Dietary Vitamin E Level Affects Meat Quality and Antioxidant Function of Yellow-Feathered Broilers Aged 43 to 63 Days

JIANG Shouqun; ZHOU Guilian; JIANG Zongyong; CHEN Fang; HONG Ping

doi:10.3969/j.issn.1006-267x.2012.04.009

Chinese Journal of Animal Nutrition >

2012 , Vol. 24 >Issue 4: 646 - 653

DOI: https://doi.org/10.3969/j.issn.1006-267x.2012.04.009

Dietary Vitamin E Level Affects Meat Quality and Antioxidant Function of Yellow-Feathered Broilers Aged 43 to 63 Days

JIANG Shouqun ,
ZHOU Guilian ,
JIANG Zongyong ,
CHEN Fang ,
HONG Ping

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Institute of Animal Science, Guangdong Academy of Agricultural Sciences, The Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, Guangzhou 510640, China

Received date: 2011-10-14

Online published: 2012-03-30

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Abstract

This experiment was conducted to study the effects of dietary vitamin E level on meat quality and antioxidant function of yellow-feathered broilers aged 43 to 63 days. A single factorial randomized design was adopted, and a total of 1 440 Lingnan yellow-feathered broilers aged 43 days were randomly assigned to six treatments with six replicates per treatment and 40 broilers per replicate. All treatment diets had the same nutrient levels except for vitamin E level. Broilers were fed corn starch-soybean meal based diets supplemented with 0, 5, 10, 20, 40 and 80 mg/kg vitamin E, respectively, and reared in indoor floor pens with ad libitum access to pellet feed and water. The experiment lasted for 21 days. The results showed as follows: 1) dietary vitamin E level had no effects on growth performance and carcass trait (P>0.05). 2) There was no difference in meat color (L^*, a^* and b^* values) and shear force among all treatments (P>0.05). Supplemental vitamin E increased breast muscle pH at 45 min postmortem (P<0.05). Adding 5, 10, 40 and 80 mg/kg vitamin E in diets increased breast muscle pH at 24 h postmortem (P<0.05). Supplementation of 20 and 40 mg/kg vitamin E in diets decreased drip loss of breast muscle at 45 min postmortem (P<0.05). Vitamin E at doses of 5, 10, 40 and 80 mg/kg decreased drip loss of breast muscle at 48 h postmortem (P<0.05). 3) Dietary vitamin E level had no influence on serum MDA content and total superoxide dismutase (T-SOD) activity (P>0.05). Supplemental 10 and 20 mg/kg vitamin E increased serum glutathione peroxidase (GSH-Px) activity by 27.51% and 30.57% compared with the control group, respectively (P<0.05). Adding vitamin E increased liver GSH-Px activity (P<0.05). Adding 20, 40 and 80 mg/kg vitamin E decreased liver MDA content (P<0.05), but increased liver α-tocopherol content and breast muscle T-SOD activity (P<0.05). In conclusion, vitamin E supplementation can improve meat quality by enhancing antioxidant function of yellow-feathered broilers. Based on meat quality and antioxidant parameters, the optimal supplemental vitamin E level is 20 mg/kg.

Key words： vitamin E; meat quality; antioxidant function; yellow-feathered broilers

Cite this article

JIANG Shouqun , ZHOU Guilian , JIANG Zongyong , CHEN Fang , HONG Ping . Dietary Vitamin E Level Affects Meat Quality and Antioxidant Function of Yellow-Feathered Broilers Aged 43 to 63 Days[J]. Chinese Journal of Animal Nutrition, 2012 , 24(4) : 646 -653 . DOI: 10.3969/j.issn.1006-267x.2012.04.009

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