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The effect of vitamin E on the quality of fat component of broiler chicken meat

KUSEV J, JANTOSOVIC J, SALY J, KOZAK M
Veterinarni Medicina 41, 1996, 139-142

The effect of vitamin E on the quality of meat stored for a short and a long time was investigated in chickens of Hybro hybrid. Vitamin E was added to drinking water from the 42nd to the 49th day of chicken age at a hose 40 mg per bird/day, in form of Tocoferolum aceticum (Combinal E) within 7 days. The chickens were slaughtered and the carcasses were dressed at the age of 56 days. A kilogram of feed mix contained 186 g crude protein, 12.28 MJ ME and 8 mg of vitamin E. Vitamin E was found to have positive effects on acid number and peroxide value of meat at a short-time storage of broiler meat for 72 hours at 4 degrees C. When meat was stored in a freezer at a temperature of -20 degrees C for 6, 8 and 10 weeks, the meat from chickens with vitamin E administration had the acid number of fat lower and the peroxide value highly significantly (P < 0.001) lower than control chickens. After ten-week storage the acid number of experimental chickens was 0.888 and the peroxide value amounted to 12.78 while these values of control chickens were 1.034 and 21.55, respectively. There were no significant differences between the experimental and control chickens in sensory evaluation of roasted chickens


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