Abstract
BackgroundLipid peroxidation is the cause of declining the meat quality. Natural antioxidants plays a vital role in enhancing the stability and quality of meat. The supplementation of natural antioxidants in feed decreases lipid peroxidation and improves the stability of meat.MethodsThe present research was conducted to determine the effect of α-lipoic acid, α-tocopherol and wheat germ oil on the status of antioxidants, quality and lipid stability of broiler meat. One day old male broilers were fed with different feeds containing antioxidants i.e. natural (wheat germ oil) and synthetic α-tocopherol and α-lipoic acid during the two experimental years.ResultsThe feed treatments have significant variation on the body weight and feed conversion ratio (FCR) while having no influence on the feed intake. The broilers fed on wheat germ oil (natural α-tocopherol) gained maximum body weight (2451.97 g & 2466.07 g) in the experimental years 2010–11 & 2011–12, respectively. The higher total phenolic contents were found in the broilers fed on wheat germ oil plus α-lipoic acid in breast (162.73±4.8 mg Gallic acid equivalent/100 g & 162.18±4.5 mg Gallic acid equivalent/100 g) and leg (149.67±3.3 mg Gallic acid equivalent/100 g & 146.07±3.2 mg Gallic acid equivalent/100 g) meat during both experimental years. Similar trend was observed for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay (FRAP). The production of malondialdehydes in the breast and leg meat increased with progressive increase in the time period. The deposition of α-tocopherol (AT) and α-lipoic acid (ALA) contents were found to be higher in the broilers fed on wheat germ oil plus α-lipoic acid in breast and leg meat during the both experimental years.ConclusionIn conclusion, the combination of wheat germ oil and α-lipoic acid has more beneficial for stability and the quality of the broiler meat and more work should be needed in future for the bio-evaluation of this kind of functional meat in humans.
Highlights
The lipid oxidation in poultry meat is one of the primary causes for deterioration in muscle quality, apart from microbial spoilage [1]
The broilers fed on wheat germ oil supplemented feed (T2) exhibited significantly higher body weight gain at the end of the experiment (6th week) followed by broilers fed on wheat germ oil plus α-lipoic acid (T5) in both the experimental years
The lowest body weight gain was recorded in broilers fed on α-lipoic acid (T4) during the experimental year 2010-11and 2011–12
Summary
The lipid oxidation in poultry meat is one of the primary causes for deterioration in muscle quality, apart from microbial spoilage [1]. The administration of alpha-lipoic acid through feed decreases oxidative stress and other antioxidants restore their reduce levels of in vivo. Alpha-lipoic acid has the ability to directly scavenge reactive oxygen species (ROS) and has potential to regenerate endogenous antioxidants such as vitamin C, glutathione reduced vitamins E and has metal chelating potential resulting in reduced ROS production [6]. The α-lipoic acid and α-tocopherol enriched broiler meat increases the oxidative stability and antioxidant potential of the broiler meat and responsible for decreasing the TBARS (Thiobarbituric acid reactive oxygen species) content in broiler meat where (150 mg α-lipoic acid/kg) supplemented feed [7]. Lipid peroxidation is the cause of declining the meat quality. The supplementation of natural antioxidants in feed decreases lipid peroxidation and improves the stability of meat
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