Influence of dietary vitamin e and copper on fatty acid profile and cholesterol content of raw and cooked broiler meat

Abstract

ABSTRACT:We examined the influence of a diet containing 4% of rapeseed oil, 35 mg or 126 mg copper and supplement of 100 mg vitamin E per 1 kg on fa�y acid profile and cholesterol content in raw and cooked broiler leg meat. Copper was added to feed mixtures as CuSO 4 .5H 2 O. The fa�y acid profile and cholesterol content were also determined in raw, stewed and roasted meat of broilers receiving the same diet but with a supplement of 20 mg vitamin E. The results showed that 126 and 35 mg Cu/kg significantly increased oleic acid content. Monounsaturated fa�y acids accounted for 51% and 52% of all fa�y acids. The relatively low copper concentration of 35 mg/kg feed with a major portion of soybean, wheat and maize and vitamin E supplementation of 100 mg/kg reduced (P < 0.01) EPA by 17%, DPA by 16% and DHA by 11 and 15% (P < 0.05). All tested copper doses reduced cholesterol: 126 mg Cu by 22%, 35 mg by 6% and 126 mg in combination with 35 mg copper in relation to broiler age by 7% (P < 0.05); none of the cooking procedures influenced cholesterol. Meat cooking in experiment 1 did not influence the content of any fa�y acid. Copper × cooking interactions were insignificant for all fa�y acids and cholesterol. In experiment 2 more changes in the numerical values of fa�y acids were caused by stewing compared to roasting. Among the valuable fa�y acids n-3 long chain acids were influenced by both cooking procedures to the largest extent. Docosahexaenoic acid was reduced to about 60% of the original value (P < 0.05). On the other hand, a decrease in myristic acid by 14% in stewed meat and 12% in roasted meat (P < 0.05) was positive.

Behavioral and Biochemical Alterations in Sheep with Trace Elements Deficiency: A Trial for Treatment

“…Copper has a multiple function as iron absorption, haemopoiesis, and various enzyme activities and in the oxidation-reduction process [46]. Furthermore, unthriftiness and anemia; manifested by paleness of visible mucous membranes, could be attributed to iron, zinc and copper deficiency [28].…”

Effect of different levels of copper nanoparticles and copper sulphate on performance, metabolism and blood biochemical profiles in broiler chicken

“…It has been well documented that increasing Cu levels in the diet could reduce cholesterol and triglyceride levels in the blood of chickens (Rahman et al., ; Skrivanova, Skrivan, Marounek, Tumova, & Sevcikova, ). Furthermore, it was shown that in ovo administration of Cu‐NP and CuSO 4 affected the blood serum, which reduced concentrations of glucose and cholesterol, but increased levels of calcium, phosphorus and iron in broiler chickens (Mroczek‐Sosnowska et al., ).…”

Fatty Acid Composition of Pork as Affected by Dietary Vitamin E Supplementation and Cooking

“…However they reported also decreased content of polyunsaturated fatty acids. In broilers after cooking, Skřivanová et al [5] found decrease in the content of C20:5 (eicosanpentaenoic acid), C22:5 (docosanpentaenoic acid) and C22:6 (docosanhexaenoic acid) when supplemented diet with vitamin E in amounts of 100g/kg and copper.…”

“…The positive effect of dietary vitamin E supplementation for increasing lipid oxidative stability of meat during pro-oxidative conditions has been reported in meat of ruminants [1,2] and pork [3,4]. However relatively few research is done on the possible role of vitamin E for alteration of fatty acids in meat during thermal treatment [5,6].…”