Influence of the Dietary Polyunsaturation Level on Chicken Meat Quality: Lipid Oxidation
Cortinas Hernández, Lucía
Barroeta Lajusticia, Ana Cristina (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Villaverde Haro, Cecilia
Galobart i Cots, Jaume
Guardiola, Francesc
Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)

Data: 2005
Resum: The present study was carried out to evaluate the influence of increasing amounts of dietary polyunsaturated fatty acids (PUFA) and α-tocopheryl acetate (α-TA) supplementation on lipid oxidation of raw and cooked thigh meat stored under refrigeration. One hundred ninety-two female, 1-d-old, broiler chickens were randomly distributed into 16 experimental treatments resulting from the combination of 4 levels of dietary PUFA (15, 34, 45, and 61 g/kg) and 4 levels of supplementation with α-TA (0, 100, 200, and 400 mg/kg). Thiobarbituric acid reactive substance (TBARS) values in cooked meat and cooked refrigerated meat were 12- and 24-fold higher, respectively, than in raw meat. Dietary polyunsaturation and α-TA supplementation affected lipid oxidation more markedly in cooked meat and cooked refrigerated meat than in raw meat and raw refrigerated meat. Lipid oxidationa in cooked meat showed a significant linear increase as the concentration of PUFA in raw meat increased. The oxidative stability of meat was not affected by an increase in the dietary α-TA level from 200 to 400 mg/kg. Nonlinear relationship between TBARS values in cooked meat and α-tocopherol content of raw meat showed saturation in the antioxidant effect of α-Toc. The equation y = x (11. 88+ 63. 38e−0. 007z) was calculated to predict the minimum inclusion of α-tocopherol to diets (z) of chickens with certain dietary PUFA content (x) to assure a certain TBARS value (y).
Drets: Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial i la comunicació pública de l'obra, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original. No es permet la creació d'obres derivades. Creative Commons
Llengua: Anglès.
Document: article ; recerca ; publishedVersion
Matèria: Pollastres ; Lípids ; Carn d'aviram ; Lipid oxidation ; Polyunsaturation ; α-tocopherol ; Thigh and breast meat ; Cooked meat and meat storage
Publicat a: Poultry Science, Vol. 84 Núm. 1 (2005) , p. 48-55



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