EFFECTS OF DIETARY FAT AND dl‐α‐TOCOPHERYL ON STABILITY CHARACTERISTICS OF PRECOOKED FROZEN BROILER PARTS

Stability of abdominal fat and meat of broilers: The interrelationship between the effects of dietary fat and vitamin E supplements1

“…The relatively small effect of the degree of saturation of carcass fat on its stability, or that of thigh meat, in broilers fed on diets without ATA (Tables 4 and 6), was unexpected, though it is in agreement with the data on stability of meat reported by Webb et al (1974). Diets supplemented with ASS and SO in trial 1, or with the higher concentration of ASS in trial 2, contained more oil-derived TOC than the other basal diets (footnote 1 to Tables 3 and 6), but this had little or no consistent effect on tissue TOC concentrations (Tables 3 and 6).…”

“…This compound is absorbed by chicks and has some biological activity (Bieri and Evarts, 1974). Differences in the degree of saturation of carcass fat do not always affect the initial TBA values of the meat (Tables 4 and 6) and if they do, not always in the expected direction (Webb et al, 1974). However, we observed that such differences are usually reflected in an increase in TBA values during incubation (which accelerates oxidation) of the sample (Table 4, Bartov et al, 1974;and unpublished data).…”

“…According to these figures, the beneficial effect of increasing amounts of TOC on the stability of these tissues is greater at lower iodine values of carcass fat. Chicken fat of a relatively high degree of unsaturation, as the result of feeding large amounts of vegetable oils, closely resembles these oils in composition (Webb et al, 1974). The antioxidant activity of TOC added to vegetable oils is rather low (Cort, 1974;Witting, 1975) while with lard the antioxidant efficiency decreases with increasing concentrations of TOC (Parkhurst et al, 1968).…”

“…Plasma vitamin E concentrations are also increased (Pudelkiewicz et al,I960). As a consequence, the stability of the depot fat is improved (Kummerow et al, 1948;Mecchi et al, 1956;Bartov and Bornstein, 1976), as well as that of the muscles, when measured by the TBA method (Webb et al, 1972a(Webb et al, , 1973(Webb et al, , 1974R. W. Webb et al, 19726;Hayse et al, 1974;Marusich et al, 1975;Bartov and Bornstein, 1976).…”

The Relation of In Vivo and In Vitro Tocopherol Supplementation to Stability of Fowl Fat

“…Several recent reports support earlier findings on the effect of alpha-tocopherol on fat stability in chickens. Among these, Webb et al (1972Webb et al ( , 1974 found that oral supplementation to broiler chicks at levels as low as 11 or 11.2 I.U. of dl-alpha-tocopheryl acetate per kg.…”