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Article

Dose and Duration Effect of α-Tocopheryl Acetate Supplementation on Chicken Meat Fatty Acid Composition, Tocopherol Content, and Oxidative Status

Ricard Bou,*^† Stella Grimpa,^† Maria D. Baucells,^‡ Rafael Codony,^† and Francesc Guardiola^†

Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, 08028 Barcelona, Spain, and Departament de Cincia Animal i dels Aliments, Facultat de Veterinria, Universitat Autnoma de Barcelona, 08193 Bellaterra, Spain

J. Agric. Food Chem., 2006, 54 (14), pp 5020–5026

DOI: 10.1021/jf060535x

Publication Date (Web): June 9, 2006

Author to whom correspondence should be addressed (e-mail ricard_bou@ub.edu; telephone 34-934024508; fax 34-934035931).

†

University of Barcelona.

‡

Universitat Autònoma de Barcelona.

Abstract

The effects of dietary α-tocopheryl acetate (α-TA) doses (75, 150, and 225 mg/kg) and the duration of this supplementation (0, 10, 21, 32, and 43 days prior to slaughter) on fatty acid composition, α-tocopherol content, and oxidative status were studied either in raw or in cooked dark chicken meat with its skin. With regard to fatty acid composition, raw meat was affected by both dietary factors. Various polyunsaturated fatty acids decreased as a result of higher α-TA doses, whereas these fatty acids increased with longer supplementation periods. Cooked meat showed similar trends for the duration of α-TA supplementation. On the other hand, α-tocopherol content in raw and cooked meat increased as a result of the dose and duration of α-TA supplementation. Formation of lipid hydroperoxides and thiobarbituric acid values of these meats were also influenced by these two dietary factors, and the dietary combination of 150 mg/kg of α-TA during the last 32 days was optimal in terms of supplementation costs and meat oxidative stability.

Keywords: Tocopheryl acetate supplementation; chicken meat; fatty acid composition; tocopherol content; meat oxidative status

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