title: Lipid and protein oxidation of broiler meat as influenced by dietary natural antioxidant supplementation.
abstract: Natural tocopherols (TC), rosemary (RO), green tea (GT), grape seed, and tomato extracts were supplemented in single and in combinations at total concentrations of 100 and 200 mg.kg(-1) of feed in a 4% linseed oil-containing diet to investigate the oxidative stability of broiler breast muscle. Supplementation with 300 mg.kg(-)1 of synthetic antioxidants alone and synthetic antioxidants with alpha-tocopheryl acetate at a concentration of 200 mg.kg(-1) (100 IU) feed was used as a control. Fresh patties were prepared and stored under light at 4 degrees C. After freezing for 8 mo and overnight thawing, 3 other patties were prepared and similarly stored under light at 4 degrees C. During display, samples were evaluated for oxidative stability measurements. For lipid oxidation, the treatment with synthetic antioxidants and 200 mg.kg(-1) of alpha-tocopheryl acetate yielded the lowest TBA reactive species (TBARS) values. For TC, grape seed, and tomato extracts, TBARS values for 100 mg.kg(-1) were higher (P < 0.05) than 200 mg.kg(-1) treatments, whereas no differences (P > 0.05) in TBARS values were observed for RO between 100 and 200 mg.kg(-1). In contrast, GT showed higher TBARS values at 200 mg.kg(-1). Administration of combinations of TC, RO, and GT did not reveal synergistic effects but confirmed the increase in TBARS values with increasing doses of GT. No differences (P > 0.05) among the different antioxidant treatments were detected for protein oxidation. The muscle alpha-tocopherol content linearly responded to the feed alpha-tocopherol content and thus there were no indications for a sparing effect on alpha-tocopherol from other antioxidant treatments. In summary, dietary natural antioxidant extracts were less effective than the treatment with synthetic antioxidants combined with alpha-tocopheryl acetate for protecting against oxidation, but there were marked differences between different natural antioxidant extracts.
authors.affiliation: Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Proefhoevestraat 10, Melle, Belgium. Stefaan.Desmet@UGent.be
authors.forename: K
authors.initials: K
authors.lastname: Smet
authors.forename: K
authors.initials: K
authors.lastname: Raes
authors.forename: G
authors.initials: G
authors.lastname: Huyghebaert
authors.forename: L
authors.initials: L
authors.lastname: Haak
authors.forename: S
authors.initials: S
authors.lastname: Arnouts
authors.forename: S
authors.initials: S
authors.lastname: De Smet
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D002645:Chickens; D008055:Lipids / Q000737:chemistry*; D008297:Male; D008460:Meat; D008462:Meat-Packing Industry / Q000379:methods; D009124:Muscle Proteins / Q000737:chemistry*; D010084:Oxidation-Reduction; D010369:Pectoralis Muscles / Q000737:chemistry / Q000187:drug effects*; D010936:Plant Extracts / Q000494:pharmacology*; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D024505:Tocopherols; D024502:alpha-Tocopherol / Q000031:analogs & derivatives* / Q000494:pharmacology
chemical_list: D000975:Antioxidants; D008055:Lipids; D009124:Muscle Proteins; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances; D024502:alpha-Tocopherol; D024505:Tocopherols