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British Poultry Science Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/cbps20
Effect of high concentrations of dietary vitamin e during various age periods on performance, plasma vitamin e and meat stability of broiler chicks at 7 weeks of age a
I. Bartov & M. Frigg
b
a
Department of Poultry Science , Agricultural Research Organisation, The Volcani Center , P.O.B. 6, Bet Dagan, 50250, Israel b
Department VM/A , F. Hoffman‐La Roche Ltd , CH-4002, Basel, Switzerland Published online: 08 Nov 2007.
To cite this article: I. Bartov & M. Frigg (1992) Effect of high concentrations of dietary vitamin e during various age periods on performance, plasma vitamin e and meat stability of broiler chicks at 7 weeks of age, British Poultry Science, 33:2, 393-402, DOI: 10.1080/00071669208417477 To link to this article: http://dx.doi.org/10.1080/00071669208417477
PLEASE SCROLL DOWN FOR ARTICLE Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. Terms
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British Poultry Science (1992) 33: 393-402
EFFECT OF HIGH CONCENTRATIONS OF DIETARY VITAMIN E DURING VARIOUS AGE PERIODS ON PERFORMANCE, PLASMA VITAMIN E AND MEAT STABILITY OF BROILER CHICKS AT 7 WEEKS OF AGE I. BARTOV1 AND M. FRIGG 2
Downloaded by [Virginia Tech Libraries] at 02:51 27 February 2015
1
Department of Poultry Science, Agricultural Research Organisation, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel; and 2Department VM/A, F. HoffmanLa Roche Ltd, CH-4002 Basel, Switzerland Received for publication 11th June 1991
Abstract 1. The effect of high concentrations of vitamin E (αtocopheryl acetate) fed during various age periods on the performance and the oxidative stability (thiobarbituric acid [TBA] values) of the drumstick meat of 7-week-old broiler chicks was determined. The basal diets (for the age periods 0 to 3, 3 to 6 and 6 to 7 weeks) contained 60 g soyabean oil and 24 mg vitamin E/kg. The following five treatments were evaluated: (1) the basal diets from 0 to 7 weeks of age (control); (2) vitamin E, 100 mg/kg diet from 0 to 7 weeks of age; (3) vitamin E, 150 mg/kg diet from 0 to 3 weeks of age; (4) vitamin E, 150 mg/kg diet from 0 to 3 weeks of age and 100 mg/kg diet from 6 to 7 weeks of age; (5) vitamin E, 100 mg/kg diet from 5 to 7 weeks of age. 2. Food intake, weight gain and food efficiency were not significantly (P>0.05) affected by the vitamin E treatments. 3. Plasma α-tocopherol (AT) concentrations in treatments 2, 4 and 5 were similar, and markedly higher than those in treatments 1 and 3, while those of treatment 3 were significantly (P0.05) affected by the vitamin E treatments. 4. TBA values of the meat were very low and not significantly affected by the vitamin E treatments. However, after incubation the TBA values were highly significantly (P
British Poultry Science Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/cbps20
Effect of high concentrations of dietary vitamin e during various age periods on performance, plasma vitamin e and meat stability of broiler chicks at 7 weeks of age a
I. Bartov & M. Frigg
b
a
Department of Poultry Science , Agricultural Research Organisation, The Volcani Center , P.O.B. 6, Bet Dagan, 50250, Israel b
Department VM/A , F. Hoffman‐La Roche Ltd , CH-4002, Basel, Switzerland Published online: 08 Nov 2007.
To cite this article: I. Bartov & M. Frigg (1992) Effect of high concentrations of dietary vitamin e during various age periods on performance, plasma vitamin e and meat stability of broiler chicks at 7 weeks of age, British Poultry Science, 33:2, 393-402, DOI: 10.1080/00071669208417477 To link to this article: http://dx.doi.org/10.1080/00071669208417477
PLEASE SCROLL DOWN FOR ARTICLE Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. Terms
Downloaded by [Virginia Tech Libraries] at 02:51 27 February 2015
& Conditions of access and use can be found at http://www.tandfonline.com/page/ terms-and-conditions
British Poultry Science (1992) 33: 393-402
EFFECT OF HIGH CONCENTRATIONS OF DIETARY VITAMIN E DURING VARIOUS AGE PERIODS ON PERFORMANCE, PLASMA VITAMIN E AND MEAT STABILITY OF BROILER CHICKS AT 7 WEEKS OF AGE I. BARTOV1 AND M. FRIGG 2
Downloaded by [Virginia Tech Libraries] at 02:51 27 February 2015
1
Department of Poultry Science, Agricultural Research Organisation, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel; and 2Department VM/A, F. HoffmanLa Roche Ltd, CH-4002 Basel, Switzerland Received for publication 11th June 1991
Abstract 1. The effect of high concentrations of vitamin E (αtocopheryl acetate) fed during various age periods on the performance and the oxidative stability (thiobarbituric acid [TBA] values) of the drumstick meat of 7-week-old broiler chicks was determined. The basal diets (for the age periods 0 to 3, 3 to 6 and 6 to 7 weeks) contained 60 g soyabean oil and 24 mg vitamin E/kg. The following five treatments were evaluated: (1) the basal diets from 0 to 7 weeks of age (control); (2) vitamin E, 100 mg/kg diet from 0 to 7 weeks of age; (3) vitamin E, 150 mg/kg diet from 0 to 3 weeks of age; (4) vitamin E, 150 mg/kg diet from 0 to 3 weeks of age and 100 mg/kg diet from 6 to 7 weeks of age; (5) vitamin E, 100 mg/kg diet from 5 to 7 weeks of age. 2. Food intake, weight gain and food efficiency were not significantly (P>0.05) affected by the vitamin E treatments. 3. Plasma α-tocopherol (AT) concentrations in treatments 2, 4 and 5 were similar, and markedly higher than those in treatments 1 and 3, while those of treatment 3 were significantly (P0.05) affected by the vitamin E treatments. 4. TBA values of the meat were very low and not significantly affected by the vitamin E treatments. However, after incubation the TBA values were highly significantly (P
