Food Research 2 (4) : (August 2018) Journal homepage:

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1 Food Reserh 2 (4) : (August 2018) Journl homepge: Effets of ulinry tretments on lipids qulity, proximte omposition nd minerl ontent of roilers met fed with rtions supplemented with powders of Cmelli sinensis, Annon murit nd Zingier offiinle 1 Ndomou, S.C.H., 1,2 Tonfk Djikeng, F., 1 Tiwo, C.T., 1 Teoukeu, G.B. nd 1 *Womeni, H.M. 1 Lortory of Biohemistry of Mediinl plnts, Food Sienes, nd Nutrition, Deprtment of Biohemistry, Fulty of Siene, University of Dshng, Cmeroon. P.O. Box 67 Dshng, Cmeroon. 2 Shool of Agriulture nd Nturl Resoures, Ctholi University Institute of Bue, P.O. Box 563 Bue, Artile history: Reeived: 21 Ferury 2018 Reeived in revised form: 22 Mrh 2018 Aepted: 23 Mrh 2018 Aville Online: 01 April 2018 Keywords: Broiler met, Cmelli sinensis, Annon murit, Zingier offiinle, Cooking tretments, Lipids qulity DOI: Astrt Cmeroon This study imed to evlute the effets of feeding system nd ooking tretments on the lipids qulity, proximte omposition nd minerl ontent of roiler met (thigh musle) fed with powders of three nturl plnts. Hundred (100) twenty-one-dy-old roiler hikens (Co 500) were rndomly lloted to five (5) experimentl diets with 10 replites onsisting of the si rtion (without ntioxidnt) from whih four other feeds were otined y dding 200 UI/kg of Vitmin E (VitE); 5 g/kg of te leves powder (CS); Ginger root powder (ZO) nd Soursop flowers powder (AM). Feed nd wter were supplied d liitum throughout the experimentl period. On the 49 th dy, they were rndomly slughtered, nd their rsses were olleted for ulinry tretments. Therefter, lipids were extrted from the met using the method desried y Bligh nd Dyer. Their qulity ws ssessed y the determintion of peroxide vlue (PV), thiorituri id retive sustnes vlue (TBARS) nd id vlue (AV); while the proximte omposition nd minerl ontent were performed on met flours. Results reveled tht the tretments Rw+ZO; Fr+AM; Fr+ZO; Bo+CS; Bo+ZO nd Bo+AM limited the formtion of hydroperoxides. Exept for the tretment Fr+AM, ll the tretments signifintly inresed (P<0.05) the level of TBARS. Comined tretments inresed AV. Plnt supplementtion enhnes the nutritionl vlue of roiler met. Thus, the supplementtion of roiler rtion with nturl powders might e good lterntive to mintin the lipids stility of roiler met nd enhne their nutritionl vlue during ooking tretments. 1. Introdution The prodution of met is inresing highly nd the setor of monogstri nimls is more onerned where the prodution of poultry met is most representtives. Consumption of poultry met is onstntly inresing nd nutrition of met qulity depends minly on poultry feed omposition s (Shwrtzkopf-Genswein et l., 2012). Poultry met is mong the most populr mets in the world owing euse of its low prie, short prodution time nd ese preprtion (Choulir et l., 2007). However, roiler met possesses higher mount of polyunsturted ftty ids tht re suseptile to oxidtive degrdtion, leding to lower onsumer eptility for roiler met produts (Sohi et l., *Corresponding uthor. Emil: womeni@yhoo.fr 2017). Besides these deteriortions, lipid oxidtion lso genertes ytotoxi nd genotoxi ompounds whih re deleterious to humns helth (Botsoglou et l., 2014). Some prolems in met nd met-sed produts suh s tissues dmging, loss of nutrients, putrifition, mlonldehydes prodution nd enhnement of free rdils genertion re used y oxidtive dmge tht redue the ntioxidnt pity of produts (Ahn et l., 2009). The stility of met lipids minly depends on the lne of ntioxidnts, oxidtion sustrte nd holesterol ontent s well s heme pigment. Using ntioxidnt sed formultion in niml feeding n e importnt to ontrol oxidtive proess in met nd met produts. These help in disruption of the oxidtion hin /

2 357 Ndomou et l. / Food Reserh 2 (4) (2018) retion tht further progress with pssge of time whih ultimtely redues the qulity of met-sed produts (Ennjr et l., 2009). However, ording to Altmnn et l. (1986) syntheti ntioxidnts suh s utylted hydroxynisole (BHA) nd utylted hydroxytoluene (BHT) tht re generlly used to slow or minimize oxidtive deteriortion of foods hve een rejeted euse of their rinogen effets. Nowdys, the inresing preferene for nturl foods hs oliged grifood industries to inorporte nturl ntioxidnts in vrious produts in order to reple syntheti ntioxidnts, limit oxidtive degrdtion of lipids nd improve their nutritionl vlues (Cmo et l., 2008). Dietry supplementtion of α- toopherol in poultry met ws found to e one of prgmti hoie to improve the oxidtive stility of lipids nd inhiiting oxidtion of holesterol in met. Addingα-toopherol in