Vitamin E levels,thiobarbituric acid test and sensory evaluation of breast muscles from broilers fed α‐tocopheryl acetate‐ and β‐carotene‐supplemented diets |
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Authors: | Irene Carreras,Luis Guerrero,MD Gu rdia,Enric Esteve‐Garcia,JA Garcí a Regueiro,Carmen S rraga |
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Affiliation: | Irene Carreras,Luis Guerrero,MD Guàrdia,Enric Esteve‐Garcia,JA García Regueiro,Carmen Sárraga |
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Abstract: | The objective of this study was to investigate the effect of dietary α‐tocopheryl acetate and β‐carotene supplementation on lipid oxidation of breast meat from broilers fed lard as the fat source. Supplementation of broilers with 100 mg kg?1 α‐tocopheryl acetate increased the vitamin E levels in raw breast samples significantly (p < 0.05), whereas the presence of 1.5 mg kg?1 dietary β‐carotene tended to decrease vitamin E deposition. The presence of vitamin E delayed lipid oxidation significantly, but thiobarbituric acid values of samples from broilers fed the β‐carotene‐supplemented diet did not differ from those of control samples. Vitamin E reduced sensory meat rancidity, whilst vitamin E, β‐carotene and their combination modified meat texture. The results show the effectiveness of dietary α‐tocopheryl acetate supplementation in protecting broiler meat against lipid oxidation. Copyright © 2004 Society of Chemical Industry |
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Keywords: | lipid peroxidation vitamin E β ‐carotene TBARS sensory analysis broiler breast meat |
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