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  • Title: Influence of dietary fat source, alpha-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat.
    Author: Bou R, Guardiola F, Grau A, Grimpa S, Manich A, Barroeta A, Codony R.
    Journal: Poult Sci; 2001 Jun; 80(6):800-7. PubMed ID: 11441849.
    Abstract:
    We studied the influence of dietary fat source and dl-alpha-tocopheryl acetate and ascorbic acid supplementation on the sensory quality of cooked dark chicken meat stored at -20 C for different periods. Results showed that dietary fat source and alpha-tocopheryl acetate supplementation influenced sensory scores (rancid flavor and aroma and acceptability). Ascorbic acid had no influence on these scores. Thiobarbituric acid values showed a high correlation with sensory scores. In addition, the low levels of alpha-tocopheryl acetate contained in the trace mineral-vitamin mix (20 IU/kg of feed) were enough to prevent rancidity development in cooked dark chicken meat when broilers were fed a saturated fat diet and samples were vacuum-packed and stored at -20 C for 13 mo.
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