feed protets the roiler hiken ginst stress-indued inrese in thiorituri id retive sustnes (TBARS) y limiting oxidtion s well s preserving niml helth. It lso enhnes stility nd qulity of lipids in hiken musles when dded in the diet (Li et l., 2009). Aording to Sohi et l. (2012), inorportion of α-toopherol t 200 IU/Kg level is onsidered effetive to inrese the oxidtive stility of roiler met. Inluding α-toopherol in livestok diets presented signifint effets on the oxidtive tivities of their tissues nd stility of met produts (Boler et l., 2009; Lhuky et l., 2010). Extrts or essentil oils from severl herl plnts inluding rosemry, ginger nd sge (Lopez-Bote et l., 1998), te (Tng et l., 2001), nd oregno (Botsoglou et l., 2003; Ginnens et l., 2005) hve een shown to hve the pity to meliorte growth performne nd inrese the ntioxidnt pity of poultry met when supplemented in feeds. Reently, study reveled tht methnoli extrt of soursop flowers (Annon murit) is rih in vnilli id, ffei id, feruli id, ellgi id, nd queretin. These ompounds hve shown good lipid stility of plm olein during elerted storge of 30 dys t 70 C (Womeni, Djikeng, Anjneyulu et l., 2016). The queretin is type of flvonol elonging to the lss of flvonoids, present in vegetles nd fruits espeilly red onion, per, pple, in some mediinl nd romti plnts (Bhgwt et l., 2013). Queretin is powerful ntioxidnt ple of reduing lipid peroxidtion in met-sed produts y limiting the oxidtion hin retion. The ntioxidnt tivity of queretin is ttriuted to its ility to svenge free rdils, helte metl tions nd donte hydrogen toms or eletrons. Also, vrious studies onduted in vitro nd in vivo in experimentl nimls showed tht queretin hs ntioxidnt nd ntiinflmmtory properties (Bods et l., 2011). Ginger (Zingier offiinle), ontins reltively lrge mounts of voltile oils mphene, lph-terpineol, p-ineole, zingierene, nd pentdenoi id (El-Ghor et l., 2010) oth in the fresh nd dried form. Ginger extrts reveled ntioxidnt tivity lmost equl to tht of syntheti ntioxidnts suh s BHA nd BHT (Rehmn et l., 2003). This study imed t evluting the effets of dietry supplementtion y nturl soures of ntioxidnts (flowers of Annon murit; roots of Zingier offiinlis nd leves of Cmelli sinensis) nd ooking tretments on lipids qulity, proximte omposition nd minerl ontent in roiler met in order to improve food seurity nd onsumers helth. 2. Mteril nd methods 2.1 Plnts preprtion Fresh leves of Cmelli sinensis nd flowers of Annon murit were olleted respetively t Bfou nd Snthou Divisions, Cmeroon; while the roots of Zingier offiinle were purhsed t the lol mrket of Dshng, Menou Division, Cmeroon. After olletion, they were lened nd dried t 45 C in n oven during 48 h. The dried plnt smples were grounded to otin fine powders whih were kept in desitor for further use. 2.2 Animl s experimentl design One hundred 21-dy-old roiler hiks (Co 500) with n verge weight of 550 g were used, they were rndomly ssigned in ges of 50 m (length) 50 m (width) 50 m (height) previously wshed nd disinfeted. Eh ge onsisted of two roilers (mle nd femle) reeiving the 5 tretment groups, with 10 replites per tretment. From ontrol diet without ny supplement(co), four other rtions were otined y dding to the 200 UI/kg of VitE (VitE); 5g/kg of te leves (Cmelli sinensis) dried powder (CS); 5g/kg Ginger root (Zingier offiinle) dried powder (ZO) nd 5g/kg soursop flowers (Annon murit) dried powder (AM) (Tle 1). Feed nd wter were supplied d liitum throughout the experimentl period nd for snittion, drinkers were wshed every dy. Chiks were vinted ginst Gumoro Disese, Newstle Disese t dy 8, 14 nd dy 21, respetively in the drinking wter. On the 49 th dy, 8 roilers (per tretment) were rndomly seleted, fte for 24h nd slughtered y ervil dislotion. Fethers were pluked using oiling wter nd eviserted mnully. The rss ws olleted nd used for ulinry tretments. 2.3 Culinry tretments of roiler met

3 2.3.1 Cooking y oiling Ndomou et l. / Food Reserh 2 (4) (2018) Lipid extrtion Boiling ws performed t 100±5 C nd 200 g of smple (thigh without one) were oiled in 1400 ml wter for 30 min using domesti stinless-steel pot on hotplte Cooking y frying For this tretment, 200 g (thigh without one) of eh rtion were weighed, nd pled in one liter of refined plm oil (Myor) heted for 5 min in deep fryer (HQ rnd). Frying ws done t 180 C minimum for 15 min nd the met ws turned fter every 3 min. The Myor oil (purhsed t the lol mrket) ws used euse of its high sturted ftty ids ontent, therey limiting oxidtion retions during the tretment. The oil ws repled fter eh frying Cooking y frying nd oiling The met otined fter frying under the sme onditions s stted