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


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.

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    • "In the present study, after 3 months storage the TBARS concentration in breast and thigh meat was still in the tolerable level. In broilers fed the rape seeds and fish oil-containing diet, the TBARS concentration in thigh meat was higher compared with controls and declined with the enrichment of the diet with vitamin E, with or without the additional dose of Se. Grau et al. (2001) and Koreleski and Świątkiewicz (2006) also reported that supplementation of broiler diets with vitamin E lowered TBARS values and cholesterol levels in meat after frozen storage. Bou et al. (2009) reviewed the results of many authors and concluded that α-tocopherol added to poultry diets has a protective effect against lipid and cholesterol oxidation and positively affects the sensory characteristics of meat. "
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    • "The scientific literature offers a wide range of examples of food and feed including antioxidant supplements, which resulted in a reduction of lipid peroxidation (D'Neill et al., 1999; Grau et al., 2001; Sáyago-Ayerdi et al., 2009). Recent studies have shown, for example, that the juice of red grapes contains antioxidant substances, which are considered as being effective in preventing chronic-degenerative diseases in humans and animals (Geleijnse et al., 2002; Lamont et al., 2012; Williamson & Holst, 2008). "

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