Effect of β-Carotene and Vitamin E on Oxidative Stability in Leg Meat of Broilers Fed Different Supplemental Fats
| Autor: | Juan A. Ruiz, and Anna M. Pérez-Vendrell, Enric Esteve-García |
|---|---|
| Rok vydání: | 1999 |
| Předmět: |
Meat
food.ingredient Antioxidant medicine.medical_treatment Biology Thiobarbituric Acid Reactive Substances Antioxidants food Lipid oxidation beta-Carotene medicine TBARS Animals Vitamin E Food science Muscle Skeletal Sunflower oil Broiler food and beverages General Chemistry beta Carotene Dietary Fats Sunflower Female General Agricultural and Biological Sciences Chickens Oxidation-Reduction |
| Zdroj: | Journal of Agricultural and Food Chemistry. 47:448-454 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf980825g |
| Popis: | The objectives of this study were to investigate the effects of dietary fat (6% lard and sunflower and olive oil) and supplementation of alpha-tocopheryl acetate or beta-carotene on vitamin E content and lipid oxidation in raw, cooked, and chilled-stored broiler leg meat. Vitamin E increased its tissue level, reducing lipid oxidation. The oxidative stability of leg meat tended to decrease with dietary sunflower oil. Effects of beta-carotene on vitamin E levels and oxidation depended on dietary fat and its concentration in feed, decreasing vitamin E, mainly at 50 ppm. beta-Carotene at 15 ppm acted as antioxidant in fresh and cooked meat in the sunflower and olive oil diets. However, in stored meat, beta-carotene at 50 ppm increased TBARS, probably due to a decrease in vitamin E content and direct prooxidant effects per se. It is suggested that the antioxidant effect of beta-carotene requires the presence of vitamin E in tissues. |
| Databáze: | OpenAIRE |
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