Effect of vitamin A on the oxidative stability of broiler meat during storage: lack of interactions with vitamin E.

Effect of vitamin A on the oxidative stability of broiler meat during storage: lack of interactions with vitamin E. Research Abstract Details 

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Effect of vitamin A on the oxidative stability of broiler meat during storage: lack of interactions with vitamin E. Abstract Text:

I Bartov,D Sklan,A Friedman,

1. An experiment was carried out with male broiler chicks to evaluate the combined effect of two concentrations of vitamin A (1.032 and 10.32 mg retinyl acetate/kg diet) and two concentrations of vitamin E (0 and 150 mg alpha-tocopheryl acetate/kg diet) on the oxidative stability of the drumstick meat of broiler chickens. The experimental diets were fed from 1 to 42 d of age. The oxidative stability, evaluated by thiobarbituric acid reactive substances (TBARS) values, was determined after 125 d of storage at -18 degrees C. 2. TBARS values were very low and not significantly affected by dietary vitamins A and E or their combinations. However, the TBARS values in the meat of birds fed on the vitamin E-free diets, but not on the vitamin E-supplemented diets, were markedly increased after using an accelerated test of oxidation of the meat lipids by incubation. This resulted in a significant (P<0.001) difference from vitamin E supplementation. Vitamin A, alone or in combination with vitamin E, did not affect TBARS values found after incubation. 3. It is concluded that vitamin A at the concentrations used had no effect on the oxidative stability of the meat, in contrast to the protective effect of vitamin E, and that there is no interaction between the effect of these two vitamins on meat stability.

Effect of vitamin A on the oxidative stability of broiler meat during storage: lack of interactions with vitamin E. Publishing Authors By Initials

I Bartov,D Sklan,A Friedman,

For similar heterocyclic compounds: heterocyclic compounds, 2-ring: benzopyrans: vitamin e: tocopherols: alpha-tocopherol research abstracts see: heterocyclic compounds: heterocyclic compounds, 2-ring: benzopyrans: vitamin e: tocopherols: alpha-tocopherol research

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Effect of vitamin A on the oxidative stability of broiler meat during storage: lack of interactions with vitamin E. Journal Published:

PUBLICATION TYPE: Research Support, Non-U.S. Gov

Journal: British poultry science

VOLUME: 38

Page Numbers: 255-7

Journal Abbreviation: Br. Poult. Sci.

ISSN: 0007-1668

DAY: 19

MONTH: Jul

YEAR: 1997

Effect of vitamin A on the oxidative stability of broiler meat during storage: lack of interactions with vitamin E. Information

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LANGUAGE: eng

NlmUniqueID: 15740290

Effect of vitamin A on the oxidative stability of broiler meat during storage: lack of interactions with vitamin E. Keywords Mesh Terms:

KEYWORDS: alpha-Tocopherol

MESH TERMS: analogs & derivatives

Chemical & Substance for Abstract: Effect of vitamin A on the oxidative stability of broiler meat during storage: lack of interactions with vitamin E. Information

Substance Name: tocopherol acetate

Registry Number: 7695-91-2

Grant and Affiliation Information for Effect of vitamin A on the oxidative stability of broiler meat during storage: lack of interactions with vitamin E.

AFFILIATION: Department of Poultry Science, Agricultural Research Organization, Bet Dagan, Israel.

Country: ENGLAND

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MEDLINETA: Br Poult Sci

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