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Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products.
Br Poult Sci. 1998 Jul; 39(3):365-71.BP

Abstract

1. The effect of dietary fat and vitamin E supplementation on quality attributes (drip loss, oxidative stability, sensory quality) in chicken meat and meat products was investigated. Broiler chicks were fed on diets containing tallow (60 g/kg) or olive oil (60 g/kg) at a basal (30 mg/kg diet) or supplemental (200 mg/kg diet) concentration of alpha-tocopheryl acetate for 8 weeks. The alpha-tocopherol content and fatty acid composition of breast and thigh meat was determined. Drip loss was determined in breast fillets. Lipid oxidation (thiobarbituric acid-reacting substances/TBARS) and sensory quality (warmed-over flavour development/WOF) were assessed in minced thigh meat during storage. 2. Dietary olive oil increased the ratio of monounsaturated to saturated fatty acids (MUFA/SFA) in the diets. In breast and thigh, this resulted in approximately a two-fold increase in the MUFA/SFA ratio. Supplemental alpha-tocopherol increased the alpha-tocopherol content of muscles. 3. Dietary fat not influence drip loss in thawed breast fillets during refrigerated storage, but supplemental alpha-tocopherol reduced drip loss. 4. TBARS and WOF development in minced thigh meat patties were also reduced by supplemental alpha-tocopherol following frozen storage, or cooking and refrigerated storage. Storage stability was not adversely affected by dietary fat. 5. Overall, the results showed that increasing the monounsaturated profile of chicken meat lipids did not adversely affect quality characteristics. Dietary alpha-tocopherol supplementation was a more important factor in the determination of broiler meat quality.

Authors+Show Affiliations

Department of Nutrition, University College, Cork, Ireland.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

9693817

Citation

O'Neill, L M., et al. "Comparison of Effects of Dietary Olive Oil, Tallow and Vitamin E On the Quality of Broiler Meat and Meat Products." British Poultry Science, vol. 39, no. 3, 1998, pp. 365-71.
O'Neill LM, Galvin K, Morrissey PA, et al. Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products. Br Poult Sci. 1998;39(3):365-71.
O'Neill, L. M., Galvin, K., Morrissey, P. A., & Buckley, D. J. (1998). Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products. British Poultry Science, 39(3), 365-71.
O'Neill LM, et al. Comparison of Effects of Dietary Olive Oil, Tallow and Vitamin E On the Quality of Broiler Meat and Meat Products. Br Poult Sci. 1998;39(3):365-71. PubMed PMID: 9693817.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products. AU - O'Neill,L M, AU - Galvin,K, AU - Morrissey,P A, AU - Buckley,D J, PY - 1998/8/7/pubmed PY - 1998/8/7/medline PY - 1998/8/7/entrez SP - 365 EP - 71 JF - British poultry science JO - Br Poult Sci VL - 39 IS - 3 N2 - 1. The effect of dietary fat and vitamin E supplementation on quality attributes (drip loss, oxidative stability, sensory quality) in chicken meat and meat products was investigated. Broiler chicks were fed on diets containing tallow (60 g/kg) or olive oil (60 g/kg) at a basal (30 mg/kg diet) or supplemental (200 mg/kg diet) concentration of alpha-tocopheryl acetate for 8 weeks. The alpha-tocopherol content and fatty acid composition of breast and thigh meat was determined. Drip loss was determined in breast fillets. Lipid oxidation (thiobarbituric acid-reacting substances/TBARS) and sensory quality (warmed-over flavour development/WOF) were assessed in minced thigh meat during storage. 2. Dietary olive oil increased the ratio of monounsaturated to saturated fatty acids (MUFA/SFA) in the diets. In breast and thigh, this resulted in approximately a two-fold increase in the MUFA/SFA ratio. Supplemental alpha-tocopherol increased the alpha-tocopherol content of muscles. 3. Dietary fat not influence drip loss in thawed breast fillets during refrigerated storage, but supplemental alpha-tocopherol reduced drip loss. 4. TBARS and WOF development in minced thigh meat patties were also reduced by supplemental alpha-tocopherol following frozen storage, or cooking and refrigerated storage. Storage stability was not adversely affected by dietary fat. 5. Overall, the results showed that increasing the monounsaturated profile of chicken meat lipids did not adversely affect quality characteristics. Dietary alpha-tocopherol supplementation was a more important factor in the determination of broiler meat quality. SN - 0007-1668 UR - https://www.unboundmedicine.com/medline/citation/9693817/Comparison_of_effects_of_dietary_olive_oil_tallow_and_vitamin_E_on_the_quality_of_broiler_meat_and_meat_products_ L2 - https://www.tandfonline.com/doi/full/10.1080/00071669888917 DB - PRIME DP - Unbound Medicine ER -