Effects of incremental levels of A-tocopherol acetate on the growth performance and meat quality of commercial broilers

Hahn T.W., . and Lohakare J.D., . and Chae B.J., . (2004) Effects of incremental levels of A-tocopherol acetate on the growth performance and meat quality of commercial broilers. [Proceedings Paper]

This experiment was conducted to explore the efficacy of A-tocopherol acetate AT in commercial broilers for six weeks. The five dietary treatments were 1 0 ppm negative control 2 10 ppm AT 3 50 ppm AT 4 100 ppm AT and 5 200 ppm AT. The supplementation of At has improved the weight gain significantly P0.05 with higher values in 100 and 200 ppm AT fed group during all phases of study but the feed intake and feed: gain ratio remained unaffected. The carcass traits like dressing percentage and the meat color of the breast meat did not differ significantly due to treatments. The serum levels of vitamin E VE were not influenced but the muscle VE content showed positive linear trend with the dietary levels supplemented. The TBARS mg/kg levels in breast meat also suggested that supplemental VE has a protective role in rancidity. It could be concluded that VE supplementation at higher levels was found beneficial for the growth and increased the chicken meat quality.

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Abstract

This experiment was conducted to explore the efficacy of A-tocopherol acetate AT in commercial broilers for six weeks. The five dietary treatments were 1 0 ppm negative control 2 10 ppm AT 3 50 ppm AT 4 100 ppm AT and 5 200 ppm AT. The supplementation of At has improved the weight gain significantly P0.05 with higher values in 100 and 200 ppm AT fed group during all phases of study but the feed intake and feed: gain ratio remained unaffected. The carcass traits like dressing percentage and the meat color of the breast meat did not differ significantly due to treatments. The serum levels of vitamin E VE were not influenced but the muscle VE content showed positive linear trend with the dietary levels supplemented. The TBARS mg/kg levels in breast meat also suggested that supplemental VE has a protective role in rancidity. It could be concluded that VE supplementation at higher levels was found beneficial for the growth and increased the chicken meat quality.

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Item Type:	Proceedings Paper
Additional Information:	Summary En
AGROVOC Term:	Leaf meal
AGROVOC Term:	Broilers
AGROVOC Term:	Meat yield
AGROVOC Term:	Azadirachta indica
AGROVOC Term:	Probiotics
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:27
URI:	http://webagris.upm.edu.my/id/eprint/16482

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