Influence of Dietary Fat and Vitamin E on Antioxidant Status of Muscles of Turkey

The aim of this study was to better understand the effects of more or less unsaturated fat source (tallow/soy oil/rapeseed oil) and/or vitamin E dietary supplementation (200 ppm) on the antioxidant status (at day 1 post-mortem) of turkey muscles [pectoralis major (Pm) and sartorius (S)]. More particularly, when turkeys were fed tallow, supplementation was sufficient to improve significantly the vitamin E status. Feeding rapeseed oil increased the antioxidant enzyme (AOE) activities (catalase, superoxide dismutase, glutathion reductase), glutathione concentration, and value from the benzoic acid test. Dietary soy oil increased glutathione peroxidase activity, compared to other dietary fat sources. With tallow, most of AOE activities were lower than with rapeseed or soy oil. Whatever the feeding mode, vitamin E supplementation did not affect the AOE activities, glutathione concentration, or values from the benzoic acid test. AOE activities were always higher in the oxidative S muscle than in the glycolytic Pm muscle. After feeding tallow, 9 days of storage increased TBA-RS and carbonyl contents, whereas the activity of many antioxidant enzymes and the total antioxidant activity (TEAC test and benzoic acid test) decreased. Keywords: Turkey; soy; rapeseed; tallow; vitamin E; carbonyl content; TBA-RS; catalase; superoxide dismutase; glutathione peroxidase; glutathione; glutathione reductase; TEAC test; benzoic acid test