ove ws introdued into 1400 ml of oiling wter (initil oiling point of 95 C) nd the tretment ws rried out for 10 min on hotplte. Tle 1. Feed ingredients nd proximte nutrients omposition of experimentl diets Ingredients (Kg) Brooding (1 st 21 st dy) Periods Finisher (22 nd 49 th dy) Corn whet rn Soyen r Premix 5% Shell Cotton Plm oil Fish mel Totl (Kg) Clulted proximte nutrients omposition Metolizle Energy (kl/kg) Crude Protein (%) Energy/protein rtio Lysine (%) Methionine (%) Clium (%) Phosphorus (%) Crude fier (%) Premix 5%: rude proteins = 40%, Lys = 3.3%, Meth = 2.40%, C = 8%, P = 2.05%, Metolizle energy=2078kl/kg Ft ws extrted from rw nd ooked roiler met ording to the method desried y Bligh nd Dyer (1959) using omintion of Chloroform nd Methnol (2:1). The extrted oil smples were stored t -4 C for hemil nlysis. 2.5 Lipids oxidtion ssessment The peroxide vlue of oils extrted from the different smples ws determined using the spetrophotometri IDF stndrd method, 74A (1991). Its id vlue ws determined ording to the proedure of AOCS Offiil Method CD 3d-63 (AOCS, 2003). Seondry oxidtion produts were evluted using thiorituri id vlue s desried y Drper nd Hdley (1990). 2.6 Proximte omposition nlysis For proximte omposition, smples otined for fresh nd ooked met ws previously dried in n oven t 45 C during 12 hours nd they were redued to powder using kithen lender. Moisture, ft, sh, nd protein ontent of fresh nd ooked met smples were determined using stndrd nlytil methods desried y AOAC proedures (AOAC, 1990). Moisture ontent ws determined y drying met smple in n oven t 105±2 C until onstnt weight ws hieved ording to the AOAC proedures (AOAC, 1990). For the ooked smples, the moisture ontent ws determined on the met flours. Ash ontent ws determined y ininertion of the smple for 20 h t 550 C ording to the AOAC proedures (AOAC, 1990). Nitrogen (N) ontent ws determined using the miro-kjeldhl method, ording to AOAC proedures (AOAC, 1990), the protein ontent ws lulted s N Lipid ontent ws determined using Soxhlet pprtus with hexne, following AOAC methodology (AOAC, 1990). The totl perentge rohydrte ontent ws determined y the differene method s reported y Onyeike et l. (2015). This method involved dding the totl vlues of rude protein, rude ft, moisture nd sh onstituents of the smple nd sutrting it from 100. All smples were nlyzed in triplite. 2.7 Minerl nlysis Some min minerls (C, N, K, P, nd Mg) nd some tre minerls (Fe nd Zn) were nlyzed in fresh nd ooked met smple. For minerl nlysis urtely weighed sh smples were oiled with 10 ml of 20% HCl in eker nd then filtered into 100 ml stndrd flsk to determine the minerl ontent. Minerl ontent of the digested smples ws determined y flme tomi

4 359 Ndomou et l. / Food Reserh 2 (4) (2018) sorption spetrophotometry using Vrin 220FS Spetr AA pprtus for lium (C), mgnesium (Mg), sodium (N), potssium (K), zin (Zn) nd iron (Fe), while phosphorus (P) ws determined y spetrophotometri olorimetri method using UV spetrophotometer ording to AOAC proedure (AOAC, 1999). Minerl ontents of the smples were determined from lirtion urves of stndrds minerls. All smples were nlyzed in triplite. 2.8 Sttistil nlysis Results otined were sujeted to nlysis of vrine (ANOVA) with Newmn-Keuls Multiple Comprison Test, to evlute the sttistil signifine of the dt expressed s men ± stndrd devitions. A proility vlue of p < 0.05 ws onsidered sttistilly signifint using GrphPd Prism 5 softwre. 3. Results nd disussion 3.1 Effets of tretments on the peroxide vlue The peroxide vlue (PV) mesures the numer of hydroperoxide produts nd is used to evlute the oxidtive stte of lipid-ontining foods (Junthote et l., 2007). The PV dt is presented in Figure 1. The tretments Rw+ZO (2.11±0.04 meq O 2 /Kg); Fr+AM (2.51±0.00 meq O 2 /Kg); Fr+ZO (2.65±0.06 meq O 2 /Kg); Bo+CS (3.75±0.44 meq O 2 /Kg); Bo+ZO (5.49±0.39 meq O 2 /Kg) nd Bo+AM (8.08±0.45 meq O 2 /Kg) signifintly deresed (p<0.05) the PV in oil extrted on thigh met thn the other tretments. These oservtions ould e due to the presene of nturl ntioxidnt sustnes in roiler food tht hve limited the prodution of hydroperoxides in these tretments t tht onentrtion. It ws reveled tht extrt of Annon murit is rih in vnilli id, ffei id, feruli id, ellgi id, nd queretin nd extrt of Cmelli sinensis re rih in glli id, epitehin gllte, gllotehin nd epigllotehin gllte (Womeni, Djikeng, Anjneyulu et l., 2016; Womeni, Tonfk, Prhkr et l., 2016). Also, it might lso due to the trnsformtion of hydroperoxides; whih re unstle intermedite sustnes, to seondry oxidtion produts whih re responsile for the hnges in odor nd flvor of rnid fts (Shermer, 1990). Aording to CODEX stndrds (2015), the mximum limit reommended for niml s ft is 10 millieq of tive O 2 / kg; so, the ove tretments hd preserved this inditor. However, ll the tretments supplemented with vitmin E s syntheti ntioxidnt presented high PV thn the ove tretment. This might e due to the less integrtion during feeding. Also, high mounts of PV were generlly oserved in the oth tretments nd this might e due to the high temperture tht hd inhiited the tivities of ntioxidnts nd llowed the formtion of hydroperoxides. These results were in greements with Song et l. (2010), whih reported tht PV of tllow rehed high level when heted t 140 C for 2 hours. 