Effects of dietary emulsifier and lipid source on broiler meat quality, lipids, and serum antioxidant status

Abstract

This study aimed to evaluate the effects of diets containing acid soybean oil (ASO) as a substitute for degummed soybean oil (DSO), with or without an emulsifier, on the serum lipid composition, antioxidant protection, carcass yield, and meat quality of broilers. Seven hundred and four 1-day-old male chicks were distributed in a 2 × 2 factorial arrangement (with or without emulsifier × two lipid sources—ASO and DSO), with eight replicates. The dietary inclusion of ASO increased by 65.87% the serum activity of the superoxide dismutase at 21 days of age. The inclusion of the emulsifier reduced the tenderloin yield of the birds by 5.22% and the abdominal fat percentage by 10.20% at 49 days of age, interfering with serum low-density lipoprotein and triglyceride. There was an increase in the water-holding capacity, greater yellow intensity ( b*) 15 min post mortem, and lower pH 24 h post mortem for meat from broilers fed diets containing DSO. Meat from broilers fed diets containing ASO with an emulsifier showed lower shear force. The emulsifier did not provide additional metabolizable energy, as reflected by the reduced chicken tenderloin yield. The use of ASO provided better serum antioxidant status, with no deleterious effects on the carcass and meat quality of broilers.