Selective deposition of dietary α-Lipoic acid in mitochondrial fraction and its synergistic effect with α-Tocoperhol acetate on broiler meat oxidative stability
Abstract:The use of bioactive antioxidants in feed of broiler to mitigate reactive oxygen species (ROS) in biological systems is one of promising nutritional strategies. The aim of present study was to alleviate ROS production in mitochondrial fraction (MF) of meat by supplemented dietary antioxidant in feed of broiler. For this purpose, mitochondria specific antioxidant: α-lipoic acid (25 mg, 75 mg and 150 mg) with or without combination of α-tocopherol acetate (200 mg) used in normal and palm olein oxidized oil (4%) … Show more
“…Nuggets from the group that was fed only basal diet contained much lower quantities of both ALA (6.14 mg/g) and AT (7.63 mg/g). The results are in agreement with the findings of Yasin et al [36] and Parveen et al [37] who speculated that the chickens whose diet was supplemented with higher quantities of ALA (150 mg/Kg) showed higher content of ALA and AT deposited in the raw meat. Khan et al [12] also supported the idea of the synergism between ALA and AT because ALA regenerates some other antioxidants as mentioned above.Fig.…”
Section: Resultssupporting
confidence: 93%
“…FRAP (624.84 μmol/Fe +2 /g meat) and TPC (87.62 mg GAE/100 g meat) were higher at 45th day of storage in nuggets from the group fed with WGO + ALA, whereas the values were lower in control group (559.67 μmol/Fe +2 /g meat and 87.62 mg GAE/100 g meat). Different studies proved that there was positive correlation between the antioxidant activities and total phenolic contents in raw and cooked chicken meat [ 11 , 35 – 37 ]. The results showed that the antioxidant potential was higher in the meat from the group fed with both natural antioxidant (WGO) and ALA.…”
BackgroundCurrent day consumers prefer natural antioxidants to synthetic antioxidants because they are more active. However, the activity generally depends on the specific condition and composition of food. The aim of this study was to investigate the effect of wheat germ oil and α-lipoic acid on the quality characteristics, antioxidant status, fatty acid profile, and sensory attributes of chicken nuggets.MethodsSix types of diets were prepared for feeding the chickens to evaluate the quality of nuggets made from the leg meat of these experimental animals. These included control, diet enriched with wheat germ oil (WGO), which is a rich natural source of α-tocopherol (AT), diet with added AT or α-lipoic acid (ALA), diet with a combination of either ALA and WGO (ALA + WGO) or ALA and synthetic AT (ALA + AT). ALA has great synergism with synthetic as well as natural AT (WGO).ResultsThe diet with WGO and ALA showed the best potential with respect to both antioxidant activity and total phenolic content. HPLC results revealed that the chicken nuggets made from WGO + ALA group showed maximum deposition of AT and ALA. The stability of the nuggets from control group was found to be significantly lower than that of nuggets from the WGO + ALA group. Total fatty acid content too was higher in the nuggets from this group. The poly unsaturated fatty acids (PUFA) were found to be higher in the nuggets from the groups fed with a combination of natural and synthetic antioxidants.ConclusionIt is concluded that the combination of natural and synthetic antioxidants in the animal feed exerts a synergistic effect in enhancing the stability and quality of chicken nuggets.
