Influence of dietary vitamin E and copper on fatty acid profile and cholesterol content of raw and cooked broiler meat
2004
Skrivanova, V. | Skrivan, M. | Tumova, E. | Sevcikova, S. (Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic)
We examined the influence of a diet containing 4 % of rapeseed oil, 35 mg or 126 mg copper (as CuSO4.5H20) and supplement of 100 mg vitamin E per 1 kg on fatty acid profile and cholesterol concentration (CH) in raw and cooked broiler leg meat. The fatty acid profile and CH were also determined in raw, stewed and roasted meat of broilers receiving the same diet but with a supplement of 20 mg vitamin E. The results showed that 126 and 35 mg Cu/kg significantly increased oleic acid concentrations. Monounsaturated fatty acids accounted for 51 % and 52 % of all fatty acids, respectively. The relatively low Cu concentration of 35 mg/kg feed with a major portion of soybean, wheat and maize and vitamin E supplementation of 100 mg/kg reduced (P0.01) EPA by 17 %, DPA by 16 % and DHA by 11 and 15 % (P0.05). All tested Cu doses reduced CH, but this was not influenced by any of the cooking procedures. In the first experiment Cu x cooking interactions were insignificant for all fatty acids and CH, whereas in experiment 2 more changes in fatty acids concentrations were caused by stewing than by roasting, n-3 long chain acids having been influenced by both cooking procedures to the largest extent. Docosahexaenoic acid was reduced to about 60 % of the original value (P0.05), the myristic acid decreased by 14 % in stewed and by 12 % in roasted meat (P0.05).
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