Tissue content of α‐tocopherol and oxidative stability of broilers receiving dietary α‐tocopheryl acetate supplement for various periods pre‐slaughter

Abstract

1. The effects of dietary α‐tocopheryl acetate on the α‐tocopherol status of chicken plasma and tissues were investigated. The rate of iron‐ascorbate‐induced lipid peroxidation was also studied.

2. One hundred and forty four chicks were divided into 6 groups: one control group was fed a basal diet of 30 mg α‐tocopheryl acetate/kg food for the duration of the trial. A supplemental diet of 200 mg α‐tocopheryl acetate was fed to each of the odier 5 groups for 1,2,3,4 or 5 weeks prior to slaughter.

3. Supplementation resulted in an increase in α‐tocopherol in plasma and all tissues examined. Saturation levels of α‐tocopherol were observed in plasma after 1 week of feeding and in tissues within 3 to 4 weeks of feeding.

4. Supplementation with α‐tocopheryl acetate for up to 4 weeks pre‐slaughter resulted in significant reductions in susceptibility to induced lipid peroxidation.

5. Overall, the results show that feeding 200 mg α‐tocopheryl acetate/kg food to chicks for at least 4 weeks prior to slaughter is necessary to optimise muscle content and stability against lipid peroxidation.