Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat
The lipid oxidation depressed the meat quality and can be triggered during industrial processing. The current study was designed to assess the antioxidant activity of thigh meat and meat products enriched with natural antioxidants (α-lipoic acid and α-tocopherol acetate). Broilers (21 days) were fed...
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doaj-e530f0db8b1645ad96ce5e9755a09ec72020-11-24T23:42:33ZengHindawi LimitedJournal of Chemistry2090-90632090-90712015-01-01201510.1155/2015/406894406894Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh MeatMuhammad Issa Khan0Komal Shehzad1Muhammad Sajid Arshad2Amna Sahar3Muhammad Asim Shabbir4Muhammad Saeed5College of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of KoreaNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38040, PakistanInstitute of Home and Food Sciences, Government College University, Faisalabad 38000, PakistanNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38040, PakistanNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38040, PakistanNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38040, PakistanThe lipid oxidation depressed the meat quality and can be triggered during industrial processing. The current study was designed to assess the antioxidant activity of thigh meat and meat products enriched with natural antioxidants (α-lipoic acid and α-tocopherol acetate). Broilers (21 days) were fed on feed supplemented with varying α-lipoic acid and constant concentration of α-tocopherol acetate for 3 weeks. Birds were slaughtered at the age of 42 days and meat samples were collected and stored for further analysis and product preparation. TPC and DPPH value indicated that meat of broilers receiving 100 mg of α-lipoic acid with 200 mg of α-tocopherol acetate/kg of feed possessed the highest antioxidant activity. TBARS and peroxides values were found to be lower for meat of broilers fed on different levels of α-lipoic acid. The antioxidants (lipoic acid and tocopherol) enrichment in meat helps to reduce PUFAs. A similar lipid stability trend was observed in nuggets prepared from broiler thigh meat and maximum sensory evaluation scores for nuggets prepared from thigh meat of broilers having the highest dose of lipoic acid. The lipoic acid supplementation in feed enhances the antioxidant capacity of thigh meat and meat products.http://dx.doi.org/10.1155/2015/406894 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Muhammad Issa Khan Komal Shehzad Muhammad Sajid Arshad Amna Sahar Muhammad Asim Shabbir Muhammad Saeed |
spellingShingle |
Muhammad Issa Khan Komal Shehzad Muhammad Sajid Arshad Amna Sahar Muhammad Asim Shabbir Muhammad Saeed Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat Journal of Chemistry |
author_facet |
Muhammad Issa Khan Komal Shehzad Muhammad Sajid Arshad Amna Sahar Muhammad Asim Shabbir Muhammad Saeed |
author_sort |
Muhammad Issa Khan |
title |
Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat |
title_short |
Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat |
title_full |
Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat |
title_fullStr |
Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat |
title_full_unstemmed |
Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat |
title_sort |
impact of dietary α-lipoic acid on antioxidant potential of broiler thigh meat |
publisher |
Hindawi Limited |
series |
Journal of Chemistry |
issn |
2090-9063 2090-9071 |
publishDate |
2015-01-01 |
description |
The lipid oxidation depressed the meat quality and can be triggered during industrial processing. The current study was designed to assess the antioxidant activity of thigh meat and meat products enriched with natural antioxidants (α-lipoic acid and α-tocopherol acetate). Broilers (21 days) were fed on feed supplemented with varying α-lipoic acid and constant concentration of α-tocopherol acetate for 3 weeks. Birds were slaughtered at the age of 42 days and meat samples were collected and stored for further analysis and product preparation. TPC and DPPH value indicated that meat of broilers receiving 100 mg of α-lipoic acid with 200 mg of α-tocopherol acetate/kg of feed possessed the highest antioxidant activity. TBARS and peroxides values were found to be lower for meat of broilers fed on different levels of α-lipoic acid. The antioxidants (lipoic acid and tocopherol) enrichment in meat helps to reduce PUFAs. A similar lipid stability trend was observed in nuggets prepared from broiler thigh meat and maximum sensory evaluation scores for nuggets prepared from thigh meat of broilers having the highest dose of lipoic acid. The lipoic acid supplementation in feed enhances the antioxidant capacity of thigh meat and meat products. |
url |
http://dx.doi.org/10.1155/2015/406894 |
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