Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

Narciso-Gaytán, C.; Shin, Dong‐Bin; Sams, A. R.; Keeton, J.T.; Miller, R. K.; Smith, S.; Sánchez-Plata, Marcos X.

doi:10.3382/ps.2010-00738

Cited by 20 publications

(8 citation statements)

References 31 publications

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“…The present data are in agreement with those of (Koreleski and Swiatkiewicz 2005) who found that at a dietary level of 0.5% or more of fish oil and fish oil plus 300 mg α-tocopheryl acetate, there was an increase of EPA and DHA contribution in breast meat of chickens. In a similar context, Narciso-Gaytán et al (2010) found that the diets supplied with 2% fish oil plus 200 mg/kg of α tocopherol acetate induced the highest deposition of EPA and DHA fatty acids compared to linseed oil plus 200 mg/kg of α-tocopherol acetate. In addition, Voljc et al (2013) concluded that the concentration of EPA (C20:5 n-3) and DHA (C22:6 n-3) in meat samples were increased in 3 g/kg SCT and 200 mg/kg α-tocopherol groups.…”

Section: Discussionmentioning

confidence: 86%

Dietary omega-3 and antioxidants improve long-chain omega-3 and lipid oxidation of broiler meat

et al. 2019

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Background: This study aimed to investigate the possibility of producing broiler meat rich in long-chain n-3 polyunsaturated fatty acids especially eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3) with preventing lipid oxidation of the produced meat by supplementing the diets with linseed oil or fish oil along with vitamin E (Vit. E) or sweet chestnut tannins (SCT) as antioxidants. A total of 144 1-day-old Cobb broiler chicks were divided into six treatments with three replicates, eight chicks each. The treatments were basal diets containing 2 g linseed oil/100 g (T1), 2 g linseed oil/100 g + 200 mg Vit. E/kg (T2) and 2 g linseed oil/100 g + 2 g SCT/ kg (T3), 2 g fish oil/100 g (T4), 2 g fish oil/100 g + 200 mg Vit. E/kg (T5), and 2 g fish oil/100 g + 2 g SCT/kg (T6) for 5 weeks. Fatty acid composition, thiobarbituric acid (TBA), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were determined. Results: Dietary 2 g fish oil/100 g elevated (P ≤ 0.001) long-chain omega-3 polyunsaturated fatty acids in broiler meat mainly EPA and DHA. At the same time, dietary fish oil resulted in a significant decrease (P ≤ 0.001) in αlinolenic acid in broiler meat (6%). However, total omega-3 fatty acids in meat were higher (P ≤ 0.001) with dietary fish oil than with dietary linseed oil. The ratio of n-6:n-3 PUFA was decreased (P ≤ 0.001) in the meat of broilers fed diets containing 2 g fish oil/100 g compared with broilers fed diets containing 2 g linseed oil/100 g. The two sources of antioxidant decreased (P ≤ 0.05) TBA value and increased (P ≤ 0.05) the DPPH radical scavenging activity in broiler meat compared to the diet without antioxidant. No significant differences observed between chicks fed 2 g SCT/kg or 200 mg Vit. E/kg on TBA and DPPH radical scavenging activity. Conclusions: It is concluded that inclusion of 2 g fish oil/100 g in broiler diets elevated levels of long-chain omega-3 PUFA mainly EPA and DHA, but decreased n-6:n-3 ratio. Moreover, the addition of 2 g SCT/kg diet or 200 mg Vit. E/kg diet as antioxidant sources inhibited lipid oxidation and enhanced antioxidant activity value in broiler meat, and each of them had the same effect.

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Section: Discussionmentioning

confidence: 86%

Dietary omega-3 and antioxidants improve long-chain omega-3 and lipid oxidation of broiler meat

et al. 2019

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“…Chicken feeding standards stipulate levels of particular vitamins and nutrients indispensable from the viewpoint of these birds' physiology (Koreleski et al 2005). The administration of the standard amount of vitamin E in diet for chicken was demonstrated not to protect meat lipids against oxidation processes (Coetzee and Hoffman, 2001;Narciso-Gaytán et al 2010). The protection of chicken meat against the loss of valuable components, important for man, requires providing the appropriate level of antioxidants used as dietary extra supplements.…”

