Biotechnical Faculty, Department of Animal Science, University of Ljubljana, 1000 Ljubljana, Slovenia.
Faculty of Agriculture, Department of Animal Science, University of Novi Sad, 21000 Novi Sad, Serbia.
Poult Sci. 2019 Dec 1;98(12):6733-6741. doi: 10.3382/ps/pez389.
In a previous study, we examined the synergistic effects of the dietary supranutritional supplementation with vitamin E, vitamin C, and Se on the in vivo antioxidative status of broilers under conditions of dietary oxidative stress induced by feeding a diet high in n-3 PUFA. In this study, we examined the effect of their inclusion on the quality characteristics and oxidative stability of raw or cooked meat, both fresh or after a long-term frozen storage. Four hundred 21-day-old Ross 308 male broilers were allocated to 5 experimental groups fed 5% linseed oil-enriched finisher diets (days 21 to 40): Cont (recommended levels of vitamin E, C, and selenium), +E (200 IU vitamin E/kg feed), +C (250 mg vitamin C/kg feed), +Se (0.2 mg selenium/kg feed), or +ECSe (concentrations as in the sole supplementation, combined). Animal performance and carcass characteristics were monitored at the age of 40 D. Breast meat samples of 12 chickens per group were analysed fresh, fresh after frozen storage, cooked fresh, and cooked after frozen storage (2 × 2 factorial design) for parameters of meat quality (water-holding capacity-WHC, pH, and color) and oxidative stability (concentrations of vitamin E, malondialdehyde-MDA, antioxidant capacity of the water-soluble compounds-ACW, and fatty acid composition). Vitamin E alone (+E) and combined with Se and vitamin C (+ECSe) increased the α-tocopherol concentration in breast muscle, and showed similar protective effects against lipid peroxidation measured as MDA regardless of the frozen storage or cooking. The sole supplementation of vitamin C or selenium showed no effects on the meat quality parameters. In conclusion, the dietary supranutritional inclusion of vitamin E inhibited the lipid peroxidation in fresh, frozen stored, cooked fresh, and frozen stored meat in broilers fed with diets rich in n-3 PUFAs. Even though no clear synergistic effects of the supranutritional supplementation of vitamin C and Se with vitamin E were detected, their dietary inclusion did not negatively affect broilers carcass and meat quality parameters.
在之前的研究中，我们研究了日粮中超营养补充维生素 E、维生素 C 和硒对 n-3 PUFA 日粮诱导的氧化应激条件下肉鸡体内抗氧化状态的协同作用。在这项研究中，我们研究了它们的添加对生肉或熟肉的质量特性和氧化稳定性的影响，包括新鲜肉和长期冷冻储存后的肉。将 400 只 21 日龄的 Ross 308 雄性肉鸡分配到 5 个实验组，分别用 5%亚麻籽油富集的育肥日粮（第 21 天至第 40 天）饲养：对照（维生素 E、C 和硒的推荐水平）、+E（200IU 维生素 E/千克饲料）、+C（250mg 维生素 C/千克饲料）、+Se（0.2mg 硒/千克饲料）或+ECSe（单一补充物的浓度）。在 40 日龄时监测动物生产性能和胴体特性。每组 12 只鸡的胸肉样品分别在新鲜、冷冻储存后新鲜、新鲜烹饪和冷冻储存后烹饪时进行分析（2×2 因子设计），以分析肉品质（水分保持能力-WHC、pH 值和颜色）和氧化稳定性（维生素 E 浓度、丙二醛-MDA、水溶性化合物的抗氧化能力-ACW 和脂肪酸组成）。单独添加维生素 E（+E）和与硒和维生素 C 联合添加（+ECSe）增加了胸肌中的α-生育酚浓度，并在无论冷冻储存还是烹饪时，对 MDA 测量的脂质过氧化都显示出类似的保护作用。单独补充维生素 C 或硒对肉品质参数没有影响。总之，日粮中超营养添加维生素 E 抑制了富含 n-3 PUFAs 日粮喂养的肉鸡新鲜、冷冻储存、新鲜烹饪和冷冻储存肉中的脂质过氧化。尽管没有检测到维生素 C 和 Se 与维生素 E 的超营养补充的协同作用，但它们的日粮添加并没有对肉鸡胴体和肉品质参数产生负面影响。
