Effect of β-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fats

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 2, 1999, Pages 448-454

  Ruiz, Juan A ^a   Pérez Vendrell, Anna M ^a   Esteve García, Enric ^a  

^a IRTA   (Spain)

Author keywords

carotene; Broiler leg meat; Dietary fat; Oxidative stability; Vitamin E

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; BETA CAROTENE; LARD; MALONALDEHYDE; OLIVE OIL; SUNFLOWER OIL; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ANIMAL EXPERIMENT; ANIMAL FOOD; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMISTRY; CHICKEN; CONTROLLED STUDY; COOKING; DIET SUPPLEMENTATION; FAT INTAKE; FEMALE; FOOD STORAGE; LIPID OXIDATION; MEAT; METABOLISM; NONHUMAN; OXIDATION REDUCTION REACTION; SKELETAL MUSCLE;

ANIMALS; ANTIOXIDANTS; BETA CAROTENE; CHICKENS; DIETARY FATS; FEMALE; MEAT; MUSCLE, SKELETAL; OXIDATION-REDUCTION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VITAMIN E;

ANIMALIA; GALLUS GALLUS; HELIANTHUS;

EID: 0344528674     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980825g     Document Type: Article

References (46)

1. Ahn, D. U.; Wolfe, F. H.; Sim, J. S. Dietary α-linolenic acid and mixed tocopherols, and packaging influences on lipid stability in broiler chicken breast and leg muscle. J. Food Sci. 1995, 60, 1013-1018.
2. Asghar, A.; Gray, J. I.; Buckley, D. J.; Pearson, A. M.; Booren, A. M. Perspectives on warmed-over flavor. Food Technol. 1988, 42, 102-108.
3. Barroeta, A.; King, A. J. Effect of carotenoids on lipid oxidation in stored poultry muscle. Poult. Sci. 1991, 70 (Suppl. 1), 11.
4. Bartov, I.; Frigg, M. Effect of high concentrations of dietary vitamin E during various age periods on performance, plasma vitamin E and meat stability of broiler chicks at 7 weeks of age. Br. Poult. Sci. 1992, 33, 393-402.
5. Bendich, A.; Shapiro, S. S. Effect of β-carotene and cathaxanthin on the inmune response of the rats. J. Nutr. 1986, 116, 2254-2262.
6. Botsoglou, N. A; Fletouris, D. J.; Papageorgiou, G. E.; Vassilopoulos, V. N.; Mantis, A. J.; Trakatellis, A. G. Rapid sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedstuff samples. J. Agric. Food Chem. 1994, 42, 1931-1937.
7. Burton, G. W.; Ingold, K. U. β-carotene: an unusual type of lipid antioxidant. Science 1984, 224, 569-573.
8. Buttriss, J. L.; Diplock, A. T. High-performance liquid chromatography methods for vitamin E in tissues. Methods Enzymol. 1984, 105, 131-138.
9. De Winne, A.; Dirinck, P. Studies on vitamin E and meat quality. 2. Effect of feeding high vitamin E levels on chicken meat quality. J. Agric. Food Chem. 1996, 44, 1691-1696.
10. Esteve-Garcia, E.; Ruiz, J. A.; Garcia-Regueiro, J. A.; Díaz, I.; Guerrero, L.; Marraschiello, C. Dietary treatment and oxidative stability of broiler meat, nutritive value, sensory quality and safety. In Presented at the II Conference of Mixed-Feed Manufacturers of the Mediterranean, Reus, Spain, March 25-27, 1998.
11. Frigg, M. Research experiences with vitamin E for poultry meat quality. Presented at the Roche Seminar on Poultry Meat Quality, XIX World's Poultry Congress, Amsterdam, 1992.
