Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat
The fatty acid composition of chicken muscle may affect the lipid oxidation stability of the meat, particularly when subjecting the meat to thermal processing and storage. The objective of this study was to evaluate the diet effect on lipid oxidation stability of fresh and cooked chicken meat. Six h...
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| Veröffentlicht in: | Poultry science 2010-12, Vol.89 (12), p.2726-2734 |
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| creator | Narciso-Gaytán, C Shin, D Sams, A.R Keeton, J.T Miller, R.K Smith, S.B Sánchez-Plata, M.X |
| description | The fatty acid composition of chicken muscle may affect the lipid oxidation stability of the meat, particularly when subjecting the meat to thermal processing and storage. The objective of this study was to evaluate the diet effect on lipid oxidation stability of fresh and cooked chicken meat. Six hundred broilers were raised for a 6-wk feeding period and were assigned to 8 treatments with 3 repetitions. Broilers were fed a basal corn-soybean meal diet, including 5% of either animal-vegetable, lard, palm kernel, or soybean (SB) oil, each supplemented with a low (33 mg/kg) or high (200 to 400 mg/kg) level of vitamin E. Fresh breast and thigh meat and skin were packaged and refrigerated (4°C) for 15 d. Breast and thigh meat were frozen (-20°C) and stored for approximately 6 mo and then thawed, deboned, ground, and formed into patties of 150 g each. Patties were cooked (74°C), cooled, packaged, and stored in refrigeration for 6 d. The lipid oxidation development of the products was determined using the TBA reactive substances analysis. The results showed that the lipid oxidation development, in both fresh chicken parts and cooked meat patties, was influenced by the interaction of either dietary lipid source or vitamin E level with storage time. Fresh breast meat showed no susceptibility to lipid oxidation, but thigh meat and skin presented higher (P < 0.05) malonaldehyde values in the SB oil treatment, starting at d 10 of storage. In cooked patties, during the entire storage time, the SB oil showed the highest (P < 0.05) lipid oxidation development compared with the other treatments. Regarding vitamin E, in both fresh parts and cooked meat patties, in most sampling days the high supplemented level showed lower (P < 0.05) malonaldehyde values than the control treatment. In conclusion, the lipid oxidation stability of chicken meat is influenced by the lipid source and vitamin E level included in the diet upon storage time and processing of the meat. |
| doi_str_mv | 10.3382/ps.2010-00738 |
| format | Article |
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The objective of this study was to evaluate the diet effect on lipid oxidation stability of fresh and cooked chicken meat. Six hundred broilers were raised for a 6-wk feeding period and were assigned to 8 treatments with 3 repetitions. Broilers were fed a basal corn-soybean meal diet, including 5% of either animal-vegetable, lard, palm kernel, or soybean (SB) oil, each supplemented with a low (33 mg/kg) or high (200 to 400 mg/kg) level of vitamin E. Fresh breast and thigh meat and skin were packaged and refrigerated (4°C) for 15 d. Breast and thigh meat were frozen (-20°C) and stored for approximately 6 mo and then thawed, deboned, ground, and formed into patties of 150 g each. Patties were cooked (74°C), cooled, packaged, and stored in refrigeration for 6 d. The lipid oxidation development of the products was determined using the TBA reactive substances analysis. The results showed that the lipid oxidation development, in both fresh chicken parts and cooked meat patties, was influenced by the interaction of either dietary lipid source or vitamin E level with storage time. Fresh breast meat showed no susceptibility to lipid oxidation, but thigh meat and skin presented higher (P < 0.05) malonaldehyde values in the SB oil treatment, starting at d 10 of storage. In cooked patties, during the entire storage time, the SB oil showed the highest (P < 0.05) lipid oxidation development compared with the other treatments. Regarding vitamin E, in both fresh parts and cooked meat patties, in most sampling days the high supplemented level showed lower (P < 0.05) malonaldehyde values than the control treatment. In conclusion, the lipid oxidation stability of chicken meat is influenced by the lipid source and vitamin E level included in the diet upon storage time and processing of the meat.