Abstract
Thigh meat (raw and cooked) was analyzed for oxysterols, thiobarbituric acid reactive substances (TBARS), and glutathione peroxidase (GSHPx) activity in order to assess oxidative stability. The results showed that no beneficial effect was obtained by the removal of iron and copper from the animal diet. On the contrary, the oxysterol production, the TBARS, and the GSHPx activity tended to indicate a higher oxidative stress in cooked meat from the chickens deprived of iron and copper. This effect could not be explained by differences in tissue α-tocopherol levels. Finally, correlation analyses showed that the 4 parameters studied (oxysterols, TBARS, GSHPx, α-tocopherol) were interrelated.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
