Effect of a microencapsulated blend of organic acids and bioactive compounds on the quality and visual appraisal of broiler meat

For 2160 broilers, were raised from 1 to 42 d of age, was evaluated the consequences of microencapsulated blend of organic acids and bioactive compounds on dietary supplementation in broilers on meat quality and consumer acceptance during 200 d. Broilers were randomly distributed in a completely randomized design with 6 treatments: Negative control (NC): basal diet; Positive control (PC): NC+ Zinc bacitracin 15%; B150: NC+150 g/t of the microencapsulated blend of organic acids and bioactive compounds; B300: NC+300 g/t of the microencapsulated blend of organic acids and bioactive compounds; B450:NC+450 g/t of the microencapsulated blend of organic acids and bioactive compounds; and B600:NC+600 g/t of the microencapsulated blend of organic acids and bioactive compounds. The poultry meat characteristics (thawing loss, cooking loss, shear force, color and microstructure of the meat), oxidative stability (lipid oxidation, antioxidant activity DPPH and ABTS) and consumer acceptance (visual appraisal and willingness to buy) were evaluated. Color parameters (L and b), thawing losses and shear force were not significantly different among the treatments (NC, PC, B150, B300, B450 and B600; P > 0.05). The highest level of a was in the PC. The cooking losses were the greatest in B600. No treatment showed changes in muscle fibers. The antioxidant activity for DPPH was higher for B600. For ABTS, B150 and B300 presented the least lipid oxidation. When evaluating consumers' visual preference, B300 had the greatest in consumer preference and B150 and B300 had the greatest purchase intention on the first day of storage. After 6 d, B300 continued to be the most preferred and B150 and B450 began to show the greatest purchase intention. The B300 treatment showed a protective effect on lipid stability and consumer preference. These results highlight the importance of using a precise additive dosage during animal production to guarantee the meat's quality and satisfy consumers' demands.