Decreasing the Effects of Aflatoxins on Color and O xidative Stability of Broiler Meats using Nanozeolite

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.