Influence of oxidised dietary oil and antioxidant supplementation on membrane‐bound lipid stability in broiler meat

Abstract

1. The effects of oxidised oil, dietary α‐tocopherol and BHA/BHT‐supplementation on the fatty acid composition of mito‐chondrial, microsomal and soluble protein fractions of broiler muscles, and on their lability to metmyoglobin/hydrogen peroxide‐catalysed peroxidation were investigated. 2. Oxidised oil in the broiler diets induced rapid oxidation of the menbrane‐bound lipids and decreased their stability towards metmyo‐globin‐hydrogen peroxide‐catalysed peroxidation. 3. Supplementation of the broiler diets with α‐tocopherol increased the α‐tocopherol concentrations in the microsomal and soluble protein fractions of the dark meat as well as the soluble protein fraction of the white meat. This, in turn, stabilised the menbrane‐bound lipids against metmyoglobin/hydrogen peroxide‐initiated peroxidative changes.