Use of zinc sulfate for the development of zinc-fortified meat products from broiler meat

Authors

  • Asma Sultana Strengthening of Poultry Research and Development Project, Bangladesh Livestock Research Institute, Savar, Bangladesh. https://orcid.org/0009-0009-3643-4488
  • Nathu Ram Sarker Krishi Gobeshona Foundation, Dhaka, Bangladesh.
  • Raihan Habib Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh.
  • Md Shahin Alam Animal Health Research Division, Bangladesh Livestock Research Institute, Savar, Bangladesh.
  • Dulal Chandra Paul Strengthening of Poultry Research and Development Project, Bangladesh Livestock Research Institute, Savar, Bangladesh.
  • Mst Farhana Sharmin Strengthening of Poultry Research and Development Project, Bangladesh Livestock Research Institute, Savar, Bangladesh.
  • Aminul Islam Poultry Production Research Division, Bangladesh Livestock Research Institute, Savar, Bangladesh.
  • Ruhul Amin Strengthening of Poultry Research and Development Project, Bangladesh Livestock Research Institute, Savar, Bangladesh.
  • Md Sazedul Karim Sarker Strengthening of Poultry Research and Development Project, Bangladesh Livestock Research Institute, Savar, Bangladesh; Poultry Production Research Division, Bangladesh Livestock Research Institute, Savar, Bangladesh. https://orcid.org/0000-0001-5828-5262

Keywords:

Broiler; fortification; meatball; zinc

Abstract

Objective: The study aimed to assess the feasibility of incorporating food-grade zinc sulfate (ZnSO4 ) for making zinc-fortified meatballs from broiler meat. Materials and Methods: A total of 20 broiler breasts were treated with different concentrations of elemental zinc (Zn) of food-grade ZnSO₄ for making meatballs. The study included a control group without added Zn (T0: 0 mg/kg) and treatment groups with Zn concentrations of 10 mg/ kg (T1), 20 mg/kg (T2), 30 mg/kg (T3), and 40 mg/kg (T4). Post-cooking, the meatball samples underwent preservation at −20°C for proximate composition, quality parameters, storage quality, texture, and sensory analysis. Results: Though the moisture content of meatballs did not differ significantly (p > 0.05), the T4 meatballs showed higher moisture percentages and significantly (p < 0.01) higher crude protein content compared to the control. However, a significant increase in cook yield (p < 0.01) and water-holding capacity (p < 0.05) were revealed by the T4 group. The T4 meatball recovered around 41.8% Zn. The malondialdehyde levels in all samples were acceptable when kept in the chiller for ten days. Moreover, the addition of varying doses of ZnSO4 did not result in a significant alteration (p > 0.05) in the hardness of the meatballs. The sensory panelists also validated the instrumental outcome of hardness. Conclusion: The addition of 40 mg/kg of elemental Zn from ZnSO4 improves nutritional composition and quality with no alteration of the texture and sensory properties of the meatball. This dose could be an effective strategy for fortifying chicken meat products and could offer a valuable source of dietary Zn for human consumption.

J. Adv. Vet. Anim. Res., 11(4): 1130–1138, December 2024

http://doi.org/10.5455/javar.2024.k864

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Published

2024-12-29

How to Cite

Sultana, A., Sarker, N. R., Habib, R., Alam, M. S., Paul, D. C., Sharmin, M. F., … Sarker, M. S. K. (2024). Use of zinc sulfate for the development of zinc-fortified meat products from broiler meat. Journal of Advanced Veterinary and Animal Research, 11(4), 1130–1138. Retrieved from https://banglajol.info/index.php/JAVAR/article/view/81211

Issue

Vol. 11 No. 4 (2024)

Section

Original Articles

License

Copyright (c) 2024 Asma Sultana, Nathu Ram Sarker, Raihan Habib, Md Shahin Alam, Dulal Chandra Paul, Mst Farhana Sharmin, Aminul Islam, Ruhul Amin, Md Sazedul Karim Sarker

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