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Journal of Chemistry
Volume 2015, Article ID 406894, 8 pages
http://dx.doi.org/10.1155/2015/406894
Research Article

Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat

1College of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea
2National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38040, Pakistan
3Institute of Home and Food Sciences, Government College University, Faisalabad 38000, Pakistan

Received 9 November 2014; Revised 2 February 2015; Accepted 4 February 2015

Academic Editor: Filomena Conforti

Copyright © 2015 Muhammad Issa Khan et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The lipid oxidation depressed the meat quality and can be triggered during industrial processing. The current study was designed to assess the antioxidant activity of thigh meat and meat products enriched with natural antioxidants (α-lipoic acid and α-tocopherol acetate). Broilers (21 days) were fed on feed supplemented with varying α-lipoic acid and constant concentration of α-tocopherol acetate for 3 weeks. Birds were slaughtered at the age of 42 days and meat samples were collected and stored for further analysis and product preparation. TPC and DPPH value indicated that meat of broilers receiving 100 mg of α-lipoic acid with 200 mg of α-tocopherol acetate/kg of feed possessed the highest antioxidant activity. TBARS and peroxides values were found to be lower for meat of broilers fed on different levels of α-lipoic acid. The antioxidants (lipoic acid and tocopherol) enrichment in meat helps to reduce PUFAs. A similar lipid stability trend was observed in nuggets prepared from broiler thigh meat and maximum sensory evaluation scores for nuggets prepared from thigh meat of broilers having the highest dose of lipoic acid. The lipoic acid supplementation in feed enhances the antioxidant capacity of thigh meat and meat products.