Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat
Joint Authors
Khan, Muhammad Issa
Shehzad, Komal
Arshad, Muhammad Sajid
Sahar, Amna
Shabbir, Muhammad Asim
Saeed, Muhammad
Source
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-02-19
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
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.
American Psychological Association (APA)
Khan, Muhammad Issa& Shehzad, Komal& Arshad, Muhammad Sajid& Sahar, Amna& Shabbir, Muhammad Asim& Saeed, Muhammad. 2015. Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat. Journal of Chemistry،Vol. 2015, no. 2015, pp.1-8.
https://search.emarefa.net/detail/BIM-1067447
Modern Language Association (MLA)
Khan, Muhammad Issa…[et al.]. Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat. Journal of Chemistry No. 2015 (2015), pp.1-8.
https://search.emarefa.net/detail/BIM-1067447
American Medical Association (AMA)
Khan, Muhammad Issa& Shehzad, Komal& Arshad, Muhammad Sajid& Sahar, Amna& Shabbir, Muhammad Asim& Saeed, Muhammad. Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat. Journal of Chemistry. 2015. Vol. 2015, no. 2015, pp.1-8.
https://search.emarefa.net/detail/BIM-1067447
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1067447