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Poultry Science, Vol 80, Issue 6, 800-807
Copyright © 2001 by Poultry Science Association

Articles

Influence of dietary fat source, alpha-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat

R Bou, F Guardiola, A Grau, S Grimpa, A Manich, A Barroeta, and R Codony

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

We studied the influence of dietary fat source and dl-alpha-tocopheryl acetate and ascorbic acid supplementation on the sensory quality of cooked dark chicken meat stored at -20 C for different periods. Results showed that dietary fat source and alpha-tocopheryl acetate supplementation influenced sensory scores (rancid flavor and aroma and acceptability). Ascorbic acid had no influence on these scores. Thiobarbituric acid values showed a high correlation with sensory scores. In addition, the low levels of alpha-tocopheryl acetate contained in the trace mineral-vitamin mix (20 IU/kg of feed) were enough to prevent rancidity development in cooked dark chicken meat when broilers were fed a saturated fat diet and samples were vacuum-packed and stored at -20 C for 13 mo.


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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]


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