Physio-biochemical, antioxidant and oxidative stability of Turkey meat-fed diet incorporated with different level of organic chromium.

The aim of this study was to evaluate the effects of organic chromium (Cr) on physico-biochemical and oxidative stability of turkey meat. Ninety-six (16th weeks) male turkeys were distributed into 16 groups (4 diet × 4 replicates × 6 birds each). Four dietary treatments (T ₁ , T ₂ , T ₃ and T ₄ ) were formulated with supplementation of 0.0, 250, 500 and 750 µg Cr/kg diets, respectively. Cholesterol and fat contents in meat reduced ( p  < 0.05) in T ₄ (750 µg Cr/kg) but no difference was observed in pH and drip loss. No significant effect was recorded on water holding capacity (WHC) and extract release volume (ERV) of fresh meat but the effect ( p  < 0.05) was observed on WHC and ERV in refrigerated meat. No significant difference was observed in DPPH (1, 1-diphenyl-2-picrylhydrazy) and ABTS (2, 2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid) of fresh breast and thigh meat but effect ( p  < 0.05) was noticed in refrigerated meat of turkey fed T _4. Lipid oxidation (free fatty acids and Thio-barbituric acid reactive substances-TBARS) were improved in fresh as well as refrigerated meat from birds fed diet supplemented with 750 µg Cr/kg (T ₄ ). Whereas, peroxide value was improved ( p  < 0.05) only in refrigerated meat. Thus, it may be concluded that inclusion of Cr at 750 µg/kg diet with basal diet improved in desirable physio-biochemical properties, antioxidant and oxidative stability of male turkey meat under cold chain.