CHOLESTEROL OXIDES IN PROCESSED CHICKEN MUSCLE AS INFLUENCED BY DIETARY ALPHA-TOCOPHEROL SUPPLEMENTATION

The effect of dietary alpha-tocopheryl acetate supplementation on the formation of cholesterol oxidation products (COPs) in chicken muscle d uring storage was investigated. Broiler chicks (Cobb 500 strain) were fed diets supplemented with 20, 200 or 800 mg alpha-tocopheryl acetate kg(-1) feed. Cooked breast and thigh muscle patties were prepared and stored at 4 degrees C for up to 12 days. Dietary supplementation sign ificantly (p < 0.05) increased alpha-tocophenol concentrations in cook ed muscle and decreased thiobarbituric acid-reacting substances (TEARS ) during storage. COPs increased during storage. Total COPs ranged fro m 0.17-3.48 and 2.49-5.79 mu g g(-1) in breast and thigh meat, respect ively. TEARS and total COPs were linearly correlated in breast (r = 0. 68, p < 0.001,) and thigh patties (r = 0.75, p < 0.05). Dietary alpha- tocopheryl acetate supplementation significantly (p < 0.05) reduced th e formation of COPs during storage. Total COPs formed after 12 days we re reduced by 42 and 75% in breast, and 50 and 72% in thigh, at supple mentation levels of 200 and 800 mg kg(-1) feed, respectively. (C) 1997 Elsevier Science Ltd. All rights reserved.