Effects of Feeding Antioxidants on Rancidity Development in Pre-Cooked, Frozen Broiler Parts

The effects of feeding d, 1-α-tocopherol acetate, ethoxyquin and BHT on rancidity development in prefried, frozen broiler parts were investigated through the use of TBA nos. and taste panel. Feeding 11 or 22 I.U. of vitamin E/kg. of feed for 36 days pre-slaughter held TBA numbers below those for controls (P <0.01). However, panel scores showed no differences. Feeding 220 I.U. of vitamin E/kg. of feed for 12 days pre-slaughter held TBA nos. below those of the control (P <0.01). Panel scores confirmed the TBA no. results (P <0.01). Feeding BHT as 0.01, 0.02 or 0.04% of the diet did not significantly reduce rancidity development. A 0.04%-ethyoxyquin diet reduced TBA numbers (P <0.01), and the panel detected the trend. A diet containing 0.02% ethoxyquin plus 0.02% BHT diet reduced TBA numbers (P <0.05), but the panel reported no differences.