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Lipid and Protein Oxidation of Broiler Meat as Influenced by Dietary Natural Antioxidant Supplementation

K. Smet^*,1, K. Raes^*,2, G. Huyghebaert, L. Haak^*, S. Arnouts and S. De Smet^*,3

^* Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium; Animal Research Unit, Institute for Agricultural and Fisheries Research, Flemish Government, Scheldeweg 68, 9090 Gontrode, Belgium; and INVE Technologies NV, Hoogveld 93, 9200 Dendermonde, Belgium

³ Corresponding author: Stefaan.Desmet{at}UGent.be

Natural tocopherols (TC), rosemary (RO), green tea (GT), grape seed, and tomato extracts were supplemented in single and in combinations at total concentrations of 100 and 200 mg·kg^–1 of feed in a 4% linseed oil-containing diet to investigate the oxidative stability of broiler breast muscle. Supplementation with 300 mg·kg^–1 of synthetic antioxidants alone and synthetic antioxidants with -tocopheryl acetate at a concentration of 200 mg·kg^–1 (100 IU) feed was used as a control. Fresh patties were prepared and stored under light at 4°C. After freezing for 8 mo and overnight thawing, 3 other patties were prepared and similarly stored under light at 4°C. During display, samples were evaluated for oxidative stability measurements. For lipid oxidation, the treatment with synthetic antioxidants and 200 mg·kg^–1 of -tocopheryl acetate yielded the lowest TBA reactive species (TBARS) values. For TC, grape seed, and tomato extracts, TBARS values for 100 mg·kg^–1 were higher (P < 0.05) than 200 mg·kg^–1 treatments, whereas no differences (P > 0.05) in TBARS values were observed for RO between 100 and 200 mg·kg^–1. In contrast, GT showed higher TBARS values at 200 mg·kg^–1. Administration of combinations of TC, RO, and GT did not reveal synergistic effects but confirmed the increase in TBARS values with increasing doses of GT. No differences (P > 0.05) among the different antioxidant treatments were detected for protein oxidation. The muscle -tocopherol content linearly responded to the feed -tocopherol content and thus there were no indications for a sparing effect on -tocopherol from other antioxidant treatments. In summary, dietary natural antioxidant extracts were less effective than the treatment with synthetic antioxidants combined with -tocopheryl acetate for protecting against oxidation, but there were marked differences between different natural antioxidant extracts.

Key Words: oxidative stability • natural antioxidant • broiler meat • lipid oxidation • protein oxidation

¹ Present address: Technology and Food Unit, Institute for Agricultural and Fisheries Research, Flemish Government, Brusselsesteenweg 370, 9090 Melle, Belgium.

² Present address: Research Group EnBiChem, Department PIH, University College of West-Flanders, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.