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

Bioscience, Biotechnology and Biochemistry

Volumn 70, Issue 4, 2006, Pages 808-814

  Kim, Byoung Chul ^a   Ryu, Youn Chul ^a   Cho, Yoon Je ^b   Rhee, Min Suk ^a  

^a Korea University   (South Korea)

^b Daesang Corporation   (South Korea)

Author keywords

tocopherol; Broiler; Cholesterol oxidation products; Oxidative stability

Indexed keywords

FATTY ACIDS; MEATS; OXIDATION; REFRIGERATION;

Α-TOCOPHEROL; BROILER; CHOLESTEROL OXIDATION PRODUCTS; OXIDATIVE STABILITY;

CHOLESTEROL;

ALPHA TOCOPHEROL; ALPHA-TOCOPHEROL ACETATE; CHOLESTEROL; DRUG DERIVATIVE; FATTY ACID;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; DIET SUPPLEMENTATION; DRUG EFFECT; FOOD HANDLING; FREEZING; LIPID METABOLISM; MALE; MEAT; METABOLISM; OXIDATION REDUCTION REACTION;

ALPHA-TOCOPHEROL; ANIMALS; CHICKENS; CHOLESTEROL; DIETARY SUPPLEMENTS; FATTY ACIDS; FOOD HANDLING; LIPID METABOLISM; MALE; MEAT; OXIDATION-REDUCTION; REFRIGERATION;

EID: 33646159525     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.70.808     Document Type: Article

References (33)

