Influence of the dietary polyunsaturation level on chicken meat quality: lipid oxidation

Abstract

The present study was carried out to evaluate the influence of increasing amounts of dietary polyunsaturated fatty acids (PUFA) and alpha-tocopheryl acetate (alpha-TA) supplementation on lipid oxidation of raw and cooked thigh meat stored under refrigeration. One hundred ninety-two female, 1-d-old, broiler chickens were randomly distributed into 16 experimental treatments resuIting from the combination of 4 levels of dietary PUFA (15, 34, 45, and 61 g/kg) and 4 levels of supplementation with alpha-TA (0, 100, 200, and 400 mg/kg). Thiobarbituric acid reactive substance (TBARS) values in cooked meat and cooked refrigerated meat were 12- and 24-fold higher, respectively, than in raw meat. Dietary polyunsaturation and alpha-TA supplementation affected lipid oxidation more markedly in cooked meat and cooked refrigerated meat than in raw meat and raw refrigerated meat. Lipid oxidation in cooked meat showed a significant linear increase as the concentration of PUFA in raw meat increased. The oxidative stability of meat was not affected by an increase in the dietary alpha-TA level from 200 to 400 mg/kg. Nonlinear relationship between TBARS values in cooked meat and alpha-tocopherol content of raw meat showed saturation in the antioxidant effect of alpha-Toc. The equation y = x (11.88 + 63.38e(-0.007z) was calculated to predict the minimum inclusion of alpha-tocopherol to diets (z) of chickens with certain dietary PUFA content (x) to assure a certain TBARS value (y).

Growth performance, intestinal morphology, and meat quality in relation to alpha-lipoic acid associated with vitamin C and E in broiler chickens under tropical conditions

“…Many studies reported that chickens reared at a high temperatures had increased TBARS in plasma, organs, and carcass (Lin et al, 2000;Mahmoud and Edens, 2003;Gao et al, 2010). The supplementation of antioxidants prevented lipid oxidation in chicken meat that decreased TBARS value, which is a consequence of oxidant stress (Jung et al, 2010;Cortinas et al, 2005). The findings in the present study showed that both leg and breast meat samples from the broilers that drank the water supplemented with vit.…”

“…E (75 ppm), and ALA had lower TBARS values than the negative control group, suggesting that vit. E might improve lipid stability and reduce lipid oxidation in chicken meat (Cortinas et al, 2005). Gao et al (2010) demonstrated that the high level of vit.…”

<b>Heat stress and vitamin E in diets for broilers as a mitigating measure

“…α-tocopherol has the greatest biological activity when compared to other forms of vitamin E, because it has higher absorption, higher deposition in tissues and low fecal excretion (Cortinas et al, 2005). Excess of α-tocopherol and its analogs are extensively metabolized before excretion.…”

Growth Performance and Fatty Acid Profiles of Ducks Fed a Diet Supplemented with Aronia (Aronia Melanocarpa) Powder

“…In terms of health, the fatty acid composition of meat products is regarded as an important parameter of meat quality and is affected by the fatty acid composition of the feed, as described in Cortinas et al (2005). However, our data did not support results from an earlier study, which suggests that increased PUFA:SFA ratio in meat might be due to the protection of dietary antioxidants that act as electron donors for reduction of some unsaturated fatty acids (Chikunya et al, 2004) or radical scavenging associated with both activity enhancement and protection of enzymes such as peroxide dismutase and glutathione reductase (Law et al, 1999).…”