3.2 Effets of tretment on the thiorituri id retive sustnes Peroxidtion of lipids is one of the mjor mehnisms of qulity modifition in foods. It ours when hydroxyl rdils ttk ftty id side hins of memrne phospholipids. Mlondildehyde (MDA) is produt of lipid peroxidtion nd TBARS, s indited y the MDA onentrtion, serving s oxidtive dmge index. The hnges in qulity ontriute to the deteriortion of nutritive vlue, flvor, olor, nd texture of the food due to the prodution of toxi ompounds (Mohmed et l., 2008). The results show tht thiorituri id retive sustnes (TBARS) of the roiler thigh met presented signifint differenes (p<0.05) due to the ooking tretments (Figure 2). The lowest TBARS of thigh met ws reorded in the tretments: Fr+AM (2.457±0.01 mg MDA/kg), followed y Bo+CS (3.58±0.304 mg MDA/ kg) nd Fr+VitE (4.32±0.027 mg MDA/kg); while the mjority of highest TBARS vlues were otined with Boiling nd omintion of tretments. Also, in these tretments, the TBARS vlues reorded were signifintly lower (p<0.05) thn the rw smple. The lowest vlues oserved in different tretments ould e due to the tion of ompounds suh s queretin nd α- toopherol tht hve limited lipids deteriortion. Indeed, queretin is powerful ntioxidnt ple of reduing lipid peroxidtion in met-sed produts y limiting oxidtion hin retion. The ntioxidnt tivity is ttriuted to its ility to svenge free rdils, helte metl tions nd donte hydrogen toms or eletrons (Bods et l., 2011). Also, it hs een shown tht α- toopherol is lipid-solule ntioxidnt tht elongs to toopherol fmily whih nnot e synthesized y the niml ells nd plys role in the protetion of memrne ginst oxidtion (D'Arrigo et l., 2002). Aording to Brroet (2007), feed supplementtion with α-toopherol in nimls inresed the deposition of lipoi id s n inrese in its onentrtion nd the level of vitmin E in the musle depends on its dietry level, the durtion of the supplementing period, the fier type distriution nd on metoli hrteristi. Previous studies reveled tht queretin nd α-toopherol were le to ttenute lipid peroxidtion proess in irds (Goliomytis et l., 2014). Hk et l. (2009) showed tht α-toopherol lone or in omintion with rosemry nd green te extrt retrded retrds lipid oxidtion in met. However, ording to Greene nd Cumuze (1982),

5 Aid vlue (% Olei id) Peroxide vlue (meq O2/kg) TBA vlue (mg/kg) Ndomou et l. / Food Reserh 2 (4) (2018) Rw Rw+Vit E Rw+ZO Rw+AM Rw+CS Bo Bo+VitE Bo+ZO Bo+AM Bo+CS Fr Tretments Fr+VitE Fr+ZO Fr+AM Fr+CS Figure 1. Peroxide vlue in thigh met of roilers. Fr-Bo Fr-Bo+VitE Fr-Bo+ZO Fr-Bo+AM Fr-Bo+CS e e e e e e e e e e d d d d d Rw Rw+Vit E Rw+ZO Rw+AM Rw+CS Bo Bo+VitE Bo+ZO Bo+AM Bo+CS Fr Tretments Fr+VitE Fr+ZO Fr+AM Fr+CS Fr-Bo Fr-Bo+VitE Fr-Bo+ZO Fr-Bo+AM Fr-Bo+CS Figure 2. Thiorituri id retive sustnes in thigh met of roilers Bo Rw Rw+Vit E Rw+CS Rw+ZO Rw+AM Bo+VitE Bo+CS Bo+ZO Bo+AM Fr Tretments Figure 3. Aid vlue in thigh met of roilers Fr+VitE Fr+CS Fr+ZO Fr+AM Fr-Bo Fr-Bo+VitE Fr-Bo+CS Results re mens ± stndrd error (n = 3). The olumn digrm with different letters differs signifintly (p < 0.05). Rw = Rw met; Rw+VitE = roiler rered with 200 UI of vitmin E, Rw+ZO = roiler rered with 5g/kg of Zingier offiinle, Rw+AM = roiler rered with 5g/kg of Annon murit; Rw+CS = roiler rered with 5g/kg of Cmelli sinensis, Bo = Boiled met, Bo+VitE = Boiled met rered with 200 UI of vitmin E; Bo+ZO = Boiled met rered with 5g/kg of Zingier offiinle, Bo+AM = Boiled met rered with 5g/kg of Annon murit, Bo+CS = Boiled met rered with 5 g of Cmelli sinensis; Fr = Fried met, Fr+ VitE = Fried met rered with 200 UI of vitmin E, Fr+ZO = Fried met rered with5g/kg of Zingier offiinle; Fr+AM = Fried met rered with5g/kg of Annon murit, Fr+CS = Fried met rered with5g/kg of Cmelli sinensis, Fr-Bo = Fried nd oiled met, Fr-Bo+VitE = Fried nd oiled met rered with 200 UI of vitmin, Fr- Bo+ZO = Fried nd oiled met rered with 5g/kg of Zingier offiinle, Fr-Bo+AM = Fried nd oiled met rered with 5g/kg of Annon murit nd Fr-Bo+CS = Fried nd oiled met