Effects of Dietary Oils and α-Tocopherol Supplementation on Membranal Lipid Oxidation in Broiler Meat |
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| Authors: | A. ASGHAR C.F. LIN J.I. GRAY D.J. BUCKLEY A.M. BOOREN C.J. FLEGAL |
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| Affiliation: | Authors Asghar, Lin, Gray, and Booren are with the Dept. of Food Science &Human Nutrition, 334 Food Science, Michigan State Univ., East Lansing, MI 48824. Author Flegal is with the Dept. of Animal Science, Michigan State Univ., East Lansing, MI. Author Buckley is with the Dept. of Food Technology, Univ. College Cork, Ireland. |
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| Abstract: | The effects of different dietary oils and α-tocopherol on the fatty acid composition of mitochondrial and microsomal lipids of broiler muscle and their lability to NADPH-induced peroxidation were investigated. Fatty acid composition of both neutral lipids and phospholipids of mitochondria and microsomes was influenced by dietary oil composition. Supplementation of the diet with α-tocopherol only appeared to increase the α-tocophcrol concentration in the microsomal membranes in the dark meat. The rate of NADPH-induced lipid peroxidation in microsomes and mitochondria was dependent primarily on the fatty acid composition of the membrane lipids, and, to a lesser extent, on the α-tocopherol content. |
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