Influence of heated vegetable oils and α‐tocopheryl acetate supplementation on α‐tocopherol, fatty acids and lipid peroxidation in chicken muscle

1. Chicks were fed on diets containing fresh, heated or α-tocopheryl acetate-supplemented heated vegetable oils. The effects on α-tocopherol status, and on the fatty acid composition and oxidative stability of thigh and breast muscle were determined. 

2. Plasma α-tocopherol was significantly correlated with α-tocopherol concentrations thigh and breast muscle. 

3. The fatty acid profiles of muscle lipids reflected dietary fatty acid composition. 

4. The consumption of heated sunflower and linseed oils reduced α-tocopherol status, altered fatty acid composition of muscle lipids and increased susceptibility of muscle to lipid oxidation. 

5. Supplementation of diets containing heated oils with α-tocopheryl acetate resulted some alleviation of these effects. 

6. The results indicate that caution should be exercised the use of thermally oxidised oils poultry diets if undesirable changes composition and oxidative stability of carcase lipids are to be avoided.