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...

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Autores: Cortinas Hernández, Lucía, Barroeta, Ana Cristina|||0000-0002-4748-2604, Villaverde Haro, Cecilia|||0000-0001-5540-7949, Galobart i Cots, Jaume, Guardiola Ibarz, Francesc|||0000-0002-8624-8749, Baucells Sánchez, María Dolores
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
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spelling Influence of the Dietary Polyunsaturation Level on Chicken Meat Quality: Lipid OxidationCortinas Hernández, LucíaBarroeta, Ana Cristina|||0000-0002-4748-2604Villaverde Haro, Cecilia|||0000-0001-5540-7949Galobart i Cots, JaumeGuardiola Ibarz, Francesc|||0000-0002-8624-8749Baucells Sánchez, María DoloresPollastresLípidsCarn d'aviramLipid oxidationPolyunsaturationα-tocopherolThigh and breast meatCooked meat and meat storageThe 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). 22005-01-0120052005-01-01Articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://ddd.uab.cat/record/165876https://dx.doi.org/urn:doi:10.1093/ps/84.1.48reponame:Dipòsit Digital de Documents de la UABinstname:Universitat Autònoma de BarcelonaInglésengopen accesshttp://purl.org/coar/access_right/c_abf2Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, i la comunicació pública de l'obra, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original. No es permet la creació d'obres derivades.https://creativecommons.org/licenses/by-nc-nd/3.0/info:eu-repo/semantics/openAccessoai:ddd.uab.cat:1658762026-06-06T12:50:31Z
dc.title.none.fl_str_mv Influence of the Dietary Polyunsaturation Level on Chicken Meat Quality: Lipid Oxidation
title Influence of the Dietary Polyunsaturation Level on Chicken Meat Quality: Lipid Oxidation
spellingShingle Influence of the Dietary Polyunsaturation Level on Chicken Meat Quality: Lipid Oxidation
Cortinas Hernández, Lucía
Pollastres
Lípids
Carn d'aviram
Lipid oxidation
Polyunsaturation
α-tocopherol
Thigh and breast meat
Cooked meat and meat storage
title_short Influence of the Dietary Polyunsaturation Level on Chicken Meat Quality: Lipid Oxidation
title_full Influence of the Dietary Polyunsaturation Level on Chicken Meat Quality: Lipid Oxidation
title_fullStr Influence of the Dietary Polyunsaturation Level on Chicken Meat Quality: Lipid Oxidation
title_full_unstemmed Influence of the Dietary Polyunsaturation Level on Chicken Meat Quality: Lipid Oxidation
title_sort Influence of the Dietary Polyunsaturation Level on Chicken Meat Quality: Lipid Oxidation
dc.creator.none.fl_str_mv Cortinas Hernández, Lucía
Barroeta, Ana Cristina|||0000-0002-4748-2604
Villaverde Haro, Cecilia|||0000-0001-5540-7949
Galobart i Cots, Jaume
Guardiola Ibarz, Francesc|||0000-0002-8624-8749
Baucells Sánchez, María Dolores
author Cortinas Hernández, Lucía
author_facet Cortinas Hernández, Lucía
Barroeta, Ana Cristina|||0000-0002-4748-2604
Villaverde Haro, Cecilia|||0000-0001-5540-7949
Galobart i Cots, Jaume
Guardiola Ibarz, Francesc|||0000-0002-8624-8749
Baucells Sánchez, María Dolores
author_role author
author2 Barroeta, Ana Cristina|||0000-0002-4748-2604
Villaverde Haro, Cecilia|||0000-0001-5540-7949
Galobart i Cots, Jaume
Guardiola Ibarz, Francesc|||0000-0002-8624-8749
Baucells Sánchez, María Dolores
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Pollastres
Lípids
Carn d'aviram
Lipid oxidation
Polyunsaturation
α-tocopherol
Thigh and breast meat
Cooked meat and meat storage
topic Pollastres
Lípids
Carn d'aviram
Lipid oxidation
Polyunsaturation
α-tocopherol
Thigh and breast meat
Cooked meat and meat storage
description 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).
publishDate 2005
dc.date.none.fl_str_mv 2
2005-01-01
2005
2005-01-01
dc.type.none.fl_str_mv Article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://ddd.uab.cat/record/165876
https://dx.doi.org/urn:doi:10.1093/ps/84.1.48
url https://ddd.uab.cat/record/165876
https://dx.doi.org/urn:doi:10.1093/ps/84.1.48
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
https://creativecommons.org/licenses/by-nc-nd/3.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
https://creativecommons.org/licenses/by-nc-nd/3.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Dipòsit Digital de Documents de la UAB
instname:Universitat Autònoma de Barcelona
instname_str Universitat Autònoma de Barcelona
reponame_str Dipòsit Digital de Documents de la UAB
collection Dipòsit Digital de Documents de la UAB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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