In a previous study, we examined the synergistic effects of the dietary supranutritional supplementation with vitamin E, vitamin C, and Se on the in vivo antioxidative status of broilers under conditions of dietary oxidative stress induced by feeding a diet high in n-3 PUFA. In this study, we examined the effect of their inclusion on the quality characteristics and oxidative stability of raw or cooked meat, both fresh or after a long-term frozen storage. Four hundred 21-day-old Ross 308 male broilers were allocated to 5 experimental groups fed 5% linseed oil-enriched finisher diets (days 21 to 40): Cont (recommended levels of vitamin E, C, and selenium), +E (200 IU vitamin E/kg feed), +C (250 mg vitamin C/kg feed), +Se (0.2 mg selenium/kg feed), or +ECSe (concentrations as in the sole supplementation, combined). Animal performance and carcass characteristics were monitored at the age of 40 D. Breast meat samples of 12 chickens per group were analysed fresh, fresh after frozen storage, cooked fresh, and cooked after frozen storage (2 × 2 factorial design) for parameters of meat quality (water-holding capacity-WHC, pH, and color) and oxidative stability (concentrations of vitamin E, malondialdehyde-MDA, antioxidant capacity of the water-soluble compounds-ACW, and fatty acid composition). Vitamin E alone (+E) and combined with Se and vitamin C (+ECSe) increased the α-tocopherol concentration in breast muscle, and showed similar protective effects against lipid peroxidation measured as MDA regardless of the frozen storage or cooking. The sole supplementation of vitamin C or selenium showed no effects on the meat quality parameters. In conclusion, the dietary supranutritional inclusion of vitamin E inhibited the lipid peroxidation in fresh, frozen stored, cooked fresh, and frozen stored meat in broilers fed with diets rich in n-3 PUFAs. Even though no clear synergistic effects of the supranutritional supplementation of vitamin C and Se with vitamin E were detected, their dietary inclusion did not negatively affect broilers carcass and meat quality parameters.

中文翻译：

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富含亚麻籽油的日粮中添加α-生育酚，抗坏血酸，硒或其组合对肉鸡car体和肉品质的抗氧化作用。

在先前的研究中，我们研究了在饲喂高n-3 PUFA饮食引起的饮食氧化应激条件下，饮食中补充维生素E，维生素C和Se的补充对肉鸡体内抗氧化状态的协同作用。在这项研究中，我们检查了它们的加入对新鲜或长期冷藏后生或熟肉的质量特性和氧化稳定性的影响。将400只21天大的Ross 308雄性肉鸡分为5个实验组，分别饲喂5％亚麻籽油的肥育肥饲粮（第21至40天）：Cont（推荐水平的维生素E，C和硒），+ E 200 IU维生素E / kg饲料），+ C（250 mg维生素C / kg饲料），+ Se（0.2 mg硒/ kg饲料）或+ ECSe（与单独添加的浓度相同）。在40 D岁时监测动物的性能和car体特性。分析每组12只鸡的乳房肉样品，包括新鲜，冷冻保存后新鲜，熟后新鲜和冷冻保存后进行熟（2×2因子设计）的肉类参数质量（保水能力-WHC，pH和颜色）和氧化稳定性（维生素E，丙二醛-MDA的浓度，水溶性化合物的抗氧化能力-ACW和脂肪酸组成）。单独的维生素E（+ E）以及与硒和维生素C（+ ECSe）的结合均可增加乳腺肌肉中的α-生育酚浓度，并且无论冷冻保存或烹饪如何，均表现出与MDA相似的对脂质过氧化的保护作用。单独补充维生素C或硒对肉品质参数没有影响。综上所述，在富含n-3 PUFA的日粮中，维生素E的膳食超营养成分抑制了新鲜，冷冻储藏，熟鲜和冷冻储藏肉中脂质的过氧化。即使未检测到维生素C和硒与维生素E的超营养补充产生明显的协同作用，但它们的饮食包容性也不会对肉鸡car体和肉品质参数产生负面影响。