Quality and oxidative stability of broiler meat as affected by dietary supplementation of the bioflavonoids naringin and hesperidin

摘要

Naringin and hesperidin are natural occurring flavonoids well known for their antioxidant properties. They are abundant in citrus fruits, especially in pulp, a by-product of the citrus processing industry, which often is treated as waste. Hesperidin concentration in orange peels is between 13 and 24 g/kg, whereas naringin concentration in grapefruit peels is between 0.7 and 17 g/kg. In the present study we evaluated the effect of dietary supplementation with naringin and hesperidin on broiler meat quality parameters and oxidative stability