Oxidation of Chicken Tissue Lipids as Influenced by Age and Sex

INTRODUCTION CONSIDERABLE interest has developed in research that is concerned with factors that might influence the development of oxidative rancidity in poultry meat. New and extended processing steps, and longer periods of product storage provide additional opportunity for oxidation to occur. Of factors previously investigated with chicken and turkey meat, type of fat fed (Klose et al., 1951; Marion and Woodroof, 1966; Neudoerffer and Lea, 1966), level of dietary protein (Marion and Woodroof, 1966), level of antioxidant fed (Mecchi et al., 1956), process of cooking (Keskinel et al., 1964), and types of coatings applied to the meat (Marion and Forsythe, 1965) were each found to exert some influence on the rate of rancidity development. Also, Hartung and Froning (1967) reported that both age and sex exert an influence on lipid oxidation in turkey meat. The objective of this study was to determine if age and sex of broiler-type chickens have…