rered with 5g/kg of Cmelli sinensis. Fr-Bo+ZO Fr-Bo+AM the mximum eptle limit of TBARS in dietry produt is 2.0 mg MA/kg nd this ws is due to its reltion to off-odor pperne. The high levels of TBARS vlues otined in our study ould e due the niml prt used nd the het tretments pplied. Chen et l. (2011) reported tht MDA vlues found in leg met were greter thn those in rest met euse leg met hd greter perentge of polyunsturted ftty ids thn rest met. Also, Sohi et l. (2015) oserved tht ooking proess depleted queretin in roiler met fter ooking during 30 min nd this ould led to the inrese of TBARS level in met. 3.3 Effets of tretments on the id vlue Aid vlue (AV) llows the determintion of free ftty id (FFA) generlly expressed s perentge of olei id in oil smples. The inrese in AV might e n importnt mesure of rnidity of foods. Free ftty ids re formed due to hydrolysis of triglyerides nd my get promoted y retion of oil with moisture (Freg et l., 1999). The hnges in the idity of roiler met oil during ulinry tretments re shown in Figure 3. FFA ontent of roiler met inresed signifintly in the ooking methods evluted, with high vlue otined with the tretment: Bo+CS (2.73%); Fr-Bo (2.46%); Fr- Bo+VitE (2.07%); Bo+VitE (1.93%) nd Fr+ZO (1.91%) while lower vlues were oserved in the tretments Rw+AM (0.81%); Bo+AM (0.82%) nd Rw+ZO (1.05%). This ould e explined y the rekdown of ester onds of triglyerides y the heting proess. During frying, the very high temperture involves further rekdown of ester onds of triglyerides present in oil y thermolysis. These results were losed to those of Luz (1974), who reveled tht very high temperture ould led to higher FFA ontent due to strong hydrolysis of esters onds of triglyerides. Also, Lin et l. (2011) showed tht the perentge of idity on mined pork inreses with the temperture nd the durtion of ooking. During oiling, heting wter tlyses the hydrolysis of ester onds of triglyerides nd releses free ftty ids in oil. Similr results hve een otined y Hernndez et l. (1999), they showed tht the oiling of the pig met inreses its free ftty id ontent nd they lloted tht to the hydrolysis of triglyerides. So, we oserved tht frying nd frying followed y oiling inresed AV of roiler met oils nd this ws lso oserved with the PV nd TBARS; nd this n e explined y the trnsformtion of FFA to seond oxidtion produts suh s peroxide nd

6 361 Ndomou et l. / Food Reserh 2 (4) (2018) Tle 2. Chnges in the proximte omposition of roiler met during ulinry tretments Smples Moisture (%) Protein (%) Lipids (%) Ash (%) Crohydrte (%) Rw ± ± ± 0.24 f 6.20 ± ± 0.28 Rw + VitE ± 0.39 d ± 0.39 d ± ± 0.80 d 4.96 ± 1.75 Rw + CS ± 0.25 d ± 0.68 e ± ± 0.25 e 0.47 ± 0.00 Rw + ZO ± 1.25 d ± 0.66 d ± ± 0.75 d 9.44 ± 1.21 Rw + AM ± 1.81 d ± ± 3.58 f 8.20 ± ± 3.60 Bo 8.78 ± ± 0.70 d ± 2.38 d 1.25 ± ± 3.33 Bo + VitE ± ± 1.13 f ± ± ± 2.09 Bo + CS 8.18 ± ± 1.00 f ± ± ± 2.10 Bo + ZO ± ± ± 0.73 e 0.70 ± ± 1.57 Bo + AM ± ± 0.65 f ± ± ± 1.28 Fr ± ± 0.61 e ± ± ± 0.63 Fr + VitE 8.23 ± ± 0.13 d ± ± ± 0.62 Fr + CS 8.04 ± ± 0.63 d ± ± ± 0.02 Fr + ZO ± ± 1.00 d ± ± ± 0.90 Fr + AM 8.81 ± ± 0.66 f ± ± ± 1.05 Fr-Bo ± ± 0.37 g ± ± ± 0.28 Fr-Bo + VitE 6.24 ± ± 0.46 g ± ± ± 0.18 Fr-Bo + CS 9.69 ± ± 0.65 f ± ± ± 1.86 Fr- Bo + ZO 8.12 ± ± 0.63 f ± ± ± 1.26 Fr-Bo + AM 9.20 ± ± 0.15 f ± ± ± 0.08 Results re mens ± stndrd error (n = 3). Mens within eh olumn with different supersripts differ signifintly (p < 0.05). Rw = Rw met; Rw+VitE = roiler rered with 200 UI of vitmin E, Rw+ZO = roiler rered with 5g/kg of Zingier offiinle, Rw+AM = roiler rered with 5g/kg of Annon murit; Rw+CS = roiler rered with 5g/kg of Cmelli sinensis, Bo = Boiled met, Bo+VitE = Boiled met rered with 200 UI of vitmin E; Bo+ZO = Boiled met rered with 5g/kg of Zingier offiinle, Bo+AM = Boiled met rered with 5g/kg of Annon murit, Bo+CS = Boiled met rered with 5 g of Cmelli sinensis; Fr = Fried met, Fr+ VitE= Fried met rered with 200 UI of vitmin E, Fr+ZO = Fried met rered with5g/kg of Zingier offiinle; Fr+AM = Fried met rered with5g/kg of Annon murit, Fr+CS = Fried met rered with5g/kg of Cmelli sinensis, Fr-Bo = Fried nd oiled met, Fr-Bo+VitE = Fried nd oiled met rered with 200 UI of vitmin, Fr- Bo+ZO = Fried nd oiled met rered with 5g/kg of Zingier offiinle, Fr-Bo+AM = Fried nd oiled met rered with 5g/kg of Annon murit nd Fr-Bo+CS = Fried nd oiled met rered with 5g/kg of Cmelli sinensis. Mlondildehyde. However, ll these idities were lower thn those reommended y FEDNA (1999) whih ws 8% for poultry ft nd 4% for eef tllow nd lrd. 3.4 Effet of ulinry tretments on the proximte omposition of roiler met The effet of ulinry tretments on the proximte omposition