Influence of dietary α-tocopheryl acetate supplementation on cholesterol oxidation in retail packed chicken meat during refrigerated storage

Byoung-Chul Kim, Youn Chul Ryu, Yoon Je Cho, Min-Suk Rhee

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

This study examined the effect of dietary α-tocopheryl acetate on lipid and cholesterol oxidation in retail packed chicken meat during refrigerated storage. Male broiler chicks were randomly assigned to five pens containing 30 chicks each, which was subjected to one of five dietary treatments (0, 50, 100, 200, or 400 IU of α-tocopheryl acetate/kg diet). Five di.erent levels of α-tocopherol were supplied to the chicks from 3 to 6 weeks. After 42 d of feeding all the broilers were slaughtered, and the carcasses were packed in polyethylene bags individually, bags similar to those used in the retail trade, and stored for 12 d at 4°C. Growth performance and fatty acid composition were not affected by the dietary α-tocopherol levels. The α-tocopherol content in breast and thigh muscles increased as the level of dietary α-tocopherol increased. The supplementation with 200 or 400 IU of α-tocopherol was more effective in reducing the level of lipid oxidation (P < 0:05) and total cholesterol oxidation products (P < 0:05). Therefore, an increase in the dietary α-tocopherol level from 200 to 400 IU/kg feed causes major improvements in the oxidative stability of chicken meat during refrigerated storage.

Original languageEnglish
Pages (from-to)808-814
Number of pages7
JournalBioscience, Biotechnology and Biochemistry
Volume70
Issue number4
DOIs
Publication statusPublished - 2006 May 5

Fingerprint

Tocopherols
Meats
Cholesterol
chicken meat
alpha-Tocopherol
tocopherols
Meat
Chickens
acetates
cholesterol
oxidation
Oxidation
Lipids
Nutrition
Fatty acids
Muscle
bags
Polyethylenes
broiler chickens
chicks

Keywords

  • α-tocopherol
  • Broiler
  • Cholesterol oxidation products
  • Oxidative stability

ASJC Scopus subject areas

  • Bioengineering
  • Biotechnology
  • Biochemistry
  • Biochemistry, Genetics and Molecular Biology(all)
  • Chemistry (miscellaneous)
  • Applied Microbiology and Biotechnology
  • Food Science

Cite this

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title = "Influence of dietary α-tocopheryl acetate supplementation on cholesterol oxidation in retail packed chicken meat during refrigerated storage",
abstract = "This study examined the effect of dietary α-tocopheryl acetate on lipid and cholesterol oxidation in retail packed chicken meat during refrigerated storage. Male broiler chicks were randomly assigned to five pens containing 30 chicks each, which was subjected to one of five dietary treatments (0, 50, 100, 200, or 400 IU of α-tocopheryl acetate/kg diet). Five di.erent levels of α-tocopherol were supplied to the chicks from 3 to 6 weeks. After 42 d of feeding all the broilers were slaughtered, and the carcasses were packed in polyethylene bags individually, bags similar to those used in the retail trade, and stored for 12 d at 4°C. Growth performance and fatty acid composition were not affected by the dietary α-tocopherol levels. The α-tocopherol content in breast and thigh muscles increased as the level of dietary α-tocopherol increased. The supplementation with 200 or 400 IU of α-tocopherol was more effective in reducing the level of lipid oxidation (P < 0:05) and total cholesterol oxidation products (P < 0:05). Therefore, an increase in the dietary α-tocopherol level from 200 to 400 IU/kg feed causes major improvements in the oxidative stability of chicken meat during refrigerated storage.",
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