Effects of Dietary Inclusion of Oil Sources With or Without Vitamin E on Body Composition and Meat Oxidation Level in Broilers*

Abstract

KeywordsRapeseed oil, vitamin E, performance and meat quality, oxidative stability, omega-3 fatty acids.Submitted: November/2015 Approved: July/2016 ABSTRACTThe 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 sunflower 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 significant effect on carcass parameters, feed conversion (FCR) and mortality (p>0.05). However, a significant interaction was observed between oil replacement and vitamin E: the negative effect of 100% sunflower 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 significantly 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 significantly 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.

Multifunctional activity of vitamin E in animal and animal products: A review

“…Thiobarbituric and reactive substances (TBARS; mg malonaldehyde/100 g tissue) values in meat samples from the control group were found to be higher than those of the vitamin E–treated group (Table ). According to Tasdelen and Ceylan (), TBARS levels of thigh and breast muscle from birds fed diet without vitamin E or 100% rapeseed oil without vitamin E supplementation displayed an increased susceptibility to lipid peroxidation while dietary combination of oil and vitamin E at 300 mg/kg markedly decreased the susceptibility to oxidation. These findings indicate that dietary inclusion of vitamin E can effectively increase stability of PUFA‐enriched broilers meat across the oxidative damage (Surai & Sparks, ).…”

“…Their findings showed a decreasing trend in proportions of Myristic (C14:0), Palmitic (C16:0), and Stearic (C18:0) acids, and a significant increase in contents of Linoleic (C18:2) and Linolenic (C18:3) acids in the muscle tissue of animals fed diets supplemented with vitamin E. It was found that animal fed higher levels of vitamin E supplement had lower concentrations of saturated fatty acids (SFA) and higher concentrations of polyunsaturated fatty acids (PUFA), than those animals under control group. Likewise, it also suggests that the PUFA were protected from oxidation by α‐tocopherol supplementation (Li et al, ; Surai & Sparks, ; Taşdelen & Ceylan, ). The higher concentration of PUFA found in vitamin E group may be related to its antioxidant activity (Table ).…”

The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts

“…The results showed that in comparing with trolox and ascorbic acid, their antioxidant potential has been classified in the decreasing order: ascorbic acid > thiamine > trolox [13]. Preliminary studies indicated the existence of certain correlations between the activity of antioxidants and the content of vitamins [14,15,16]. In view of the need to apply antioxidants, including highly popular ethanol tea extracts, and their high activity, it appears important to understand the influence of various factors affecting the amount of thiamine and the antioxidative activity of these compounds.…”