Effect of Natural Vitamin E Level and Duration of Supplementation on Growth Performance, Breast Meat Quality and Oxidative Stability of Broilers

Abstract High environmental temperature due to climate change can accelerate oxidation of feed during storage and preparation. Oxidized feed can cause elevated oxidative stress in live birds, resulting in decreased productivity and meat quality of broilers. The study was aimed to determine effects of feed containing oxidized oil on growth performance, plasma oxidative stress, and breast meat quality of broilers. Male broilers (192; Cobb500) at 21 days old were randomly allotted to 32 pens (8 pens/treatment) and raised for 21 days. The birds were fed feed containing fresh (Control) or oxidized corn oil (5%, Peroxide Value:140) with or without vitamin E (500 IU/kg feed) supplementation. Growth performance, oxidative stress markers in plasma collected at Day 42, and quality parameters of breast meat harvested at Day 43 were determined. Data were analyzed using proc glm and means were compared using Tukey’s studentized range (HSD) test. Oxidized feed and/or vitamin E supplementation did not affect growth performance and plasma DNA and protein oxidation. Oxidized feed significantly increased lipid oxidation and reduced total antioxidant capacity in plasma (P < 0.05) and, interestingly, dietary vitamin E made them worse (P < 0.05), indicating that oxidized lipids in feed can induce oxidative stress in live birds and vitamin E may act as a pro-oxidant in highly oxidized conditions. Although they did not affect sensory and functional properties of chicken breast meat, oxidized feed significantly increased lipid oxidation in cooked meat (P < 0.05) but dietary vitamin E considerably inhibited its development (P < 0.05), indicating that oxidized oil and vitamin E in feed can be accumulated in muscle and act as a pro- and anti-oxidants in meat, respectively. The results suggested that oxidized oil in feed can increase oxidative stress in live birds and susceptibility of breast meat to lipid oxidation, and dietary vitamin E can improve its oxidative stability.

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Intestinal digestibility of selected minerals, growth performance and meat quality in turkeys fed diets supplemented with different sources and levels of zinc

Annals of Animal Science ◽

10.2478/aoas-2020-0093 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Kamil Otowski ◽

Aleksandra Drażbo ◽

Katarzyna Ognik ◽

Krzysztof Kozłowski

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Redox Status ◽

Bursa Of Fabricius ◽

Breast Meat ◽

Zn Addition ◽

Inclusion Level ◽

Dietary Treatments ◽

Different Sources ◽

Intestinal Digestibility

AbstractThe aim of this study was to determine whether dietary supplementation with zinc oxide nanoparticales (NP-ZnO) as a substitute for the conventional ZnO affects the intestinal digestibility of selected minerals, growth performance and meat quality in turkeys. The replacement of ZnO with NP-ZnO had no effect on the intestinal digestibility of Zn, Cu, Fe and Ca, whereas the lowest dose of supplemental Zn reduced Zn digestibility. The applied inclusion levels and sources of Zn had no effect on the growth performance (except the feed intake) of turkeys, including liveability. No differences in the relative weights of the heart, spleen and bursa of Fabricius (except the liver), or the weights of the femur and tibia were found between the dietary treatments. Neither the dose nor the source of supplemental Zn influenced carcass dressing percentage or the share of breast, thigh and drumstick muscles in the carcass. In comparison with the highest and moderate doses of Zn, the lowest inclusion level of Zn contributed to increased yellowness of breast meat (P=0.005). The analyzed doses and sources of supplemental Zn exerted varied effects on the redox status of fresh and frozen breast meat. In conclusion, the growth performance of turkeys, carcass yield and composition as well as the redox status of fresh and frozen breast meat were generally similar, regardless of the dietary source and level of Zn. The beneficial effect of Zn addition at 100 mg/kg was improved Zn and Ca digestibility, and increased redness of breast meat.