Section: Introductionmentioning

confidence: 99%

Dietary vitamin E supplementation on cholesterol, vitamin E content, and fatty acid profile in chicken muscles

et al. 2016

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The aim of the study was to determine the effect of dietary vitamin E level on cholesterol and vitamin E content and fatty acid profile in broiler chicken breast and leg muscles. Chickens (420 cocks) were randomly divided into two feeding groups (210 birds each). The control group was fed with standard diet containing 44 mg kg −1 of vitamin E, whereas the experimental group was supplemented with extra 200 mg kg −1 of vitamin E. The dietary addition of vitamin E caused a significant increase in its content in the muscles, with a higher value noted in the leg muscles. Meat of chickens fed with the higher dose of vitamin E was also characterized by a lower cholesterol level. The addition of vitamin E as well as type of the muscles had a significant effect on the fatty acid profile and values of atherogenicity (AI) and thrombogenicity (TI) indices. The recorded increase in the content of n-3 polyunsaturated fatty acids (PUFAs) and a decrease in the n-6/n-3 fatty acid ratio indicate a positive effect of vitamin E on the fatty acid profile. In turn, lower values of AI and TI in leg muscles of chickens with a high intake of vitamin E prove the beneficial fatty acid profile in these muscles upon such supplementation.Key words: fatty acids, cholesterol, vitamin E, chicken.Résumé : Le but de cette étude était de déterminer les effets des niveaux de vitamine E alimentaire sur la teneur en cholestérol et en vitamine E et les profils d'acides gras dans les muscles de la poitrine et des jambes des poulets à griller. Les poulets (420 coqs) ont été divisés de façon aléatoire dans deux groupes d'alimentation (210 poulets chaque). Le groupe témoin a reçu une diète standard contenant 44 mg kg −1 de vitamine E, tandis que le groupe expérimental a reçu un supplément de 200 mg kg −1 de vitamine E additionnelle. L'ajout alimentaire de la vitamine E a augmenté de façon significative sa teneur dans les muscles, avec une plus grande valeur dans les muscles des jambes. La chair des poulets nourris d'une plus grande dose de vitamine E se caractérisait aussi d'un plus faible niveau de cholestérol. L'ajout de la vitamine E ainsi que le type de muscle avaient un effet significatif sur le profil d'acides gras et les valeurs des indices d'athérogénèse (AI -« atherogenicity idex ») et de thrombogénèse (TI -« thromobogenecity index »). L'augmentation notée dans la teneur d'acides gras polyinsaturés n-3 (PUFA -« polyunsaturated fatty acids ») ainsi que la diminution du rapport d'acides gras n-6/n-3 indique un effet positif de la vitamine E sur le profil d'acides gras. Ceci, à son tour, diminue les valeurs d'AI et de TI dans les muscles de jambes des poulets à grande consommation de vitamine E et prouve le profil d'acides gras avantageux dans ces muscles suite à cette supplémentation. [Traduit par la Rédaction]

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“…Lipids are not only an important part of energy storage, but are also intimately related with meat quality. A majority of studies indicate that a high content of intramuscular fat improves the tenderness and flavor of raw muscle and cooked muscle (DeVol et al, ; Narciso‐Gaytán et al, ; Wood & Enser, ). The muscle bundle can be dissolved by oxidating intramuscular fat, and intramuscular fat is rich in aroma precursors (fatty acids and phospholipids), which increase muscle flavor by lipid degradation.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of effects of the dry‐heat‐processed sweet potato waste as broiler feed

Zhang

Ijiri

et al. 2019

Animal Science Journal

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This study was conducted to examine the effects of feeding dry‐processed sweet potato waste on the growth of broilers. Sweet potato waste was air‐dried (A‐SPW) or heat‐dried (D‐SPW). Twenty‐four 14‐d‐old chicks were assigned to the following groups (14–28 days): control, fed a corn‐soybean meal‐based diet; A‐SPW, fed the basal diet with 55% of the corn replaced with A‐SPW meal; D‐SPW, fed the basal diet with 50% of the corn replaced with D‐SPW meal. The feed conversion ratio (feed/gain) of the D‐SPW group was greater than that of the A‐SPW group. The relative weight of abdominal fat and the muscle lipid content of the D‐SPW group were increased compared with those of the A‐SPW group. The metabolizabilities of crude protein and gross energy of the D‐SPW group were increased compared with those of the A‐SPW group. The plasma α‐tocopherol concentrations of the A‐SPW and D‐SPW groups were greater than that of the control group. Plasma malondialdehyde was decreased in the A‐SPW and D‐SPW groups, and muscle malondialdehyde was decreased in the D‐SPW group, compared with the control group. Our results demonstrate that dry‐heat processing improves the nutrient metabolizability of sweet potato waste and makes it into available feed for broilers.

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Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

Cited by 20 publications

References 31 publications

Dietary omega-3 and antioxidants improve long-chain omega-3 and lipid oxidation of broiler meat

Dietary omega-3 and antioxidants improve long-chain omega-3 and lipid oxidation of broiler meat

Dietary vitamin E supplementation on cholesterol, vitamin E content, and fatty acid profile in chicken muscles

Evaluation of effects of the dry‐heat‐processed sweet potato waste as broiler feed

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