Abstract:
This study was carried out to evaluate how various
amounts of nanozeolite decrease the
effects of Aflatoxins (AF) on color and oxidative s
tability of the broiler thigh meat. Three
hundred and thirty six one-day-old Ross 308 male br
oiler chickens were divided into six
groups including a control group, which received di
et without AF and nanozeolite, and
five treatment groups that received diet with 0.5 p
pm of AF, as well as 0, 0.25, 0.5, 0.75,
and 1% of nanozeolite. Results showed that broilers
fed by AF contaminated diet without
nanozeolite had the highest rate of
L*
and
a*
values and the lowest rate of
b*
value (P>
0.05). AF contaminated diet without nanozeolite inc
reased ThioBarbituric Acid Reactive
Substances (TBA-RS) significantly, compared to the
control group and the treatment
groups that received AF and nanozeolite (P< 0.05).
Results suggest that nanozeolite
(especially 0.75 and 1%) is able to reduce the adve
rse effects of AF on meat quality,
especially lipid oxidation.
Keywords:
Lipid oxidation, Meat quality, Thigh, Thiobarbituri
c acid reactive substances.
