Journal of Food Processing & Technology

Muhammad Yasin

Publications

• Research Article
  Effect of α-Lipoic Acid and α-Tocopherol Acetate Enriched Broiler Diet on Oxidative Stability and Quality of Broiler Leg Meat and Meat Products
  Author(s): Muhammad Sohaib, Faqir Muhammad Anjum, Muhammad Issa Khan, Muhammad Sajid Arshad, Muhammad Yasin and Muhammad ShahidMuhammad Sohaib, Faqir Muhammad Anjum, Muhammad Issa Khan, Muhammad Sajid Arshad, Muhammad Yasin and Muhammad Shahid
  
  The present study was conducted to evaluate the effect of inclusion of two dietary antioxidants alpha lipoic acid (ALA 25, 75 and 150 mg/kg diet) and alpha-tocopheryl acetate (ATA 200 mg/kg diet) on growth performance, susceptibility to oxidation and quality of leg chicken meat and meat products during storage. A total of 180 broiler birds were randomly divided into 6 groups with 3 replicates of 10 hens each and fed on different diet plan. Body weight gain of broiler birds was decreased with increasing alpha lipoic acid supplementation in feed and Birds in (T2) containing minimum dose of alphalipoic acid (25 mg/kg feed gained more weight 1948.25g whereas T4 containing maximum dose of alpha lipoic acid (150 mg/kg of feed) gained minimum weight i.e. 1691.25 g. The inclusion of alpha-tocopheryl acetate improved body weight gain. The maximum deposition of ALA took place in T4 which contai.. View More»
  DOI: 10.4172/2157-7110.1000243

  Abstract PDF