Effects of τ-tocopheryl acetate and υ-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meat .
Résumé
Abstract 1. The aim of the study was to evaluate the effect of ｣\-tocopheryl acetate (50 ppm) and υ-carotene (15 ppm) dietary supplementation on the oxidative status of raw turkey breast and leg muscles assessed through the thiobarbituric acid test values, the vitamin E levels and the antioxidant enzyme activities. In parallel, a quantitative descriptive sensory analysis was carried out on cooked, stored and reheated samples. 2. Vitamin E was present in the accurate quantity to reduce oxidation, since iron-induced reactive substances (TBARS) were significantly lower in antioxidant supplemented treatments. The results suggest that the presence of υ-carotene in the diet seems to limit the accumulation of ｣\-tocopherol in turkey muscles. 3. In the present study, there is no conclusive relationship between the antioxidant dietary supplementations and the endogenous antioxidant enzyme activities. 4. Sensory evaluation showed that a longer supplementation time and dose could be necessary in turkeys to prevent meat from rancidity and warmed-over flavour (WOF). Leg pastiness and stringiness were modified by antioxidant dietary supplementation indicating the possible cooperation between antioxidants and cystein proteinases in the perception of meat quality. 5. Given the modern trends that lead consumers to increase their consumption of poultry meat, it would be interesting to evaluate the commercial potential and cost effectiveness of routine antioxidant dietary supplementation.
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