Influence of the Dietary Polyunsaturation Level on Chicken Meat Quality: Lipid Oxidation
The present study was carried out to evaluate the influence of increasing amounts of dietary polyunsaturated fatty acids (PUFA) and α-tocopheryl acetate (α-TA) supplementation on lipid oxidation of raw and cooked thigh meat stored under refrigeration. One hundred ninety-two female, 1-d-old, broiler...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2005 |
| País: | España |
| Institución: | Universitat Autònoma de Barcelona |
| Repositorio: | Dipòsit Digital de Documents de la UAB |
| Idioma: | inglés |
| OAI Identifier: | oai:ddd.uab.cat:165876 |
| Acceso en línea: | https://ddd.uab.cat/record/165876 https://dx.doi.org/urn:doi:10.1093/ps/84.1.48 |
| Access Level: | acceso abierto |
| Palabra clave: | Pollastres Lípids Carn d'aviram Lipid oxidation Polyunsaturation α-tocopherol Thigh and breast meat Cooked meat and meat storage |
| Sumario: | The present study was carried out to evaluate the influence of increasing amounts of dietary polyunsaturated fatty acids (PUFA) and α-tocopheryl acetate (α-TA) supplementation on lipid oxidation of raw and cooked thigh meat stored under refrigeration. One hundred ninety-two female, 1-d-old, broiler chickens were randomly distributed into 16 experimental treatments resulting from the combination of 4 levels of dietary PUFA (15, 34, 45, and 61 g/kg) and 4 levels of supplementation with α-TA (0, 100, 200, and 400 mg/kg). Thiobarbituric acid reactive substance (TBARS) values in cooked meat and cooked refrigerated meat were 12- and 24-fold higher, respectively, than in raw meat. Dietary polyunsaturation and α-TA supplementation affected lipid oxidation more markedly in cooked meat and cooked refrigerated meat than in raw meat and raw refrigerated meat. Lipid oxidationa in cooked meat showed a significant linear increase as the concentration of PUFA in raw meat increased. The oxidative stability of meat was not affected by an increase in the dietary α-TA level from 200 to 400 mg/kg. Nonlinear relationship between TBARS values in cooked meat and α-tocopherol content of raw meat showed saturation in the antioxidant effect of α-Toc. The equation y = x (11.88+ 63.38e-0.007z) was calculated to predict the minimum inclusion of α-tocopherol to diets (z) of chickens with certain dietary PUFA content (x) to assure a certain TBARS value (y). |
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