Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance
Why this work is in the frame
A frame that forgets how it found something cannot be audited. These are the routes that admitted this work.
Bibliographic record
Abstract
Consumers are becoming more aware of the impact on their health of the food they eat. One of the ways they hope to reduce their risk of cardiovascular disease is by consuming more foods enriched with polyunsaturated fatty acids (PUFA), particularly n-3 fatty acids. Flaxseed is a good source for increasing the n-3 PUFA in poultry meat because of the high content of alpha-linolenic acid. A study was conducted to identify an optimal process to enrich of broiler diets with n-3 PUFA by using 2 levels of flaxseed fed for various times before processing. The acceptability of broiler meat functional properties was tested to ensure that further processing efficiencies would not be compromised by the enrichment strategy. This experiment was conducted as a 2 x 8 factorial, with 2 dietary levels of ground flaxseed (10 and 17%) fed for 8 lengths of time before processing [0 (control), 4, 8, 12, 16, 20, 24, and 35 d]. Of 650 Ross x Ross 308 mixed-sex broilers reared in this study, 128 were used to evaluate breast and thigh meat functional properties, oxidative stability, and sensory analysis. No statistical interactions were found between treatments for chicken breast meat quality traits. The duration of feeding flaxseed strongly affected meat quality parameters. In particular, feeding flaxseed for 16 d resulted in a final pH of 5.65, compared with 5.93 in the control. The lower ultimate pH found in animals fed flaxseed affected meat cooking loss, drip loss, and shear value (P < 0.0001). Shear value significantly increased after 16 d of feeding flaxseed (P < 0.0001). Susceptibility to oxidation increased in both breast and thigh broiler meat with the duration of feeding flaxseed. Enriching the diet for less than 16 d did not result in perceivable sensory defects. Duration of flaxseed feeding significantly affected the color characteristics, functional properties, and oxidative stability of broiler meat.
Fetched live from OpenAlex and de-inverted. Abstracts are not stored in this database: the inverted indexes are 8.6 GB of the frame’s 9.3 GB of text, and the host has 13 GB free.
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.001 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.001 |
| Science and technology studies | 0.001 | 0.001 |
| Scholarly communication | 0.000 | 0.001 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from it