Estabilidade oxidativa de carne de codorna alimentada com dietas contendo diferentes fontes lipídicas

Abstract

The possibility of manipulating the fatty acid profile through diet is a valid alternative for both human and animal nutrition. Quails, for instance, are non-ruminant animals capable of directly incorporating fatty acids present in their diet into their tissues, such as muscle tissue. Thus, the objective was to evaluate the oxidative stability of quail meat, previously fed with different lipid sources enriched with polyunsaturated fatty acids, during 60 days of frozen storage. The lipid sources used were: soybean oil (SBO), flaxseed oil (FLO), Brazil nut oil (BNO), and fish oil (FO), as well as three mixes composed of 1% SBO + 1% FLO, 1% SBO + 1% BNO, and 1% SBO + 1% FO. After 42 days, the quails were slaughtered, and the meat (breast) was evaluated for oxidative stability during three storage periods (0, 30, and 60 days) at (- 18°C). Physical parameters such as color and pH and chemical parameters such as peroxide index, thiobarbituric acid reactive substances (TBARS), and Wolf analysis were evaluated. Additionally, the quantification of carbonyl compounds was assessed. According to the results, it was observed that enrichment with polyunsaturated fatty acid sources resulted in lower total cholesterol values in quail meat, regardless of the lipid source used. There was an increase in peroxide and TBARS levels in both raw and cooked meat during storage. The pH and colorimetric parameters showed a linear regression effect between the variables analyzed (lipid source and storage time). Protein oxidation carbonyl compounds were influenced by the lipid sources and storage time (>0.05). The source with Brazil nut oil showed a lower concentration of cholesterol compared to the analyzed mixes, preserved color aspects, providing the highest redness levels during storage, delayed the oxidative process, presenting the lowest amounts of malonaldehyde compared to the others, and delayed the oxidative process of quail meat during the storage period. Thus, lipid sources of animal and vegetable origin added to the diets of meat quails influenced the lipid and protein oxidative process due to their composition rich in polyunsaturated fatty acids during 60 days of frozen storage. However, the diet enriched with Brazil nut oil showed a delayed oxidative effect and maintained color during the storage period compared to the other sources analyzed.