Impact of dietary α-lipoic acid on antioxidant potential of broiler thigh meat

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. © 2015 muhammad issa khan et al.