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.

Download full-text


Available from: Rafael Codony, Oct 01, 2015
48 Reads
  • Source
    • "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. "
    [Show abstract] [Hide abstract]
    ABSTRACT: A total of 160 Ross 308 female broilers from day 22 to 35 of age were used to investigate the effects of vitamin E and selenium (Se) supplementation on performance, fatty acid profile and oxidative stability of meat enriched with n-3 fatty acids. There were 4 treatment groups, 3 diets contained rape seeds and fish oil (60 and 15 g · kg–1, respectively – RF), the control diet contained animal fat - lard. To the RF diet different doses of vitamin E and Se were added (80 and 0.3, 150 and 0.3, 150 and 0.7 mg per kilogram of diet, respectively). Performance was measured and samples of breast and thigh meat were vacuum packed and stored at –30°C. The concentration of thiobarbituric acid reactive substances (TBARS) was determined after 3 weeks and after 3 months of frozen storage, when also fatty acid profiles, vitamin E and cholesterol contents in meat were measured. Body weight gain and feed conversion ratio were negatively influenced (P ≤ 0.05) by the increased dietary level of Se. Feeding diets with rape seeds and fish oil resulted in higher concentrations and lower n-6/n-3 PUFA ratios in breast and thigh meat (P ≤ 0.05) compared with the control. The increase of dietary vitamin E, but not Se, increased the tocopherol content in meat and reduced TBARS values in 3-month-stored thigh meat (P ≤ 0.05). It may be concluded that fortification of diets with vitamin E increases its concentration in, and oxidative stability of frozen stored breast and thigh meat, but no additional benefit was observed in feeding excess Se in combination with vitamin E
    Journal of Animal and Feed Sciences 09/2015; 24(3):244-251. · 0.54 Impact Factor
  • 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. "
    [Show abstract] [Hide abstract]
    ABSTRACT: The effect of grazing on the productive performance and meat quality was evaluated for chickens (Ross 308, n = 192). Chickens were kept in two pens on wooden shavings (2 × 96) from one day of age. On day 23 of age, one group was moved to a pasture and kept in a portable floorless pen with an area of 0.11 m2 per chicken. The field portion of the experiment was conducted from the 1st till the 18th of June 2013. A control group was kept in the original pen until the end of the experiment at 6 weeks of age. Both groups were fed the same pelleted feed ad libitum. For the pasture-reared group, the moveable shelter was moved twice daily around the pasture with a predominance of grass species. The herbage intake of chickens was indirectly assessed by compressed sward height measurement after each cage movement, which employed a rising plate-meter. In the pasture, chickens preferred grass over clover. There was no significant effect of grazing observed on chicken body weight. The mortality of chickens in the grazing group was lower than that in the control group. Pasture treatment improved meat flavour by 9% (P = 0.014), produced breast meat with significantly higher (P = 0.009) redness, and almost doubled the concentration of a-tocopherol (P < 0.001). There were no significant effects of grazing on the dry matter, fat, cholesterol or pH of the meat. The production of TBARS in the breast meat of the pasture group after storage at 4°C for 5 days was lower (P = 0.013) than that in the breast meat of the control chickens. Although the differences between K, Ca, P, Mg, and N concentrations in pasture and soil before and after grazing reached 20%, these differences were not significant.
    Czech Journal of Animal Science 02/2015; 60(2):52-59. DOI:10.17221/7974-CJAS · 1.18 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 · 3.45 Impact Factor
Show more