Article

Oxidative Stability of Dark Chicken Meat Through Frozen Storage: Influence of Dietary Fat and -Tocopherol and Ascorbic Acid Supplementation

Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Spain.
Poultry Science (Impact Factor: 1.67). 12/2001; 80(11):1630-42. DOI: 10.1093/ps/80.11.1630
Source: PubMed

ABSTRACT We used factorial design to ascertain the influence of dietary fat source (linseed, sunflower and oxidized sunflower oils, and beef tallow) and the dietary supplementation with alpha-tocopheryl acetate (alpha-TA) (225 mg/kg of feed) and ascorbic acid (AA) (110 mg/kg) on dark chicken meat oxidation (lipid hydroperoxide and TBA values and cholesterol oxidation product content). alpha-TA greatly protected ground and vacuum-packaged raw or cooked meat from fatty acid and cholesterol oxidation after 0, 3.5, or 7 mo of storage at -20 C. In contrast, AA provided no protection, and no synergism between alpha-TA and AA was observed. Polyunsaturated fatty acid-enriched diets (those containing linseed, sunflower, or oxidized sunflower oils) increased meat susceptibility to oxidation. Cooking always involved more oxidation, especially in samples from linseed oil diets. The values of all the oxidative parameters showed a highly significant negative correlation with the alpha-tocopherol content of meat.

Download full-text

Full-text

Available from: Rafael Codony, Sep 03, 2015
0 Followers
 · 
101 Views
 · 
197 Downloads
  • Source
    • "Although meat does not represent a very important source of vitamin E in human nutrition, its strong antioxidative properties can improve the oxidative stability and shelf life of meat and meat products. Surai (2003) identified that vitamin E, as the main breaking antioxidant in biological systems, prevents free radical damage in tissues and is essential for improving the oxidative stability of broiler meat (Grau et al. 2001). A similar phenomenon was observed by Englmaierova et al. (2011), who demonstrated that the addition of vitamin E at 50 mg/kg decreased TBARS production in meat stored at 4°C. "
    Czech Journal of Animal Science 02/2015; 60(2):52-59. DOI:10.17221/7974-CJAS · 0.87 Impact Factor
  • Source
    • "The samples for lipid hydroperoxide and glutathione determinations were stored for a significant period of time at −80 • C. Our outset was that storage in these conditions did not affect the values obtained. Earlier, both loss (Ferreiro-Vera et al., 2011) and accumulation (Grau et al., 2001) of lipid hydroperoxide level on long term storage have been reported. Also, auto-oxidation of GSH to GSSG can also occur on storage; however, it appears that this did not occur for appreciable extent, as GSSG level was often below detection limit. "
    [Show abstract] [Hide abstract]
    ABSTRACT: High contaminant levels detected in Baltic seals have been associated with various health effects. In this study several parameters related to antioxidative defense and oxidative stress (concentrations of reduced and oxidised glutathione, lipid hydroperoxide and vitamin E, activities of glutathione reductase, peroxidase and S-transferase, glucose-6-phosphate dehydrogenase, catalase, and superoxidedismutase) were measured in the livers of ringed seals from the Baltic Sea and from a less contaminated reference area, Svalbard, Norway. Seals were caught during two different time periods 1996-1997 and 2002-2007, which represent different levels of contamination. No signs of oxidative damage were found in the Baltic seals. However, glutathione metabolism was enhanced in the ringed seals from the Baltic Sea compared to the seals from Svalbard. The adaptation to dive where repetitive ischemia/reperfusion occurs naturally may contribute to the resistance of oxidative stress and to the capacity to increase enzymatic antioxidant defense in phocid seals. This could explain the similarities in oxidative stress levels despite the differences in antioxidant responses between the ringed seals from the Baltic Sea and Svalbard.
    Aquatic toxicology (Amsterdam, Netherlands) 02/2012; 114-115:67-72. DOI:10.1016/j.aquatox.2012.02.013 · 3.51 Impact Factor
  • Source
    • "In any case, such raw materials could negatively affect the oxidative status of the animal, and protection with antioxidants (as fat soluble vitamins or some minerals and quinolones) could be of assistance (Grau et al., 2001; Tres et al., 2010a). Cabel et al. (1988) recorded that adding 125 ppm of ethoxyquin alleviated the effects on performance that occurred when broilers were fed fat with 175 meq O 2 /kg. "
    [Show abstract] [Hide abstract]
    ABSTRACT: Twelve diets were formulated using the same raw materials and including 3% of sunflower oil at 3 different oxidation levels [fresh (F), peroxidised (P; 55 degrees C for 11 d; 83 meq O(2)/kg oil) and highly-oxidised (O; 140 degrees C for 31 h; rho-anisidine value of 125)], with 2 levels of a-tocopherol supplementation (0 and 100 ppm), and 2 levels of Zn supplementation (0 and 200 ppm). A trial with 900 growing rabbits was carried out in order to study the effect of the oxidation and protection level of supplemented oil on the performance of animals from weaning (28 d) to 63 d of age. Another coetaneous trial was performed to study the effect of the oxidation level of sunflower oil (F, P and O) on caecal activity around weaning, using 120 suckling rabbits randomly re-allocated into 12 litters of 10 kits (4 litters per diet) from 17 to 44 d of age. Four rabbits per litter were slaughtered at 30 and 44 d (16 rabbits/treatment and age). Full gastro-intestinal tract and caecum were weighed and pH, dry matter (DM), ammonia nitrogen (NH(3)) and volatile fatty acids concentration (VFA) values in caecal content were measured. No effect was observed either in the mortality rate, body weight gain, feed intake or conversion rate throughout the growing period when peroxidised or oxidised oils were included in the diet, being on average 32%, 45.1 g/d, 107.6 g DM/d and 2.44, respectively. Dietary supplementation with a-tocopherol and/or Zn had no effect on the mortality rate, feed intake and performance of rabbits during the fattening period. Daily weight gain just after weaning (28 to 30 d of age) was higher for kits receiving the diet supplemented with F and O diets than those with the P diet (55, 50 and 35 g/d, respectively; P<0.05), but no further effect on performance was observed. Young rabbits fed with the P diet showed lower DM percentage in caecum at 30 d of age (-9.5%; P<0.05) than those with F or O diets. Caecum of young rabbits fed with the O diet presented lower NH(3) content at 30 d of age that those given F diet (-38%; P<0.05) and higher total VFA and acetic acid concentration (+36 and +34 %, respectively; P<0.05). Therefore, and although many questions are still open, oxidised oils could be considered as a possible energy source for rabbit nutrition.
    12/2011; 19(4). DOI:10.4995/wrs.2011.940
Show more