Effects of degree of fatness in broilers on other carcass characteristics: Relationship between fatness and the stability of meat and adipose tissue1

Contribution from the Agricultural Research Organisation, The Volcani Center, Bet Dagan, Israel. 1975 Series, No. 113‐E.

1. Three trials were carried out to compare the effects of different degrees of fatness in broilers and of dietary a‐tocopherol (AT) concentrations on the stability of meat and adipose tissue at 5 to 9 weeks of age.

2. In spite of higher concentrations of AT in carcass fat, the meat and abdominal fat of lean broilers were less stable than those of obese birds, apparently due to an increase in the unsaturation of their carcass fat.

3. Dietary AT improved significantly the stability of meat and adipose tissue, irrespective of the degree of fatness. However, the difference in the stability of these tissues between obese and lean broilers remained apparent even with 60 mg AT/kg of the diet.

4. A linear relationship was observed between dietary AT and the stability of adipose tissue, whereas the relationship between AT intake and meat stability was logarithmic.

Notes

Contribution from the Agricultural Research Organisation, The Volcani Center, Bet Dagan, Israel. 1975 Series, No. 113‐E.