Abstract
The objective of this study was to compare the effects of two esters of α-tocopherol, all-rac-α-tocopherol acetate (DL-α-TOA) and RRR-α-tocopherol succinate (D-α-TOS), on meat quality and the antioxidative status in chicks. A total of 320 day-old Arbor Acres broiler chicks were randomly allocated to 4 treatments, each consisting of 8 pens of 10 chicks per pen. Birds in the control group received the basal diet supplemented with 30 mg DL-α-TOA/kg diet. In the other treatments the diet was supplemented with D-α-TOS at 15 mg/kg, 30 mg/kg or 60 mg/kg (TOS1, TOS2 and TOS3 treatments), respectively. The trial lasted 42 days. Positive correlations existed between dietary D-α-TOS levels and plasma and hepatic α-tocopherol concentrations, and a negative correlation with malonaldehyde (MDA) concentrations. In comparison with the control group, 30 mg/kg and 60 mg/kg of dietary D-α-TOS supplementation resulted in an increase in glutathione peroxidase (GSH-Px) activity and glutathione (GSH) content of the breast and thigh muscle and total superoxide dismutase (T-SOD) activity in the thigh muscle. Furthermore, the muscle MDA and hepatic reactive oxygen species (ROS) levels were reduced. As for meat quality, 48 h drip loss and shear force of breast and leg muscle were lower in broilers in the TOS1, TOS2 treatments and also the cooking loss in leg muscle. The study suggests that 30 mg/kg to 60 mg D-α-TOS/kg of the diet could enhance the antioxidant capacity of broiler meat, and its water-holding capacity and tenderness, in association with the reduction in lipid peroxidation as measured as a decrease in MDA and ROS concentrations. Keywords: Meat quality, lipid peroxidation, antioxidative capacity, broiler chicks
Highlights
Lipid peroxidation in meat during post mortem ageing has been associated with a deterioration in the flavour, colour, odour, quality and nutritive value of the meat (Luciano et al, 2009; Karami et al, 2011)
Our previous investigations confirmed that D-α-TOS has an immunoenhancement effect (Zhang et al, 2009) and regulates inflammatory immune responses (Zhang et al, 2010). In light of these findings, the purpose of this study was to compare the effect of supplementing diets at 30 mg/kg with a conventional vitamin E derivative, synthetic α-TOA and 15, 30 or 60 mg/kg of natural (RRR-) α-TOS, on meat quality and antioxidative status in broiler chicks
Note 1: Birds in the control group received the diet supplemented with 30 mg DL-α-TOA/kg for 42 d; Treatment TOS1: 15 mg D-α-TOS/kg; Treatment TOS2 30 mg D-α-TOS/kg; Treatment TOS3: 60 mg D-α-TOS/kg
Summary
Lipid peroxidation in meat during post mortem ageing has been associated with a deterioration in the flavour, colour, odour, quality and nutritive value of the meat (Luciano et al, 2009; Karami et al, 2011). It has been reported that the oxidative stability of muscle tissue depends on its anti-/pro-oxidant balance (Cardenia et al, 2011), and dietary supplementation with antioxidants might increase the oxidative stability of meat lipids (Eder et al, 2005; Guo et al, 2006a; Ao et al, 2011). Synthetic antioxidants, such as butylated hydroxytoluene and butyl hydroxy anisol, have been used extensively in the meat industry, consumers’ concerns about the safety and toxicity of these products have initiated a search for natural sources of antioxidants (Nuala et al, 2006).
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