scholarly journals Effect of Dietary Vitamin E on the Stability and Sensory Quality of Turkey Meat

1983 ◽  
Vol 62 (7) ◽  
pp. 1224-1230 ◽  
Author(s):  
I. BARTOV ◽  
D. BASKER ◽  
S. ANGEL
Keyword(s):  
Vitamin E ◽  
Sensory Quality ◽  
Dietary Vitamin ◽  
Turkey Meat ◽  
The Stability

scholarly journals Gradually increasing vitamin E dose allow to increase dietary polyunsaturation level while maintaining the oxidation status of lipids and proteins in chicken breast muscle

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Piotr Sałek ◽  
Paweł Konieczka ◽  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Aleksandra Rosikiewicz ◽  
...  
Keyword(s):  
Vitamin E ◽  
Lipid Oxidation ◽  
Beef Tallow ◽  
Sensory Quality ◽  
Oxidative Status ◽  
Tocopheryl Acetate ◽  
Dietary Vitamin ◽  
Commercial Chicken ◽  
Supplemental Fat

Abstract Feeding broilers diets high in n-3 long-chain polyunsaturated fatty acids (n-3 PUFA) increases their incorporation into the meat but it may compromises meat quality due to oxidation of lipids and protein. Increased dietary vitamin E (vE) level downregulate this process, but its excessive level might exceed the physiological requirements for the maintenance of redox balance. This study investigated the sensory characteristics and oxidative status of meat from chickens fed diets supplemented with fish oil (FO) with or without gradually increasing doses of vE. The meat samples were obtained from total of 27 female broilers of Ross 308 strain (9 birds per each of 3 dietary treatment), which were housed according to the standard management practice for commercial chicken houses over a period of 36 days. Chickens were fed diets contained 80 g/kg of supplemental fat, but the diets differed in fat composition; control diet (80 g/kg diet beef tallow as supplemental fat and a basal vE dose; 40 IU of dl-α-tocopheryl acetate; diet containing mixture of FO and beef tallow as supplemental fat (50:30 w/w g/kg diet) and a basal vE dose (E1), or diet (E2) as diet E1 but with gradually increasing vE dose (120/240 IU/kg diet fed between days 8-21 and days 22-36, respectively). The highest sensory quality and the lowest oxidative status of meat was found in the control chickens. FO decreased the sensory quality of the meat and increased lipid oxidation as well it had an impact on the lipid profile in muscle tissue (PUFA, n-3 ALA, EPA, DHA). Administration of a graded vE dose increased the sensory quality of the meat and did not limit lipid oxidation but maintained protein oxidation balance.

Fatty acid profile, oxidative stability and sensory quality of breast meat from turkeys fed diets with graded levels of flaxseed oil for different periods of time

2018 ◽  
Vol 58 (6) ◽  
pp. 1164
Author(s):  
Jan Jankowski ◽  
Zenon Zduńczyk ◽  
Dariusz Mikulski ◽  
Jerzy Juśkiewicz ◽  
Janusz F. Pomianowski ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Eicosapentaenoic Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Treatment ◽  
Flaxseed Oil ◽  
Breast Meat ◽  
Turkey Meat

The effect of partial or complete substitution (2.5% and 5%, respectively) of flaxseed oil for soybean oil on the fatty acid profile, oxidative stability and sensory quality of turkey breast meat was studied. Turkeys were fed experimental diets for 3, 4, 5 or 6 weeks before being slaughtered at 16 weeks of age. The percentages of α-linolenic acid and eicosapentaenoic acid in the total fatty acid pool of meat were determined by dietary intake and feeding duration. Even a prolonged dietary treatment with 5% flaxseed oil did not significantly increase the thiobarbituric acid reactive substances content of the turkey meat and did not have a detrimental effect on the sensory properties. The recommended n-6 : n-3 polyunsaturated fatty acids ratio (<4 : 1) in turkey meat can be easily achieved by feeding turkeys a diet containing 2.5% flaxseed oil for 3 weeks. To maintain the above ratio and increase eicosapentaenoic acid concentrations in the meat, the diet should contain 5% flaxseed oil.

Effect of dietary Vitamin E on the stability of raw and cooked pork

Meat Science ◽  
1990 ◽  
Vol 27 (2) ◽  
pp. 99-108 ◽  
Author(s):  
F.J. Monahan ◽  
D.J. Buckley ◽  
J.I. Gray ◽  
P.A. Morrissey ◽  
A. Asghar ◽  
...  
Keyword(s):  
Vitamin E ◽  
Dietary Vitamin ◽  
The Stability

Effect of Dietary Vitamin E Supplementation and Refrigerated Storage on Quality of Rainbow Trout Fillets

2011 ◽  
Vol 76 (4) ◽  
pp. S233-S241 ◽  
Author(s):  
N. Kamireddy ◽  
S. Jittinandana ◽  
P.B. Kenney ◽  
S.D. Slider ◽  
R.A. Kiser ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Vitamin E ◽  
Dietary Vitamin ◽  
Refrigerated Storage ◽  
Vitamin E Supplementation

Effect of dietary vitamin E on the sperm quality of turbot (Scophthalmus maximus)

2015 ◽  
Vol 14 (4) ◽  
pp. 695-702 ◽  
Author(s):  
Houguo Xu ◽  
Lina Huang ◽  
Mengqing Liang ◽  
Keke Zheng ◽  
Xinxing Wang
Keyword(s):  
Vitamin E ◽  
Sperm Quality ◽  
Scophthalmus Maximus ◽  
Dietary Vitamin ◽  
Turbot Scophthalmus Maximus

Dietary Vitamin E Affects Lipid Oxidation and Total Volatiles of Irradiated Raw Turkey Meat

1997 ◽  
Vol 62 (5) ◽  
pp. 954-958 ◽  
Author(s):  
D.U. AHN ◽  
J.L. SELL ◽  
M. JEFFERY ◽  
C. JO ◽  
X. CHEN ◽  
...  
Keyword(s):  
Vitamin E ◽  
Lipid Oxidation ◽  
Dietary Vitamin ◽  
Turkey Meat

Influence of dietary vitamin E on the oxidative stability and quality of pig meat.

1995 ◽  
Vol 73 (10) ◽  
pp. 3122 ◽  
Author(s):  
D J Buckley ◽  
P A Morrissey ◽  
J I Gray
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Dietary Vitamin ◽  
Pig Meat
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