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Effect of Saffron Petal (Crocus sativus L.) on Thigh Meat Quality in Broiler

Document Type : Original Article

Authors

1 PhD Student in Animal Nutrition, Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand, Iran

2 Academic Member of Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand, Iran.

3 Academic Member of Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand, Iran

Abstract

In order to evaluate the effect of saffron petals on thigh meat quality in broiler, 250 birds were used in five treatments and five replicates including control (C), 2.5 gr per kilogram saffron petal (Sp2.5), 5 gr per kilogram saffron petal (Sp5), 7.5 gr per kilogram saffron petal (Sp7.5) and 10 gr per kilogram saffron petal (Sp10). The birds received feed and water ad libitum. At the end of experiment (42- day), two birds were slaughtered. Meat quality parameters such as: water holding capacity, drip loss, meat color (L*, a*, b*), pH and Malon Di Aldehyde (MDA) were measured in 1-, 3- and 5- day postmortem. Cooking loss, panel test (tenderness, juiciness and flavour), dry mater, protein and lipid of meat were evaluated in 1- day postmortem. Water holding capacity, drip loss, meat color (L*, a*, b*), pH and Cooking loss, dry mater, protein and lipid of meat were not significant among treatments. Malon Di Aldehyde increased significantly in C treatment compared with other treatments (P<0.05). Tenderness and juiciness decreased significantly in C and Sp2.5 compared with other treatments (P<0.05). The Results showed that saffron petal has antioxidant property and 2.5 g/kg of saffron petal can be improved thigh meat quality in broiler during refrigerated storage.

Keywords

References
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Journal of Saffron Research
Volume 5, Issue 1 - Serial Number 9
September 2017
Pages 33-44
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