Influence of dietary fat source, alpha-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat

We studied the influence of dietary fat source and dl-alpha -tocopheryl ace tate and ascorbic acid supplementation on the sensory quality of cooked dar k chicken meat stored at -20 C for different periods. Results showed that d ietary fat source and alpha -tocopheryl acetate supplementation influenced sensory scores (rancid flavor and aroma and acceptability). Ascorbic acid h ad no influence on these scores. Thiobarbituric acid values showed a high c orrelation with sensory scores. In addition, the low levels of alpha -tocop heryl acetate contained in the trace mineral-vitamin mix (20 IU/kg of feed) were enough to prevent rancidity development in cooked dark chicken meat w hen broilers were fed a saturated fat diet and samples were vacuum-packed a nd stored at -20 C for 13 mo.