Effect of vitamin E supplementation on growth performance and chicken meat quality

Zdanowska‐Sąsiadek, Żaneta; Michalczuk, Monika; Damaziak, Krzysztof; Niemiec, J.; Poławska, Ewa; Gozdowski, Dariusz; Różańska, Elżbieta

doi:10.1399/eps.2016.152

Cited by 13 publications

(10 citation statements)

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“…This indicates that the use of a gradually increasing vE dose was effective in maintaining TI in birds fed PUFA n-3-enriched diet and that it has potential benefits with respect to the nutritional quality of the meat. In fact, the atherogenicity and thrombogenicity indices measured in the current work are lower than those reported by other authors (Attia et al, 2017;Zdanowska-Sasiadek et al, 2016), confirming the health-promoting properties of the broiler meat obtained in our study. Ponnampalam et al (2016) showed a significant effect of LC-PUFA on decreasing the sensory quality of meat.…”

Section: Discussionsupporting

confidence: 89%

Gradually Increasing Vitamin E Dose Allows Increasing Dietary Polyunsaturation Level While Maintaining the Oxidation Status of Lipids and Proteins in Chicken Breast Muscle

Sałek

Konieczka

Przybylski

et al. 2021

Annals of Animal Science

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Feeding broilers diets high in n-3 long-chain polyunsaturated fatty acids (n-3 PUFA) increases their incorporation into the meat but it may compromises meat quality due to oxidation of lipids and protein. Increased dietary vitamin E (vE) level downregulate this process, but its excessive level might exceed the physiological requirements for the maintenance of redox balance. This study investigated the sensory characteristics and oxidative status of meat from chickens fed diets supplemented with fish oil (FO) with or without gradually increasing doses of vE. The meat samples were obtained from total of 27 female broilers of Ross 308 strain (9 birds per each of 3 dietary treatment), which were housed according to the standard management practice for commercial chicken houses over a period of 36 days. Chickens were fed diets contained 80 g/kg of supplemental fat, but the diets differed in fat composition; control diet (80 g/kg diet beef tallow as supplemental fat and a basal vE dose; 40 IU of dl-α-tocopheryl acetate; diet containing mixture of FO and beef tallow as supplemental fat (50:30 w/w g/kg diet) and a basal vE dose (E1), or diet (E2) as diet E1 but with gradually increasing vE dose (120/240 IU/kg diet fed between days 8-21 and days 22-36, respectively). The highest sensory quality and the lowest oxidative status of meat was found in the control chickens. FO decreased the sensory quality of the meat and increased lipid oxidation as well it had an impact on the lipid profile in muscle tissue (PUFA, n-3 ALA, EPA, DHA). Administration of a graded vE dose increased the sensory quality of the meat and did not limit lipid oxidation but maintained protein oxidation balance.

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Section: Discussionsupporting

confidence: 89%

Gradually Increasing Vitamin E Dose Allows Increasing Dietary Polyunsaturation Level While Maintaining the Oxidation Status of Lipids and Proteins in Chicken Breast Muscle

Sałek

Konieczka

Przybylski

et al. 2021

Annals of Animal Science

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“…In a similar study, Zdanowska-Sąsiadek et al (2016) evaluated two levels of vitamin E (44 mg / kg of vitamin E, basal diet and 200 mg / kg of vitamin E, experimental diet) and observed an effect for calorimetry, where the meat of the group that received the highest level of vitamin E, obtained a higher content of red and lower content of yellow, when compared to the control group, for weight loss by cooking, the lowest values were found in the meat of birds that received the level of 200mg / kg of vitamin E. In general, it was observed that the levels of alpha-tocopherol used in the present study did not influence the performance parameters and meat quality of broilers slaughtered at 42 days of age, these results may be related to the amounts of alpha-tocopherol added to the diets, the levels used, were lower than those reported by Silva et al (2011) who used levels of 75, 150, 225 and 300 mg / kg of alpha-tocopherol, Zaboli, Bilondi, & Miri, (2013) level of 200 mg / kg of alpha-tocopherol and Zdanowska-Sąsiadek et al (2016) with levels of 44 and 200 mg / kg of alpha-tocopherol in the diets, in which the results showed better parameters of performance and meat quality, when the birds were fed diets containing higher levels of alpha-tocopherol.…”