of roiler thigh met is presented in Tle 2. There ws signifint (p<0.05) redution in moisture ontent etween rw nd ooked smples, in whih liner derese (p<0.05) in moisture ontent ws oserved s the ooking time nd the temperture inrese. The lowest vlue ws otined with the tretment Fr-Bo + VitE (6.24%) nd the highest vlue ws y the tretment Rw+AM (74.66%). These results reveled tht therml tretments help in deresing the wter ontent in met, wter might e displed due to het-indued protein denturtion during ooking (Juárez et l., 2010).Aording to Ltip et l. (2013), heting tehniques pplied to met produts enhne its hygieni qulity y intivtion of pthogeni miroorgnisms nd improve its tste, flvor nd shelf life. For the protein ontent, there ws signifint inresed (p<0.05) in the protein ontent of roiler thigh met fter ooking tretments with high vlue oserved in the omined tretments Fr-Bo (57.95%) nd Fr- Bo+VitE (57.20%) while the lowest vlues were otined in rw smple (31.6%) nd rw smple supplied with powder of Annon murit (26.88%)(Tle 2). This ould e due to therml tretment relesing wter during ooking tretments, inrese the ggregtion nd onentrtion of protein in met. Ltif (2010), showed signifint inrese in protein ontent in mrinted hiken rest musle during frying (29.50%), rosting (22.60%) ompred with the ontrol (18.65%). Also, for unooked smples, we oserved tht rtions supplemented with powders of Cmelli sinensis nd Zingier offiinle signifintly inresed (p<0.05) protein ontent of roiler met. This ws in greement with findings of Kim et l. (2009), who showed tht dietry supplementtion with different levels of grli ul nd grli husk signifintly inresed the protein ontent of hiken thigh musle ompred with musle from irds fed with non-supplemented diets. These vlues showed tht roiler met ontined high levels of proteins, nd n e used s n niml proteins soure for humn nutrition espeilly to enhne hildren

7 Ndomou et l. / Food Reserh 2 (4) (2018) growth. Lipids ontent of roiler thigh met exhiited signifint differene (p<0.05) mong tretments (Tle 2). Compred to rw smples, there ws onsiderle derese in lipids ontent fter ooking, in whih mximum derese in ft ws found in the tretment Fr + VitE (25.14%) nd mximum inrese ws found in the tretment Rw+AM (55.24%). High ooking temperture mkes the met juie run out leds to melted ft relese from the surfe. Aording to Brekmn et l. (2009), during therml proessing, wter is usully lost either y evportion through the rust or s drip, while ft is only lost exuded from the met s drip. A similr finding hs een showed y Gerer et l. (2009) when they studied the effet of ooking temperture nd time on the ft ontent of met. Also, Asm et l. (2015) showed liner deresing of the totl ft ontent of susge hiken with time t ll investigted tempertures. Vrious investigtions reported tht longer ooking time t high temperture resulted in greter ooking, moisture nd ft loss (Serrno et l., 2007; Snghoon, 2011).The higher lipid ontent oserved in this study indites tht roiler thigh met my e lssified s ftty met (Feinerg et l., 1987) nd this ws due to the rtions nd to the ft tht the skin ws not removed in this study. For the rohydrtes ontent (digestile nd undigestile), there ws signifint differene (p<0.05) mong ooked nd unooked tretments (Tle 2). Fried tretments of roiler thigh met reveled high level of rohydrte ontent ( %); while the lowest vlue ws otined with the tretment Rw+CS (0.47%). This might e due to therml proessing tht relesed wter nd llowed onentrtion of rohydrtes in met; lso, it ws lso showed tht roiler met ontined dietry fiers tht re undigestile rohydrte. These were in greement with the findings of Tiwo et l. (2016) whih showed n inrese in rohydrte ontent in ooked nd fried freshwter fish produed in Cmeroon ompred to the rw smple. Conerning the hnges in sh ontent, there ws signifint derese (p<0.05) fter ooking tretment with the highest vlue otined with the tretment Rw+CS (15.25%) nd the lowest vlue otined with the tretment Bo+ZO (0.70%)(Tle 2). However, we oserved tht supplemented rtions inresed the sh ontent of roiler thigh met ompred to the rw smple. The vlues of sh ontent otined in this study were greter thn those otined y Shirzdegn nd Flhpour (2014) on thigh met from roilers fed with dietry mediinl her extrt mixture tht rnged from 2.69 to 4.94%. The high onentrtion of sh in roiler thigh met indited good soure of minerls. 