The efficiency of natural and synthetic isomers of vitamin E on improvement of oxidative stability of chicken meat | Ucinkovitost naravne in sinteticne oblike vitamina E za izboljsanje oksidacijske stabilnosti mesa pri prasicih
2010
Voljc, M., Ljubljana Univ. (Slovenia). Biotechnical Fac., Zootechnical Dept. | Frankic, T. | Levart, A. | Rezar, V. | Trebusak, T. | Salobir, J.
Vitamin E is one of the most important inhibitors of lipid oxidation in animals. The aim of this study was to establish the effect of different vitamin E concentrations and isomers on oxidative stability of chicken meat. Fifty male broiler chickens were divided into five groups (N=10). Control groups (KontPalm, KontLan) were not supplemented with extra vitamin E. KontPalm group was supplemented with palm fat and other four groups were supplemented with linseed oil. The following vitamin E supplemented groups were established: total 85 IU vitamin E as RRR- alpha -tocopherol/kg (RRR85), 85 IU vitamin E as all-rac- alpha -tocopherol/kg (AllRac85) and 200 IU as all-rac- alpha -tocopherol/kg (AllRac200). The fatty acid profile, vitamin E and MDA content were analysed in breast muscle. Vitamin E supplementations reduced lipid oxidation in meat in comparison to KontLan group. The supplementation of vitamin E in RRR85 and AllRac85 group was not able to prevent lipid oxidation in all treated meat samples but in AllRac200 group lipid oxidation was reduced in all samples. We confirmed that natural isomer of vitamin E has better activity than synthetic form.
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