Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and alpha-tocopherol and ascorbic acid supplementation

Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Spain.

We used factorial design to ascertain the influence of dietary fat source (linseed, sunflower and oxidized sunflower oils, and beef tallow) and the dietary supplementation with alpha-tocopheryl acetate (alpha-TA) (225 mg/kg of feed) and ascorbic acid (AA) (110 mg/kg) on dark chicken meat oxidation (lipid hydroperoxide and TBA values and cholesterol oxidation product content). alpha-TA greatly protected ground and vacuum-packaged raw or cooked meat from fatty acid and cholesterol oxidation after 0, 3.5, or 7 mo of storage at -20 C. In contrast, AA provided no protection, and no synergism between alpha-TA and AA was observed. Polyunsaturated fatty acid-enriched diets (those containing linseed, sunflower, or oxidized sunflower oils) increased meat susceptibility to oxidation. Cooking always involved more oxidation, especially in samples from linseed oil diets. The values of all the oxidative parameters showed a highly significant negative correlation with the alpha-tocopherol content of meat.

This article has been cited by other articles:

				C. Villaverde, M. D. Baucells, E. G. Manzanilla, and A. C. Barroeta High Levels of Dietary Unsaturated Fat Decrease {alpha}-Tocopherol Content of Whole Body, Liver, and Plasma of Chickens Without Variations in Intestinal Apparent Absorption Poult. Sci., March 1, 2008; 87(3): 497 - 505. [Abstract] [Full Text] [PDF]

				R. Bou, S. Grimpa, F. Guardiola, A. C. Barroeta, and R. Codony Effects of Various Fat Sources, {alpha}-Tocopheryl Acetate, and Ascorbic Acid Supplements on Fatty Acid Composition and {alpha}-Tocopherol Content in Raw and Vacuum-Packed, Cooked Dark Chicken Meat Poult. Sci., August 1, 2006; 85(8): 1472 - 1481. [Abstract] [Full Text] [PDF]