Effects of vitamin E, an oil blend and L-Arginine on breast meat from broiler chickens

Abstract

The study examined the effects of supplementing vitamin E on the fatty acid profile and breast meat quality of broilers fed diets containing an oil blend and L-Arginine. Two hundred sixteen Cobb 500 one-day-old broilers were randomly allocated to six treatments, namely T1: 6% palm oil (control); T2: blend of 4% palm oil and 2% sunflower oil + 0.25% L-Arginine (positive control); T3: T2 with 20 mg/kg vitamin E added; T4: T2 with 50 mg/kg vitamin E added; T5: T2 with 100 mg/kg vitamin E added; and T6: T2 supplemented with 150 mg/kg vitamin E. Relative to T1, the other diets increased growth rate and improved feed conversion ratio (FCR) similarly. Linoleic, arachidonic, and polyunsaturated fatty acids were greater and palmitic and saturated fatty acids were lower in the meat of birds fed T2–T6 relative to T1. Supplementation of vitamin E reduced drip loss (DL) and increased redness, tenderness, free thiol content, and the oxidative stability of meat during storage at 4 °C. Regardless of diet, free thiol, redness and Warner-Bratzler shear force (WBSF) value decreased significantly, whereas the carbonyl content, thiobarbituric acid-reactive substances (TBARS), and DL of breast meat increased over the ageing period. In conclusion, relative to T1, the other diets were effective in improving growth performance and meat quality during post-mortem storage
 Key words: fatty acid profile, free thiol, lipid oxidation, palm oil, protein oxidation, sunflower oil

Effects of dietary vitamin E supplementation levels on growth performance, breast muscle meat quality characteristics, and fatty acid composition of geese

“…(2009) showed that dietary supplementation with 100 mg/kg VE significantly affected the feed/gain ratio of broilers, which was consistent with the results of Khatun et al. (2020). However, Pitargue et al.…”

“…The results of this experiment are consistent with the above results. Other studies have shown that in broiler chickens, VE supplementation reduces drip loss and shear force (Li et al., 2009) and increases meat redness (Khatun et al., 2020). Our experiments did not yield the same results.…”

“…Nevertheless, Khatun et al. (2020) reported that adding 100 mg/kg VE to the diet improved the growth performance of broilers, reduced drip loss, and increased meat redness and tenderness. Vieira et al.…”

“…Nemati et al (2020) suggested that dietary supplementation with VE can increase the content of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and PUFAs in goose meat. A number of studies have shown that dietary VE supplementation can reduce lipid oxidation and effectively improve meat quality in chickens and ducks (Khatun et al, 2020;Purba et al, 2013).…”

“…Pitargue reported that dietary supplementation with 33-100 mg/kg VE had no significant effect on the growth performance of broilers (Pitargue et al, 2019). Nevertheless, Khatun et al (2020) reported that adding 100 mg/kg VE to the diet improved the growth performance of broilers, reduced drip loss, and increased meat redness and tenderness. Vieira et al (2021) reported that supplementation with 30-270 mg/kg VE had no significant effect on breast muscle, shear force, drip loss, or lipid peroxidation.…”