Effects of vitamin E, an oil blend and L-Arginine on breast meat from broiler chickens

The study examined the effects of supplementing vitamin E on fatty acid profile and breast meat quality broilers fed diets containing an oil blend L-Arginine. Two hundred sixteen Cobb 500 one-day-old were randomly allocated to six treatments, namely T1: 6% palm (control); T2: 4% 2% sunflower + 0.25% L-Arginine (positive control); T3: T2 with 20 mg/kg added; T4: 50 T5: 100 T6: supplemented 150 E. Relative T1, other increased growth rate improved feed conversion ratio (FCR) similarly. Linoleic, arachidonic, polyunsaturated acids greater palmitic saturated lower in birds T2–T6 relative T1. Supplementation reduced drip loss (DL) redness, tenderness, free thiol content, oxidative stability during storage at 4 °C. Regardless diet, thiol, redness Warner-Bratzler shear force (WBSF) value decreased significantly, whereas carbonyl thiobarbituric acid-reactive substances (TBARS), DL over ageing period. In conclusion, effective improving performance post-mortem storage
 Key words: profile, lipid oxidation, oil, protein