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Dietary Iron and Copper Removal Does Not Improve Cholesterol and Lipid Oxidative Stability of Raw and Cooked Broiler Meat
Author(s) -
Maraschiello C.,
Sárraga C.,
EsteveGarcía E.,
Regueiro J.A. García
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb15981.x
Subject(s) - tbars , oxysterol , chemistry , thiobarbituric acid , food science , broiler , cooked meat , antioxidant , lipid oxidation , lipid peroxidation , oxidative stress , glutathione peroxidase , cholesterol , biochemistry , catalase
Thigh meat (raw and cooked) was analyzed for oxysterols, thiobarbituric acid reactive substances (TBARS), and glutathione peroxidase (GSHPx) activity in order to assess oxidative stability. The results showed that no beneficial effect was obtained by the removal of iron and copper from the animal diet. On the contrary, the oxysterol production, the TBARS, and the GSHPx activity tended to indicate a higher oxidative stress in cooked meat from the chickens deprived of iron and copper. This effect could not be explained by differences in tissue α‐tocopherol levels. Finally, correlation analyses showed that the 4 parameters studied (oxysterols, TBARS, GSHPx, α‐tocopherol) were interrelated.