Effect of Dietary Fat and Protein on Lipid Composition and Oxidation in Chicken Muscle

Abstract

SUMMARY— Samples of white muscle (pectoralis major) were taken from 100 male, broiler‐type chickens which had been reared to 58 days of age on rations differing in protein level (16 or 24%) and in type of supplemental fat (5% of coconut oil, beef tallow, safflower oil or menhaden oil). Lipids were extracted from each sample and fractionated into (1) neutral lipids, (2) cephalin, and (3) lecithin. The fatty acid content of each fraction was determined by gas liquid chromatography (GLC). Lipid oxidation was measured by a 2‐thiobar‐bituric acid (TBA) method after storing each carcass for 12 days at 2°C. Values for all measurements were statistically analyzed for dietary effects and for possible correlations between composition and oxidation rates. All of the factors were significantly influenced by diet, except total lipids, cephalin, and four of the lecithin fatty acids. Correlation coefficients between TBA values and level of each lipid component were obtained after treatment effect was statistically removed. The 22‐carbon fatty acids with 4 or 5 double bonds in cephalin and lecithin, and linoleic acid in neutral lipids and lecithin were positively correlated with TBA values.

Phospholipids and Component Fatty Acids of Chicken Tissues

“…The observation (Peng and Dugan, 1965;Marion et al, 1967) that cephalin fatty acids were high in 18:0 and 20:4 while lecithin was higher in 16:0 is supported by the present study. However, the observation (Peng and Dugan, 1965) that the 18:0 of cephalin was primarily in the ethanolamine phosphatide rather than the serine phosphatide is not supported by the present study.…”

“…161, University oi Georgia College of Agriculture Experiment Stations, Georgia Station, Experiment, Ga. 30212 b 1st Lieutenant, U. S. Army, Food Service Division, U. S. Army Quartermaster School, Fort Lee, Virginia 23801. and since it is apparent from recent studies (Acosta et al, 1966;Marion and Forsythe, 1964;Davidkova and Khan, 1967;Marion et al, 1967) that lipids of avian tissues are very unstable, further characterization appeared worthwhile. Therefore, the present study was undertaken with the objective of determining by chromatographic methods the level and fatty acid composition of lipids in tissues of chickens at two ages and of both sexes.…”

“…Infra-red spectra were also obtained on all fractions with a Perkin-Elmer 137 spectrometer. The fatty acids of each lipid fraction were converted to methyl esters and analyzed by gas-liquid chromatography (GLC) as outlined earlier (Marion et al, 1967). Figure 1 shows a typical separation of lipids by florisil column chromatography into nonphospholipids and 5 phospholipid fractions.…”

Relative Role of Individual Phospholipids on Thiobarbituric Acid Reactive Substances Formation in Chicken Meat, Skin and Swine Aorta

“…Igene et al (1981) found during frozen storage of chicken meat the PC decreased about 26.9% and PE 43.6%. Marion et al (1967) reported the 22 carbon fatty acids with four or five double bonds in chicken muscles cephalin and lecithin positively correlated with TBA. Igene et al (1980) clearly showed during frozen stroage, the polyenoic fatty acids of PC and PE were not stable and underwent autoxidative degradation.…”

Microbial Counts and Rancidity of Fresh Fryer Chickens as Affected by Packaging Materials, Storage Atmosphere, and Temperature

“…Entirely different types of microflora predominated in later stages of storage on poultry meat in permeable compared to impermeable films (Barnes, unpublished). Marion and Woodroof (1966) and Marion et al (1967) used the TBA test with broiler meat to determine the relationship of composition of the broiler feed to oxidative deterioration of the meat during storage at 2°C. Lea (1934) found that in birds stored at 0° to minus 1°C, greater oxidation (as measured by peroxide oxygen) of skin fat occurred in air than in C0 2 , but significant differences did not appear until after at least a month of storage.…”