INFLUENCE OF DIETARY VITAMIN-E AND OXIDIZED SUNFLOWER OIL ON THE STORAGE STABILITY OF COOKED CHICKEN MUSCLE

1. The effects of oxidised dietary sunflower oil and dietary alpha-toc opheryl acetate supplementation on alpha-tocopherol concentrations in broiler muscle and on the storage stability of refrigerated, cooked, m inced muscle were determined. Broiler chicks were fed on diets contain ing fresh sunflower oil and 30 (FS30) or 200 (FS200) mg alpha-tocopher yl acetate/kg, or oxidised sunflower oil and 0 (OS0), 30 (OS30) or 200 (OS200) mg alpha-tocopheryl acetate/kg. 2. Inclusion of oxidised sunf lower oil significantly reduced dietary and hence, muscle alpha-tocoph erol concentrations. 3. Oxidised oil increased oxidation in raw and co oked muscle, and reduced the oxidative stability of muscle during refr igerated and frozen storage. 4. Supplementation with alpha-tocopheryl acetate improved the stability of muscle, with stability increasing as muscle alpha-tocopherol concentrations increased, when fresh or oxidi sed oil was fed. Supplementation with 200 mg alpha-tocopheryl acetate/ kg offset the effects of oxidised oil in breast, but not in thigh. 5. The results show that the prooxidising effects of oxidised oils in mus cle foods can be overcome, but alpha-tocopherol content needs to be ad equately adjusted to compensate for increased oxidative stress. Supple mentation with 200 to 400 mg alpha-tocopheryl acetate/kg may be necess ary to achieve an optimum muscle alpha-tocopherol concentration.