Antioxidant Effect of Vitamin E and Selenium on Omega-3 Enriched Poultry Meat

Abstract

Oxidation of the meat lipids can be effectively co ntrolled with antioxidants. The objective of this research was to examine the e ffect of addition of selenium and vitamin E in broilers diet enriched with n-3 fatty acids on m eat quality. The dietary treatments were based on the administration of vitamin E (200 mg a- tocopheryl acetate/kg diet) alone or in addition with selenium (0,3 mg sodium selenite/kg d iet) to a 15% flax seed diet. The oxidative stability, evaluated by thiobarbituric ac id reactive substances (TBARS), was determined after 120 days of storage at -20 °C. In addition, fatty acids composition and vitamin E level were evaluated. The addition of ant ioxidants in broilers diet did not affect carcass characteristics, with the exception of abdo minal fat weight. The flax seed from diet increased the concentration of the omega-3 fatty ac ids 18:3. PUFAs were higher when vitamin E and Se were supplemented to the broiler d iets. The concentration of α-tocopherol in poultry meat increased with the increase in its die tary supplementation. TBARS values decreased when antioxidants were added, but no diff erences between treatments containing the two antioxidants were observed. The results of this study showed that vitamin E and selenium can be added to broiler diet to protect ag ainst meat oxidation during storage.