Jensen C, Skibsted L H, Jakobsen K, Bertelsen G
Department of Dairy and Food Science, Frederiksberg, Denmark.
Poult Sci. 1995 Dec;74(12):2048-56. doi: 10.3382/ps.0742048.
Oxidative stability of muscle from broilers fed 1) basal feed; 2) basal feed supplemented with 100 mg of a mixture of natural source RRR-alpha-,gamma-,delta-tocopheryl acetate/kg feed; 3) basal feed supplemented with 100 mg of synthetic all-rac-alpha-tocopheryl acetate/kg feed; 4) basal feed supplemented with 500 mg of a mixture of natural source RRR-alpha-,gamma-,delta-tocopheryl acetate/kg feed; or 5) basal feed supplemented with 500 mg of synthetic all-rac-alpha-tocopheryl acetate/kg feed, was evaluated during chill and freezer storage by determination of thiobarbituric acid reactive substances (TBARS). The oxidative stability of precooked muscle was investigated in a chill storage experiment and in a model system with accelerated oxidation. The basal feed contained a standard added amount of 46 mg all-rac-alpha-tocopheryl acetate/kg feed. Furthermore, the basal feed had a high natural content of vitamin E, resulting in a dietary vitamin E level in the control feed of 72 mg alpha-tocopherol and 69 mg gamma-tocopherol, a level that provided a reasonable oxidative stability for the meat. In spite of this, raising the dietary vitamin E level resulted in improved oxidative stability of broiler muscle during storage. Supplementation of broiler feed with 100 mg all-rac-alpha-tocopheryl acetate/kg, resulting in a total alpha-tocopherol content of 198 mg/kg feed, was found to be sufficient to improve stability of precooked broiler breast and precooked thigh muscles during chill storage, and further to ensure stability of raw meat during chill and freezer storage. The mixture of natural source RRR-alpha-,gamma-,delta-tocopherol was less effective in protecting broiler muscles than the synthetic all-rac-alpha-tocopherol, when compared on a weight basis.
通过测定硫代巴比妥酸反应性物质（TBARS），评估了以下5组肉仔鸡肌肉在冷藏和冷冻储存期间的氧化稳定性：1）基础日粮组；2）基础日粮添加100 mg/kg饲料的天然来源RRR-α、γ、δ-生育酚乙酸酯混合物组；3）基础日粮添加100 mg/kg饲料的合成消旋-α-生育酚乙酸酯组；4）基础日粮添加500 mg/kg饲料的天然来源RRR-α、γ、δ-生育酚乙酸酯混合物组；5）基础日粮添加500 mg/kg饲料的合成消旋-α-生育酚乙酸酯组。在冷藏储存实验和加速氧化模型系统中研究了预煮肌肉的氧化稳定性。基础日粮含有标准添加量的46 mg/kg饲料消旋-α-生育酚乙酸酯。此外，基础日粮的维生素E天然含量较高，导致对照日粮的维生素E水平为72 mg α-生育酚和69 mg γ-生育酚，该水平为肉类提供了合理的氧化稳定性。尽管如此，提高日粮维生素E水平可改善肉仔鸡肌肉在储存期间的氧化稳定性。发现肉仔鸡饲料中添加100 mg/kg消旋-α-生育酚乙酸酯，使总α-生育酚含量达到198 mg/kg饲料，足以提高预煮肉仔鸡胸肉和预煮大腿肌肉在冷藏储存期间的稳定性，并进一步确保生肉在冷藏和冷冻储存期间的稳定性。以重量计，天然来源RRR-α、γ、δ-生育酚混合物在保护肉仔鸡肌肉方面不如合成消旋-α-生育酚有效。
