Cholesterol oxidation in frozen dark chicken meat: influence of dietary fat source, and α-tocopherol and ascorbic acid supplementation

Grau, A.; Codony, R.; Grimpa, S.; Baucells, M. D.; Guardiola, Francesc

doi:10.1016/s0309-1740(00)00094-2

Cited by 98 publications

(76 citation statements)

References 49 publications

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“…Indeed, several studies have suggested that cholesterol oxidation is higher in cooked meat from pigs fed n-3-enriched diets, which may lead to more undesirable health effects than potential benefits (Rey et al, 2001). Vitamin E administered to animals has been shown to be effective in reducing COP contents in cooked meat from pigs (Rey et al, 2001;Eder et al, 2005) and chickens (Grau et al, 2001). Regrettably, the NARINGIN lambs of the present study showed similar values (i.e.…”

Section: Discussionsupporting

confidence: 72%

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The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

Bodas

Prieto

Jordán

et al. 2012

Animal

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Twenty Assaf lambs fed barley straw plus a concentrate alone (CONTROL group) or enriched with naringin (1.5 g/kg DM, NARINGIN group) were used to assess the effect of this polyphenolic compound on meat quality attributes. Serum samples were collected for 7 weeks, then the animals were slaughtered and the livers and longissimus thoracis et lumborum muscles extracted for analysis. Triacylglycerol levels in the serum samples tended to show (P 5 0.087) lower average values for the NARINGIN group when compared with the CONTROL, but no differences were observed when the meat was analysed for the intramuscular fat content. Lower thiobarbituric acid-reactive substances procedure (TBARS) values (P , 0.001) in the liver of the NARINGIN group were detected, probably as a consequence of naringenin accumulation in this organ. No significant differences were observed in the meat samples concerning TBARS or colour evolution during refrigerated storage, as not enough naringenin would have reached the muscle. Independent of naringin administration, the low levels of the most atherogenic oxysterols must be highlighted as the most important quality score in the lamb meat samples studied.

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Section: Discussionsupporting

confidence: 72%

“…Cholesterol oxidation products (COPs), also called oxysterols, were determined in meat samples after 3 and 9 days on display according to the method proposed by Grau et al (2001). Briefly, meat samples were thawed, cooked under a grill at 1808C, while controlling the core temperature, and then cooled at 48C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

Bodas

Prieto

Jordán

et al. 2012

Animal

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“…Considering all the analyzed samples, significant correlations were found between the lipid oxidation parameters and cholesterol oxidation indices, being the highest the correlation between peroxides and 7-ketocholesterol (0.919). Grau et al 44 found significant linear correlation between COP content and TBARS values only in raw chicken meat, but not in cooked samples stored at -20ºC for 7 months. In this work frozen raw samples did not showed significant correlation between 7-ketocholesterol and TBARS, whereas COP was highly correlated with TBARS.…”

Section: Resultsmentioning

confidence: 98%

Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

2004

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“…Beneficial effects of diet supplementation with moderate levels (200 to 250 mg/kg of diet) of vitamin C on growth performance of chickens under heat stress have been reported (Kutlu and Forbes, 1993;Attia et al, 2011;Imik et al, 2012). However, the supplementation of chicken diets with high levels of vitamin C is still controversial (Grau et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Carcass and meat quality traits of chickens fed diets concurrently supplemented with vitamins C and E under constant heat stress

Zeferino

Komiyama

Pelícia

et al. 2016

Animal

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The objective of this study was to determine if a diet supplemented simultaneously with vitamins C and E would alleviate the negative effects of heat stress, applied between 28 and 42 days of age, on performance, carcass and meat quality traits of broiler chickens. A total of 384 male broiler chickens were assigned to a completely randomized design, with a 2 × 3 factorial arrangement (diet with or without vitamin supplementation and two ambient temperatures plus a pair-feeding group) and 16 replicates. Chickens were kept in thermoneutral conditions up to 28 days of age. They were then housed in groups of four per cage, in three environmentally controlled chambers: two thermoneutral (22.5 and 22.6°C) and one for heat stress (32°C). Half the chickens were fed a diet supplemented with vitamins C (257 to 288 mg/kg) and E (93 to 109 mg/kg). In the thermoneutral chambers, half of the chickens were pair-fed to heat stressed chickens, receiving each day the average feed intake recorded in the heat stress chamber in the previous day. Meat physical quality analyses were performed on the pectoralis major muscle. No ambient temperature × diet supplementation interaction effects were detected on performance, carcass, or meat quality traits. The supplemented diet resulted in lower growth performance, attributed either to a carry-over effect of the lower initial BW, or to a possible catabolic effect of vitamins C and E when supplemented simultaneously at high levels. Heat stress reduced slaughter and carcass weights, average daily gain and feed intake, and increased feed conversion. Growth performance of pair-fed chickens was similar to that of heat stressed chickens. Exposure to heat stress increased carcass and abdominal fat percentages, but reduced breast, liver and heart percentages. Pair-fed chickens showed the lowest fat percentage and their breast percentage was similar to controls. Heat stress increased meat pH and negatively affected meat color and cooking loss. In pair-fed chickens, meat color was similar to the heat stressed group. Shear force was not influenced by heat stress, but pair-fed chickens showed the tenderest meat. In conclusion, reduction in growth performance and negative changes in meat color in heat stressed chickens were attributed to depression in feed intake, whereas negative changes in body composition, higher meat pH and cooking loss were credited to high ambient temperature per se. Diet supplementation with vitamins C and E as antioxidants did not mitigate any of these negative effects.

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Cholesterol oxidation in frozen dark chicken meat: influence of dietary fat source, and α-tocopherol and ascorbic acid supplementation

Cited by 98 publications

References 49 publications

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

Carcass and meat quality traits of chickens fed diets concurrently supplemented with vitamins C and E under constant heat stress

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