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Effect of vitamin E supplementation on growth performance, meat quality, and immune response of male broiler chickens: A meta-analysis

Livestock Science ◽

10.1016/j.livsci.2017.11.021 ◽

2018 ◽

Vol 208 ◽

pp. 5-13 ◽

Cited By ~ 11

Author(s):

Mariana A. Pompeu ◽

Luigi F.L. Cavalcanti ◽

Fabio L.B. Toral

Keyword(s):

Immune Response ◽

Vitamin E ◽

Growth Performance ◽

Meat Quality ◽

Broiler Chickens ◽

Meta Analysis ◽

Vitamin E Supplementation

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Effects of dietary corn dried distillers grains with solubles and vitamin E on growth performance, meat quality, fatty acid profiles, and pork shelf life of finishing pigs

Livestock Science ◽

10.1016/j.livsci.2012.07.009 ◽

2012 ◽

Vol 149 (1-2) ◽

pp. 155-166 ◽

Cited By ~ 13

Author(s):

Hong Wang ◽

Lian-Sheng Wang ◽

Bao-Ming Shi ◽

An-Shan Shan

Keyword(s):

Fatty Acid ◽

Vitamin E ◽

Shelf Life ◽

Growth Performance ◽

Meat Quality ◽

Distillers Grains ◽

Finishing Pigs ◽

Fatty Acid Profiles ◽

Distillers Grains With Solubles ◽

Dried Distillers Grains

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Effect of dietary supplementation of some antioxidants on growth performance, carcass composition and breast meat characteristics in quails reared under heat stress

Czech Journal of Animal Science ◽

10.17221/147/2009-cjas ◽

2010 ◽

Vol 55 (No. 5) ◽

pp. 209-220 ◽

Cited By ~ 9

Author(s):

H. Imik ◽

M. Aydemir Atasever ◽

M. Koc ◽

M. Atasever ◽

K. Ozturan

Keyword(s):

Heat Stress ◽

Vitamin E ◽

Vitamin C ◽

Growth Performance ◽

Carcass Composition ◽

Pectoralis Muscle ◽

Breast Meat ◽

B Values ◽

Japanese Quails ◽

L Value

This research investigates the effects of adding vitamin E, vitamin C, vitamin E+C, and alpha lipoic acid to feed rations for Japanese quails (Coturnix coturnix japonica) exposed to heat stress. The aspects studied were growth performance, carcass composition and breast meat characteristics. Five groups of quails, containing 50 birds each (250 Japanese quails: 150 female and 100 male) were used. The 21-days-old birds were fed for a period of 21 days, and they were kept in a controlled environment with a temperature of 34˚C between 08:00 and 17:00 and a temperature of 24˚C for the remaining part of the day. The five groups under study included: a control group without any additive (BS), a group fed diets with vitamin E (BSE), with vitamin C (BSC), with vitamin E+C (BSEC) and with lipoic acid (BSLA). The supplement additions to the diets did not affect the growth performance and carcass composition of the birds. The TBA (malonaldehyde) value of the BS group was significantly higher (P < 0.001) than in the other groups. L*, a*, and b* values in muscle samples, superficialis pectoralis muscle (SPM) and deep pectoralis muscle (DPM), were determined. In the samples from the SPM, the L* value of the BS group was higher than in the BSC group; the a* value of the BSE group was higher than in the BS group; and the b* value of the BSC group was higher than in the BS group (P < 0.05). In the samples from the DPM, the L* value of the BS group was higher than in the BSEC group (P < 0.05); the a* values of the BSE and BSEC groups were higher than in the BS group (P < 0.05); and the b* values of the BSC, BSEC and BSLA groups were higher than in the BS group (P < 0.01). In the microbiological analysis of meat, total aerobic mesophilic bacterial counts of the BS and BSE groups were higher than the counts in the BSC, BSEC, and BSLA groups (P < 0.01); coliform bacterial counts were higher in the BSE group than in the BSC group (P < 0.05); and lactic acid was higher in the BSE and BSEC groups than in the BSC and BSLA groups (P < 0.01). In conclusion, the supplemented antioxidants did not exhibit any significant effect on growth performance, but they significantly decreased lipid oxidation in the meat.  