12. Gray, J. I.; Gomaa, E. A.; Buckley, D. J. Oxidative quality and shelf life of meats. Meat Sci. 1996, 43, S111-S123.
13. Hegsted, D. M. Dietary fatty acids, serum cholesterol and coronary heart disease. In Health Effects of Dietary Fatty Acids; Nelson, G. J., Ed.; American Oil Chemists' Society: Champaign, IL, 1991; pp 50-68.
14. Heinonen, M.; Haila, K.; Lampi, A. M.; Piironen, V. Inhibition of oxidation in 10% oil-in-water emulsions by β-carotene with α-and γ-tocopherols. J. Am. Oil Chem. Soc. 1997, 74, 1047-1052.
15. Igene, J. O.; Pearson, A. M. Role of phospholipids and triglycerides in warmed-over flavor development in meat model systems. J. Food Sci. 1979, 44, 1285-1290.
16. Jensen, C.; Skibsted, L. H.; Jakobsen, K.; Bertelsen, G. Supplementation of broiler diets with all-rac-α-or a mixture of natural source RRR-α-γ-δ-tocopheryl acetate. 2. Effect on the oxidative stability of raw and precooked broiler meat products. Poult. Sci. 1995, 74, 2048-2056.
17. Jensen, S. K.; Jensen, C.; Jakobsen, K.; Engberg, R. M.; Andersen, J. O.; Lauridsen, C.; Sorensen, P.; Skibsted, L. H.; Bertelsen, G. Supplementation of broiler diets with retinol acetate, β-carotene or canthaxanthin: effect on vitamin status and oxidative status of broilers in vivo and on meat stability. Acta Agric. Scand. 1998, 48, 28-37.
18. Kennedy, T. A.; Leibler, D. C. Peroxyl radical scavenging by β-carotene in lipid bilayers: effect of oxygen partial pressure. J. Biol. Chem. 1992, 267, 4658-4663.
19. King, A. J.; Uijttenboogaart, T. G.; de Vries, A. W. α-tocopherol, β-carotene and ascorbic acid as antioxidants in stored poultry muscle. J. Food Sci. 1995, 60, 1009-1012.
20. Kornsbrust, D. J.; Mavis, R. D. Relative susceptibiity of microsomes from lung, heart, liver, kidney, brain and testes to lipid peroxidation: correction with vitamin E content. Lipids 1980, 15, 315-322.
21. Krinsky, N. I. Actions of carotenoids in biological systems. Annu. Rev. Nutr. 1993, 13, 561-587.
22. Lauridsen, C.; Buckley, D. J.; Morrissey, P. A. Influence of dietary fat and vitamin E supplementation on α-tocopherol levels and fatty acid profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidation. Meat Sci. 1997, 46, 9-22.
23. Lawlor, S. M.; O'Brien, N. M. Modulation of oxidative stress by β-carotene in chicken embryo fibroblasts. Br. J. Nutr. 1995, 75, 841-850.
24. 10 and selenium protect tissues against lipid peroxidation in rat tissue slices. J. Nutr. 1990, 120, 97-104.
25. Lin, C. F.; Asghar, A.; Gray, J. I.; Buckley, D. J.; Booren, A. M.; Crackel, R. L.; Flegal, C. J. Effects of oxidised dietary oil and antioxidant supplementation on broiler growth and meat stability. Br. Poult. Sci. 1989a, 30, 855-864.
26. Lin, C. F.; Gray, J. I.; Asghar, A.; Buckley, D. J.; Booren, A. M.; Flegal, C. J. Effects of dietary oils and α-tocopherol supplementation on lipid composition and stability of broiler meat. J. Food Sci. 1989b, 54, 1457-1460.
27. Maraschiello, C.; Esteve, E.; Garcia-Regueiro, J. A. Cholesterol oxidation in meat from chickens fed α-tocopherol and β-carotene supplemented diets with different unsaturation grades. Lipids 1998, 33, 705-713.
