Influence of dietary polyunsaturation level on α-tocopherol content in chicken meat

Lucia Cortinas, Maria D. Baucells, Cecilia Villaverde, F. Guardiola, S. K. Jensen, Ana C. Barroeta

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4 Citations (Scopus)


One hundred and ninety-two female broiler chickens were randomly distributed into 16 experimental treatments (three replicates each) as a result of the combination of 4 levels of dietary polyunsaturated fatty acids (PUFA: 15, 34, 45 and 61 g/kg) and 4 levels of supplementation with α-tocopheryl acetate (α-TA: 0, 100, 200 and 400 mg/kg), in order to determine the modification of the α-tocopherol (α-Toc) content of chicken thighs and breast meat. Dietary PUFA content influenced the α-Toc recoveries in thigh with skin and breast muscle tisssue. Dietary α-Toc and polyunsaturation level influenced (p<0.001) α-Toc content in meat of chickens at the age of 44 days. α-Toc content of thigh increased linearly as the dietary α-Toc supplementation increased. Thus, it increased at a rate of 0.114 mg/kg (P≤0.001) and 0.071 mg/kg (P≤0.001) when α-Toc increased 1 mg/kg of feed in the most and the least saturated treatments, respectively. Furthermore, α-Toc content of thigh decreased linearly to the inclusion of dietary PUFA. When PUFA content in feed was increased by 1 g/kg, α-Toc content in thigh meat decreased in a rate of 0.06 mg/kg, 0.24 mg/kg, 0.42 mg/kg and 0.58 mg/kg for O, 100, 200 and 400 mg/kg of dietary supplementation with α-TA, respectively. A similar response was observed in breast meat but with rates of α-Toc incorporation 1.9-2.0 fold lower than in thighs. © Verlag Eugen Ulmer.
Original languageEnglish
Pages (from-to)98-105
JournalArchiv fur Geflugelkunde
Issue number3
Publication statusPublished - 1 Jun 2006


  • α-tocopherol
  • Breast meat
  • Chicken
  • Dietary polyunsaturation
  • Nutrition
  • Thigh meat


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