Antioxidant potential and storage stability of broiler leg meat fed on extruded flaxseed and α-tocopherol acetate

Dietary supplementation of antioxidants is an active approach to boost up the oxidative stability of muscle tissues leading towards healthier and functional meat production for human consumption. present study was planned to assess the effect of extruded flaxseed (efs) and a-tocopherol acetate (ata) supplementation in broiler feed on oxidative stability of broiler leg meat. one-day-old broiler chicks (cobb 550) were randomly divided in to 8 treatment groups in triplicate having 4 birds in each replicate. broiler feed was supplemented with efs at level of 100,150 and 200g/kg alone and in combination with ata (200mg/kg). birds were slaughtered after six weeks and their leg meat was subjected to quantification of antioxidants and storage stability. the oxidative stability of leg meat was significantly enhanced by supplementation of efs and ata. higher antioxidant potential was for feed supplemented with higher level of efs (200g/kg) in combination with ata (200mg/kg). thiobarbituric acid reactive substances (tbars) assay indicated the production of malondialdehydes in different treatments and significantly lower (p<0.05) values were observed in groups fed on high level of efs supplemented with ata. conclusively,dietary supplementation of efs along with ata improved antioxidant capacity and stability of broiler leg meat.