The effect of lycopene and vitamin E on the growth performance, quality and oxidative stability of chicken leg meat

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F11%3A%230001518" target="_blank" >RIV/00027014:_____/11:#0001518 - isvavai.cz</a>
Result on the web
<a href="http://www.agriculturejournals.cz/publicFiles/53945.pdf" target="_blank" >http://www.agriculturejournals.cz/publicFiles/53945.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The effect of lycopene and vitamin E on the growth performance, quality and oxidative stability of chicken leg meat
Original language description
A 2 x 3 factorial design experiment was conducted to evaluate the effect of adding lycopene (0 and 75 mg/kg) and vitamin E (0.50 and 100 mg/kg) to the diet of chickens. Moreover, the study investigated growth traits, oxidative stability and chemical composition of leg meat and the vitamin content of meat and liver. The study was conducted using five hundred and forty Ross 308 male broilers that were assigned to one of the six dietary treatments. Significant interactions between lycopene and vitamin E additions affected the body weight of 21-days-old chickens (P = 0.005), the malondialdehyde content in fresh leg meat (P < 0.001) and leg meat stored for 3 days at temperatures of 2.5 to 4°C (P = 0.032), the cholesterol content in leg meat (P < 0.001) andthe lycopene content in liver (P = 0.006). The chickens with the highest body weight were fed 75 mg/kg of lycopene and 50 mg/kg of vitamin E. The vitamin E supplement increased the oxidative stability of fresh and stored leg muscle (P < 0
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GH - Nutrition of farm animals
OECD FORD branch
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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