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Influence of vitamin E, tryptophan and β-glucan on growth performance, meat quality, intestinal immunity, and antioxidative status of yellow-feathered chickens fed thermally oxidized oils

Livestock Science ◽

10.1016/j.livsci.2020.104188 ◽

2020 ◽

Vol 241 ◽

pp. 104188

Author(s):

Q. Fan ◽

K.F.M. Abouelezz ◽

Y. Wang ◽

X. Lin ◽

L. Li ◽

...

Keyword(s):

Vitamin E ◽

Growth Performance ◽

Meat Quality ◽

Intestinal Immunity ◽

Antioxidative Status

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Effects of modified tall oil and vitamin E on growth performance, carcass characteristics, and meat quality of growing-finishing pigs

Journal of Animal Science ◽

10.2527/2002.8061575x ◽

2002 ◽

Vol 80 (6) ◽

pp. 1575-1585 ◽

Cited By ~ 29

Author(s):

A. T. Waylan ◽

P. R. O'Quinn ◽

J. A. Unruh ◽

J. L. Nelssen ◽

R. D. Goodband ◽

...

Keyword(s):

Vitamin E ◽

Growth Performance ◽

Meat Quality ◽

Carcass Characteristics ◽

Finishing Pigs ◽

Tall Oil

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Animal fat and vitamin E in rabbit diets: Total tract apparent digestibility, growth performance, carcass and meat quality traits

Czech Journal of Animal Science ◽

10.17221/203/2020-cjas ◽

2020 ◽

Vol 65 (No. 10) ◽

pp. 380-388

Author(s):

Antonella Dalle Zotte ◽

Marco Cullere ◽

Elizabeth Gleeson ◽

Maria Elena Cossu

Keyword(s):

Vitamin E ◽

Growth Performance ◽

Meat Quality ◽

Tocopherol Content ◽

Tocopheryl Acetate ◽

Apparent Digestibility ◽

Ether Extract ◽

Animal Fat ◽

Pork Lard ◽

Digestible Protein

The present study tested the effect of a dietary inclusion with vitamin E and pork lard on the apparent digestibility of the nutrients, the growth performance, the carcass traits, the physical meat quality, and the α-tocopherol content. A total of 60 hybrid rabbits were reared in individual cages from weaning (35 days of age) until slaughter (78 days of age). A control diet with no supplements, one diet supplemented with 2% pork lard, and two diets that used the aforementioned diets supplemented with an additional 200 mg/kg α-tocopheryl acetate were designed. The diets were isoprotein and isoenergy. The fat inclusion increased the crude protein (P < 0.05) and ether extract (P < 0.001) total tract apparent digestibility, and the same was observed for the vitamin E inclusion (P < 0.001 for both variables). This improved the dietary digestible protein content (P < 0.05), which increased the digestible protein to digestible energy ratio (P < 0.001). The fat × vitamin E interaction was observed for the total tract apparent digestibility of the ether extract (P < 0.001), the neutral detergent fibre (P < 0.05) and the acid detergent fibre (P < 0.01). The growth traits were unaffected, with the exception of the feed conversion ratio that improved with the vitamin E addition (P < 0.05). Similarly, the carcass traits remained unaffected, with the exception of the perirenal and total fat incidence that increased with the fat supplement (P < 0.05), and the scapular fat that was reduced with the vitamin E inclusion (P < 0.05). The meat L* (lightness), a* (redness), b* (yellowness) colour values and ultimate pH were unaffected by the experimental treatments, even though a fat × vitamin E interaction was observed for the a* and chroma values of the Longissimus thoracis et lumborum muscle (P < 0.05). Both the fat (P < 0.05) and vitamin E (P < 0.001) dietary inclusion increased the meat α-tocopherol content. Based on the results, it was concluded that the 2% dietary inclusion of animal fat did not provide more benefits for the considered parameters than the sole α-tocopheryl acetate incorporation, but contributed to the increase in the vitamin E content in the meats.

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