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.
- Cholesterol oxidation products
- Oxidative stability
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Chemistry (miscellaneous)
- Applied Microbiology and Biotechnology
- Food Science