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  • Title: Influence of heated vegetable oils and alpha-tocopheryl acetate supplementation on alpha-tocopherol, fatty acids and lipid peroxidation in chicken muscle.
    Author: Sheehy PJ, Morrissey PA, Flynn A.
    Journal: Br Poult Sci; 1993 May; 34(2):367-81. PubMed ID: 8513411.
    Abstract:
    1. Chicks were fed on diets containing fresh, heated or alpha-tocopheryl acetate-supplemented heated vegetable oils. The effects on alpha-tocopherol status, and on the fatty acid composition and oxidative stability of thigh and breast muscle were determined. 2. Plasma alpha-tocopherol was significantly correlated with alpha-tocopherol concentrations in thigh and breast muscle. 3. The fatty acid profiles of muscle lipids reflected dietary fatty acid composition. 4. The consumption of heated sunflower and linseed oils reduced alpha-tocopherol status, altered fatty acid composition of muscle lipids and increased susceptibility of muscle to lipid oxidation. 5. Supplementation of diets containing heated oils with alpha-tocopheryl acetate resulted in some alleviation of these effects. 6. The results indicate that caution should be exercised in the use of thermally oxidised oils in poultry diets if undesirable changes in composition and oxidative stability of carcase lipids are to be avoided.
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