Section: Consistentmentioning

confidence: 77%

“…Divergent results were found by Zdanowska-Sąsiadek et al (2016), who evaluated the effect of diets containing alphatocopherol (44 and 200 mg/kg feed) on the productive performance and meat quality of broilers up to 63 days of age and found that alpha-tocopherol supplementation of 200 mg/kg did not influence the productive performance, but increased the carcass yield.…”

Section: Consistentmentioning

confidence: 98%

“…However, other studies have found that alpha-tocopherol improved broiler performance and the quality of broiler meat raised up to 38 days of age (Hashizawa, Kubota, Kadowaki, & Fujimura, 2013), as well as sensory attributes in chickens raised up to 63 days of age (Zdanowska-Sąsiadek et al, 2016). Given the variation in alpha-tocopherol supplementation at levels above the needs of the birds examined so far, the objective of this study was to evaluate the performance and quality of chicken meat fed with different levels of alpha-tocopherol.…”

Section: Introductionmentioning

confidence: 97%

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Performance and meat quality of broilers fed different levels of alpha-tocopherol

Bezerra¹,

Vaz²,

Silva³

et al. 2021

Semina: Ciênc. Agrár.

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This study aimed to evaluate the performance and meat quality of broilers fed different levels of alpha-tocopherol. A total of 240 one-day-old Cobb 500® male broiler chicks were reared until day 7 of life, as recommended by the commercial line, and were fed at only 50% of the alpha-tocopherol requirement. At day 8, the chicks were weighed, homogenized, and allotted in a completely randomized design with four treatments (50, 100, 150, and 200% alpha-tocopherol requirement) and six replicates of ten chickens per experimental unit. Several variables were evaluated: weight gain, feed intake, feed conversion, carcass yield and prime cuts (drumstick, thigh, and breast), edible viscera (heart, liver, gizzard), immune organs (cloacal bursa and spleen), intestine weight and length, abdominal fat, breast meat color (lightness, redness, and yellowness), pH, cooking loss, and shear force of the breast meat. Dietary alpha-tocopherol levels did not influence broiler performance, carcass yield, and prime cuts at 42 days of age. The edible viscera, immune organs, the length of the small intestine, and the abdominal fat, as well as the meat color (lightness, redness, and yellowness), pH, cooking loss, and shear force of the breast meat, were not influenced. However, the small intestine yield increased linearly with increasing levels of alpha-tocopherol. The dietary levels of alphatocopherol did not influence the performance and meat quality of broilers from 8 to 42 days of age.

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“…It is suspected that the maximum positive interaction occurs between the active compounds in SALE, LFO, and vitamin E which could increase protein availability. Zdanowska-Sasiadek et al (2016) reported that vitamin E supplementation increased protein content in chickens. SALE is rich in antioxidants such as vitamin C, β-carotene, flavonoids, phenols, and other compounds, while vitamin E is also an antioxidant.…”

Section: Protein and Amino Acid Content Of Meatmentioning

confidence: 99%

Effect of Sauropus androgynus Leaf Extract and Fish Oil Plus Vitamin E on Performance, Carcass Quality, and Meat Amino Acid Composition in Broiler Chickens

