effect ofsargassum sp. and vitamin e on stability of fish oil enriched meat in broiler chickens

the present study was aimed to assess the influence of brown marine algae and vitamin e (ve) (160 ppm α-tocopheryl acetate) on stability of chicken meat enriched with fish oil. in this study, 360 d-old broilers (arbor acres plus) were randomly assigned to 6 treatment groups with 4 replicates of 15 birds in each. experimental groups consisted of corn-soybean basal diet (c), corn-soybean basal diet with fish oil (f), corn-soybean basal diet supplemented vitamin e (e), corn-soybean basal diet supplemented fish oil with vitamin e (fe), fish oil with 5% dried marine alga (f 5% a) and fish oil with 10% dried marine alga (f 10% a). fish oil and vitamin e were supplemented at 2 last weeks of trial. chickens were slaughtered in d 42 and meat samples were stored at 4 ˚c. malondialdehyde (mda) was measured at 0, 3 and 6 days after slaughter. results showed that fish oil enhanced meat lipids per oxidation and with passage of time after slaughter this increment was greater. treatments using vitamin e showed lower levels of mda during the storage and increased meat stability in fish oil enriched meat. marine algae in f 10% a increased meat stability in thigh and breast muscles in 3 and 6 days after slaughter (p