3.5 Effet of ulinry tretments on the minerl ontent of roiler met The hnges in the minerl omposition of roiler thigh met during proessing re presented in Tle 3. Broiler thigh met ontins importnt mount of mroelements, mong whih phosphorus, potssium, nd lium re the most represented nd miroelements mong whih there re iron nd zin. These minerl elements ply importnt role in humn helth. They re implited in severl ody funtions suh s enzymti retions, energy prodution, trnsmission of nerve impulses, nd multiple iologil retions (Steinerg et l., 2003). For the iron ontent, there ws signifint differene (p<0.05) mong ll the tretments. In generl, the ooking tretments slightly deresed iron ontent of met. It ws showed tht iron n e degrded if foods re ooked t high temperture for too long (Hllerg et l., 1993). However, the vlues otined in this study re greter thn those otined y Tiwo et l. (2016) on freshwter fishes of Cmeroon. The level of zin rnged etween to mg/ kg with high vlues otined for the rw smple (Tle 3). As oserved ove, ooking tretment deresed (p<0.05) zin ontent of roiler thigh met ompred to other tretments. These vlues were greter thn those found y Njinkoue et l. (2016) on edile prt of two Cmeroonin mrine fishes: Pseudotolithus elongtus (12.49 mg/kg) nd Pseudotolithus elongtus (14.7 mg/ kg). Tle 3 lso reveled the level of mroelements of roiler thigh met. It ws oserved tht oiling signifintly deresed (p<0.05) the level of phosphorus nd lium in omprison to the other tretments with vlues rnging from 3531 to 6495 mg/kg for the tretments Bo nd Fr+VitE nd from 480 to 1920 mg/kg for Bo nd Rw+VitE respetively for phosphorus nd lium levels. This ws in greement with findings of Tiwo et l. (2016) who showed tht oiling deresed the level of phosphorus nd lium in two freshwter fish Clris griepinus nd Cyprinus rpio. Due to the ft tht lium nd phosphorus ontents re not similr in ll the smples, the C/P rtios showed different vlues. Aording to Belitz et l. (2009), the C/P rtio in food should e out 1 in order to enhne their sorption in the ody. The results of our study were in greement with findings of Njinkoue et l. (2016) on edile prt of two Cmeroonin mrine fish. The levels of sodium nd potssium re presented in Tle 3. Boiling signifintly deresed (p<0.05) the sodium nd potssium levels ompred to other

8 363 Ndomou et l. / Food Reserh 2 (4) (2018) Tle 3. Chnges in the minerl ontent of roiler met during ulinry tretments Smples Fe (mg/kg) P (mg/kg) N (mg/kg) K (mg/kg) Zn (mg/kg) C (mg/kg) Mg (mg/kg) Rw ± ± ± ± 6.50 d e 0.00 d 0.00 d ± ± ± Rw + VitE ± ± ± ± g 0.00 f 2.00 e ± ± ± Rw + CS ± ± ± ± d ± ± ± Rw + ZO ± ± ± ± i 0.00 f 4.00 f ± ± ± Rw + AM ± ± ± ± f d ± ± ± d Bo ± ± ± ± ± ± ± Bo + VitE ± ± ± ± ± ± ± Bo + CS ± ± ± ± ± ± ± Bo + ZO ± ± ± ± ± ± ± Bo + AM ± ± ± ± 9.50 d d ± ± ± 0.00 Fr ± ± ± ± h d ± ± ± e Fr + VitE ± ± ± ± j 0.00 f 2.00 e ± ± ± Fr + CS ± ± ± ± h 0.00 d 0.00 e ± ± ± Fr + ZO ± ± ± ± j 7.50 e 1.00 e ± ± ± d Fr + AM ± ± ± ± i 0.00 d 0.00 e ± ± ± d Fr-Bo ± ± ± ± h ± ± ± d Fr-Bo ± ± ± ± VitE g ± ± ± d Fr-Bo + CS ± ± ± ± f d ± ± ± e Fr- Bo + ZO ± ± ± ± g ± ± ± Fr-Bo + AM ± ± ± ± g ± ± ± Results re mens ± stndrd error (n = 3). Mens within eh olumn with different supersripts differ signifintly (p < 0.05). Rw = Rw met; Rw+VitE = roiler rered with 200 UI of vitmin E. Rw+ZO = roiler rered with 5g/kg of Zingier offiinle. Rw+AM = roiler rered with 5g/kg of Annon murit; Rw+CS = roiler rered with 5g/kg of Cmelli sinensis. Bo = Boiled met. Bo+VitE = Boiled met rered with 200 UI of vitmin E; Bo+ZO = Boiled met rered with 5g/kg of Zingier offiinle. Bo+AM = Boiled met rered with 5g/kg of Annon murit. Bo+CS = Boiled met rered with 5 g of Cmelli sinensis; Fr = Fried met. Fr+ VitE= Fried met rered with 200 UI of vitmin E. Fr+ZO = Fried met rered with5g/ kg of Zingier offiinle; Fr+AM = Fried met rered with5g/kg of Annon murit. Fr+CS = Fried met rered with5g/kg of Cmelli sinensis. Fr-Bo = Fried nd oiled met. Fr-Bo+VitE = Fried nd oiled met rered with 200 UI of vitmin. Fr- Bo+ZO = Fried nd oiled met rered with 5g/kg of Zingier offiinle. Fr-Bo+AM = Fried nd oiled met rered with 5g/kg of Annon murit nd Fr-Bo+CS = Fried nd oiled met rered with 5g/kg of Cmelli sinensis. tretments. Their vlues rnged from 500 to 1375 mg/kg respetively for the tretments Bo nd Fr-Bo+AM for sodium level; while for potssium level, they rnged from 2973 to 8604 mg/kg for the tretments Bo+ZO nd Rw+ZO respetively. These results were similr to those of Tiwo et l. (2016) who showed tht oiling deresed the level of sodium nd phosphorus in freshwter fish Cyprinus rpio produed in Btie, West- Cmeroon. Also, the sodium nd potssium ontents were not similr in ll the smples nd the N/K rtios showed different vlues. Aording to Bu et l. (2012) nd Perez et l. (2014), the N/K rtio in food should e less thn 1 s good inditor for humn helth, espeilly in the se of rdiovsulr disese prevention.

