ORIGINAL PAPER
Dietary supplementation with plant extracts,
xantophylls and synthetic antixidants:
Effect on fatty acid profile and oxidative stability
of frozen stored chicken breast meat
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National Research Institute of Animal Production,
Department of Animal Nutrition and Feed Science,
32-083 Balice, Poland
Publication date: 2007-09-06
Corresponding author
J. Koreleski
National Research Institute of Animal Production,
Department of Animal Nutrition and Feed Science,
32-083 Balice, Poland
J. Anim. Feed Sci. 2007;16(3):463-471
KEYWORDS
ABSTRACT
Chickens from 22 to 42 days of age were fed a basal diet supplemented with α-tocopheryl
acetate (150 mg·kg-1), extracts of coneflower, thyme or sage (560 mg·kg-1), marigold xantophylls (20
mg lutein·kg-1), mix of synthetic antioxidants (48.6 mg·kg-1) or β-apo-8-carotenoic acid ethylester
(40 mg·kg-1). On day 42 the chickens were slaughtered, breast muscles were excised, frozen (-20oC)
and stored for 6 months.
Dietary supplementation with plant extracts, synthetic antioxidants or pigments did not affect
performance. Sage extract increased the level of stearic acid (C18:0), arachidonic acid (C20:4), DHA
and n-3 PUFA and decreased oleic acid and α-linolenic acid (C18:3) contents and PUFA n-6/n-3
ratio in lipids of stored breast meat. Additives did not favourably affect TBA-RS values in meat. In
chickens fed the control diet or supplemented with 150 mg·kg-1 α-tocopheryl acetate, stored meat
contained 1.72 or 6.45 mcg·g-1 α-tocopherol, respectively. Dietary synthetic xantophyll negatively
influenced sensory indices in boiled meat.
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