Influence of Dietary α-Tocopheryl Acetate Supplementation on Cholesterol Oxidation in Retail Packed Chicken Meat during Refrigerated Storage

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This study examined the effect of dietary α-tocopheryl acetate on lipid and cholesterol oxidation in retail packed chicken meat during refrigerated storage. Male broiler chicks were randomly assigned to five pens containing 30 chicks each, which was subjected to one of five dietary treatments (0, 50, 100, 200, or 400 IU of α-tocopheryl acetate/kg diet). Five different levels of α-tocopherol were supplied to the chicks from 3 to 6 weeks. After 42 d of feeding all the broilers were slaughtered, and the carcasses were packed in polyethylene bags individually, bags similar to those used in the retail trade, and stored for 12 d at 4 °C. Growth performance and fatty acid composition were not affected by the dietary α-tocopherol levels. The α-tocopherol content in breast and thigh muscles increased as the level of dietary α-tocopherol increased. The supplementation with 200 or 400 IU of α-tocopherol was more effective in reducing the level of lipid oxidation (<I>P</I><0.05) and total cholesterol oxidation products (<I>P</I><0.05). Therefore, an increase in the dietary α-tocopherol level from 200 to 400 IU/kg feed causes major improvements in the oxidative stability of chicken meat during refrigerated storage.

収録刊行物

  • Bioscience, biotechnology, and biochemistry  

    Bioscience, biotechnology, and biochemistry 70(4), 808-814, 2006-04-23 

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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各種コード

  • NII論文ID(NAID)
    10018531981
  • NII書誌ID(NCID)
    AA10824164
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    09168451
  • NDL 記事登録ID
    7899557
  • NDL 雑誌分類
    ZR7(科学技術--農林水産--農産) // ZR2(科学技術--生物学--生化学) // ZP1(科学技術--化学・化学工業)
  • NDL 請求記号
    Z53-G223
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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