: The objective of this study was to evaluate effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage. Two hundred and forty 1-day-old male chicks (5 bird per pen) were randomly subjected to four treatments in a 2 (thermoneutral condition at 21ºC and cyclic heat stress at 32-21-32ºC for 10 h daily) × 2 (regular diet with 0 or 250 ppm of Bacillus subtilis) factorial design. Broiler chickens were harvested at day 46, and the pairs of whole legs were collected from each sampled chicken (n=12) at 1-day postmortem. The chicken legs were deboned manually, grounded, tray-packaged with oxygen-permeable film, and displayed for 3 days. Compared to controls, heat stress and probiotic supplementation had no impacts on pH value, water-holding capacity, color, protein functionality, lipid lipolysis, and lipid and protein oxidative stability of grounded leg meat regardless of display storage time (P > 0.05, respectively). Compared to the levels at day 0, display storage at day 3 increased the pH value and lipid oxidation of grounded chicken leg meat (P < 0.05, respectively). In addition, display storage increased meat protein oxidation as indicated by the increased carbonyl group (P = 0.0109) and reduced thiol group (P < 0.0001). These results indicate that chronic heat stress and probiotic supplementation had no adverse impacts on protein functionality and lipid or protein oxidative stability of chicken dark meat during display storage, at least, the first 3 days.