HYBRID EVENT: You can participate in person at Rome, Italy or Virtually from your home or work.
September 16-18, 2024 | Rome, Italy
FAT 2022

Hebe Fernandez

Hebe Fernandez, Speaker at Food Science Congress
Universidad Nacional del Sur, Argentina
Title : Modifications induced by different additives on nutritional quality and health indices in poultry meat.


In poultry production, the composition of the diet directly influences the meat quality of birds. The ultimate goal is to obtain a functional food with direct benefits for the consumer. In this sense, it is highlighted the use of different sources that provide high levels of omega n-3 polyunsaturated fatty acids (n-3 PUFA), in order to modify the lipid profile of the meat. However, rising the degree of unsaturation strongly increases susceptibility to lipid peroxidation. In broiler meat, lipid oxidation is one of the primary causes of limiting its quality and leads to a decrease in nutritional values of meat. The addition of an antioxidant is proposed as a novel technology regarding this problem. The aim of this research deals with the effect of the addition in the diet of two by-products, chia meal (Salvia hispánica L.; DESUS S.A, Argentine) and/or an olive antioxidant (hydroxytyrosol; GENOSA I+D, Spain), on lipid and protein content, fatty acids profile, lipids indices, ratios and enzymes activity and lipid oxidation in the breast. The results obtained in this work suggest that the source of dietary fatty acids clinch the fatty acid profile in meat. The supply of a broiler diet containing chia meal improves lipids indices and ratios and enriches breast meat with n-3 PUFA, with a slight increase in the generation of free radicals. However, the dietary addition of hydroxytyrosol combined with chia meal seems to be an effective way to increase the stability of n-3 PUFA through oxidative damage and α-linolenic level, providing improvements in the meat nutritional quality, with consequent health benefits for its consumers. Hydroxytyrosol is also a good alternative to other antioxidants.


Dr. Hebe T. Fernández graduated as Veterinary at the National University of La Plata, Argentina. She then joined as a professional teaching research assistant at the Department of Agronomy of the National University of the South (UNS), Bahía Blanca. She received the M.Sc postgraduate degree in 2001 at the same institution, later obtained the position of an Associate Professor. Since 2013 she is the Director of the Poultry Broiler Experimental Unit (UEA) of the Department of Agronomy directing grade and posgrade students. The main line of research focuses on the production of sustainable broiler, investigating alternatives in the management of the diet that lead to direct benefits on performance and animal health, as well as meat with higher nutritional value and hygienically safe for public health. Regarding her personal life, she is married and have three sons, loves caring for stray animals and enjoys playing the piano.