Wheat germ oil enrichment in broiler feed with α-lipoic acid to enhance the antioxidant potential and lipid stability of meat

Abstract

BackgroundLipid peroxidation is the cause of declining the meat quality. Natural antioxidants plays a vital role in enhancing the stability and quality of meat. The supplementation of natural antioxidants in feed decreases lipid peroxidation and improves the stability of meat.MethodsThe present research was conducted to determine the effect of α-lipoic acid, α-tocopherol and wheat germ oil on the status of antioxidants, quality and lipid stability of broiler meat. One day old male broilers were fed with different feeds containing antioxidants i.e. natural (wheat germ oil) and synthetic α-tocopherol and α-lipoic acid during the two experimental years.ResultsThe feed treatments have significant variation on the body weight and feed conversion ratio (FCR) while having no influence on the feed intake. The broilers fed on wheat germ oil (natural α-tocopherol) gained maximum body weight (2451.97 g & 2466.07 g) in the experimental years 2010–11 & 2011–12, respectively. The higher total phenolic contents were found in the broilers fed on wheat germ oil plus α-lipoic acid in breast (162.73±4.8 mg Gallic acid equivalent/100 g & 162.18±4.5 mg Gallic acid equivalent/100 g) and leg (149.67±3.3 mg Gallic acid equivalent/100 g & 146.07±3.2 mg Gallic acid equivalent/100 g) meat during both experimental years. Similar trend was observed for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay (FRAP). The production of malondialdehydes in the breast and leg meat increased with progressive increase in the time period. The deposition of α-tocopherol (AT) and α-lipoic acid (ALA) contents were found to be higher in the broilers fed on wheat germ oil plus α-lipoic acid in breast and leg meat during the both experimental years.ConclusionIn conclusion, the combination of wheat germ oil and α-lipoic acid has more beneficial for stability and the quality of the broiler meat and more work should be needed in future for the bio-evaluation of this kind of functional meat in humans.

Augmentation of Oxidative Stability, Descriptive Sensory Attributes and Quality of Meat Nuggets from Broilers by Dietary Quercetin and ALPHA-Tocopherol Regimens

“…Similarly, Arshad et al . () reported higher hardness for lamb meat that were fed on quercetin and flaxseed‐enriched diet; however, chewiness varied non‐substantially among treatments. Lund et al .…”

“…Bodas et al (2012) documented that carnosic acid (phenolic compound) deposition in animal muscles modified the texture in a positive way and also lowered the oxysterol degradation. Similarly, Arshad et al (2013) reported higher hardness for lamb meat that were fed on quercetin and flaxseed-enriched diet; however, chewiness varied non-substantially among treatments. Lund et al (2008) stated that oxidation of myosin protein caused aggregation, which produces free radicals due to exposure of Data are means ± SEM.…”

“…The broiler meat contains higher levels of PUFA that trigger oxidative deterioration, heme pigment and iron contents. The end-products of this process impair color, aroma, flavor and textural attributes of meat and allied products, hence reduce the nutritive value (Arshad et al 2013). The presence of ROS can degrade protein in cooked meat products, which is demonstrated by oxidation chain reaction through free radicals identical to oxidation of lipids mainly involving initiation, propagation and termination phases (Botsoglou et al 2014).…”

Novel Feed Including Olive Oil Mill Wastewater Bioactive Compounds Enhanced the Redox Status of Lambs

“…tyrosol, hydroxytyrosol) found in OMW have been shown to be responsible for reduction of lipid peroxidation (10,59). Lipid peroxidation, apart from affecting animal health, may reduce meat quality due to the production of offflavor products (60,61). Thus, the decrease in TBARS l in muscle is of particular importance, because it is the main edible part from these animals.…”

Performance of Hybrid Chickens as Influenced by Phytogenic Extracted Meal-Supplemented Diet as Antibiotic Alternatives During Summer

“…Moreover, with the findings of (Rezaeipour et al, 2011) who reported a linearly improved of feed conversion ratio with increase of antioxidant (α-Tocopheryl) in the diet of broilers. Arshad et al (2013) had also reported that antioxidant (α-lipoic acid)-supplemented diets had significant variation on the body weight and feed conversion ratio of broilers. Total body weight gain was more in supplemented treatment, this increase in body weight may be because of its properties like increase protein utilization, rich protein source and have immunomodulatory properties (Khan et al, 2005).…”