Effect of dietary vitamin E supplementation on lipid and colour stability of chicken thigh meat

African Journal of Biotechnology

Volumn 9, Issue 15, 2010, Pages 2276-2283

  Zouari, Nacim ^a   Elgharbi, Fatma ^a   Fakhfakh, Nahed ^a   Bacha, Abir Ben ^a   Gargouri, Youssef ^a   Miled, Nabil ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Chicken; Diet supplementation; Lipid oxidation; Meat colour; Vitamin e

Indexed keywords

ALPHA TOCOPHEROL; LIPID; PEROXIDE;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; CHICKEN MEAT; COLOR; CONTROLLED STUDY; DIET SUPPLEMENTATION; FEEDING; MEASUREMENT; NONHUMAN; NUTRIENT; OXIDATION;

ANIMALIA; GALLUS GALLUS;

EID: 77951233404     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

References (27)

1. Andersen HA, Bertelsen G, Skibsted LH (1990). Colour and colour stability of hot processed frozen minced beef. Results from chemical model experiments tested under storage conditions. Meat Sci. 28: 87-97.
2. Andreo AI, Doval MM, Romero AM, Judis MA (2003). Influence of heating time and oxygen availability on lipid oxidation in meat emulsions. Eur. J. Lipid Sci. Tech. 105: 207-213.
3. th European Symposium, Quality Poultry Meat at Tours, France, pp. 397-403.
4. Cannon JE, Morgan JB, Schmidt GR, Tatum JD, Lynch PB, Sofos JN (1996). Growth and fresh meat quality characteristics of pigs supplemented with vitamin E. J. Anim. Sci. 74: 98-105.
5. Chan WKM, Hakkarainen K, Faustman C, Schaefer DM, Scheller KK (1996). Dietary vitamin E effect on color stability and sensory assessment of spoilage in three Beef muscles. Meat Sci. 42: 387-399.
6. Dirinck P, De Winne A, Casyteels M, Frigg M (1996). Studies on vitamin E and meat quality. 1. Effect of feeding high vitamin E levels on time- related pork quality. J. Agric. Food Chem. 44: 65-68.
7. European Union Commission (EUC) (1991). Regulation 2568/91. Characteristics of olive oil and olive residue oil and the relevant methods of analysis. Official J. Eur. Commun. L248.
8. Folsh J, Lees M, Stanley GHS (1957). A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. p. 497-509.
9. Franchini A, Bertuzzi S, Tosarelli C, Manfreda G (1995). Vitamin E in viral inactivated vaccines. Polutry Sci. 74: 666-671.
10. Greene BE, Hsin IM, Zipser MW (1971). Retardation of oxidative color changes in raw ground beef. J. Food Sci. 36: 940-942.
11. Guidera J, Kerry JP, Buckley DJ, Lynch PB, Morrissey PA (1997). The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb quality. Meat Sci. 45: 33-43.
12. Guo Y, Tang Q, Yuan J, Jiang Z (2001). 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. Tech. 89: 165-173.
13. Jensen C, Engberg R, Jakobsen K, Skibsted LH, Bertelsen G (1997). Influence of the oxidative quality of dietary oil on broiler meat storage stability. Meat Sci. 47: 211-222.
14. Jensen C, Lauridsen C, Bertelsen G (1998). Dietary vitamin E: Quality and storage stability of pork and poultry. Food Sci. Technol. 9: 62-72.
15. Lauridsen C, Buckley DJ, Morrissey PA (1997). Influence of dietary fat and vitamin E supplementation on -tocopherol levels and fatty acids profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidation. Meat Sci. 46: 9-22.
16. Ledward DA (1991). Colour of raw and cooked meat. In: Johnsten DE, Knoght MK, Ledward DE (eds) The chemistry of muscle-based foods. The royal society of chemistry, Cambridge. UK, pp. 128-144.
17. McKnight WF (1996). Effect of vitamin E on the performance and immune system of commercial laying hens and pullet. In: Coelho MB (ed) Vitamin E in animal nutrition and management. BASF Corp., Mt. Olive, NJ, USA. pp. 441-448.
18. Mitsumoto M, Arnold RN, Cassens RG (1993). Dietary versus post- mortem supplementation of vitamin E on pigment and lipid stability in ground beef. J. Anim. Sci. 71: 12-16.
19. O'keefe SF, Hood DE (1982). Biochemical factors influencing metmyoglobin formation on Beef from muscles of differing colour stability. Meat Sci. 7: 209-228.
20. Phillips AL, Faustman C, Lynch MP, Govoni KE, Hoagland TA, Zinn SA (2001). Effect of dietary -tocopherol supplementation on color and lipid stability in pork. Meat Sci. 58: 389-393.
21. Pyka A, Sliwiok J (2001). Chromatographic separation of tocopherols. J. Chromatogr. A. 935: 71-76.
22. Rhee KS, Ziprin YA (1987). Lipid oxidation in retail beef, pork and chicken muscles as affected by concentrations of heme pigments and nonheme iron and liposomal enzymic peroxidation activity. J. Food Biochem. 11: 1-15.
23. Shehhy PJA, Morrissey PA, Flynn A (1991). Influence of dietary - tocopherol on tocopherol concentrations in chick tissues'. Brit. Poultry Sci. 32: 391-397.
24. Tichivangana JZ, Morissey PA (1985). Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systems. Meat Sci. 15: 107-116.
25. Underland (2001). Lipid oxidation in fatty fish during processing and storage. In: Kestin SC, Warris PD (eds). Farmed fish quality, Fishing News Books, UK: Blackwell Sci. pp. 261-275.
26. Wiss O, Bunnel RB, Gloor U (1962). Absorption and distribution of vitamin E in the tissue. Vitam. Horm. Applications, 20: 441-456.
27. Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E, Sheard PR, Enser M (2003). Effects of fatty acids on meat quality: a review. Meat Sci. 66: 21-32.