Effect of beta-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fats.
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.
Ruiz
J A
JA
Department of Animal Nutrition, Centre de Mas Bové, IRTA, Reus, Spain.
Pérez-Vendrell
A M
AM
Esteve-García
E
E
D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D002645:Chickens; D004041:Dietary Fats / Q000494:pharmacology*; D005260:Female; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry / Q000378:metabolism; D010084:Oxidation-Reduction; D017392:Thiobarbituric Acid Reactive Substances; D014810:Vitamin E / Q000378:metabolism / Q000494:pharmacology*; D019207:beta Carotene / Q000494:pharmacology*
D000975:Antioxidants; D004041:Dietary Fats; D017392:Thiobarbituric Acid Reactive Substances; D019207:beta Carotene; D014810:Vitamin E