Dose and duration effect of α-tocopheryl acetate supplementation on chicken meat fatty acid composition, tocopherol content, and oxidative status

Ricard Bou, Stella Grimpa, Maria D. Baucells, Rafael Codony, Francesc Guardiola

Research output: Contribution to journalArticleResearchpeer-review

17 Citations (Scopus)

Abstract

The effects of dietary α-tocopheryl acetate (α-TA) doses (75, 150, and 225 mg/kg) and the duration of this supplementation (0, 10, 21, 32, and 43 days prior to slaughter) on fatty acid composition, α-tocopherol content, and oxidative status were studied either in raw or in cooked dark chicken meat with its skin. With regard to fatty acid composition, raw meat was affected by both dietary factors. Various polyunsaturated fatty acids decreased as a result of higher α-TA doses, whereas these fatty acids increased with longer supplementation periods. Cooked meat showed similar trends for the duration of α-TA supplementation. On the other hand, α-tocopherol content in raw and cooked meat increased as a result of the dose and duration of α-TA supplementation. Formation of lipid hydroperoxides and thiobarbituric acid values of these meats were also influenced by these two dietary factors, and the dietary combination of 150 mg/kg of α-TA during the last 32 days was optimal in terms of supplementation costs and meat oxidative stability. © 2006 American Chemical Society.
Original languageEnglish
Pages (from-to)5020-5026
JournalJournal of Agricultural and Food Chemistry
Volume54
Issue number14
DOIs
Publication statusPublished - 12 Jul 2006

Keywords

  • Chicken meat
  • Fatty acid composition
  • Meat oxidative status
  • Tocopherol content
  • Tocopheryl acetate supplementation

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