Effect of α-Lipoic Acid and α-Tocopherol Acetate Enriched Broiler Diet on Oxidative Stability and Quality of Broiler Leg Meat and Meat Products

Abstract

The present study was conducted to evaluate the effect of inclusion of two dietary antioxidants alpha lipoic acid (ALA 25, 75 and 150 mg/kg diet) and alpha-tocopheryl acetate (ATA 200 mg/kg diet) on growth performance, susceptibility to oxidation and quality of leg chicken meat and meat products during storage. A total of 180 broiler birds were randomly divided into 6 groups with 3 replicates of 10 hens each and fed on different diet plan. Body weight gain of broiler birds was decreased with increasing alpha lipoic acid supplementation in feed and Birds in (T2) containing minimum dose of alphalipoic acid (25 mg/kg feed gained more weight 1948.25g whereas T4 containing maximum dose of alpha lipoic acid (150 mg/kg of feed) gained minimum weight i.e. 1691.25 g. The inclusion of alpha-tocopheryl acetate improved body weight gain. The maximum deposition of ALA took place in T4 which contain maximum dose of ALA. The thiobarbituric acid reactive substances (TBARS) assay and DPPH assay of the broiler leg meat were as in T4 (0.15 ± 0.02 MDA/kg of meat, 76.69 ± 0.14%) and in T5 were (0.25 ± 0.08 MDA/kg of meat, 44.77 ± 0.09%) accordingly. The (HPLC) data revealed that ALA and ATA concentration were highest in T4 (96.54 ± 0.28mg/g of meat, 159.40 ± 0.20 mg/g of meat) and lowest in T5 (17.19 ± 0.12mg/g, 35.86 ± 0.08 mg/g of meat). Sensory results showed that nuggets and patties made of T5 containing oxidize oil were least preferred and T4 got highest score. In a nutshell, 150 mg/kg level feed dietary supplementation of ALA with constant level of ATA can enhanced the antioxidant potential, lipid stability and nutritional qualities of broiler leg meat and meat products.