Effect of dietary fish oil, alpha-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat

Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain.

A factorial design was used to study the effect of dietary fish oil (1.25% and 2.5%), all-rac-alpha-tocopheryl acetate (70 and 140 mg/kg), and Zn supplementation (0 and 200 mg/kg) on the composition and consumer acceptability of chicken meat stored at -20 degrees C for 5 mo. Supplementation of the diet with all-rac-alpha-tocopheryl acetate increased the alpha-tocopherol content in meat. The fatty acid composition of the meat was affected only by the amount of fish oil. Diets supplied with 2.5% fish oil produced meat with an eicosapentaenoic and docosahexaenoic acid content double that of diets supplied with 1.25% fish oil. Zn supplementation did not affect the content of this mineral in the meat. Moreover, the consumer acceptability of meat samples showed no significant differences between dietary treatments after 5 mo of storage at -20 degrees C or with respect to a freshly cooked commercial sample used as a blind control.

This article has been cited by other articles:

				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]