Development of healthy, nutritious and antioxidants rich meat

The objective of the study was to investigate the effects of dietary α-lipoic acid (ALA) and α-tocopherol acetate (AT) on meat quality, ALA, AT content and lipid oxidation in broiler white and red meat. ALA and AT increased in the tissue thus reducing lipid oxidation. There was a progressive increase in oxidative stability as dietary ALA level increased in the boiler feed. Different combination of ALA (25, 75, 150 mg/kg feed) with AT (200 mg/kg feed) supplemented in the broiler feed significantly reduced the fat deposition and increased water content in both red and white meat however; there was no momentous change in the protein content. Thiobarbituric acid reactive substances (TBARS) significantly decreased in the group receiving high dose of ALA probably due to more accumulation of ALA and AT. Likewise, total phenolic contents (TPC) and free radical scavenging activity increased in meat cuts as the concentration of ALA increased with constant level of AT supplemented feed. Conclusively, stability of the broiler meat tissues increased by using ALA supplemented in feed.