9 Ndomou et l. / Food Reserh 2 (4) (2018) Conerning the level of mgnesium in roiler thigh met, there ws signifint differene (p<0.05) etween the smples. The level of mgnesium rnged etween 97 mg/kg (Bo+AM) to 729 mg/kg (Fr-Bo+VitE) (Tle 3). Overll, the vlues otined in this study were lower thn those shown y Tiwo et l. (2016) on ooked nd unooked freshwter fish produed in Btie, Cmeroon. 4. Conlusion The ojetive of this study ws to evlute the effets of feeding system nd ooking tretments on the lipids qulity, proximte omposition nd minerl ontent of roiler met fed with powders of three nturl plnts. Results reveled tht food supplementtion with dry powder of Annon murit flower t 0.5% limited the formtion of hydroperoxide nd mlondildehyde in oil extrted from roiler met during frying. Also, ll the tretments signifintly redued the iodine vlue of oils extrted from roiler met. The omined tretments inresed id vlue of ft. Rtions supplemented with powders of Cmelli sinensis, Annon murit nd Zingier offiinle lso enhned the proximte omposition nd minerl ontent of unooked nd ooked roiler met. Conflit of interest The uthors delre tht there re no onflits of interest. Aknowledgments We would like to knowledge Prof. Dr. Womeni Hilire nd Dr. Mume Herve for their tehnil support nd ontinuous enourgement throughout this reserh. Referenes Ahn, DU., Nm, K.C. nd Lee E.J. (2009). Lipid oxidtion nd flvor. Applied Musle Biology nd Met Siene, 12(2), doi.org/ / Altmnn, H.J., Grunow, W., Mohr, U., Rihter- Reihhelm, H.B. nd Wester, P.W. (1986). Effets of BHA nd relted phenols on the forestomh of rts. Food Chemistry nd Toxiology, 24(10-11), Amerin Oil Chemist s Soiety (AOCS). (2003). Offiil methods nd reommended prties of the Amerin Oil Chemist s Soiety. 5th ed. USA: AOCS Asm, A.A., Zzmn, W. nd Tjul, A.Y. (2015). Effet of superheted stem ooking on ft nd ftty id omposition of hiken susge. Interntionl Food Reserh Journl, 22(2), Assoition of Offiil Anlytil Chemists (AOAC). (1990). Offiil methods of nlysis. 16 th ed. Wshington, D.C., USA: AOAC Assoition of Offiil Anlytil Chemists (AOAC). (1999). Offiil methods of nlysis. 21 st ed. Wshington, D.C., USA: AOAC Brroet, A. (2007). Nutritive vlue of poultry met: reltionship etween vitmin E nd PUFA. World s Poultry Siene Journl, 63(2), doi.org/ /s Belitz, H.D., Crosh, W. nd Shieerle, P. (2009). Food Chemistry-Google Books Result Tehnology nd Engineering, p Retrieved on Jnury 9, 2018 from: isn= Bhgwt, S., Hytowitz, D.B. nd Holden, J.M. (2013). USDA dtse for the flvonoid ontent of seleted foods. Relese 3.1. Deprtment of Agriulture. Agriulturl Reserh Servie. Retrieved from Nutrient Dt Lortory Home Pge: Bligh, E.G. nd Dyer, W.J. (1959). A Rpid method for totl lipid extrtion nd purifition. Cndin Journl of Biohemistry nd Physiology, 37(8), Bods, R., Prieto, N., López-Cmpos, O., Giráldez, F.J. nd Andrés, S. (2011). Nringin nd vitmin E influene the oxidtive stility nd lipid profile of plsm in lms fed fish oil. Reserh in Veterinry Siene, 91(1), j.rvs Boler, D.D., Griel, S.R., Yng, H., Blsugh, R., Mhn, D.C., Brewer, M.S., MKeith, F.K. nd Killefer, J. (2009). Effet of different dietry levels of nturl-soure vitmin E in grow-finish pigs on pork qulity nd shelf life. Met Siene, 83(4), Botsoglou, E., Govris, A., Amrosidis, I., Fletouris, D. nd Ppgeorgioud, G. (2014). Effet of olive lef (Ole europe L.) extrts on protein nd lipid oxidtion in ooked pork met ptties enrihed with n-3 ftty ids. Journl of Siene nd Food Agriulture, 94(2), doi.org/ /jsf.6236 Botsoglou, N.A., Fletouris, D.J., Florou-Pneri, P., Christki, E. nd Spis, A.B. (2003). Inhiition of lipid oxidtion in long-term frozen stored hiken met y dietry oregno essentil oil nd α- toopheryl ette supplementtion. Food Reserh

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