Sáyago-Ayerdi S G, Brenes A, Viveros A, Goñi I
Department of Nutrition, Faculty of Pharmacy, Universidad Complutense de Madrid, 28040 Madrid, Spain.
Meat Sci. 2009 Nov;83(3):528-33. doi: 10.1016/j.meatsci.2009.06.038. Epub 2009 Jul 1.
Grape pomace concentrate (GPC) is a natural source of phenolic compounds with high antioxidant capacity. The effect of a diet containing GPC on lipid peroxidation levels (TBARS) and antioxidant capacity (ABTS method) of raw and cooked chicken breast meat patties stored in chilled conditions (4°C) for 0, 3, 6, 13 and 20days, and long-term frozen storage (6months) was investigated. Chickens were fed GPC at levels of 0, 30 and 60mg/kg from 3 to 6weeks of age. Dietary GPC did not affect chicken performance. Lipid oxidation (TBARS value) was significantly increased by the storage time (0-20days and 6months of storage, respectively) in raw and cooked samples. Dietary GPC significantly caused an inhibitory effect on lipid oxidation of raw and cooked breast chicken patties compared with samples obtained from birds fed the control diet at 20days and long-term frozen storage (6months). Radical scavenging capacity was significantly increased at 20days in cooked samples and significantly reduced at 6months of storage in raw and cooked samples. The higher concentration of dietary GPC increased the ABTS values only in the raw samples. These results indicated that dietary grape pomace concentrate could be effective in inhibiting lipid oxidation of chilled and long-term frozen stored chicken patties.
葡萄渣浓缩物（GPC）是一种具有高抗氧化能力的酚类化合物天然来源。研究了含有GPC的日粮对冷藏（4°C）0、3、6、13和20天以及长期冷冻储存（6个月）的生熟鸡胸肉肉饼的脂质过氧化水平（硫代巴比妥酸反应物，TBARS）和抗氧化能力（ABTS法）的影响。在3至6周龄时，给鸡分别饲喂0、30和60mg/kg水平的GPC。日粮中的GPC不影响鸡的生产性能。生熟样品中的脂质氧化（TBARS值）均随储存时间（分别为0至20天和6个月）显著增加。与饲喂对照日粮的鸡在20天和长期冷冻储存（6个月）时获得的样品相比，日粮中的GPC对生熟鸡胸肉肉饼的脂质氧化有显著抑制作用。熟样品在20天时自由基清除能力显著增加，而生熟样品在储存6个月时显著降低。日粮中较高浓度的GPC仅使生样品中的ABTS值增加。这些结果表明，日粮中的葡萄渣浓缩物可有效抑制冷藏和长期冷冻储存的鸡肉饼的脂质氧化。
