Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers

The effect of dietary mixture of gallic acid and linoleic acid (MGL) on the antioxidative potential and quality of breast meat from broilers was investigated. Broilers during the 22-36 days on trial received 3 dietary treatments: 1) control (commercial finisher diet), 2) 0.5% MGL (gallic acid:linoleic acid = 1M:1M), and 3) 1.0% MGL. The feed efficiency, DPPH radical scavenging activity. ABTS(+) reducing activity, reducing power, TBARS, and total phenolic content in the breast from the broilers improved significantly by 1.0% MGL dietary treatment. Arachidonic and docosahexaenoic acids were higher in the broilers fed both levels of MGL diets. In addition, water holding capacity of the breast was enhanced by the 1.0% dietary MGL treatment and was accompanied by a slight antimicrobial activity (1 decimal reduction) during storage. In conclusion, 1.0% dietary supplementation with MGL can improve the antioxidative potential, and nutritional and functional qualities of broiler breast meat. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.