Volume 4 • Issue 7 • 1000243 J Food Process Technol ISSN: 2157-7110 JFPT, an open access journal Open Access Research Article Food Processing & Technology Sohaib et al., J Food Process Technol 2013, 4:7 http://dx.doi.org/10.4172/2157-7110.1000243 Keywords: Alphalipoic acid; Alpha tocopherol acetate; Leg meat; Nuggets; Patties Abbreviations: MDA: Malondialdehydes; ALA: α-lipoic acid; ATA: α-tocopherolacetate; TBARS: Tiobarbituricacid reactive oxygen species; HPLC: High-performance liquid chromatography Introduction Te major cause to decrease the quality of meat and meat products is auto-oxidation of lipid which generates of favor and reduces its quality during storage. Te resulting products of this process are reactive oxygen species, which leads to serious health problems [1]. Te oxidative stability of meat and meat products depends upon the balance of anti- and pro-oxidants and the oxidation substrates including polyunsaturated fatty acids (PUFA), cholesterol, proteins and pigments [2]. Antioxidants can be used to retard lipid peroxidation in meat but the use of cocktails of antioxidants may have superior efects as compared to single antioxidants because two or more antioxidants together can act synergistically [3]. Te Dietary supplementation of ALA and ATA enhanced the oxidative stability and improved the antioxidant potential of the broiler meat [4]. Alpha-lipoic acid (ALA) in its oxidized form is a coenzyme involved in the bioxidation of pyruvates. Te reduced form of ALA, dihydrolipoic acid, is a powerful mitochondrial antioxidant [5]. ALA is considered an important antioxidant that may be of therapeutic value in some pathologic conditions related to the overproduction of oxidant radicals [6]. ALA is an essential cofactor for mitochondrial enzymes and a natural antioxidant that is used to quench free radicals [7]. ALA has valuable potential in clinical interests as a cellular thiol- replenishing and redox-modulating agent [8]. Te reduced form of ALA, dihydrolipoic acid, reacts with oxidants such as superoxide radicals, hydroxyl radicals, hypochlorous acid, peroxyl radicals, and singlet oxygen and minimize the cellular damage efects [9]. *Corresponding author: Muhammad Sohaib, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan, Tel: +92-3216843849; E-mail: ftsohaib@hotmail.com Received March 06, 2013; Accepted June 05, 2013; Published June 12, 2013 Citation: Sohaib M, Anjum FM, Khan MI, Arshad MS, Yasin M, et al. (2013) Effect of α-Lipoic Acid and α-Tocopherol Acetate Enriched Broiler Diet on Oxidative Stability and Quality of Broiler Leg Meat and Meat Products. J Food Process Technol 4: 243. doi:10.4172/2157-7110.1000243 Copyright: © 2013 Sohaib M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract The present study was conducted to evaluate the effect of inclusion of two dietary antioxidants alpha lipoic acid (ALA 25, 75 and 150 mg/kg diet) and alpha-tocopheryl acetate (ATA 200 mg/kg diet) on growth performance, susceptibility to oxidation and quality of leg chicken meat and meat products during storage. A total of 180 broiler birds were randomly divided into 6 groups with 3 replicates of 10 hens each and fed on different diet plan. Body weight gain of broiler birds was decreased with increasing alpha lipoic acid supplementation in feed and Birds in (T 2 ) containing minimum dose of alphalipoic acid (25 mg/kg feed gained more weight 1948.25g whereas T 4 containing maximum dose of alpha lipoic acid (150 mg/kg of feed) gained minimum weight i.e. 1691.25 g. The inclusion of alpha-tocopheryl acetate improved body weight gain. The maximum deposition of ALA took place in T 4 which contain maximum dose of ALA. The thiobarbituric acid reactive substances (TBARS) assay and DPPH assay of the broiler leg meat were as in T 4 (0.15 ± 0.02 MDA/kg of meat, 76.69 ± 0.14%) and in T 5 were (0.25 ± 0.08 MDA/kg of meat, 44.77 ± 0.09%) accordingly. The (HPLC) data revealed that ALA and ATA concentration were highest in T 4 (96.54 ± 0.28mg/g of meat, 159.40 ± 0.20 mg/g of meat) and lowest in T 5 (17.19 ± 0.12mg/g, 35.86 ± 0.08 mg/g of meat). Sensory results showed that nuggets and patties made of T 5 containing oxidize oil were least preferred and T 4 got highest score. In a nutshell, 150 mg/kg level feed dietary supplementation of ALA with constant level of ATA can enhanced the antioxidant potential, lipid stability and nutritional qualities of broiler leg meat and meat products. Effect of α-Lipoic Acid and α-Tocopherol Acetate Enriched Broiler Diet on Oxidative Stability and Quality of Broiler Leg Meat and Meat Products Muhammad Sohaib 1 , Faqir Muhammad Anjum 1 , Muhammad Issa Khan 1 , Muhammad Sajid Arshad 1 , Muhammad Yasin 1 and Muhammad Shahid 2 1 National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan 2 Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad, Pakistan Antioxidant potential of the broiler breast meat and meat products can be improved by feeding the broilers on diet supplemented with ALA and ATA [10]. Alpha-tocopherol acetate (ATA) is the most efcient chain-breaking, fat-soluble antioxidant in the cellular locations [11]. Unlike other fat-soluble vitamins, α-tocopherol is not accumulated in the body to toxic levels. Importantly, the body has the ability to eliminate “excess” α-tocopherol by increased metabolism and excretion to prevent excess accumulation of α-tocopherol, even when daily pharmacologic vitamin E doses are administered [12]. Dietary supplementation of ATA enhanced the lipid stability in muscle and improved the meat quality of Beijing-you chicken [13]. ALA and vitamin E have shown synergistic efects against lipid peroxidation by oxidant radicals in several pathological conditions such as a thromboembolic stroke model in rats for neurological functions, glial reactivity and neuronal remodeling [14]. In the present study, broiler birds were raised specifcally for meat production, fed feed supplemented with α-lipoic acid and α-tocopherol acetate, and the antioxidant activity and component changes in the meat and meat products were investigated to assess the role of antioxidant supplements on the storage stability of broiler meat and meat products.