DIETARY VITAMIN E INHIBITS POULTRY PSE AND IMPROVES MEAT FUNCTIONAL PROPERTIES
By R. Olivo, ADRIANA LOURENÇO Scares, E. I. Ida, M. Shimokomaki. 2001
148 citations recorded by the source corpus.
The objective of this work was to investigate the occurrence of pale, soft, exudative meat (PSE) in chicken by submitting birds to physical stress. Dietary supplementation of vitamin E was undertaken to overcome this syndrome. Postmortem muscle biochemical events and their consequence on meat properties were evaluated in samples with and without supplemented vitamin E. Our studies showed chickens were susceptible to heat stress which promoted changes in the glycolytic parameters causing the development of chicken PSE. Dietary vitamin E was capable of inhibiting the development of the syndrome hence improving meat functional properties.
Subfields: Animal Science and Zoology, Biochemistry
View Paper: https://www.semanticscholar.org/paper/36fe74e737e6ac3b9a232c0dcccc0946251715e7
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In Animal Science and Zoology
Citations in the corpus
- FUNCTIONALITY OF POULTRY MEAT (2007, background): “[34] reported on further positive effects of α-tocopherol on functional properties of chicken meat, mainly under heat stress conditions and α-tocopherol supplementation (Table 8).”
- Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat (2010, methodology): “5 h post-mortem, as reported by Olivo et al. (2001). A Minolta CR400 colorimeter was used to evaluate the colour and L* (lightness) of the posterior surface of intact skinless breast muscles at 24 h post-mortem.”