Effects of Dietary Oils and α‐Tocopherol Supplementation on Membranal Lipid Oxidation in Broiler Meat

Asghar, Ali; Lin, C. F.; Gray, J. I.; Buckley, D.J.; Booren, A. M.; Flegal, Cal J.

doi:10.1111/j.1365-2621.1990.tb06013.x

Cited by 96 publications

(62 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Compared with other meat, chicken meat is relatively abundant in PUFA, including the key n-3 fatty acids, and is easily attacked by free radicals (Asghar et al, 1990;Rhee et al, 1996). The reaction of 2-thiobarbituric acid with MDA is widely used for measuring the extent of oxidative deterioration of lipid in muscle foods .…”

Section: Discussionmentioning

confidence: 99%

Effect of RRR-α-tocopherol succinate on the meat quality and antioxidative status in broilers

Zhang¹,

Wang²,

Zhou³

et al. 2012

SA J. An. Sci.

View full text Add to dashboard Cite

________________________________________________________________________________ AbstractThe objective of this study was to compare the effects of two esters of α-tocopherol, all-rac-α-tocopherol acetate (DL-α-TOA) and RRR-α-tocopherol succinate (D-α-TOS), on meat quality and the antioxidative status in chicks. A total of 320 day-old Arbor Acres broiler chicks were randomly allocated to 4 treatments, each consisting of 8 pens of 10 chicks per pen. Birds in the control group received the basal diet supplemented with 30 mg DL-α-TOA/kg diet. In the other treatments the diet was supplemented with D-α-TOS at 15 mg/kg, 30 mg/kg or 60 mg/kg (TOS1, TOS2 and TOS3 treatments), respectively. The trial lasted 42 days. Positive correlations existed between dietary D-α-TOS levels and plasma and hepatic α-tocopherol concentrations, and a negative correlation with malonaldehyde (MDA) concentrations. In comparison with the control group, 30 mg/kg and 60 mg/kg of dietary D-α-TOS supplementation resulted in an increase in glutathione peroxidase (GSH-Px) activity and glutathione (GSH) content of the breast and thigh muscle and total superoxide dismutase (T-SOD) activity in the thigh muscle. Furthermore, the muscle MDA and hepatic reactive oxygen species (ROS) levels were reduced. As for meat quality, 48 h drip loss and shear force of breast and leg muscle were lower in broilers in the TOS1, TOS2 treatments and also the cooking loss in leg muscle. The study suggests that 30 mg/kg to 60 mg D-α-TOS/kg of the diet could enhance the antioxidant capacity of broiler meat, and its water-holding capacity and tenderness, in association with the reduction in lipid peroxidation as measured as a decrease in MDA and ROS concentrations.________________________________________________________________________________

show abstract

Section: Discussionmentioning

confidence: 99%

Effect of RRR-α-tocopherol succinate on the meat quality and antioxidative status in broilers

Zhang¹,

Wang²,

Zhou³

et al. 2012

SA J. An. Sci.

View full text Add to dashboard Cite

show abstract

“…With regard to chicken, Asghar et al (1989Asghar et al ( , 1990 found that supplementation of the diet with a-tocopherol Total a-tocopherol levels increased 1.6-and 1.8-fold increase in mitochondria and microsomes, respectively (70 vs. 250 mg/kg) Lauridsen and Jensen (2005) (200 mg/kg) only appeared to increase the a-tocopherol concentration in the microsomal membranes in the dark meat of chicken and did not increase, to any extent, the concentration of a-tocopherol in the mitochondrial fractions isolated from dark and white meat as compared to those isolated from the control group. In most of the experiments mentioned in Table 1, the differences in the concentrations of a-tocopherol in the subcellular fractions were evident in the enhanced oxidative stability of the enriched membranes, that is, reduced rates of Fe 2?…”

Section: Experiments With Muscle Membranes Isolated From Livestockmentioning

confidence: 99%

α-Tocopherol incorporation in mitochondria and microsomes upon supranutritional vitamin E supplementation

