Supplementation of chick diets with vitamin E to improve meat quality

Abstract

The results obtained in this study indicate that both optical extinction of alkaline extracts and cation-exchange capacity are suitable for measuring the extent of humification of rotted materials ; the latter method appears to be somewhat better since it differentiates between composts prepared from different starting materials. Both methods are equally suitable for indicating differences between fresh straw, straw composts, well-rotted farmyard manure and peat.The taste and odour of fresh chicken meat were significantly improved when the birds were fed diets containing 6 or 15% of an experimentally produced herring meal containing highly unsaturated fat (not favourable for the production of good-quality meat) or of normal herring meal, provided a supplement of 36.7 mg. of d-a-tocopheryl acetate per kg. of diet is given. Likewise such addition tended to improve the flavour of birds reared on a diet with 6% of normal herring diet or on an all-vegetable diet. High levels of d-c-tocopheryl acetate fed to chicks only in their first week of life, or only on the last 5 days before slaughter, also improved the taste of the fresh meat to some extent. The 36.7 mg. of d-a-tocopheryl acetate also apparently enhanced both growth rate and feed efficiency in normal diets : in a diet with 36% wheat offals, feed efficiency appeared to be only very slightly improved.Colloidal silica will peptise F e 2 0 3 in alkaline media containing Na ions, but Ca ions It is concluded that cause flocculation of the silica and no peptisation of Fe,O, occurs. the theory of Reifenberg on the formation of terra vossa on limestone is untenable.

Influence of Residual Lipids on the Nutritive Value of Fish Meal

“…Contrary to previous results (Laksesvela, 1960; addition of vitamin E to the diets had n o effect on chickens' performance. Since no signs of vitamin E deficiency were seen, the livers contained normal levels of .…”

“…The positive, but inconsistent effect of vitamin E addition found in this study agrees with previous results (Laksesvela, 1960;Opstvedt, 1970 b). It is of interest that while as little as 5 I.U.…”

“…It has been shown that addition of vitamin E to the diets improves meat flavour quality (Laksesvela, 1960;Hvidsten et al, 1965;Opstvedt et al, 19706) and in some instances the performance of chickens (Laksesvela, 1960;. Further, it is demonstrated that EMQ has a sparing effect on vitamin E (Oldfield et al, 1963).…”

Sensory quality of marinated frozen stored chicken thighs as affected by dietary fish fat and vitamin E

“…Pro®table eects of dietary vitamin E supplementation on sensory properties of unprocessed meat from chicken fed ®sh fat have been reported by several authors (Laksesvala, 1960;Opstvedt, 1984;Sheehy, 1994). Complaints of o-¯avours are often received in connection with poultry products that have been frozen and stored.…”

“…Odour and¯avour of chicken, paint, soap and hay were aected to a smaller extent. Bene®cial eects of vitamin E on the sensory properties of meat from chicken, fed ®sh fat, are well documented (Laksesvala, 1960;Crawford et al, 1975). Diets containing relatively large amounts of unsaturated fatty acids result in more unsaturated body fat, which is more susceptible to oxidation and the undesirable¯avour changes related to rancidity (Reineccius, 1979).…”