2021

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ABSTRACT. This study aimed to evaluate the effect of Sauropus androgynus leaf extract (SALE), lemuru fish oil and vitamin E supplementation on performance, carcass quality, and amino acid composition of broiler meat. One hundred and ninety-five broilers aged 21 days were distributed into 13 groups as follows: broilers were fed diet with 0.5% commercial supplement feed (P0), 10 g/kg SALE plus 1% lemuru fish oil (LFO) (P1), 10 g SALE/kg and LFO 1% plus 60 mg vitamin E (P2), 10 g SALE/kg and LFO 2% (P3), 10 g SALE/kg and LFO 2% plus 60 mg vitamin E (P4), 10 g SALE/kg and LFO 3% (P5), 10 g SALE/kg and LFO 3% plus 60 mg vitamin E (P6), 18 g SALE/kg and LFO 1% (P7), 18 SALE g/kg and LFO 1 % plus 60 mg vitamin E (P8), 18 g SALE/kg and FLO 2% (P9), 18 SALE g/kg and FLO 2% plus vitamin E (P10), 18 g SALE/kg and LFO 3% (P11 ), and 18 g SALE/kg and LFO 3% plus 60 mg vitamin E. The variables measured were performance, carcass quality, organoleptic properties, protein and amino acid composition of meats. The experimental results showed that the treatment had no significant effect (P 0.05) on body weight, feed consumption, feed conversion ratio, carcass weight, meat color, meat odor, meat taste, and cooking losses. However, the treatment had a significant effect (P 0.05) on carcass color, spleen weight, and protein content. In addition, the treatment also changes the amino acid composition of the meat. In conclusion, supplementation of 18 g SALE/kg diet, 3% LFO plus vitamin E resulted in meat with the highest protein and amino acid content. (Pengaruh ekstrak daun katuk, minyak ikan plus vitamin E terhadap performa, kualitas karkas, dan komposisi asam amino pada broiler) ABSTRAK. Penelitian ini bertujuan untuk mengevaluasi pengaruh suplementasi ekstrak daun katuk (EDK), minyak ikan lemuru, dan vitamin E terhadap performa, kualitas karkas, dan komposisi asam amino daging broiler. Seratus sembilan puluh lima ekor broiler umur 21 hari didistribusikan ke dalam 13 kelompok sebagai berikut: broiler diberi pakan mengandung 0,5% pakan imbuhan komersial (P0), 10 g/kg EDK plus 1% minyak lemuru (MIL) (P1), EDK 10 g/kg dan MIL 1% plus 60 mg vitamin E (P2), EDK 10 g/kg dan MIL 2% (P3), EDK 10 g/kg dan MIL 2% plus 60 mg vitamin E (P4), EDK 10 g/kg dan MIL 3% (P5), EDK 10 g/kg dan MIL 3% plus 60 mg vitamin E (P6), EDK 18 g/kg dan MIL 1% (P7), EDK 18 g/kg dan MIL 1% plus 60 mg vitamin E (P8), EDK 18 g/kg dan MIL 2% (P9), EDK 18 g/kg dan MIL 2% plus vitamin E (P10), EDK 18 g/kg dan MIL 3% (P11), dan EDK 18 g/kg dan MIL 3% plus 60 mg vitamin E. Variabel yang diukur adalah performa, kualitas karkas, dan sifat organoleptik, protein dan komposisi asam amino daging. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh tidak nyata (P0,05) terhadap berat badan, konsumsi pakan, konversi pakan, berat karkas, warna daging, bau daging, rasa daging, dan susut masak. Akan tetapi perlakuan berpengaruh nyata (P0,05) terhadap warna karkas, berat limfa, kadar protein. Selain itu, perlakuan juga mengubah komposisi asam amino daging. Kesimpulannya, suplementasi 18 g EDK/kg pakan, 3% MIL plus vitamin E menghasilkan daging dengan kandungan protein dan asam amino tertinggi.

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Effect of vitamin E supplementation on growth performance and chicken meat quality

Cited by 13 publications

References 0 publications

Gradually Increasing Vitamin E Dose Allows Increasing Dietary Polyunsaturation Level While Maintaining the Oxidation Status of Lipids and Proteins in Chicken Breast Muscle

Gradually Increasing Vitamin E Dose Allows Increasing Dietary Polyunsaturation Level While Maintaining the Oxidation Status of Lipids and Proteins in Chicken Breast Muscle

Performance and meat quality of broilers fed different levels of alpha-tocopherol

Effect of Sauropus androgynus Leaf Extract and Fish Oil Plus Vitamin E on Performance, Carcass Quality, and Meat Amino Acid Composition in Broiler Chickens

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