title: Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat.
abstract: The oxidation of fatty acids decreases the quality and shelf-life of meats. To reduce this process, dietary supplemented and meat-added antioxidants were evaluated on the lipid oxidative stability of cooked chicken meat. Broilers were fed 2 levels of vitamin E (10 or 100 mg•kg(-1) of feed; VE-10 and VE-100, respectively) or oregano essential oil (100 mg•kg(-1) of feed; OR-100). Additionally, honey (3%) or butylated hydroxytoluene (0.02%; BHT) were added to chicken meat from the control treatment (VE-10). Breast meat was ground, formed into patties, and cooked on electric grills until it reached an internal temperature of 74°C. Cooked meat was cooled at room temperature, packaged, and stored under refrigeration for 9 d (4°C) or frozen for 45 d (-20°C). The 2-thiobarbituric acid reactive substance test was used to quantify malondialdehyde (MDA) values in the meat. Data were analyzed using a repeated measures design, 5 treatments with 12 replications each, and the least squares means were compared with 4 orthogonal contrasts. The results showed that the meat of the VE-10 treatment had higher values of MDA (P ≤ 0.05) compared with the other antioxidant treatments in all the storage days. There were no differences (P ≥ 0.05) in MDA values between the dietary supplemented and meat-added antioxidant treatments. The meat added with honey had lower MDA values than the one with BHT (P ≤ 0.05). Meat of the VE-100 treatment showed lower MDA values than the one of OR-100 (P ≤ 0.05) in most storage days. In conclusion, supplementation of 10 mg•kg(-1) of vitamin E to the diet resulted in a higher development of lipid oxidation in the meat. Both dietary supplemented or meat-added antioxidants had similar effects on the lipid oxidative stability. The addition of honey maintained longer the lipid oxidative stability of the meat than BHT. Finally, dietary supplementation of vitamin E at the same level of oregano oil, 100 mg•kg(-1), resulted in a higher antioxidant effect on the meat.
authors.affiliation: Colegio de Postgraduados, Campus Montecillo, Km. 36.5 carretera México-Texcoco, Montecillo, Texcoco, Edo. Méx. CP 56230, México.
authors.forename: F
authors.initials: F
authors.lastname: Avila-Ramos
authors.forename: A
authors.initials: A
authors.lastname: Pro-Martínez
authors.forename: E
authors.initials: E
authors.lastname: Sosa-Montes
authors.forename: J Manuel
authors.initials: JM
authors.lastname: Cuca-García
authors.forename: C
authors.initials: C
authors.lastname: Becerril-Pérez
authors.forename: J L
authors.initials: JL
authors.lastname: Figueroa-Velasco
authors.forename: C A
authors.initials: CA
authors.lastname: Ruiz-Feria
authors.forename: A S
authors.initials: AS
authors.lastname: Hernández-Cázares
authors.forename: C
authors.initials: C
authors.lastname: Narciso-Gaytán
mesh_terms: D000821:Animal Feed / Q000032:analysis; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D000975:Antioxidants / Q000008:administration & dosage / Q000737:chemistry* / Q000494:pharmacology; D002084:Butylated Hydroxytoluene; D002645:Chickens; D003296:Cooking; D004032:Diet / Q000662:veterinary; D019587:Dietary Supplements; D061353:Food Storage; D005615:Freezing; D006722:Honey; D015227:Lipid Peroxidation; D008460:Meat / Q000592:standards*; D031341:Origanum / Q000737:chemistry; D010938:Plant Oils / Q000737:chemistry / Q000494:pharmacology; D014810:Vitamin E / Q000008:administration & dosage / Q000494:pharmacology
chemical_list: D000975:Antioxidants; D010938:Plant Oils; D014810:Vitamin E; D002084:Butylated Hydroxytoluene