Oxidative stability enhancement of broiler bird meats with α-lipoic acid and α-tocopherol acetate supplemented feed

Depression of meat quality is known to be caused by lipid peroxidation occurring in meat. Supplementation of antioxidants in feed decreases lipid peroxidation and improves the oxidative stability of meat after slaughtering. The present study demonstrated that meat obtained from broiler birds fed feed supplemented with α-tocopherol acetate (200 mg/kg feed) along with α-lipoic acid (25, 75, or 150 mg/kg feed) exhibited increased oxidative stability and reduced fat content. The total phenolic content and α-lipoic acid content increased in the meat as the concentration of α-lipoic acid supplementation increased. The protein content in the meat was not changed by the supplementation of α-lipoic acid and α-tocopherol acetate. The results of DPPH and TBA assays demonstrated that feed supplemented with α-lipoic acid and α-tocopherol acetate also enhanced the antioxidant activity of broiler meat. On the other hand, the meat from broiler birds fed feed supplemented with oxidised oil (4% in feed) reduced its oxidative stability.

► The feed containing α-lipoic acid and α-tocopherol acetate improved meat quality of broiler. ► α-Lipoic acid and α-tocopherol acetate synergistically enhanced antioxidant activity of broiler meats. ► α-Lipoic acid linearly increased the level of total phenolic compounds in broiler meats. ► α-Lipoic acid and α-tocopherol acetate supplemented feed reduced the level of total fat in broiler meats. ► Broiler meats with α-lipoic acid and α-tocopherol acetate supplement have beneficial consequences for the human.