1. Wilson, B. R., Pearson, A. M., and Shorland, F. B., Effect of total lipids and phospholipids on warmed over flavor in red and white meat from several species as measured by thiobarbituric acid analysis. J. Agric. Food Chem., 24, 7-11 (1976).
2. Lanari, M. C., Hewavitharana, A. K., Becu, C., and de Jong, S., Effect of dietary tocopherols and tocotrienols on the antioxidant status and lipid stability of chicken. Meat Sci., 68, 155-162 (2004).
3. O'Neill, L. M., Galvin, K., Morrissey, P. A., and Buckley, D. J., Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products. Br. Poult. Sci., 39, 365-371 (1998).
4. Surai, P. F., and Sparks, N. H. C., Tissue-specific fatty acid and α-tocopherol profiles in male chickens depending on dietary tuna oil and vitamin E provision. Poult. Sci., 79, 1132-1142 (2000).
5. Grau, A., Codony, R., Grimpa, S., Baucells, M. D., and Guardiola, F., Cholesterol oxidation in frozen dark chicken meat: influence of dietary fat source, and α-tocopherol and ascorbic acid supplementation. Meat Sci., 57, 197-208 (2001).
6. Bou, R., Guardiola, F., Tres, A., Barroeta, A. C., and Codony, R., Effect of dietary fish oil, α-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat. Poult. Sci., 83, 282-292 (2004).
7. Lin, C. F., Gray, J. L., Asghar, A., Buckley, D. J., Booren, A. M., and Flegal, C. J., Effects of dietary oils and α-tocopherol supplementation on lipid composition and stability of broiler meat. J. Food Sci., 54, 1457-1460, 1484 (1989).
8. O'Neill, L. M., Galvin, K., Morrissey, P. A., and Buckley, D. J., Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat. Meat Sci., 52, 89-94 (1999).
9. Guo, Y., Tang, Q., Yuan, J., and Jiang, Z., Effects of supplementation with vitamin E on the performance and the tissue peroxidation of broiler chicks and the stability of thigh meat against oxidative deterioration. Anim. Feed Sci. Technol., 89, 165-173 (2001).
10. Jensen, C., Skibsted, L. H., Jakobsen, K., and 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., 74, 2048-2056 (1995).
11. Cherian, G., Wolfe, F. W., and Sim, J. S., Dietary oils with added tocopherols: effects on egg and tissue tocopherols, fatty acids, and oxidative stability. Poult. Sci., 75, 423-431 (1996).
12. Galvin, K., Morrissey, P. A., and Buckley, D. J., Cholesterol oxides in processed chicken muscle as influenced by dietaty α-tocopherol supplementation. Meat Sci., 48, 1-9 (1998).
13. Galvin, K., Morrissey, P. A., and Buckley, D. J., Effect of dietary α-tocopherol supplementation and gammairradiation on α-tocopherol retention and lipid oxidation in cooked minced chicken. Food Chem., 2, 185-190 (1998).
14. National Research Council, Guide for the Care and Use of Laboratory Animals, National Institutes of Health, Bethesda, MD (1985).
15. Sukhija, P. S., and Palmquist, D. L., Rapid method for determination of total fatty acid content and composition of feedstuffs and feces. J. Agric. Food Chem., 199, 521-528 (1988).
16. Buttriss, J. L., and Diplock, A. T., High performance liquid chromatographic methods for vitamin E in tissues. Methods Enzymol., 105, 131-138 (1984).
17. Salih, A. M., Smith, D. M., Price, J. F., and Dawson, L. E., Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry. Poult. Sci., 66, 1483-1488 (1987).
18. Ahn, D. U., Wolfe, F. H., and 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., 60, 1013-1018 (1995).
19. Marmer, W. N., and Maxwell, R. J., Dry column method for the quantitative extraction and simultaneous class separation of lipids from muscle tissue. Lipids, 16, 365-371 (1981).
20. Park, S. W., and Addis, P. B., Cholesterol oxidation products in some muscle foods. J. Food Sci., 52, 1500-1503 (1987).
21. Combs, G. F. Jr., and Scott, M., Antioxidant effects on selenium and vitamin E function in the chick. J. Nutr., 104, 1297-1303 (1974).
22. Haq, A. U., Bailey, C. A., and Chinnah, A., Effect of beta-carotene, carlthaxanthin, lutein, and vitamin E on neonatal immunity of chicks when supplemented in the broiler breeder diets. Poult. Sci., 75, 1092-1097 (1996).
23. Sheehy, P. J. A., Morrissey, P. A., and Flynn, A., Influence of dietary α-tocopherol on tocopherol concentrations in chick tissues. Br. Poult. Sci., 32, 391-397 (1991).
24. Hsieh, H. F., Chiang, S. H., and Lu, M. Y., Effect of dietary monounsaturated/saturated fatty acid ratio on fatty acid composition and oxidative stability of tissues in broilers. Anim. Feed Sci. Technol., 95, 189-204 (2002).
25. Ajuyah, A. O., Lee, K. H., Hardin, R. T., and Sim, J. S., Changes in the yield and in the fatty acid composition of whole carcass and selected meat portions of broiler chickens fed full-fat oil seeds. Poult. Sci., 70, 2304-2314 (1991).
26. Asghar, A., Lin, C. F., Gray, J. I., Buckley, D. J., Booren, A. M., Crakel, R. L., and Flegal, C. J., Influence of oxidised dietary oil and antioxidant supplementation on membrane-bound lipid stability in broiler meat. Br. Poult. Sci., 30, 815-823 (1989).
27. Jensen, C., Engberg, R., Jakobsen, K., Skibsted, L. H., and Bertelsen, G., Influence of the oxidative quality of dietary oil on broiler meat storage stability. Meat Sci., 47, 211-222 (1997).
28. Yin, M. C., Faustman, C., Riesen, J. W., and Williams, S. N., The effects of α-tocopherol and ascorbate upon oxymyoglobin and phospholipid oxidation. J. Food Sci., 58, 1273-1276 (1993).
29. Avanzo, J. L., Mendonca, C. X., Pugine, S. M., and Cesar, M. C., Effect of vitamin E and selenium on resistance to oxidative stress in chicken superficial pectoralis muscle. Comp. Biochem. Physiol. C, 129, 163-173 (2001).
30. Paniangvait, P., King, A. J., Jones, A. D., and German, B. G., Cholesterol oxides in foods of animal origin. J. Food Sci., 60, 1159-1174 (1995).
31. Gray, J. I., Gomaa, E. A., and Buckley, D. J., Oxidative quality and shelf life of meats. Meat Sci., 43, S111-S123 (1996).
32. Monahan, F. J., Gray, J. I., Booren, A. M., Miller, E. R., Buckley, D. J., Morrissey, P. A., and Gomaa, E. A., Influence of dietary treatment on lipid and cholesterol oxidation in pork. J. Agric. Food Chem., 40, 1310-1315 (1992).
33. Ryu, Y. C., Rhee, M. S., Lee, K. M., and Kim, B. C., Effects of different levels of dietary supplemental selenium on performance, lipid oxidation, and color stability of broiler chicks. Poult. Sci., 84, 809-815 (2005).