The influence of vitamin c on the antioxidative status of chickens in vivo at slaughter and on the oxidative stability of broiler meat products

Abstract

Broiler chickens were fed diets containing 0, 210, 420 or 840 mg vitamin C kg−1 feed from 10 to 42 days of age. The diets contained 13.6% fat and 87.7% unsaturated fatty acids. Activity of creatine‐kinase (CK) and glutathione peroxidase (GSH‐Px) decreased with increasing levels of dietary vitamin C. No statistical difference between groups was found with respect to the concentration of vitamin E or lutein in plasma, but chickens fed diets containing 420 or 840 mg vitamin C kg−1 feed had a significantly higher plasma concentration of retinol and ß‐carotene compared with chickens fed diets containing 0 to 210 mg vitamin C kg−1 feed. A considerable erythrocyte haemolysis in vitro was demonstrated in all groups and increased with increasing dietary level of vitamin C. The unsupplemented group had a lower concentration of fatty acids expressed as a percentage in extracted fat compared with the vitamin C supplemented group. No influence of dietary vitamin C on the concentration of antioxidative vitamins in the liver, the breast and the thigh muscle was observed. Nor did vitamin C influence the energy metabolism of breast and thigh muscle. Vitamin C did not affect the oxidative stability of the meat under chill and freezer storage.