Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability, and sensory quality of dark chicken meat

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

Research output: Contribution to journalArticleResearchpeer-review

27 Citations (Scopus)

Abstract

A factorial design was used to study the effect of dietary oxidized sunflower oils (fresh, heated at low temperatures, and heated at high temperatures), dl-α-tocopheryl acetate (0 or 100 mg/kg), and Zn supplementation (0 or 600 mg/kg) on the composition, oxidative stability, and sensory quality of dark chicken meat with skin from animals fed with a Se supplement (Se-enriched yeast, 0.6 mg of Se/kg). The positional and geometrical isomers of linoleic acid were increased in raw meat from chickens fed oils oxidized at high temperatures. In addition, supplementation with α-tocopheryl acetate increased the α-tocopherol content, whereas 2-thiobarbituric acid (TBA) values and lipid hydroperoxide content were reduced. Likewise, TBA values, rancid aroma, and rancid flavor also decreased in cooked dark meat. However, none of the dietary factors studied affected consumer acceptability scores of cooked meat. Furthermore, Zn supplementation increased the Se content in raw meat. © 2005 American Chemical Society.
Original languageEnglish
Pages (from-to)7792-7801
JournalJournal of Agricultural and Food Chemistry
Volume53
DOIs
Publication statusPublished - 5 Oct 2005

Keywords

  • Fatty acid isomers
  • Oxidized sunflower oil
  • Se supplementation
  • Zn supplementation
  • α-tocopherol supplementation

Fingerprint

Dive into the research topics of 'Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability, and sensory quality of dark chicken meat'. Together they form a unique fingerprint.

Cite this