DEVELOPMENT OF FUNCTIONAL MEAT AND MEAT PRODUCTS USING HEALTH EFFECTIVE ELEMENTS

Abstract

Functional foods are made with a variety of ingredients that contain substances beyond just basic nutrition. This study examined a thorough methodology for creating meatbased functional foods by including triphala into broilers' basic diet for its multipurpose health-effective properties. In the biological experiment, 72 commercially sexed broiler chicks of a day randomly assigned to three treatments, each of which had three replicates and eight chicks per replicate. From one day to thirty-five days, the chicks were raised in a wire case system. Throughout the trial, all of the chicks were raised in wire case system. In sample T0, the treatment group was given a basal diet without Triphala supplementation; sample T1 received a 0.5% Triphala supplement; and sample T2 received a 1% Triphala supplement. The ratio of Triphala powdered from Bahera, Haritaki, and Amalaki fruit was 1:2:3. The experiment showed that sample T0 had the lowest protein percentage (22.84%), while sample T1 had a slightly higher protein percentage (23.50%). The fat percentage was lowest in sample T2 (0.15 %). In comparison to the control group, sample T2 also exhibited the maximum levels of TPC (2.18 mg GAE/g), TFC (10.37 mg QE/100g), and antioxidants (2.28 mg/100g). We also found that sample T2 had the lowest TBA value (Day 0 was 0.49 mg malonaldehyde/kg, Day 3 was 0.60 mg malonaldehyde/kg, and Day 5 was 0.68 mg malonaldehyde/kg), as well as the lowest drip loss (19.39%) and cooking loss (27.70%) in the observations. Compared to sample T0, samples T1 and T2 responded well to the sensory examination. It can be inferred from the current study's findings that Triphala is a useful feed additive for the development of functional meat and meat products for commercial cattle feed. Keywords: Functional food, Triphala, Drip loss, TBARS, TPC, TFC, Antioxidants.