Bou Ricard, Codony Rafael, Baucells Maria D, Guardiola Francesc
Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain.
J Agric Food Chem. 2005 Oct 5;53(20):7792-801. doi: 10.1021/jf0507801.
A factorial design was used to study the effect of dietary oxidized sunflower oils (fresh, heated at low temperatures, and heated at high temperatures), DL-alpha-tocopheryl acetate (0 or 100 mg/kg), and Zn supplementation (0 or 600 mg/kg) on the composition, oxidative stability, and sensory quality of dark chicken meat with skin from animals fed with a Se supplement (Se-enriched yeast, 0.6 mg of Se/kg). The positional and geometrical isomers of linoleic acid were increased in raw meat from chickens fed oils oxidized at high temperatures. In addition, supplementation with alpha-tocopheryl acetate increased the alpha-tocopherol content, whereas 2-thiobarbituric acid (TBA) values and lipid hydroperoxide content were reduced. Likewise, TBA values, rancid aroma, and rancid flavor also decreased in cooked dark meat. However, none of the dietary factors studied affected consumer acceptability scores of cooked meat. Furthermore, Zn supplementation increased the Se content in raw meat.
采用析因设计研究日粮中氧化向日葵油（新鲜、低温加热和高温加热）、DL-α-生育酚乙酸酯（0或100毫克/千克）和锌补充剂（0或600毫克/千克）对饲喂硒补充剂（富硒酵母，0.6毫克硒/千克）的带皮黑鸡肉的组成、氧化稳定性和感官品质的影响。高温氧化油饲喂的鸡的生肉中亚油酸的位置异构体和几何异构体增加。此外，补充α-生育酚乙酸酯可提高α-生育酚含量，而2-硫代巴比妥酸（TBA）值和脂质氢过氧化物含量降低。同样，熟黑肉中的TBA值、酸败香气和酸败风味也降低。然而，所研究的日粮因素均未影响熟肉的消费者接受度评分。此外，补充锌可提高生肉中的硒含量。
