2021
DOI: 10.1016/j.aninu.2020.08.004
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Effect of age and different doses of dietary vitamin E on breast meat qualitative characteristics of finishing broilers

Abstract: The supplementation of vitamin E on broiler chicken diets is essential to the prevention of lipid oxidation reactions in the meat and improvement of meat quality. The objective of this study was to assess the effect of different doses of dietary vitamin E on breast meat quality of broiler chickens in the finishing period. Five doses of vitamin E were used (30, 90, 150, 210, and 270 mg/kg feed) in broilers' diets from 42 to 54 d of age. A completely randomized design was conducted, followed by a split-plot, whe… Show more

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Cited by 16 publications
(11 citation statements)
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References 26 publications
(32 reference statements)
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“…In the present study, different amounts of VE had no significant effect on the pH and shear force of the pectoral muscle, similar to the results of Vieira et al. (2021) in broiler chickens. This similarity may be because the samples collected in this experiment were prerigor meat.…”
Section: Discussionsupporting
confidence: 92%
See 3 more Smart Citations
“…In the present study, different amounts of VE had no significant effect on the pH and shear force of the pectoral muscle, similar to the results of Vieira et al. (2021) in broiler chickens. This similarity may be because the samples collected in this experiment were prerigor meat.…”
Section: Discussionsupporting
confidence: 92%
“…We found no significant change in pectoral muscle color between treatment groups, probably because the determination of meat color in this experiment was completed within 1 h after slaughter; α-tocopherol mainly acts to delay the oxidation of meat after death (Kang et al, 2016). In the present study, different amounts of VE had no significant effect on the pH and shear force of the pectoral muscle, similar to the results of Vieira et al (2021) in broiler chickens. This similarity may be because the samples collected in this experiment were prerigor meat.…”
Section: Meat Qualitysupporting
confidence: 90%
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“…Similar to our study, a VE supplement of 200 mg/kg feed for 2 to 3 weeks [8] and six weeks [9,10] reduced lipid oxidation in both breast and thigh meat. However, a supplement of VE for a short period (12 days) did not affect meat lipid oxidation [29]. Lipid oxidation was decreased by dietary E in chickens exposed to heat stress [6] or ochratoxin A-induced stress [27].…”
Section: Lipid Oxidative Stabilitymentioning
confidence: 84%