Cholesterol oxides in processed chicken muscle as influenced by dietary α-tocopherol supplementation

The effect of dietary α-tocopheryl acetate supplementation on the formation of cholesterol oxidation products (COPs) in chicken muscle during storage was investigated. Broiler chicks (Cobb 500 strain) were fed diets supplemented with 20, 200 or 800 mg α-tocopheryl acetate kg(-1) feed. Cooked breast and thigh muscle patties were prepared and stored at 4 °C for up to 12 days. Dietary supplementation significantly (p < 0.05) increased α-tocophenol concentrations in cooked muscle and decreased thiobarbituric acid-reacting substances (TBARS) during storage. COPs increased during storage. Total COPs ranged from 0.17-3.48 and 2.49-5.79 μg g(-1) in breast and thigh meat, respectively. TBARS and total COPs were linearly correlated in breast (r = 0.68, p < 0.001,) and thigh patties (r = 0.75, p < 0.05). Dietary α-tocopheryl acetate supplementation significantly (p < 0.05) reduced the formation of COPs during storage. Total COPs formed after 12 days were reduced by 42 and 75% in breast, and 50 and 72% in thigh, at supplementation levels of 200 and 800 mg kg(-1) feed, respectively.