Effect of RRR-α-tocopherol succinate on the meat quality and antioxidative status in broilers

Abstract

________________________________________________________________________________ AbstractThe objective of this study was to compare the effects of two esters of α-tocopherol, all-rac-α-tocopherol acetate (DL-α-TOA) and RRR-α-tocopherol succinate (D-α-TOS), on meat quality and the antioxidative status in chicks. A total of 320 day-old Arbor Acres broiler chicks were randomly allocated to 4 treatments, each consisting of 8 pens of 10 chicks per pen. Birds in the control group received the basal diet supplemented with 30 mg DL-α-TOA/kg diet. In the other treatments the diet was supplemented with D-α-TOS at 15 mg/kg, 30 mg/kg or 60 mg/kg (TOS1, TOS2 and TOS3 treatments), respectively. The trial lasted 42 days. Positive correlations existed between dietary D-α-TOS levels and plasma and hepatic α-tocopherol concentrations, and a negative correlation with malonaldehyde (MDA) concentrations. In comparison with the control group, 30 mg/kg and 60 mg/kg of dietary D-α-TOS supplementation resulted in an increase in glutathione peroxidase (GSH-Px) activity and glutathione (GSH) content of the breast and thigh muscle and total superoxide dismutase (T-SOD) activity in the thigh muscle. Furthermore, the muscle MDA and hepatic reactive oxygen species (ROS) levels were reduced. As for meat quality, 48 h drip loss and shear force of breast and leg muscle were lower in broilers in the TOS1, TOS2 treatments and also the cooking loss in leg muscle. The study suggests that 30 mg/kg to 60 mg D-α-TOS/kg of the diet could enhance the antioxidant capacity of broiler meat, and its water-holding capacity and tenderness, in association with the reduction in lipid peroxidation as measured as a decrease in MDA and ROS concentrations.________________________________________________________________________________

Effects of the Dietary Supplementation of Sucupira (Pterodon Emarginatus Vog.) and Copaiba (Copaifera Langsdorffii) Resinoils on Chicken Breast and Thigh Meat Quality and Oxidative Stability

“…Average lightness values (L*) obtained in this study (Table 4) ranged between 48 and 50, and therefore, can be considered normal, according to Qiao et al (2001) findings (normal = 48 < L* > 53).The treatments did not influence L*, a* and b* values, which are consistent with the results of Zhang et al (2012), when evaluating the supplementation of broilers diets with different levels of α-tocopherol acetate.…”

Effects of Dietary Supplementation with Ferulic Acid or Vitamin E Individually or in Combination on Meat Quality and Antioxidant Capacity of Finishing Pigs

“…In agreement with our results, O’Grady et al (2001) reported that dietary supplementation with 300 IU/kg of DL-α-tocopheryl acetate for 55 day pre-slaughter resulted in improvement in GSH-Px activity in beef. Additionally, Zhang et al (2012a) concluded that the improvement of GSH-Px activity in chicken was due to 30 mg/kg and 60 mg/kg of dietary RRR-α-tocopherol succinate diet supplementation. On the contrary, Lauridsen et al (1999) found that dietary supplementation with DL-α-tocopheryl acetate did not significantly influence GSH-Px activity in muscles of pigs.…”

Multifunctional activity of vitamin E in animal and animal products: A review

“…Water holding capacity of meat is directly related to the intramuscular lipids and moisture content of the meat (Huff‐Lonergan & Lonergan, ). The inability of meat to bind water leads to decrease in muscle tenderness and increase in cooking loss (Zhang, Wang, Zhou, & Wang, ). Conversely, in the study by Zhang et al (), it was reported that dietary supplementation of vitamin E at 30 and 60 mg/kg can reduce the rate of surface discoloration in chicken meat.…”

“…Water holding capacity of meat is directly related to the intramuscular lipids and moisture content of the meat (Huff-Lonergan & Lonergan, 2005). The inability of meat to bind water leads to decrease in muscle tenderness and increase in cooking loss (Zhang, Wang, Zhou, & Wang, 2012).…”