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1. α‐Tocopheryl acetate (ATA) and ethoxyquin (EQ) markedly improved the stability of fat and meat of broilers fed on diets not supplemented with fat, while butylated hydroxytoluene (BHT) improved fat stability only.
2. The stability of carcass fat of broilers fed on diets supplemented with acidulated soyabean‐oil soapstock was improved by all three anti‐oxidants, but BHT and EQ were more effective than ATA. Meat stability was improved only by EQ.
3. The relationship between dietary EQ concentrations and the stability of carcass fat was logarithmic, whereas with that of thigh meat it was linear, irrespective of the degree of saturation of the carcass fat.
Notes
Contribution from The Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel. 1975 Series, no. 281E.