Tags

Type your tag names separated by a space and hit enter

Antioxidative effects of supplementing linseed oil-enriched diets with α-tocopherol, ascorbic acid, selenium, or their combination on carcass and meat quality in broilers.
Poult Sci. 2019 Dec 01; 98(12):6733-6741.PS

Abstract

In a previous study, we examined the synergistic effects of the dietary supranutritional supplementation with vitamin E, vitamin C, and Se on the in vivo antioxidative status of broilers under conditions of dietary oxidative stress induced by feeding a diet high in n-3 PUFA. In this study, we examined the effect of their inclusion on the quality characteristics and oxidative stability of raw or cooked meat, both fresh or after a long-term frozen storage. Four hundred 21-day-old Ross 308 male broilers were allocated to 5 experimental groups fed 5% linseed oil-enriched finisher diets (days 21 to 40): Cont (recommended levels of vitamin E, C, and selenium), +E (200 IU vitamin E/kg feed), +C (250 mg vitamin C/kg feed), +Se (0.2 mg selenium/kg feed), or +ECSe (concentrations as in the sole supplementation, combined). Animal performance and carcass characteristics were monitored at the age of 40 D. Breast meat samples of 12 chickens per group were analysed fresh, fresh after frozen storage, cooked fresh, and cooked after frozen storage (2 × 2 factorial design) for parameters of meat quality (water-holding capacity-WHC, pH, and color) and oxidative stability (concentrations of vitamin E, malondialdehyde-MDA, antioxidant capacity of the water-soluble compounds-ACW, and fatty acid composition). Vitamin E alone (+E) and combined with Se and vitamin C (+ECSe) increased the α-tocopherol concentration in breast muscle, and showed similar protective effects against lipid peroxidation measured as MDA regardless of the frozen storage or cooking. The sole supplementation of vitamin C or selenium showed no effects on the meat quality parameters. In conclusion, the dietary supranutritional inclusion of vitamin E inhibited the lipid peroxidation in fresh, frozen stored, cooked fresh, and frozen stored meat in broilers fed with diets rich in n-3 PUFAs. Even though no clear synergistic effects of the supranutritional supplementation of vitamin C and Se with vitamin E were detected, their dietary inclusion did not negatively affect broilers carcass and meat quality parameters.

Authors+Show Affiliations

Biotechnical Faculty, Department of Animal Science, University of Ljubljana, 1000 Ljubljana, Slovenia.Biotechnical Faculty, Department of Animal Science, University of Ljubljana, 1000 Ljubljana, Slovenia.Faculty of Agriculture, Department of Animal Science, University of Novi Sad, 21000 Novi Sad, Serbia.Faculty of Agriculture, Department of Animal Science, University of Novi Sad, 21000 Novi Sad, Serbia.Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia.Biotechnical Faculty, Department of Animal Science, University of Ljubljana, 1000 Ljubljana, Slovenia.Biotechnical Faculty, Department of Animal Science, University of Ljubljana, 1000 Ljubljana, Slovenia.Biotechnical Faculty, Department of Animal Science, University of Ljubljana, 1000 Ljubljana, Slovenia.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31318430

Citation

Leskovec, J, et al. "Antioxidative Effects of Supplementing Linseed Oil-enriched Diets With Α-tocopherol, Ascorbic Acid, Selenium, or Their Combination On Carcass and Meat Quality in Broilers." Poultry Science, vol. 98, no. 12, 2019, pp. 6733-6741.
Leskovec J, Levart A, Perić L, et al. Antioxidative effects of supplementing linseed oil-enriched diets with α-tocopherol, ascorbic acid, selenium, or their combination on carcass and meat quality in broilers. Poult Sci. 2019;98(12):6733-6741.
Leskovec, J., Levart, A., Perić, L., Đukić Stojčić, M., Tomović, V., Pirman, T., Salobir, J., & Rezar, V. (2019). Antioxidative effects of supplementing linseed oil-enriched diets with α-tocopherol, ascorbic acid, selenium, or their combination on carcass and meat quality in broilers. Poultry Science, 98(12), 6733-6741. https://doi.org/10.3382/ps/pez389
Leskovec J, et al. Antioxidative Effects of Supplementing Linseed Oil-enriched Diets With Α-tocopherol, Ascorbic Acid, Selenium, or Their Combination On Carcass and Meat Quality in Broilers. Poult Sci. 2019 Dec 1;98(12):6733-6741. PubMed PMID: 31318430.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidative effects of supplementing linseed oil-enriched diets with α-tocopherol, ascorbic acid, selenium, or their combination on carcass and meat quality in broilers. AU - Leskovec,J, AU - Levart,A, AU - Perić,L, AU - Đukić Stojčić,M, AU - Tomović,V, AU - Pirman,T, AU - Salobir,J, AU - Rezar,V, PY - 2019/06/12/accepted PY - 2019/01/04/received PY - 2019/7/19/pubmed PY - 2020/4/15/medline PY - 2019/7/19/entrez KW - broiler KW - meat quality KW - selenium KW - vitamin C KW - vitamin E SP - 6733 EP - 6741 JF - Poultry science JO - Poult Sci VL - 98 IS - 12 N2 - In a previous study, we examined the synergistic effects of the dietary supranutritional supplementation with vitamin E, vitamin C, and Se on the in vivo antioxidative status of broilers under conditions of dietary oxidative stress induced by feeding a diet high in n-3 PUFA. In this study, we examined the effect of their inclusion on the quality characteristics and oxidative stability of raw or cooked meat, both fresh or after a long-term frozen storage. Four hundred 21-day-old Ross 308 male broilers were allocated to 5 experimental groups fed 5% linseed oil-enriched finisher diets (days 21 to 40): Cont (recommended levels of vitamin E, C, and selenium), +E (200 IU vitamin E/kg feed), +C (250 mg vitamin C/kg feed), +Se (0.2 mg selenium/kg feed), or +ECSe (concentrations as in the sole supplementation, combined). Animal performance and carcass characteristics were monitored at the age of 40 D. Breast meat samples of 12 chickens per group were analysed fresh, fresh after frozen storage, cooked fresh, and cooked after frozen storage (2 × 2 factorial design) for parameters of meat quality (water-holding capacity-WHC, pH, and color) and oxidative stability (concentrations of vitamin E, malondialdehyde-MDA, antioxidant capacity of the water-soluble compounds-ACW, and fatty acid composition). Vitamin E alone (+E) and combined with Se and vitamin C (+ECSe) increased the α-tocopherol concentration in breast muscle, and showed similar protective effects against lipid peroxidation measured as MDA regardless of the frozen storage or cooking. The sole supplementation of vitamin C or selenium showed no effects on the meat quality parameters. In conclusion, the dietary supranutritional inclusion of vitamin E inhibited the lipid peroxidation in fresh, frozen stored, cooked fresh, and frozen stored meat in broilers fed with diets rich in n-3 PUFAs. Even though no clear synergistic effects of the supranutritional supplementation of vitamin C and Se with vitamin E were detected, their dietary inclusion did not negatively affect broilers carcass and meat quality parameters. SN - 1525-3171 UR - https://www.unboundmedicine.com/medline/citation/31318430/Antioxidative_effects_of_supplementing_linseed_oil_enriched_diets_with_α_tocopherol_ascorbic_acid_selenium_or_their_combination_on_carcass_and_meat_quality_in_broilers_ DB - PRIME DP - Unbound Medicine ER -