“…Nuggets from the group that was fed only basal diet contained much lower quantities of both ALA (6.14 mg/g) and AT (7.63 mg/g). The results are in agreement with the findings of Yasin et al [36] and Parveen et al [37] who speculated that the chickens whose diet was supplemented with higher quantities of ALA (150 mg/Kg) showed higher content of ALA and AT deposited in the raw meat. Khan et al [12] also supported the idea of the synergism between ALA and AT because ALA regenerates some other antioxidants as mentioned above.Fig.…”
Section: Resultssupporting
confidence: 93%
“…FRAP (624.84 μmol/Fe +2 /g meat) and TPC (87.62 mg GAE/100 g meat) were higher at 45th day of storage in nuggets from the group fed with WGO + ALA, whereas the values were lower in control group (559.67 μmol/Fe +2 /g meat and 87.62 mg GAE/100 g meat). Different studies proved that there was positive correlation between the antioxidant activities and total phenolic contents in raw and cooked chicken meat [ 11 , 35 – 37 ]. The results showed that the antioxidant potential was higher in the meat from the group fed with both natural antioxidant (WGO) and ALA.…”
BackgroundCurrent day consumers prefer natural antioxidants to synthetic antioxidants because they are more active. However, the activity generally depends on the specific condition and composition of food. The aim of this study was to investigate the effect of wheat germ oil and α-lipoic acid on the quality characteristics, antioxidant status, fatty acid profile, and sensory attributes of chicken nuggets.MethodsSix types of diets were prepared for feeding the chickens to evaluate the quality of nuggets made from the leg meat of these experimental animals. These included control, diet enriched with wheat germ oil (WGO), which is a rich natural source of α-tocopherol (AT), diet with added AT or α-lipoic acid (ALA), diet with a combination of either ALA and WGO (ALA + WGO) or ALA and synthetic AT (ALA + AT). ALA has great synergism with synthetic as well as natural AT (WGO).ResultsThe diet with WGO and ALA showed the best potential with respect to both antioxidant activity and total phenolic content. HPLC results revealed that the chicken nuggets made from WGO + ALA group showed maximum deposition of AT and ALA. The stability of the nuggets from control group was found to be significantly lower than that of nuggets from the WGO + ALA group. Total fatty acid content too was higher in the nuggets from this group. The poly unsaturated fatty acids (PUFA) were found to be higher in the nuggets from the groups fed with a combination of natural and synthetic antioxidants.ConclusionIt is concluded that the combination of natural and synthetic antioxidants in the animal feed exerts a synergistic effect in enhancing the stability and quality of chicken nuggets.
“…Alpha-tocopherol acetate content was increased as the supplementation of α-lipoic increased with constant level of α-tocopherol and it ranged from 79.09 to 206.43 mg/g in breast meat on dry basis. The results of this study are in agreement with [ 5 , 32 ] who also stated that the alpha-lipoic acid concentration increase the alpha-tocopherol deposition.…”
This study was designed to investigate the effect of alpha lipoic acid (ALA) and alpha tocopherol acetate (ATA) on the antioxidant potential, lipid stability and the quality of the broiler breast meat and meat products. The treatment plan was as (T1 = control feed, T2 = 200 mg ATA + 25 mg ALA/kg feed, T3 = 200 mg ATA + 75 mg ALA/kg feed, T4 = 200 mg ATA + 150 mg ALA/kg feed, T5 = Oxidized oil (4%), T6 = 200 mg ATA + 150 mg ALA + Oxidized oil (4%)/kg feed). After two weeks of acclimatization the birds were fed with ALA and ATA enriched diet. The results revealed that maximum deposition of ALA took place in T4 which contain maximum dose of ALA. The TBARS and DPPH values of the broiler breast meat were in T4 (0.14 ± 0.01 MDA/kg of meat, 76.69 ± 0.14%) and in T5 were (0.24 ± 0.15 MDA/Kg of meat, 44.98 ± 0.04%) accordingly. ATA concentration were also highest in T4 (206.43 ± 0.22 mg/g of meat) and lowest in T5 (79.09 ± 0.06 mg/g of meat). Sensory evaluation results showed that nuggets and patties made of T5 containing oxidized oil were least liked and T4 got highest score. In a nutshell, 150 mg/kg feed dietary supplementation of ALA with constant level of ATA can ameliorate the antioxidant potential, lipid stability and nutritional qualities of broiler breast meat and meat products.
“…() and Parveen et al . () have also depicted that broilers receiving α‐tocopherol in feed gain higher body weight and better feed conversion efficiency.…”
Section: Resultsmentioning
confidence: 92%
“…In another study, Parveen et al . () reported that ABTS + reducing activity is higher in the treatment where higher dose of antioxidants supplemented in the feed of broiler birds.…”
Natural antioxidants efficiently increase the shelf life of meat. Lipid peroxidation decreases in meat when natural antioxidants supplemented in feed and hence there is increase in stability of meat. This project has been designed to determine a-lipoic acid (ALA), a-tocopherol and wheat germ oil (WGO) effect on growth parameters, antioxidant activity, physico-chemical analysis and sensory attributes of breast nuggets. The broilers were fed on WGO gain higher body weight and better FCR. The physico-chemical analysis of the nuggets showed that the feed treatments exerted significant effect on the sensory attributes of the nuggets during storage. The nuggets made from broilers which were fed on WGO and ALA yielded higher pH, color and water activity but lower TBARS value in the breast nuggets during storage. In conclusion, the nuggets made by the broiler birds fed on synthetic alpha tocopherol and ALA got significantly higher scores for sensory attributes during storage.
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