Effects of Dietary Inclusion of Oil Sources With or Without Vitamin E on Body Composition and Meat Oxidation Level in Broilers
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Fundação APINCO de Ciência e Tecnologia Avícolas
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The objective of this study was to investigate the effects of rapeseed oil substitution and vitamin E supplemantation on performance and meat quality. 4 replacement levels of rapeseed oil with sunower oil ( 0, 33.3 , 66.7 and 100%) and 2 levels of vitamin E (0 (50 I.U. from vitamin premix) 300 mg/kg) in a 2 x 3 factorial arrangement for a total of 8 treatments with 4 replicates each, containing 10 day-old male Ross 308 broilers, were examined in the experiment. Dietary treatments had no signicant effect on carcass parameters, feed conversion (FCR) and mortality (p>0.05). However, a signicant interaction was observed between oil replacement and vitamin E: the negative effect of 100% sunower oil on BWG (p<0.01) was alleviated by the addition of vitamin E. On the other hand, inclusion of rapeseed oil improved BWG (p<0.01). Rapeseed oil substitution signicantly increased amount of total n-3 PUFA and decreased n-6:n-3 ratio in thigh and breast meat (p<0.01). Vitamin E supplemantation contributed to deposition of n-3 PUFA (p<0.01). Replacement of rapeseed oil without vitamin E tended to increase (p<0.01) malonaldehyde production. However, the dietary supplementation of vitamin E markedly (p<0.01) decreased the susceptibility of meat to peroxidation. Inclusion of rapeseed oil did not cause any negative perception on olfactory, texture, and taste of broiler meat. So, it can be concluded that rapeseed oil substitution signicantly increased n-3 PUFA deposition without altering performance and sensory properties of broiler meat and, vitamin E had strong potential to prevent the meat lipids from oxidation.
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