Effects of dietary supplementation of chlorine dioxide (ClO2) on the composition, fatty acid profile and lipid oxidation in broiler meat

Abstract

Chlorine dioxide (ClO2) has been approved for use as antimicrobial agent during poultry processing; however, it’s effects on meat characteristics have not yet been investigated. Therefore, in an attempt to understand the interaction of ClO2 with meat composition, two levels of ClO2 (0.05 and 0.1%) with control were fed to 96 broiler chicks with basal diets, after which the chemical composition, cholesterol, fatty acid composition, and thiobarbituric acid reactive substance (TBARS) values of broiler meat were investigated. Dietary ClO2 increased the crude protein and sodium contents of broiler breast and thigh meat, while it significantly reduced cholesterol in breast meat and ether extract in thigh meat (P<0.05). Supplementation of 0.1% ClO2 significantly reduced the proportions of stearic acid and total saturated fatty acid (SFA), while it increased the total monounsaturated fatty acid (MUFA) and the ratio of MUFA/SFA in broiler breast meat (P<0.05). In thigh meat, the tetracosaenoic acid and highly unsaturated DGLA and arachidonic acid proportion were lower in the 0.1% ClO2 supplemented group (P<0.05). From day 7 to day 21, the thiobarbituric acid reactive substance values of breast and thigh meat were higher in the 0.1% ClO2 supplemented group (P<0.05) than the control. In conclusion, dietary ClO2 increased the crude protein and Na contents, while it reduced the cholesterol and SFA contents of broiler meat. However, the increasing TBARS values of broiler breast and thigh meat after 7 days of preservation suggest its use in broiler diets should be restricted.