Lauridsen

Jensen

2012

Genes Nutr

View full text Add to dashboard Cite

Vitamin E (a-tocopherol) is a major lipid-soluble chain-breaking antioxidant in humans and mammals and plays an important role in normal development and physiology. The localization of a-tocopherol within the highly unsaturated phospholipid bilayer of cell membranes provides a means of controlling lipid oxidation at the initiation site. Mitochondria are the site for major oxidative processes and are important in fat oxidation and energy production, but a side effect is leakage of reactive oxygen species. Thus, incorporation of a-tocopherol and other antioxidants into mitochondria and other cellular compartments is important in order to maintain oxidative stability of the membranebound lipids and prevent damage from the reactive oxygen species. Many studies regarding mitochondrial disease and dysfunction have been performed in relation to deficiency of vitamin E and other antioxidants, whereas relatively sparse information is available regarding the eventual beneficial effects of antioxidant-enriched mitochondria in terms of health and function. This may be due to the fact that only little scientific information is available concerning the effect of supranutritional supplementation with antioxidants on their incorporation into mitochondria and other cellular membranes. The purpose of this review is therefore to briefly summarize experimental data performed with dietary vitamin E treatments in relation to the deposition of a-tocopherol in mitochondria and microsomes.

show abstract

“…The turtle dove is essentially a granivorous bird that eats seeds of cereals, sunflower and wild species (Jime´nez, Hodar, & Camacho, 1992). The fatty acid composition of both glycerides and phospholipids in poultry meat is influenced by diet (Ahn, Wolfe, & Sim, 1995;Asghar, Lin, Gray, Buckley, Booren, & Flegal, 1990;Meyner, Genot, & Gandemer, 1999); thus, the fatty acid composition of thrush and turtle dove meat will probably be different.…”

Section: Introductionmentioning

confidence: 99%

Characterization of meat from two game birds: thrush (Turdus philomelos) and turtle dove (Streptopelia turtur) Caracterización de la carne de dos aves de caza: zorzal (Turdus philomelos) y tórtola (Streptopelia turtur)

Rodríguez-Turienzo

Dı́az

Sanmartín

et al. 2010

CyTA - Journal of Food

View full text Add to dashboard Cite

The chemical and fatty acid composition and color of wild thrush (Turdus philomelos) and turtle dove (Streptopelia turtur) meat were investigated. No significant differences in the chemical composition were observed between the meat of thrush and that of turtle dove. However, significant differences (p 5 0.05) in the fatty acid composition of the three fractions (glycerides, phospholipids, and free fatty acids) and in color parameters were observed. The main fatty acid in thrush meat was oleic acid (around 30%), and the high content of docosahexaenoic acid (C-22:6n-3) (more than 10% in the three fractions) was remarkable. There was a high content of polyunsaturated fatty acids (PUFA) (more than 50%) in the turtle dove meat; the main PUFA were linoleic (C-18:2n-6) and arachidonic (C-20:4n-6) acids.Keywords: game; thrush; turtle dove; meat; lipids; fatty acids; color Se ha estudiado la composicio´n quı´mica, de a´cidos grasos y el color de la carne de zorzal (Turdus philomelos) y to´rtola (Streptopelia turtur). No se observaron diferencias significativas en la composicio´n quı´mica entre la carne de ambas especies; sin embargo, sı´se detectaron diferencias significativas (p 5 0,05) en la composicio´n de a´cidos grasos de las tres fracciones lipı´dicas (glice´ridos, fosfolı´pidos y a´cidos grasos libres) y en los para´metros de color. El principal a´cido graso en la carne de zorzal fue el a´cido oleico (alrededor del 30%), siendo remarcable el alto contenido de a´cido docosahexaenoico (C-22:6n-3) (mayor del 10% en las tres fracciones). La carne de to´rtola presento´un alto contenido de a´cidos grasos poliinsaturados (mayor del 50%), siendo los principales a´cidos grasos poliinsaturados el linoleico (C-18:2n-6) y el araquido´nico (C-20:4n-6).

show abstract

Effects of Dietary Oils and α‐Tocopherol Supplementation on Membranal Lipid Oxidation in Broiler Meat

Cited by 96 publications

References 24 publications

Effect of RRR-α-tocopherol succinate on the meat quality and antioxidative status in broilers

Effect of RRR-α-tocopherol succinate on the meat quality and antioxidative status in broilers

α-Tocopherol incorporation in mitochondria and microsomes upon supranutritional vitamin E supplementation

Characterization of meat from two game birds: thrush (Turdus philomelos) and turtle dove (Streptopelia turtur) Caracterización de la carne de dos aves de caza: zorzal (Turdus philomelos) y tórtola (Streptopelia turtur)

Contact Info

Product

Resources

About