The effect of dietary tocopherols and tocotrienols on the antioxidant status and lipid stability of chicken

LANARI M. C., HEWAVITHARANA A. K., BECU C. & DE JONG S.

Campinas Brasil

Congreso; 49th International congress meat mscience and technology; 2003

Lanari M. C., Hewavitharana A. K., Becu C. & de Jong S. The effect of dietary tocopherols and tocotrienols on the antioxidant status and lipid stability of chicken  En: Proc. 49th. Int. Congress Meat Sci. & Technol. Campinas Brazil August 2003.  Com Organizador ICOMST (Eds.). Art. Completo.  Campinas Brazil 2003 Off-flavour development (WOF) in precooked chicken within a few hors of chilled storage limits the marketing of pre-cooked chicken. It is generally accepted that WOF originates mostly from the oxidation of the polyunsaturated fatty acids of the phospholipids present in cell membranes Dietary supplementation of a-tocopherol acetate is an effective approach for reducing oxidative deterioration in precooked poultry meat. Recent in vitro studies indicated that a-tocotrienol, another member of the vitamin E family, is at least 3 times more efficient than a-tocopherol, therefore, we could infer a similar behaviour.  Determining the antioxidant activity of dietary tocotrienols and their interaction with tocopherols in meat may provide new means for improving the flavour and lipid stability of pre-cooked meat.