</description><identifier>ISSN: 0032-5791</identifier><identifier>EISSN: 1525-3171</identifier><identifier>DOI: 10.3382/ps.2010-00738</identifier><identifier>PMID: 21076113</identifier><language>eng</language><publisher>Oxford, UK: Poultry Science Association</publisher><subject>Animal Feed - classification ; Animals ; broiler chickens ; broiler feeding ; chicken meat ; Chickens - physiology ; chilled foods ; cooked foods ; Cooking ; dietary fat ; Dietary Fats - pharmacology ; dietary nutrient sources ; Fatty Acids - analysis ; lipid peroxidation ; Lipid Peroxidation - drug effects ; lipids ; Meat - analysis ; Meat - standards ; Muscle, Skeletal - drug effects ; Muscle, Skeletal - physiology ; oxidative stability ; raw foods ; refrigeration ; vitamin E ; Vitamin E - blood ; Vitamin E - pharmacology</subject><ispartof>Poultry science, 2010-12, Vol.89 (12), p.2726-2734</ispartof><rights>2010 Poultry Science Association Inc. 2010</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c420t-801db0ebe01f831dae90c8592ff664f048d305f732211db0c28a291c60b065eb3</citedby><cites>FETCH-LOGICAL-c420t-801db0ebe01f831dae90c8592ff664f048d305f732211db0c28a291c60b065eb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21076113$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Narciso-Gaytán, C</creatorcontrib><creatorcontrib>Shin, D</creatorcontrib><creatorcontrib>Sams, A.R</creatorcontrib><creatorcontrib>Keeton, J.T</creatorcontrib><creatorcontrib>Miller, R.K</creatorcontrib><creatorcontrib>Smith, S.B</creatorcontrib><creatorcontrib>Sánchez-Plata, M.X</creatorcontrib><title>Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat</title><title>Poultry science</title><addtitle>Poult Sci</addtitle><description>The fatty acid composition of chicken muscle may affect the lipid oxidation stability of the meat, particularly when subjecting the meat to thermal processing and storage. The objective of this study was to evaluate the diet effect on lipid oxidation stability of fresh and cooked chicken meat. Six hundred broilers were raised for a 6-wk feeding period and were assigned to 8 treatments with 3 repetitions. Broilers were fed a basal corn-soybean meal diet, including 5% of either animal-vegetable, lard, palm kernel, or soybean (SB) oil, each supplemented with a low (33 mg/kg) or high (200 to 400 mg/kg) level of vitamin E. Fresh breast and thigh meat and skin were packaged and refrigerated (4°C) for 15 d. Breast and thigh meat were frozen (-20°C) and stored for approximately 6 mo and then thawed, deboned, ground, and formed into patties of 150 g each. Patties were cooked (74°C), cooled, packaged, and stored in refrigeration for 6 d. The lipid oxidation development of the products was determined using the TBA reactive substances analysis. The results showed that the lipid oxidation development, in both fresh chicken parts and cooked meat patties, was influenced by the interaction of either dietary lipid source or vitamin E level with storage time. Fresh breast meat showed no susceptibility to lipid oxidation, but thigh meat and skin presented higher (P < 0.05) malonaldehyde values in the SB oil treatment, starting at d 10 of storage. In cooked patties, during the entire storage time, the SB oil showed the highest (P < 0.05) lipid oxidation development compared with the other treatments. Regarding vitamin E, in both fresh parts and cooked meat patties, in most sampling days the high supplemented level showed lower (P < 0.05) malonaldehyde values than the control treatment. In conclusion, the lipid oxidation stability of chicken meat is influenced by the lipid source and vitamin E level included in the diet upon storage time and processing of the meat.</description><subject>Animal Feed - classification</subject><subject>Animals</subject><subject>broiler chickens</subject><subject>broiler feeding</subject><subject>chicken meat</subject><subject>Chickens - physiology</subject><subject>chilled foods</subject><subject>cooked foods</subject><subject>Cooking</subject><subject>dietary fat</subject><subject>Dietary Fats - pharmacology</subject><subject>dietary nutrient sources</subject><subject>Fatty Acids - analysis</subject><subject>lipid peroxidation</subject><subject>Lipid Peroxidation - drug effects</subject><subject>lipids</subject><subject>Meat - analysis</subject><subject>Meat - standards</subject><subject>Muscle, Skeletal - drug effects</subject><subject>Muscle, Skeletal - physiology</subject><subject>oxidative stability</subject><subject>raw foods</subject><subject>refrigeration</subject><subject>vitamin E</subject><subject>Vitamin E - blood</subject><subject>Vitamin E - pharmacology</subject><issn>0032-5791</issn><issn>1525-3171</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqF0U1vFSEUBmBibOy1unSr7HQz9QB3gFmaWj-SJl3UrgnDHFrszDACY-y_l9t76850RYAnLzm8hLxhcCqE5h-XfMqBQQOghH5GNqzlbSOYYs_JBkDwplUdOyYvc_4JwJmU6gU55gyUZExsSPkcsNh0T8ewhIHmuCaH1M4D_R2KncJMzyl6j67QOB9Q_BMGW0Ld52L7MIZyT6OnCX0KN5hswYH6hPn2IcfFeFcP3G1wdzjTCW15RY68HTO-Pqwn5PrL-Y-zb83F5dfvZ58uGrflUBoNbOgBewTmtWCDxQ6cbjvuvZRbD1s9CGi9EpyznXRcW94xJ6EH2WIvTsj7fe6S4q8VczFTyA7H0c4Y12y6diuBcyWflEqr-pzoRJXNXroUc64zmyWFqf6gYWB2jZglm10j5qGR6t8ektd-wuGffqyggg97ENflf1nNY9a7PfU2GnuTQjbXV_VeAOug00KIvw3GnEQ</recordid><startdate>20101201</startdate><enddate>20101201</enddate><creator>Narciso-Gaytán, C</creator><creator>Shin, D</creator><creator>Sams, A.R</creator><creator>Keeton, J.T</creator><creator>Miller, R.K</creator><creator>Smith, S.B</creator><creator>Sánchez-Plata, M.X</creator><general>Poultry Science Association</general><general>Oxford University