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

2016 ◽  
Author(s):  
Żaneta Zdanowska-Sąsiadek* ◽  
Monika Michalczuk ◽  
K. Damaziak ◽  
J. Niemiec ◽  
Ewa Poławska ◽  
...  
Keyword(s):  
Vitamin E ◽  
Growth Performance ◽  
Meat Quality ◽  
Chicken Meat ◽  
Vitamin E Supplementation

scholarly journals The efficacy of vitamin E-polyethylene glycol complex on growth performance, chicken meat quality and immunity in broilers

2005 ◽  
Vol 14 (1) ◽  
pp. 125-138
Author(s):  
B. Chae ◽  
J. Lohakare ◽  
J. Choi ◽  
K. Han ◽  
J. Yong ◽  
...  
Keyword(s):  
Polyethylene Glycol ◽  
Vitamin E ◽  
Growth Performance ◽  
Meat Quality ◽  
Chicken Meat

Supranutritional vitamin E supplementation of grass-finished and concentrate-finished Hereford-cross steers and its effect on meat quality

1997 ◽  
Vol 1997 ◽  
pp. 47-47
Author(s):  
L. Vega ◽  
M. Enser ◽  
G.R. Nute ◽  
R.I. Richardson ◽  
R.C. Ball ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin ◽  
Beef Quality ◽  
Quality And Shelf Life ◽  
Vitamin E Supplementation

Previous research has demonstrated that dietary supplementation with high levels of die antioxidant vitamin E is effective in improving beef quality and shelf-life (Arnold et al., 1993). However, these animals did not have access to fresh forage which contains high levels of endogenous vitamin E and also higher concentrations of readily-oxidisable n-3 unsaturated fatty acids (Marmer et al, 1984). This study investigated the effectiveness of vitamin E in improving meat quality of grass finished cattle compared with those fed concentrates.

Effects of modified tall oil and vitamin E on growth performance, carcass characteristics, and meat quality of growing-finishing pigs

2002 ◽  
Vol 80 (6) ◽  
pp. 1575-1585 ◽  
Author(s):  
A. T. Waylan ◽  
P. R. O'Quinn ◽  
J. A. Unruh ◽  
J. L. Nelssen ◽  
R. D. Goodband ◽  
...  
Keyword(s):  
Vitamin E ◽  
Growth Performance ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Finishing Pigs ◽  
Tall Oil

scholarly journals Animal fat and vitamin E in rabbit diets: Total tract apparent digestibility, growth performance, carcass and meat quality traits

2020 ◽  
Vol 65 (No. 10) ◽  
pp. 380-388
Author(s):  
Antonella Dalle Zotte ◽  
Marco Cullere ◽  
Elizabeth Gleeson ◽  
Maria Elena Cossu
Keyword(s):  
Vitamin E ◽  
Growth Performance ◽  
Meat Quality ◽  
Tocopherol Content ◽  
Tocopheryl Acetate ◽  
Apparent Digestibility ◽  
Ether Extract ◽  
Animal Fat ◽  
Pork Lard ◽  
Digestible Protein

The present study tested the effect of a dietary inclusion with vitamin E and pork lard on the apparent digestibility of the nutrients, the growth performance, the carcass traits, the physical meat quality, and the α-tocopherol content. A total of 60 hybrid rabbits were reared in individual cages from weaning (35 days of age) until slaughter (78 days of age). A control diet with no supplements, one diet supplemented with 2% pork lard, and two diets that used the aforementioned diets supplemented with an additional 200 mg/kg α-tocopheryl acetate were designed. The diets were isoprotein and isoenergy. The fat inclusion increased the crude protein (P < 0.05) and ether extract (P < 0.001) total tract apparent digestibility, and the same was observed for the vitamin E inclusion (P < 0.001 for both variables). This improved the dietary digestible protein content (P < 0.05), which increased the digestible protein to digestible energy ratio (P < 0.001). The fat × vitamin E interaction was observed for the total tract apparent digestibility of the ether extract (P < 0.001), the neutral detergent fibre (P < 0.05) and the acid detergent fibre (P < 0.01). The growth traits were unaffected, with the exception of the feed conversion ratio that improved with the vitamin E addition (P < 0.05). Similarly, the carcass traits remained unaffected, with the exception of the perirenal and total fat incidence that increased with the fat supplement (P < 0.05), and the scapular fat that was reduced with the vitamin E inclusion (P < 0.05). The meat L* (lightness), a* (redness), b* (yellowness) colour values and ultimate pH were unaffected by the experimental treatments, even though a fat × vitamin E interaction was observed for the a* and chroma values of the Longissimus thoracis et lumborum muscle (P < 0.05). Both the fat (P < 0.05) and vitamin E (P < 0.001) dietary inclusion increased the meat α-tocopherol content. Based on the results, it was concluded that the 2% dietary inclusion of animal fat did not provide more benefits for the considered parameters than the sole α-tocopheryl acetate incorporation, but contributed to the increase in the vitamin E content in the meats.

Effects of vitamin E supplementation on performance and meat quality traits of Morkaraman male lambs

Meat Science ◽  
2003 ◽  
Vol 63 (1) ◽  
pp. 51-55 ◽  
Author(s):  
Muhlis Macit ◽  
Vecihi Aksakal ◽  
Ebru Emsen ◽  
M.Irfan Aksu ◽  
Mevlut Karaoglu ◽  
...  
Keyword(s):  
Vitamin E ◽  
Meat Quality ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Vitamin E Supplementation
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