Effect of Supplemental Vitamin E in Control of Rancidity in Poultry Meat

Quantitative Relationship between Alphα-tocopherol and Polyunsaturated Fatty Acids and Its Connection to Development of Oxidative Rancidity in Chicken Skeletal Muscle

“…A negative relationship between TBA value and ex-tocopherol level had also been reported by Marusich et a/. 16 ) working with refrigerated chicken light meat, who demonstrated the optimum concentration of ex-tocopherol in controlling the development of oxidative rancidity to be about 0.5 mg per 100 g of fresh wet tissue.…”

Stability of abdominal fat and meat of broilers: The interrelationship between the effects of dietary fat and vitamin E supplements1

“…As a consequence, the stability of the depot fat is improved (Kummerow et al, 1948;Mecchi et al, 1956;Bartov and Bornstein, 1976), as well as that of the muscles, when measured by the TBA method (Webb et al, 1972a(Webb et al, , 1973(Webb et al, , 1974R. W. Webb et al, 19726;Hayse et al, 1974;Marusich et al, 1975;Bartov and Bornstein, 1976). A relationship between increased TBA values and the occurrence of " off-flavours with turkey and broiler meat was reported by Webb et al {1912a, 1973 and Webb et al (19726).…”

“…Supplementation of chicken and turkey diets with vitamin E usually leads to its storage in body fat (Mecchi et al, 1956;Bartov and Bornstein, 1976), liver (Pudelkiewicz et al, 1960;Marusich et al, 1975) and muscle (Marusich et al, 1975). Plasma vitamin E concentrations are also increased (Pudelkiewicz et al,I960).…”

Effect of dietary vitamin E on the performance of broilers and quality of broiler meat during refrigerated and frozen storage.

“…It is speculated that diets 2 to 5, despite being fed/supplemented throughout the trial, contributed the same amount of vitamin E to the tissues as diets 7 to 10, which were fed/supplemented only at the end of the trial. Short-term feeding of broilers with 160 IU α-tocopherol/kg for the last five days prior to slaughter was effective in retarding the onset of rancidity in raw whole breast muscle (Marusich et al, 1975), suggesting that a high level of vitamin E supplementation to the finishing diet could be an alternative to continuous supplementation. However, some authors have questioned whether short-term supplementation would guarantee adequate stability in processed muscle considering the relatively slow uptake of α-tocopherol into chicken muscle compared to other tissues (Sheehy et al, 1991) and the apparent requirement for deposition of the vitamin in specific locations within the muscle membranes for optimum protection.…”