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- W2316102012 abstract "The effect of feeding graded concentrations of vitamin E on retarding rancidity in breast muscle was studied after slaughter and storage of market weight broilers and turkeys. Malonaldehyde content, determined by the thiobarbituric acid (TBA) method, was used as the index of rancidity development during refrigerated storage at 1°C. The α-tocopherol content of both breast muscle and liver and the lipid content of breast muscle were measured to establish a correlation with the dietary vitamin E intake and the TBA value. Vitamin E was fed to broiler chickens continuously for 8 weeks at 20, 30, 40, and 60 I.U./kg. of feed starting with day-old chicks and at 80, 160, 200 and 240 I.U./kg. of feed for only the last 5 days before slaughter. All supplemental levels of vitamin E delayed the onset of rancidity with the 40 I.U./kg. fed for 8 weeks or 160 I.U./kg. fed for 5 days producing optimal effects based on TBA values. In turkeys, vitamin E was fed at 100, 200 and 400 I.U./kg. of feed to both hens and toms for 1 to 4 weeks prior to the slaughter of the hens at 20 weeks and the toms at 24 weeks. All supplemental levels of vitamin E delayed the onset of rancidity with the 200 I.U./kg. fed for 4 weeks or 400 I.U./kg. fed for 3 weeks yielding the optimal effects based on TBA values. Turkeys required markedly higher levels of supplemental vitamin E than broiler chickens to delay the onset of racidity. Good correlation was found between TBA values and the α-tocopherol content of breast muscle for both broilers and turkeys." @default.
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- W2316102012 date "1975-05-01" @default.
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- W2316102012 title "Effect of Supplemental Vitamin E in Control of Rancidity in Poultry Meat" @default.
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- W2316102012 doi "https://doi.org/10.3382/ps.0540831" @default.
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