Press</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7U7</scope><scope>C1K</scope></search><sort><creationdate>20101201</creationdate><title>Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat</title><author>Narciso-Gaytán, C ; Shin, D ; Sams, A.R ; Keeton, J.T ; Miller, R.K ; Smith, S.B ; Sánchez-Plata, M.X</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c420t-801db0ebe01f831dae90c8592ff664f048d305f732211db0c28a291c60b065eb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Animal Feed - classification</topic><topic>Animals</topic><topic>broiler chickens</topic><topic>broiler feeding</topic><topic>chicken meat</topic><topic>Chickens - physiology</topic><topic>chilled foods</topic><topic>cooked foods</topic><topic>Cooking</topic><topic>dietary fat</topic><topic>Dietary Fats - pharmacology</topic><topic>dietary nutrient sources</topic><topic>Fatty Acids - analysis</topic><topic>lipid peroxidation</topic><topic>Lipid Peroxidation - drug effects</topic><topic>lipids</topic><topic>Meat - analysis</topic><topic>Meat - standards</topic><topic>Muscle, Skeletal - drug effects</topic><topic>Muscle, Skeletal - physiology</topic><topic>oxidative stability</topic><topic>raw foods</topic><topic>refrigeration</topic><topic>vitamin E</topic><topic>Vitamin E - blood</topic><topic>Vitamin E - pharmacology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Narciso-Gaytán, C</creatorcontrib><creatorcontrib>Shin, D</creatorcontrib><creatorcontrib>Sams, A.R</creatorcontrib><creatorcontrib>Keeton, J.T</creatorcontrib><creatorcontrib>Miller, R.K</creatorcontrib><creatorcontrib>Smith, S.B</creatorcontrib><creatorcontrib>Sánchez-Plata, M.X</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Toxicology Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><jtitle>Poultry science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Narciso-Gaytán, C</au><au>Shin, D</au><au>Sams, A.R</au><au>Keeton, J.T</au><au>Miller, R.K</au><au>Smith, S.B</au><au>Sánchez-Plata, M.X</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat</atitle><jtitle>Poultry science</jtitle><addtitle>Poult Sci</addtitle><date>2010-12-01</date><risdate>2010</risdate><volume>89</volume><issue>12</issue><spage>2726</spage><epage>2734</epage><pages>2726-2734</pages><issn>0032-5791</issn><eissn>1525-3171</eissn><abstract>The fatty acid composition of chicken muscle may affect the lipid oxidation stability of the meat, particularly when subjecting the meat to thermal processing and storage. The objective of this study was to evaluate the diet effect on lipid oxidation stability of fresh and cooked chicken meat. Six hundred broilers were raised for a 6-wk feeding period and were assigned to 8 treatments with 3 repetitions. Broilers were fed a basal corn-soybean meal diet, including 5% of either animal-vegetable, lard, palm kernel, or soybean (SB) oil, each supplemented with a low (33 mg/kg) or high (200 to 400 mg/kg) level of vitamin E. Fresh breast and thigh meat and skin were packaged and refrigerated (4°C) for 15 d. Breast and thigh meat were frozen (-20°C) and stored for approximately 6 mo and then thawed, deboned, ground, and formed into patties of 150 g each. Patties were cooked (74°C), cooled, packaged, and stored in refrigeration for 6 d. The lipid oxidation development of the products was determined using the TBA reactive substances analysis. The results showed that the lipid oxidation development, in both fresh chicken parts and cooked meat patties, was influenced by the interaction of either dietary lipid source or vitamin E level with storage time. Fresh breast meat showed no susceptibility to lipid oxidation, but thigh meat and skin presented higher (P < 0.05) malonaldehyde values in the SB oil treatment, starting at d 10 of storage. In cooked patties, during the entire storage time, the SB oil showed the highest (P < 0.05) lipid oxidation development compared with the other treatments. Regarding vitamin E, in both fresh parts and cooked meat patties, in most sampling days the high supplemented level showed lower (P < 0.05) malonaldehyde values than the control treatment. In conclusion, the lipid oxidation stability of chicken meat is influenced by the lipid source and vitamin E level included in the diet upon storage time and processing of the meat.</abstract><cop>Oxford, UK</cop><pub>Poultry Science Association</pub><pmid>21076113</pmid><doi>10.3382/ps.2010-00738</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Poultry science, 2010-12, Vol.89 (12), p.2726-2734 |
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| subjects | Animal Feed - classification Animals broiler chickens broiler feeding chicken meat Chickens - physiology chilled foods cooked foods Cooking dietary fat Dietary Fats - pharmacology dietary nutrient sources Fatty Acids - analysis lipid peroxidation Lipid Peroxidation - drug effects lipids Meat - analysis Meat - standards Muscle, Skeletal - drug effects Muscle, Skeletal - physiology oxidative stability raw foods refrigeration vitamin E Vitamin E - blood Vitamin E - pharmacology |
| title | Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat |
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