Dietary supplementation with plant extracts, xantophylls and synthetic antixidants: Effect on fatty acid profile and oxidative stability of frozen stored chicken breast meat

Chickens from 22 to 42 days of age were fed a basal diet supplemented with α-tocopheryl acetate (150 mg·kg^-1), extracts of coneflower, thyme or sage (560 mg·kg^-1), marigold xantophylls (20 mg lutein·kg^-1), mix of synthetic antioxidants (48.6 mg·kg^-1) or β-apo-8-carotenoic acid ethylester (40 mg·kg^-1). On day 42 the chickens were slaughtered, breast muscles were excised, frozen (-20^oC) and stored for 6 months. Dietary supplementation with plant extracts, synthetic antioxidants or pigments did not affect performance. Sage extract increased the level of stearic acid (C_18:0), arachidonic acid (C_20:4), DHA and n-3 PUFA and decreased oleic acid and α-linolenic acid (C_18:3) contents and PUFA n-6/n-3 ratio in lipids of stored breast meat. Additives did not favourably affect TBA-RS values in meat. In chickens fed the control diet or supplemented with 150 mg·kg^-1 α-tocopheryl acetate, stored meat contained 1.72 or 6.45 mcg·g^-1 α-tocopherol, respectively. Dietary synthetic xantophyll negatively influenced sensory indices in boiled meat.