Colegio de Postgraduados Campus Córdoba, Congregación Manuel León, Amatlán de los Reyes, Mexico.
Poult Sci. 2010 Dec;89(12):2726-34. doi: 10.3382/ps.2010-00738.
The fatty acid composition of chicken muscle may affect the lipid oxidation stability of the meat, particularly when subjecting the meat to thermal processing and storage. The objective of this study was to evaluate the diet effect on lipid oxidation stability of fresh and cooked chicken meat. Six hundred broilers were raised for a 6-wk feeding period and were assigned to 8 treatments with 3 repetitions. Broilers were fed a basal corn-soybean meal diet, including 5% of either animal-vegetable, lard, palm kernel, or soybean (SB) oil, each supplemented with a low (33 mg/kg) or high (200 to 400 mg/kg) level of vitamin E. Fresh breast and thigh meat and skin were packaged and refrigerated (4°C) for 15 d. Breast and thigh meat were frozen (-20°C) and stored for ~6 mo and then thawed, deboned, ground, and formed into patties of 150 g each. Patties were cooked (74°C), cooled, packaged, and stored in refrigeration for 6 d. The lipid oxidation development of the products was determined using the TBA reactive substances analysis. The results showed that the lipid oxidation development, in both fresh chicken parts and cooked meat patties, was influenced by the interaction of either dietary lipid source or vitamin E level with storage time. Fresh breast meat showed no susceptibility to lipid oxidation, but thigh meat and skin presented higher (P < 0.05) malonaldehyde values in the SB oil treatment, starting at d 10 of storage. In cooked patties, during the entire storage time, the SB oil showed the highest (P < 0.05) lipid oxidation development compared with the other treatments. Regarding vitamin E, in both fresh parts and cooked meat patties, in most sampling days the high supplemented level showed lower (P < 0.05) malonaldehyde values than the control treatment. In conclusion, the lipid oxidation stability of chicken meat is influenced by the lipid source and vitamin E level included in the diet upon storage time and processing of the meat.
鸡肉的脂肪酸组成可能会影响肉的脂质氧化稳定性，尤其是在对肉进行热加工和储存时。本研究的目的是评估饮食对新鲜和煮熟鸡肉脂质氧化稳定性的影响。600 只肉鸡饲养了 6 周的育肥期，分为 8 个处理组，每个处理组设 3 个重复。肉鸡饲喂基础玉米-豆粕日粮，日粮中添加 5%的动物-植物、猪油、棕榈仁油或大豆油，并分别添加低（33mg/kg）或高（200-400mg/kg）水平的维生素 E。新鲜鸡胸肉和大腿肉以及鸡皮包装后在冷藏（4°C）条件下贮藏 15d。鸡胸肉和大腿肉冷冻（-20°C）并贮藏约 6 个月，然后解冻、去骨、粉碎并制成 150g 重的肉饼。肉饼在 74°C 下烹饪，冷却，包装并在冷藏条件下贮藏 6d。采用 TBA 反应物质分析法测定产品的脂质氧化发展情况。结果表明，无论是饮食脂质来源还是维生素 E 水平与贮藏时间的相互作用，均影响新鲜鸡肉部分和煮熟肉饼的脂质氧化发展情况。新鲜鸡胸肉不易发生脂质氧化，但在贮藏第 10 天开始，大豆油处理的大腿肉和鸡皮的丙二醛值显著升高（P<0.05）。在烹饪肉饼中，在整个贮藏期间，与其他处理相比，大豆油处理的脂质氧化发展最快（P<0.05）。关于维生素 E，在新鲜部分和烹饪肉饼中，在大多数采样日，高添加水平的肉的丙二醛值均显著低于对照组（P<0.05）。综上所述，鸡肉的脂质氧化稳定性受饮食中脂质来源和维生素 E 水平的影响，同时还受贮藏时间和肉的加工方式的影响。
