INFLUENCE OF DIETARY-FAT AND VITAMIN-E SUPPLEMENTATION ON ALPHA-TOCOPHEROL LEVELS AND FATTY-ACID PROFILES IN CHICKEN MUSCLE MEMBRANAL FRACTIONS AND ON SUSCEPTIBILITY TO LIPID-PEROXIDATION
C. Lauridsen et al., INFLUENCE OF DIETARY-FAT AND VITAMIN-E SUPPLEMENTATION ON ALPHA-TOCOPHEROL LEVELS AND FATTY-ACID PROFILES IN CHICKEN MUSCLE MEMBRANAL FRACTIONS AND ON SUSCEPTIBILITY TO LIPID-PEROXIDATION, Meat science, 46(1), 1997, pp. 9-22
Broiler chickens were fed a basal feed supplemented with 10% tallow or
. olive oil and varying levels of vitamin E (20 and 200 mg vitamin E/k
g feed). The concentration of alpha-tocopherol in the membranes of bre
ast and thigh muscles was significantly influenced by the alpha-tocoph
erol level in the feed (p < 0.001). Deposition of vitamin E was not in
fluenced by the type of oil in the feed, except in the mitochondrial f
raction of breast where the vitamin E concentration was higher in thos
e fed olive oil than in those fed tallow (p < 0.05). Dietary oil influ
enced the fatty acid composition of the muscle membranal fractions (p
< 0.001). The oxidative stability of the membranal fr actions tended t
o increase with increasing concentrations of alpha-tocopherol in the m
embranal fractions. In conclusion, the supplementation of vitamin E ap
peared to enhance the stability of muscle to oxidation. Thus, incorpor
ation of alpha-tocopherol into the membranes via dietary manipulation
helped in stabilizing the membrane-bound lipids. (C) 1997 Elsevier Sci
ence Ltd.