@article{MAKHILLJAVA201211183715,
    title = {Effect of Natural Vitamin E Level and Duration of Supplementation on Growth 
  Performance, Breast Meat Quality and Oxidative Stability of Broilers},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {11},
    number = {18},
    pages = {3268-3275},
    year = {2012},
    issn = {1680-5593},
    doi = {javaa.2012.3268.3275},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2012.3268.3275},
    author = {Jun-Hu,Xiao-Hong,Ye,Lin,Fei,Fei,Li and},
    keywords = {Natural Vitamin E,meat quality,oxidation stability,broiler,glutathione peroxidase},
    abstract = {This experiment was conducted to investigate the effects of natural Vitamin E (Nat E Ac) level and duration of supplementation on growth performance, carcass traits, meat quality and &#945;-tocopherol content as well as oxidation stability of plasma and breast meat (refrigerated at 4&deg;C) of broilers. Cobb broilers (n = 315, 21 days old, female) were randomly assigned to 7 treatments (1 control and 6 experiment groups) with 5 replicates and 9 broilers per replicate. Control group was fed with basal diet (Nat E Ac:30 IU kg<SUP>-1</SUP>). For the experimental groups, a 2x3 factorial design was used with 2 Nat E Ac levels (Nat E Ac:60 and 120 mg kg<SUP>-1</SUP>) and 3 durations (7, 14 and 21 days prior to slaughter at 42 day). The broilers were in the finisher phase (22-42 days) during the treatment. Results showed that broilers fed with higher Nat E Ac levels or fed for a longer duration had significantly (p&lt;0.05) increased percentage of breast and thigh meat, pH<SUB>24h</SUB> in breast, glutathione peroxidase in liver and &#945;-tocopherol in plasma, liver and breast meat. Moreover, the broilers also exhibited notably (p&lt;0.05) decreased drip loss and pH in breast meat as well as decreasing content of Malondialdehyde (MDA) in the plasma and breast meat refrigerated at 4&deg;C for 0, 2, 4, 6 and 8 days. There was a significant (p&lt;0.05) interaction between Nat E Ac level and feeding duration that affected the level of MDA in breast meat refrigerated at 4&deg;C for 0, 2, 6 and 8 days. Nat E Ac level, feeding duration and the interaction of these two factors did not markedly (p&gt;0.05) influence growth performance, breast meat color, percentage of eviscerated carcass and abdominal fat, total superoxide dismutase and glutathione peroxidase activities and antioxidation capacity in plasma. Higher Nat E Ac level or prolonged duration of feeding increased the percentages of breast and thigh meat, enhanced the water-holding capacity, the pH<SUB>24h</SUB> as well as &#945;-tocopherol retention of breast meat and oxidative stability during refrigerated storage of breast meat thus enhancing the oxidative stability during refrigerated storage and improving breast meat quality.}
    }