Influence of dietary alpha-tocopheryl acetate supplementation on cholesterol oxidation in retail packed chicken meat during refrigerated storage

This study examined the effect of dietary alpha-tocopheryl acetate on lipid and cholesterol oxidation in retail packed chicken meat during refrigerated storage. Male broiler chicks were randomly assigned to five pens containing 30 chicks each, which was subjected to one of five dietary treatments (0...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2006, Vol.70 (4), p.808-814
Main Authors: Kim, B.C.(Korea Univ., Seoul (Korea R.)), Ryu, Y.C, Cho, Y.J, Rhee, M.S
Format: Article
Language:English
Subjects:
ALMACENAMIENTO EN FRIO
alpha-Tocopherol - administration & dosage
alpha-Tocopherol - analogs & derivatives
alpha-Tocopherol - pharmacology
Animals
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
Biological and medical sciences
broiler
BROILER CHICKENS
CARNE DE POLLO
CHICKEN MEAT
Chickens - metabolism
CHOLESTEROL
Cholesterol - chemistry
Cholesterol - metabolism
cholesterol oxidation products
COLD STORAGE
COLESTEROL
COMPLEMENT ALIMENTAIRE
Dietary Supplements
Fatty Acids - metabolism
Food Handling
Fundamental and applied biological sciences. Psychology
KEEPING QUALITY
Lipid Metabolism
Male
Meat - analysis
OXIDACION
OXIDATION
Oxidation-Reduction - drug effects
oxidative stability
OXYDATION
POLLO DE ENGORDE
POULET DE CHAIR
Refrigeration
STOCKAGE AU FROID
SUPLEMENTOS
SUPPLEMENTS
TOCOFEROLES
TOCOPHEROL
TOCOPHEROLS
VIANDE DE POULET
α-tocopherol
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Summary:This study examined the effect of dietary alpha-tocopheryl acetate on lipid and cholesterol oxidation in retail packed chicken meat during refrigerated storage. Male broiler chicks were randomly assigned to five pens containing 30 chicks each, which was subjected to one of five dietary treatments (0, 50, 100, 200, or 400 IU of alpha-tocopheryl acetate/kg diet). Five different levels of alpha-tocopherol were supplied to the chicks from 3 to 6 weeks. After 42 d of feeding all the broilers were slaughtered, and the carcasses were packed in polyethylene bags individually, bags similar to those used in the retail trade, and stored for 12 d at 4 deg C. Growth performance and fatty acid composition were not affected by the dietary alpha-tocopherol levels. The alpha-tocopherol content in breast and thigh muscles increased as the level of dietary alpha-tocopherol increased. The supplementation with 200 or 400 IU of alpha-tocopherol was more effective in reducing the level of lipid oxidation (P 0.05) and total cholesterol oxidation products (P 0.05). Therefore, an increase in the dietary alpha-tocopherol level from 200 to 400 IU/kg feed causes major improvements in the oxidative stability of chicken meat during refrigerated storage.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.70.808