Wheat germ oil enrichment in broiler feed with α-lipoic acid to enhance the antioxidant potential and lipid stability of meat

Lipids in Health and Disease

Research

Muhammad Shahid¹  Saeed Akhtar²  Muhammad Sohaib³  Muhammad Sajid Arshad³  Muhammad Issa Khan³  Faqir Muhammad Anjum³ 

[1] Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad, Pakistan;Department of Food Science and Technology, Bahauddin Zakariya University, Multan, Pakistan;National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan;

关键词: α-Lipoic acid;    α-Tocopherol;    Wheat germ oil;    Total phenolic contents;    DPPH;    Frap;   

DOI  :  10.1186/1476-511X-12-164

 received in 2013-05-14, accepted in 2013-10-15,  发布年份 2013

来源: Springer

【 摘 要 】

BackgroundLipid peroxidation is the cause of declining the meat quality. Natural antioxidants plays a vital role in enhancing the stability and quality of meat. The supplementation of natural antioxidants in feed decreases lipid peroxidation and improves the stability of meat.MethodsThe present research was conducted to determine the effect of α-lipoic acid, α-tocopherol and wheat germ oil on the status of antioxidants, quality and lipid stability of broiler meat. One day old male broilers were fed with different feeds containing antioxidants i.e. natural (wheat germ oil) and synthetic α-tocopherol and α-lipoic acid during the two experimental years.ResultsThe feed treatments have significant variation on the body weight and feed conversion ratio (FCR) while having no influence on the feed intake. The broilers fed on wheat germ oil (natural α-tocopherol) gained maximum body weight (2451.97 g & 2466.07 g) in the experimental years 2010–11 & 2011–12, respectively. The higher total phenolic contents were found in the broilers fed on wheat germ oil plus α-lipoic acid in breast (162.73±4.8 mg Gallic acid equivalent/100 g & 162.18±4.5 mg Gallic acid equivalent/100 g) and leg (149.67±3.3 mg Gallic acid equivalent/100 g & 146.07±3.2 mg Gallic acid equivalent/100 g) meat during both experimental years. Similar trend was observed for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay (FRAP). The production of malondialdehydes in the breast and leg meat increased with progressive increase in the time period. The deposition of α-tocopherol (AT) and α-lipoic acid (ALA) contents were found to be higher in the broilers fed on wheat germ oil plus α-lipoic acid in breast and leg meat during the both experimental years.ConclusionIn conclusion, the combination of wheat germ oil and α-lipoic acid has more beneficial for stability and the quality of the broiler meat and more work should be needed in future for the bio-evaluation of this kind of functional meat in humans.

【 授权许可】

CC BY   
© Arshad et al.; licensee BioMed Central Ltd. 2013