Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω‐3 Enriched Dark Chicken Meat during Cooking

Perez, T. I.; Zuidhof, M. J.; Renema, R. A.; Curtis, Jonathan M.; Ren, Yuan; Betti, Mirko

doi:10.1111/j.1750-3841.2009.01478.x

Cited by 24 publications

(22 citation statements)

References 44 publications

(53 reference statements)

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“…It is responsible for unpleasant odours, loss of texture, consistency, appearance, and nutritional value of the meat (Perez et al, 2010;Jankowski et al, 2012). The thiobarbituric acid reactive substances (TBARS) test is a method often used for the detection of lipid oxidation in food.…”

Section: Discussionmentioning

confidence: 99%

“…Increasing dietary vitamin E (α-tocopheryl acetate) or vitamin E and selenium (Se), which are the first line of defence against free radicals, was seen as the most efficient way of improving the oxidative stability of chicken meat during storage (Koreleski and Świątkiewicz, 2006;Perez et al, 2010). Furthermore, dietary supplementation with vitamin E and Se results in higher deposition of these additives in broiler meat and additionally improves its functional properties (Bou et al, 2009;Olmedilla-Alonso et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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The effect of dietary fat, vitamin E and selenium concentrations on the fatty acid profile and oxidative stability of frozen stored broiler meat

Konieczka¹,

Czauderna²,

Rozbicka-Wieczorek³

et al. 2015

J. Anim. Feed Sci.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The effect of dietary fat, vitamin E and selenium concentrations on the fatty acid profile and oxidative stability of frozen stored broiler meat

Konieczka¹,

Czauderna²,

Rozbicka-Wieczorek³

et al. 2015

J. Anim. Feed Sci.

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“…Poultry meat is quite sensitive to oxidation because of a high content of polyunsaturated fatty acids (PUFA) (Zhao et al., 2009). The effect of dietary supplementation with various antioxidants on chicken meat quality has gained considerable attention recently (Perez et al., 2010). For poultry industry, feeding increased levels of dietary antioxidants may be a simple method for improving oxidative stability and shelf life of meat (Fellenberg and Speisky, 2006).…”

Section: Introductionmentioning

confidence: 99%

Supranutritional selenium level affects fatty acid composition and oxidative stability of chicken breast muscle tissue

Pappas

Zoidis

Papadomichelakis

et al. 2011

Animal Physiology Nutrition

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A total of 128 broilers were used to investigate the effect of selenium (Se) on fatty acid (FA) composition and oxidative stability of lipids in the breast muscle tissue. There were 4 replicates of 4 dietary treatments: T1 (basal diet with no added Se), T2 (T1 with 0.15 mg Se added per kg diet), T3 (T1 with 0.3 mg Se added per kg diet) and T4 (T1 with 3.0 mg Se added per kg diet). A yeast source was used for added Se. Breast muscle tissue was collected from two chickens per replicate pen for the determination of Se concentration by ICP-MS, FA profile by GC and lipid oxidation using thiobarbituric acid reactive substances method. Addition of supranutritional Se levels to chicken diets leads to the production of Se-enriched meat. Consumption of 100 g of breast meat from chickens fed diets supplemented with 0.15, 0.3 and 3 mg Se per kg of diet can provide 26, 41 and 220 μg of Se, respectively. Long-chain polyunsaturated fatty acids namely C20:3n-6, C20:4n-6, C20:5n-3, C22:5n-3 and C22:6n-3 increased linearly (p = 0.047, p < 0.001, p = 0.023, p = 0.003 and p = 0.002, respectively) as the Se inclusion levels in the diets increased. At slaughter, a linear decrease in lipid oxidation (p = 0.019) was observed with Se addition, possibly attributed to the antioxidant properties of Se. Addition of supranutritional Se to chicken diets, at levels well below those causing toxicity, leads to production of Se-enriched meat, protection of health-promoting long-chain FA like C20:5n-3 and C22:6n-3 and protection of meat quality from oxidation at day 1 after slaughter.

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“…Vitamin E is a major lipid-soluble antioxidant that is able to protect membrane-bound lipids from metmyoglobin/ hydrogen peroxide-initiated oxidation (Buckley et al, 1989). Vitamin E is thought to reduce fatty acyl hydroxyperoxy radicals (ROO) to yield less reactive hydroperoxides (ROOH) (Perez et al, 2010). Tocopherols may also provide health benefits by preventing cancer and coronary diseases (Diplock, 1991;Knekt et al, 1991).…”

mentioning

confidence: 99%

The effect of lycopene and vitamin E on the growth performance, quality and oxidative stability of chicken leg meat

Englmaierová¹,

Bubancová²,

Vít³

et al. 2011

Czech J. Anim. Sci.

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 A 2 × 3 factorial design experiment was conducted to evaluate the effect of adding lycopene <br />(0 and 75 mg/kg) and vitamin E (0.50 and 100 mg/kg) to the diet of chickens. Moreover, the study investigated growth traits, oxidative stability and chemical composition of leg meat and the vitamin content of meat and liver. The study was conducted using five hundred and forty Ross 308 male broilers that were assigned to one of the six dietary treatments. Significant interactions between lycopene and vitamin E additions affected the body weight of 21-days-old chickens (P = 0.005), the malondialdehyde content in fresh leg meat (P < 0.001) and leg meat stored for 3 days at temperatures of 2.5 to 4°C (P = 0.032), the cholesterol content in leg meat (P < 0.001) and the lycopene content in liver (P = 0.006). The chickens with the highest body weight were fed 75 mg/kg of lycopene and 50 mg/kg of vitamin E. The vitamin E supplement increased the oxidative stability of fresh and stored leg muscle (P < 0.001). The lowest mean cholesterol value (3.49 g/kg of dry matter) was found out in the meat from broilers that were fed 75 mg/kg of lycopene in contrast to broilers fed the control treatment without lycopene (3.93 g/kg of dry matter). Dietary vitamin E significantly reduced the fat content (P = 0.033) and increased the ash content of leg meat. The highest lycopene concentration in liver (2.82 mg/kg of dry matter) was in chickens that were fed the highest levels of vitamin E and lycopene in contrast with the control group (0.28 mg/kg of dry matter).  

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Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω‐3 Enriched Dark Chicken Meat during Cooking

Cited by 24 publications

References 44 publications

The effect of dietary fat, vitamin E and selenium concentrations on the fatty acid profile and oxidative stability of frozen stored broiler meat

The effect of dietary fat, vitamin E and selenium concentrations on the fatty acid profile and oxidative stability of frozen stored broiler meat

Supranutritional selenium level affects fatty acid composition and oxidative stability of chicken breast muscle tissue

The effect of lycopene and vitamin E on the growth performance, quality and oxidative stability of chicken leg meat

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