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Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat.
Poult Sci 2011; 90(2):473-80PS

Abstract

Lipid oxidation is known to occur rather rapidly in cooked chicken meat containing relatively high amounts of polyunsaturated fatty acids. To assess the lipid oxidation stability of sous vide chicken meat enriched with n-3 and conjugated linoleic acid (CLA) fatty acids, 624 Cobb × Ross broilers were raised during a 6-wk feeding period. The birds were fed diets containing CLA (50% cis-9, trans-11 and 50% trans-10, cis-12 isomers), flaxseed oil (FSO), or menhaden fish oil (MFO), each supplemented with 42 or 200 mg/kg of vitamin E (dl-α-tocopheryl acetate). Breast or thigh meat was vacuum-packed, cooked (74°C), cooled in ice water, and stored at 4.4°C for 0, 5, 10, 15, and 30 d. The lipid oxidation development of the meat was estimated by quantification of malonaldehyde (MDA) values, using the 2-thiobarbituric acid reactive substances analysis. Fatty acid, nonheme iron, moisture, and fat analyses were performed as well. Results showed that dietary CLA induced deposition of cis-9, trans-11 and trans-10, cis-12 CLA isomers, increased the proportion of saturated fatty acids, and decreased the proportions of monounsaturated and polyunsaturated fatty acids. Flaxseed oil induced higher deposition of C18:1, C18:2, C18:3, and C20:4 fatty acids, whereas MFO induced higher deposition of n-3 fatty acids, eicosapentaenoic acid (C20:5), and docosahexaenoic acid (C22:6; P < 0.05). Meat lipid oxidation stability was affected by the interaction of either dietary oil or vitamin E with storage day. Lower (P < 0.05) MDA values were found in the CLA treatment than in the MFO and FSO treatments. Lower (P < 0.05) MDA values were detected in meat samples from the 200 mg/kg of vitamin E than in meat samples from the 42 mg/kg of vitamin E. Nonheme iron values did not affect (P > 0.05) lipid oxidation development. In conclusion, dietary CLA, FSO, and MFO influenced the fatty acid composition of chicken muscle and the lipid oxidation stability of meat over the storage time. Supranutritional supplementation of vitamin E enhanced the lipid oxidation stability of sous vide chicken meat.

Authors+Show Affiliations

Colegio de Postgraduados Campus Córdoba, Córdoba, Mexico. cnarciso@colpos.mxNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21248346

Citation

Narciso-Gaytán, C, et al. "Lipid Oxidation Stability of Omega-3- and Conjugated Linoleic Acid-enriched Sous Vide Chicken Meat." Poultry Science, vol. 90, no. 2, 2011, pp. 473-80.
Narciso-Gaytán C, Shin D, Sams AR, et al. Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat. Poult Sci. 2011;90(2):473-80.
Narciso-Gaytán, C., Shin, D., Sams, A. R., Keeton, J. T., Miller, R. K., Smith, S. B., & Sánchez-Plata, M. X. (2011). Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat. Poultry Science, 90(2), pp. 473-80. doi:10.3382/ps.2010-01002.
Narciso-Gaytán C, et al. Lipid Oxidation Stability of Omega-3- and Conjugated Linoleic Acid-enriched Sous Vide Chicken Meat. Poult Sci. 2011;90(2):473-80. PubMed PMID: 21248346.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat. AU - Narciso-Gaytán,C, AU - Shin,D, AU - Sams,A R, AU - Keeton,J T, AU - Miller,R K, AU - Smith,S B, AU - Sánchez-Plata,M X, PY - 2011/1/21/entrez PY - 2011/1/21/pubmed PY - 2011/4/7/medline SP - 473 EP - 80 JF - Poultry science JO - Poult. Sci. VL - 90 IS - 2 N2 - Lipid oxidation is known to occur rather rapidly in cooked chicken meat containing relatively high amounts of polyunsaturated fatty acids. To assess the lipid oxidation stability of sous vide chicken meat enriched with n-3 and conjugated linoleic acid (CLA) fatty acids, 624 Cobb × Ross broilers were raised during a 6-wk feeding period. The birds were fed diets containing CLA (50% cis-9, trans-11 and 50% trans-10, cis-12 isomers), flaxseed oil (FSO), or menhaden fish oil (MFO), each supplemented with 42 or 200 mg/kg of vitamin E (dl-α-tocopheryl acetate). Breast or thigh meat was vacuum-packed, cooked (74°C), cooled in ice water, and stored at 4.4°C for 0, 5, 10, 15, and 30 d. The lipid oxidation development of the meat was estimated by quantification of malonaldehyde (MDA) values, using the 2-thiobarbituric acid reactive substances analysis. Fatty acid, nonheme iron, moisture, and fat analyses were performed as well. Results showed that dietary CLA induced deposition of cis-9, trans-11 and trans-10, cis-12 CLA isomers, increased the proportion of saturated fatty acids, and decreased the proportions of monounsaturated and polyunsaturated fatty acids. Flaxseed oil induced higher deposition of C18:1, C18:2, C18:3, and C20:4 fatty acids, whereas MFO induced higher deposition of n-3 fatty acids, eicosapentaenoic acid (C20:5), and docosahexaenoic acid (C22:6; P < 0.05). Meat lipid oxidation stability was affected by the interaction of either dietary oil or vitamin E with storage day. Lower (P < 0.05) MDA values were found in the CLA treatment than in the MFO and FSO treatments. Lower (P < 0.05) MDA values were detected in meat samples from the 200 mg/kg of vitamin E than in meat samples from the 42 mg/kg of vitamin E. Nonheme iron values did not affect (P > 0.05) lipid oxidation development. In conclusion, dietary CLA, FSO, and MFO influenced the fatty acid composition of chicken muscle and the lipid oxidation stability of meat over the storage time. Supranutritional supplementation of vitamin E enhanced the lipid oxidation stability of sous vide chicken meat. SN - 0032-5791 UR - https://www.unboundmedicine.com/medline/citation/21248346/Lipid_oxidation_stability_of_omega_3__and_conjugated_linoleic_acid_enriched_sous_vide_chicken_meat_ L2 - https://academic.oup.com/ps/article-lookup/doi/10.3382/ps.2010-01002 DB - PRIME DP - Unbound Medicine ER -