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Vitamin E supplementation, cereal feed type and consumer sensory perceptions of poultry meat quality

  • Orla B Kennedy (a1), Barbara J Stewart-Knox (a1), Peter C Mitchell (a1) and David I Thurnham (a1)
  • DOI: http://dx.doi.org/10.1079/BJN20041336
  • Published online: 01 March 2007
Abstract

Lipid oxidation leads to meat spoilage and has been reported to cause adverse changes in the flavour and texture of poultry meat. Vitamin E has been found to be effective in delaying lipid oxidation. The aim of this study was to determine whether the vitamin E supplementation of chicken feed influences the consumers' perception of the quality of chicken meat under normal display and storage conditions. Untrained consumers (n 32) evaluated cooked breast meat from chickens (both corn fed and wheat fed) supplemented with 75 250 or 500 mg/kg vitamin E and after storage at 4°C for 4 and 7 d. Factorial analysis found an interaction between vitamin E treatment and storage day upon the perceived juiciness (P=0·023) and tenderness (P=0·041) of the chicken meat. Perceptions of quality relative to vitamin E level were more evident on day 4 than day 7. When the two cereal types were compared, the time-related sub-group effects were observed only in meat from corn-fed chickens supplemented with either 75 or 250 mg/kg, which was perceived to be juicier (P=0·018) and more tender (P=0·020) than that supplemented at the 500 mg/kg level. These results imply that the two lower concentrations of vitamin E have some advantages over 500 mg/kg, but for optimal consumer acceptance of corn-fed chicken meat, we suggest that 250 mg/kg vitamin E should be added to corn-fed poultry feed. There was no evidence to suggest any advantages in changing the current amount of vitamin E (75 mg/kg) used to rear wheat-fed birds.

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Copyright
Corresponding author
*Corresponding author: Dr B. Stewart-Knox, fax +44 (0)28324965, email b.knox@ulster.ac.uk
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This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

K Galvin , PA Morrissey & DJ Buckley (1998) Effect of dietary [alpha]-tocopherol supplementation and gamma-irradiation on [alpha]-tocopherol retention and lipid oxidation in cooked minced chicken. Food Chem 62, 185190.

JI Gray , EA Gomaa & DJ Buckley (1996) Oxidative quality and shelf life of meats. Meat Sci 43, s111s123.

K Jakobsen , RM Engberg & JO Anderson (1995) Supplementation of broiler diets with all-rac -α- or a mixture of natural source of RRR -alpha-, gamma-delta-tocopherol acetate. 1. Effect on vitamin E status of broilers in vivo and at slaughter. Poultry Sci 74, 19841994.

C Jensen , LH Skibsted , K Jakobsen & G Bertelsen (1995a) Supplementation of broiled diets with all-rac -α or a mixture of natural source RRR -alpha-, gamma-delta-tocopherol acetate. 2. Effect on the oxidative stability of raw and precooked broiler meat products. Poultry Sci 74, 20482056.

OB Kennedy , BJ Stewart-Knox , PC Mitchell & DI Thurnham (2005) Colour affects consumer sensory perceptions of poultry Appetite.

CF Lin , A Gray , A Asghar , DJ Buckley , AM Booren & CJ Fegal (1989) Effects of dietary oils and a-tocopherol supplementation on lipid composition on stability of broiler meat. J Food Sci 54, 14571460.

LM O'Neill , K Galvin , PA Morrissey & DJ Buckley (1998) Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products. Br Poultry Sci 39, 365371.

C Sarraga , Regueiro JA Garcia (1999) Membrane lipid oxidation and proteolytic activity in thigh muscles from boilers fed different diets. Meat Sci 52, 213219.

PJ Sheehy , PA Morrissey & A Flynn (1993) Influence of heated vegetable-oils and alpha-tocopheryl acetate supplementation on alpha-tocopherol, fatty-acids and lipid- peroxidation in chicken muscle. Br Poultry Sci 34, 367381.

SZ Tang , JP Kerry , D Sheehan & DJ Buckley (2002) Antioxidative mechanisms of tea catechins in chicken meat systems. Food Chem 76, 4551.

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British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
  • URL: /core/journals/british-journal-of-nutrition
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