Cholesterol oxidation in frozen dark chicken meat:: influence of dietary fat source, and α-tocopherol and ascorbic acid supplementation
Cholesterol oxidation in frozen dark chicken meat:: influence of dietary fat source, and α-tocopherol and ascorbic acid supplementation
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DOI：
10.1016/s0309-1740(00)00094-2
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发表时间：
2001-02-01
期刊：
影响因子：
7.1
通讯作者：
Guardiola, F
中科院分区：
文献类型：
--
作者：
Grau, A;Codony, R;Guardiola, F
采用析因设计研究了日粮脂肪来源(牛脂、鲜油和氧化葵花籽油、亚麻籽油)和α-生育酚(α-TA)和抗坏血酸(AA)添加(分别为225 mg/kg和110 mg/kg饲料)对真空包装和-20℃下贮藏7个月的生熟黑鸡肉中胆固醇氧化产物(COP)含量和2-硫代巴比妥酸(TBA)值的影响。COP测定具有良好的线性、回收率和精密度。饮食中的α-TA在保护生肉和熟肉免受胆固醇和脂肪酸氧化方面非常有效，无论其不饱和程度如何。相比之下，添加AA是无效的，甚至促进了肉鸡生肉中的氧化，这些肉鸡饲喂的不饱和脂肪日粮没有添加α-TA。添加α-TA或α-TA+AA的日粮的氧化值(生肉或熟肉)无统计学差异(P>；0.05)。原料样品中TEA与COP值呈显著正相关(r=0.6466，P=0.0001)。(C)2000爱思唯尔科学有限公司。保留所有权利。
A factorial design assessed the effect of dietary fat source (beef tallow, fresh and oxidized sunflower oils, and linseed oil), and alpha -tocopheryl acetate (alpha -TA) and ascorbic acid (AA) supplementation (225 and 110 mg/kg feed, respectively) on the cholesterol oxidation product (COP) content and 2-thiobarbituric acid (TBA) values in raw and cooked dark chicken meat vacuum packaged and stored at -20 degreesC for 7 months. COP determination showed good linearity, recovery and precision. Dietary alpha -TA was highly effective in protecting raw or cooked meat from cholesterol and fatty acid oxidation, regardless of its degree of unsaturation. In contrast, AA supplementation was ineffective and even promoted oxidation in raw meat from broilers fed unsaturated fat diets that had not been supplemented with alpha -TA. Oxidation values (raw or cooked meat) from alpha -TA or alpha -TA+AA supplemented diets were not statistically different (P > 0.05). TEA and COP values were significantly correlated in raw samples (r = 0.6466, P = 0.0001). (C) 2000 Elsevier Science Ltd. All rights reserved.