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KMID : 1024620030230030209
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Food Science of Animal Resources
2003 Volume.23 No. 3 p.209 ~ p.214
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Effect of Dietary Lutein and Apocarotenoic Acid Ethyl Ester Supplementation on the Lipid Oxidation of Broiler Meat during Storage
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Min Byung-Jin
Kim Hye-Jung
Kang Chang-Ki
Lee Sung-Ki
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Abstract
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This study was carried out to investigate the influence of dietary xanthophylls(lutein and apocarotenoic acid ethyl ester) supplementation on the antioxidation of broiler meat. The broilers fed with 10 ppm or 20 ppm xanthophylls were raised for 6 weeks and then slaughtered. The broiler meats were stored at 3 for 9 days and frozen at -18 for 4 months until analysis, respectively. The pH of all treatments significantly(p<0.05) increased during the storage periods. The pH of the thigh was higher than that of the breast. TBARS (thiobarbituric acid reactive substance) and POV(peroxide value) were higher in thigh than breast. All meats from broiler fed with lutein and apocarotenoic acid ethyl ester(apo-ester) had greater antioxidant properties during the storage period than control meat(p<0.05). Antioxidant activity of dietary xanthophylls supplementation was more effective in thigh than breast, and in broiler meats during frozen storage than chilled storage. The higher concentration of xanthophylls in feed, the more inhibition of lipid oxidation in meat during storage. The meat from broiler fed with 20 ppm of lutein showed the highest antioxidant property during both refrigerated and frozen storage although there was no significant difference between lutein and apo-ester(p>0.05). Consequently, this results indicated that the antioxidant activity of dietary xanthophylls(lutein and apocarotenoic acid ethyl ester) supplementation was more effective.
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KEYWORD
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dietary xanthophylls, lutein, apocarotenoic acid ethyl ester, lipid oxidation
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