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Articles by O.C. Olagoke
Total Records ( 1 ) for O.C. Olagoke
  O.C. Olagoke and A.B. Omojola
  Background and Objective: Some food spices and herbs with antioxidant properties have been identified, of which ginger (Zingiber officinale), garlic (Allium sativum) and roselle (Hibiscus sabdariffa) are important. The study aimed to assess meat quality of broiler chicken as influenced by dietary antioxidants. Materials and Methods: One hundred and fifty, 1 day old chicks were grouped into 5 treatments of three replicates each in a completely randomized design. Diets were formulated to have control (without antioxidant, T1), control with 1% garlic (T2), control with 1% ginger (T3), control with 1% roselle (T4) and T5 with 200 mg vitamin E. At the end of eight weeks, three birds per treatments were slaughtered, meat samples harvested and stored for 56 days. Data were collected on lipid oxidation, organoleptic properties and off-flavour properties on fresh and frozen meat samples. Results: There were significant differences across the treatment in parameters examined. At fresh meat state, T5 with reduced (p<0.05) malondialdehyde (MDA) content (1.73) statistically compared with other treatments except T4. The MDA content of frozen meat was lowest (p<0.05) in T3 which compared (p<0.05) with T1, T2 and T5. Meat from birds on T4 showed highest (p<0.05) perception of aroma and flavor, tendered, juiciest, bright coloured and generally acceptable. The natural antioxidants reduced (p<0.05) off-flavour up to 6th week. Meat from ginger dietary supplement better reduced the rate of lipid oxidation and was generally accepted by the taste panelist. All the natural antioxidant reduced off-flavour up to 6th week period of storage. Conclusion: It, therefore, means from this study that, spice and herb of antioxidant properties could preserve quality of frozen meat. Dietary inclusion of ginger could inhibit lipid oxidation in frozen stored meat.
 
 
 
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