28. Marusich, W. L.; De Ritter, E.; Ogrinz, E. F.; Keating, J.; Mitrovic, M.; Bunnell, R. H. Effect of supplemental vitamin E in control of rancidity in poultry meat. Poult. Sci. 1975, 54, 831-844.
29. Mercier, Y.; Gatellier, P.; Viau, M.; Remignon, H.; Renerre, M. Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage. Meat Sci. 1998, 48, 301-318.
30. Morrissey, P. A.; Buckley, D. J.; Sheehy, P. J. A.; Monahan, F. J. Vitamin E and meat quality. Proc. Nutr. Soc. 1994, 53, 289-295.
31. Palozza, P.; Krinsky, N. I. β-carotene and α-tocopherol are synergistic antioxidants. Arch. Biochem. Biophys. 1992, 297, 184-187.
32. Pearson, A. M.; Love, J. D.; Shorland, F. B. Warmed-over flavor in meat, poultry and fish. Adv. Food Res. 1977, 23, 1-74.
33. Pfalzgraf, A.; Frigg, M.; Steinhart, H. α-Tocopherol contents and lipid oxidation in pork muscle and adipose tissue during storage. J. Agric. Food Chem. 1995, 43, 1339-1342.
34. Pikul, J.; Leszczynski, D. E.; Kummerow, F. A. Relative role of phospholipids, triacylglycerols and cholesterol esters on malonaldehyde formation in fat extracted from chicken meat. J. Food Sci. 1984, 49, 704-708.
35. SAS Institute Inc. SAS/STAT User's Guide, release 6.03 ed.; Statistical Analysis Systems Institue Inc.: Cary, NC, 1988.
36. Sheehy, P. J. A.; Morrissey, P. A.; Flynn, A. Increased storage stability of chicken muscle by dietary α-tocopherol supplementation. Ir. J. Agric. Food Res. 1993, 32, 67-73.
37. Snedecor, G. W.; Cochran, W. G. In Statistical Methods, 7th ed.; The Iowa State University Press: Ames, IA, 1980.
38. Sorensen, G.; Jorgensen, S. S. A critical examination of some experimental variables in the 2-thiobarbituric acid (TBA) test for lipid oxidation in meat products. Z. Lebensm. Unters. Forsch. 1996, 202, 205-210.
39. Sweeney, G.; Morrissey, P. A.; Buckley, D. J. Effect of dietary α-tocopheryl acetate supplementation on α-tocopherol levels in broiler tissue and on lipid oxidation. In Proceedings of the 19th World's Poultry Congress, WPSA, Amsterdam; Sept 19-24, 1988; Vol. 1, pp 582-585.
40. Tarladgis, B. G.; Pearson, A. M.; Dugan, L., Jr. Chemistry of the 2-thiobarbituric acid test for determination of oxidative rancidity in foods. J. Food Agric. 1964, 15, 602-607.
41. Tichivangana, J. Z.; Morrissey, P. A. Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systems. Meat Sci. 1985, 15, 107-116.
42. Van de Ven, M.; Kattenberg, M.; Van Ginkel, G.; Verwer, W.; Levine, Y. K. Angle resolved depolarised resonance Raman studies of β-carotene in lipid/water mixtures. Biochem. Biophys. Res. Commun. 1984, 120, 1060-1066.
43. Van Vliet, T.; van Vlissingen, M. F.; van Schaik, F.; van den Berg, H. β-Carotene absorption and cleavage in rats is affected by the vitamin A concentration of the diet. J. Nutr. 1996, 126, 499-508.
44. Vyncke, W. Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel (Scomber scomber L.). Fette Seifen Anstrichm. 1975, 77, 239-240.
45. Wen, J.; Morrissey, P. A.; Buckley, D. J.; Sheehy, P. J. A. Oxidative stability and α-tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary α-tocopheryl acetate. Br. Poult. Sci. 1996, 37, 787-795.
46. Wood, J. D.; Enser, M. Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. Br. J. Nutr. 1997, 78, S49-S60.