Influence of dietary vitamin E and oxidised sunflower oil on the storage stability of cooked chicken muscle

Abstract

1. The effects of oxidised dietary sunflower oil and dietary α‐tocopheryl acetate supplementation on α‐tocopherol concentrations in broiler muscle and on the storage stability of refrigerated, cooked, minced muscle were determined. Broiler chicks were fed on diets containing fresh sunflower oil and 30 (FS30) or 200 (FS200) mg α‐tocopheryl acetate/kg, or oxidised sunflower oil and 0 (OS0), 30 (OS30) or 200 (OS200) mg α‐tocopheryl acetate/kg. 2. Inclusion of oxidised sunflower oil significantly reduced dietary and hence, muscle α‐tocopherol concentrations. 3. Oxidised oil increased oxidation in raw and cooked muscle, and reduced the oxidative stability of muscle during refrigerated and frozen storage. 4. Supplementation with α‐tocopheryl acetate improved the stability of muscle, with stability increasing as muscle α‐tocopherol concentrations increased, when fresh or oxidised oil was fed. Supplementation with 200 mg α‐tocopheryl acetate/kg offset the effects of oxidised oil in breast, but not in thigh. 5. The results show that the prooxidising effects of oxidised oils in muscle foods can be overcome, but α‐tocopherol content needs to be adequately adjusted to compensate for increased oxidative stress. Supplementation with 200 to 400 mg α‐tocopheryl acetate/kg may be necessary to achieve an optimum muscle α‐tocopherol concentration.