Physicochemical traits and mineral concentrations in meat of broiler chickens fed diets with granulated fats of palm oil (prilled fats and calcium soaps)

Abstract

This study evaluated physicochemical characteristics and mineral composition in meat of broiler chickens fed diets containing prilled fats of palm oil (PFPO) and/or calcium soaps of palm oil (CaSPO) replacing vegetable oil (VO). Meat samples of breast and thigh were obtained from 40 carcasses randomly selected from 200 male broiler chickens previously fed diet containing PFPO and/or CaSPO for 42 days in a 2x2 factorial randomized design. Two levels of (0 and 50\%) of treatment (n=10) were used for PFPO and CaSPO each. The level was the substitution of VO for granulated fats. Breast meat had lower ether extract in birds fed PFPO diets (main effect, p=0.02). Water, crude protein, pH, lightness (L{*}), redness (a{*}) and yellowness (b{*}) were not influenced by treatment. In thigh meat, the concentrations of water, ash and ether extract showed an interaction effect (PFPOxCaSPO). Crude protein concentration, (L{*}) and (a{*}) were not influenced by treatment. Granulated fats (PFPO or CaSPO) increased the yellowness value (b{*}; main effect). The meat of breast or thigh showed interaction effect for calcium (PFPOxCaSPO); calcium concentration was lower in the meat of chickens fed diets with PFPO. Sodium was lower in meat of chickens fed diets with PFPO (main effect). Results revealed that granulated fats of palm oil (CaSPO or PFPO) had a small influence on the physicochemical characteristics of meat from broiler chickens. Calcium or ether extract in meat were reduced with PFPO addition in the diets.