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

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GH - Výživa hospodářských zvířat

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Animal Science

ISSN

1212-1819

e-ISSN

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Svazek periodika

56

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

536-543

Kód UT WoS článku

000299269800003

EID výsledku v databázi Scopus

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