Effects of Feeding Antioxidants on Rancidity Development in Pre-Cooked, Frozen Broiler Parts

Stability of abdominal fat and meat of broilers: Relative effects of vitamin E, butylated hydroxytoluene and ethoxyquin1

“…This is in agreement with Webb et al (1972a). On the other hand, this antioxidant markedly improved the stability of abdominal fat, even if its IV was about 100 (Tables 2 and 3).…”

“…Dietary ATA at relatively low concentrations (10 or 20 mg/kg) markedly improved the stability of meat and abdominal fat, the IV of which was about 69 (due to food not containing supplementary fat) in trial 1 (Table 2), in agreement with the findings of Webb et al (1972a), who fed diets containing 11 and 22 mg/kg of this vitamin. However, when the IV of abdominal fat was about 100, due to feeding diets containing 4% ASS, ATA at a concentration of 30 mg/kg did not improve meat stability and had only a slight beneficial effect on fat stability ( Table 3).…”

“…EQ, at relatively low concentrations (75 or 100 mg/kg), had a beneficial effect on the stability of both abdominal fat and meat in broilers fed on a fat-unsupplemented diet (Tables 2 and 5). Webb et al (1972a), on the other hand, reported that this antioxidant at concentrations of 100 and 200 mg/kg only slightly lowered TBA values of meat of broilers fed on a diet supplemented with 1*6% food grade fat. However, their basal diet contained 5% poultry by-products' meal and 5% fish meal, ingredients containing a considerable concentration of unsaturated fatty acids, a factor which may increase the amount of antioxidants required for protecting broiler tissues against oxidation.…”

“…Machlin et al (1959) and Krishnamurthy and Bieri (1962) reported that EQ, was better than BHT in preventing liver peroxide formation. Webb et al (1972a) observed that BHT at concentrations below 0-04% and EQ below 0'02% were ineffective in reducing rancidity, while 0-04% EQ gave some improvement. The latter markedly improved the stability of carcass fat in turkeys as well as the storage of vitamins A and E in their bodies (Neudoerffer and Lea, 1966).…”

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

“…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).…”