The influence of dietary fish oil and vitamin E on the fatty acid profile and oxidative stability of frozen stored chicken breast meat

Abstract

oC) and stored for 6 months. Samples were analysed for fatty acid composition, thiobarbituric acid reactive substances (TBA-RS), and α-tocopherol content. Fish oil positively affected the performance of chickens, elevated the content of stearic (C 18:0 ) and eicosapentaenoic (C 20:5,n-3 ) acids, and lowered the polyunsaturated fatty acid (PUFA) n-6:n-3 ratio in stored breast meat. Fish oil at 8 g · kg -1 in the diet decreased linolenic acid (C 18:3, n-3 ), unsaturated fatty acid, and n-6 PUFA contents, increased saturated fatty acid (SFA) content in lipids and lowered the PUFA:SFA ratio. The addition of 150 or 300 mg · kg -1 α-tocopheryl acetate to the diets increased the level of vitamin E in stored breast meat and lowered the TBA-RS value. The levels of fish oil and vitamin E used had no effect on the sensory properties of meat.