Effect of dietary tocopherols and tocotrienols on the antioxidant status and lipid stability of chicken

• Published in: Meat science Vol. 68; no. 2; pp. 155 - 162
• Main Authors: Lanari, M.C, Hewavitharana, A.K, Becu, C, de Jong, S
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.10.2004; Elsevier
• Subjects: alpha-tocopherol; alpha-tocotrienols; antioxidant activity; antioxidants; beta-tocotrienols; Biological and medical sciences; breast muscle; Chicken; chicken meat; chickens; delta-tocotrienols; experimental diets; feed intake; Food industries; Fundamental and applied biological sciences. Psychology; gamma-tocopherol; gamma-tocotrienols; Lipid oxidation; lipid peroxidation; lipids; Meat and meat product industries; meat quality; nutrient availability; oxidation; oxidative stability; poultry feeding; precooked foods; rancidity; thighs; Tocopherol; Tocotrienol; tocotrienols; Vitamin E; vitamin supplements; warmed over flavor; Warmed over flavour; Warmed over flavour; Chicken; Tocotrienol; Tocopherol; Vitamin E; Lipid oxidation; Stability; Quality; Meat product; Lipids; Antioxidant
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2003.12.004

We determined the effect of dietary tocopherols and tocotrienols on the lipid stability of pre-cooked chicken breast and thigh. The birds were supplemented with one of two doses of a commercial mixture of tocopherols and tocotrienols (Oryza1, Oryza2) or one of two doses of all-rac α-tocopherol acetate (Toc1, Toc2). Diets were formulated so that Oryza1 and Toc1 and Oryza2 and Toc2 contained similar tocopherol concentrations. No quantifiable amounts of tocotrienols were found in either breast or thigh muscles. Tocotrienols present in the diet reduced muscle α-tocopherol concentration. The effect of Oryza1 on the tocopherol content in muscle and on its lipid stability was not significant. The Oryza2, Toc1 and Toc2 diets increased the α- and γ-tocopherol in breast and thigh muscles and enhanced their lipid stability. This improvement was only due to the antioxidant action of the tocopherols. Lipid stability of pre-cooked chicken was not enhanced by adding tocotrienols to a tocopherol supplement.