Effect of Dietary Tocopherol on the Oxidative Stability of Turkey Meat

Abstract

The effects of dietary concentrations of dl-a-tocopheryl acetate and storage atmospheres on the oxidative stability of uncooked turkey carcass tissues were investigated. Eight hundred, one-day-old Nicholas white female turkey poults were raised to 16 weeks of age, randomly divided into 4 dietary groups for 3 weeks and assigned one of four pelletized diets containing either: A) 1.63 1U dl-a-tocopheryl acetate/kg of feed (Week 16 to 18); B) 1.63 IU (Week 16 to 17), 275 IU (Week 18); C) 55 IU (Week 16 to 18); or D) 275 IU (Week 16 to 18). All turkeys were processed at 19 weeks. Turkey breasts, thighs, skin, and subcutaneous fat and composites made up of these three tissues were evaluated for tocopherol levels shortly after processing (0 time) and TBA (2-thiobarbituric acid) numbers following refrigerated and frozen storage under N 2 or air atmospheres. Composites were also evaluated by gas chromatographic headspace mediods at 0, 1, and 3 months of frozen storage.Tissue tocopherol levels and TBA numbers were significantly influenced by dietary tocopherol concentrations. As dietary levels increased, there were corresponding increases in tocopherol deposition for breast, thigh, and composite but not for skin and fat. Treatment (TMT) D turkey composites had mean tocopherol levels 3 to 3.3 times larger than TMT A tissues. Tocopherol levels were 100 to 600% higher in all treatments for thigh meat than breast or skin and fat. Overall TBA numbers were significantly affected by treatment and storage time but not storage atmosphere. Treatments B, C, and D composites, breasts, and thighs had TBA values significantly lower than TMT A. Furthermore, tocopherol tissue levels and TBA numbers were significantly correlated to the relative headspace volatile concentrations from heated turkey meat composites.It was concluded that tocopherol supplemented turkey diets are effective in reducing lipid oxidation during storage. Furthermore, headspace gas chromatography appears to be a potentially useful tool for determining oxidation in meat tissues. (

Oxidative stability and α‐tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary α‐tocopheryl acetate

“…TBARS numbers decreased in all samples after 6 d of storage at 4°C. This observation is consistent with other reports (Jantawat and Dawson, 1980;Sheldon, 1984). Kim and LaBella (1987) suggested that the reduction in TBARS observed in the later stages of oxidation is probably associated with increased concentrations of highly polar products (as well as carbonyl and fluorescent products), probably resulting from polymerisation of the secondary oxidation products.…”

“…Marusich et al (1975) also observed that turkey breast muscle concentrations of a-tocopherol were about one-third those found in chickens fed essentially the same dietary supplement of a-tocopheryl acetate for the same period of time (4, 6 or 8 weeks). The concentrations of a-tocopherol in burgers for both the basal group (E20) and E300 were higher than those of turkey breast muscle reported by Marusich et al (1975) for turkeys given 300 mg/kg dietary a-tocopherol acetate for 4 weeks and by Sheldon (1984) for turkeys given 275 IU/kg dietary a-tocopherol for 3 weeks before slaughter. However, the differences between the present results and those of Marusich et al (1975) and Sheldon (1984) may arise from differences in the times over which the dietary supplements were given.…”

“…The concentrations of a-tocopherol in burgers for both the basal group (E20) and E300 were higher than those of turkey breast muscle reported by Marusich et al (1975) for turkeys given 300 mg/kg dietary a-tocopherol acetate for 4 weeks and by Sheldon (1984) for turkeys given 275 IU/kg dietary a-tocopherol for 3 weeks before slaughter. However, the differences between the present results and those of Marusich et al (1975) and Sheldon (1984) may arise from differences in the times over which the dietary supplements were given. Results from our laboratory have shown that a-tocopherol concentrations in leg and breast muscles of chickens and in porcine muscle depend on the times over which the dietary supplements were given.…”

“…a-tocopherol acts as a free radical scavenger and its localisation within the highly unsaturated phospholipid bilayer of cell membranes provides a means of controlling lipid oxidation at a likely initiation site (Morrissey et al, 1994Z>). The rate and extent of lipid oxidation in muscle foods are dependent on the a-tocopherol concentration present in chicken tissue (Sheehy et al, 1993), turkey tissue (Sheldon, 1984), pig meat (Monahan et al, 1990a,6;Asghar et al, 1991) and beef (Arnold et al, 1992, \993a,b). It is of interest to note that the oxidative stability of chicken meat is greater than that of turkey.…”

Czynniki kształtujące jakość mięsa drobiu grzebiącego. Praca przeglądowa

“…2005;Barroeta 2006]. Mięso indyków, mające niską zawartość tokoferolu -mięśnie piersiowe: 0,07-0,27 mg/100 g tkanki, mięśnie udowe: 0,23-0,70 mg/100 g tkanki [Sheldon 1984;Wen i in. 1997] i wysoką zawartość nienasyconych kwasów tłuszczowych (tab.…”