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Vitamin E levels, thiobarbituric acid test and sensory evaluation of breast muscles from broilers fed α‐tocopheryl acetate‐ and β‐carotene‐supplemented diets
Author(s) -
Carreras Irene,
Guerrero Luis,
Guàrdia MD,
EsteveGarcia Enric,
García Regueiro JA,
Sárraga Carmen
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1639
Subject(s) - broiler , thiobarbituric acid , vitamin e , food science , carotene , tocopheryl acetate , chemistry , lipid oxidation , vitamin , antioxidant , biochemistry , lipid peroxidation
The objective of this study was to investigate the effect of dietary α‐tocopheryl acetate and β‐carotene supplementation on lipid oxidation of breast meat from broilers fed lard as the fat source. Supplementation of broilers with 100 mg kg −1 α‐tocopheryl acetate increased the vitamin E levels in raw breast samples significantly ( p < 0.05), whereas the presence of 1.5 mg kg −1 dietary β‐carotene tended to decrease vitamin E deposition. The presence of vitamin E delayed lipid oxidation significantly, but thiobarbituric acid values of samples from broilers fed the β‐carotene‐supplemented diet did not differ from those of control samples. Vitamin E reduced sensory meat rancidity, whilst vitamin E, β‐carotene and their combination modified meat texture. The results show the effectiveness of dietary α‐tocopheryl acetate supplementation in protecting broiler meat against lipid oxidation. Copyright © 2004 Society of Chemical Industry