A group of sicentist working in Barcelona, Spain, have found
that the vitamin E level in chicken meta can boosted by feeding higher levels
of a-tocopheryl acetate to the birds. Furthermore, the content was maintained,
even after 7 months of storage at minus 20oC. The meat could supply
about 25% of the recommended dietary allowance.
A factorial design was used for the experiment: three
different dietary fat sources (beef tallow, fresh and oxidised sunflower oils
and linseed oil), a-tocopheryl acetate (0 or 225mg/kg feed), and ascorbic acid
(0 or 110mg/kg/feed).
Raw meat fatty acid composition was affected by dietary fat
sources and tocopheryl acetate supplementation. After cooking, it was only
affected by dietary fat source. Birds fed linseed oil yielded meat rich in n-3
fatty acids, especially linolenic acid, and the meat would provide about 20% of
the recommennded intake for this fatty acid. Birds fed fresh or oxidised
sunflower oil produced meat rich in n-6 fatty acids, while those fed beed
tallow had meat rich in saturated and monounsaturated fatty acids.
The a-tocopherol content of raw and cooked dark chicken meat
was only affected by tocopherol supplement.
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