EFFECTS OF GARLIC POWDER, VITAMIN E AND ANTIOXIDANT SUPPLEMENTATION ON BROILER PERFORMANCE, CARCASS ANALYSIS AND OXIDATIVE STABILITY OF MEAT

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IRANDOUST HOSSEIN; VORASI HAMIDREZA; LOTFOLLAHIAN HOUSHANG; VORASI MOHAMMADREZA; MOSLEHI HAMIDREZA

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Journal: Journal of Animal Production Year:2016 | Volume:18 | Issue:3 Page(s): 525-538

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Title

EFFECTS OF GARLIC POWDER, VITAMIN E AND ANTIOXIDANT SUPPLEMENTATION ON BROILER PERFORMANCE, CARCASS ANALYSIS AND OXIDATIVE STABILITY OF MEAT

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Keywords

BROILER PERFORMANCEQ2

GARLIC POWDERQ2

MEAT QUALITYQ1

LOXIDANQ2

VITAMIN EQ2

Abstract

Two experiments were conducted to determine the AME content of GARLIC POWDER and to investigate its effect as well as VITAMIN E and LOXIDAN (as a commercial antioxidant) supplemented in the diet, on growth performance, carcass analysis and meat oxidative stability. In the first experiment, the AME was determined in Leghorn roosters fed diets containing 5, 10, 15 and 20% of GARLIC POWDER, whose value appeared to be 2370, 2300, 2090 and 2065 kcal/kg, respectively. In the second experiment, a 2×2×2 factorial arrangement including two levels of GARLIC POWDER (0 and 2 percent), two levels of VITAMIN E (0 and 200 mg/kg), and two levels of LOXIDAN (0 and 200 mg/kg) were employed in four replicates and twelve broiler chicks in each. According to results, growth performance, the ratio of eviscerated carcass, breast, thigh and abdominal fat to live weight were not affected by GARLIC POWDER, VITAMIN E and antioxidant as they were applied individually. However, applying GARLIC POWDER along with LOXIDAN resulted in better daily weight gain (P<0. 05). Moreover, using VITAMIN E along with LOXIDAN in diets led to meat oxidative stability (P<0. 05). The findings of this study indicate that dietary individual supplementation of GARLIC POWDER in diet has no effect on growth performance, while using VITAMIN E and LOXIDAN may improve some characteristics such as meat oxidative stability.

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APA: Copy

IRANDOUST, HOSSEIN, VORASI, HAMIDREZA, LOTFOLLAHIAN, HOUSHANG, VORASI, MOHAMMADREZA, & MOSLEHI, HAMIDREZA. (2016). EFFECTS OF GARLIC POWDER, VITAMIN E AND ANTIOXIDANT SUPPLEMENTATION ON BROILER PERFORMANCE, CARCASS ANALYSIS AND OXIDATIVE STABILITY OF MEAT. JOURNAL OF ANIMAL PRODUCTION (JOURNAL OF AGRICULTURE), 18(3 ), 525-538. SID. https://sid.ir/paper/208913/en

Vancouver: Copy

IRANDOUST HOSSEIN, VORASI HAMIDREZA, LOTFOLLAHIAN HOUSHANG, VORASI MOHAMMADREZA, MOSLEHI HAMIDREZA. EFFECTS OF GARLIC POWDER, VITAMIN E AND ANTIOXIDANT SUPPLEMENTATION ON BROILER PERFORMANCE, CARCASS ANALYSIS AND OXIDATIVE STABILITY OF MEAT. JOURNAL OF ANIMAL PRODUCTION (JOURNAL OF AGRICULTURE)[Internet]. 2016;18(3 ):525-538. Available from: https://sid.ir/paper/208913/en

IEEE: Copy

HOSSEIN IRANDOUST, HAMIDREZA VORASI, HOUSHANG LOTFOLLAHIAN, MOHAMMADREZA VORASI, and HAMIDREZA MOSLEHI, “EFFECTS OF GARLIC POWDER, VITAMIN E AND ANTIOXIDANT SUPPLEMENTATION ON BROILER PERFORMANCE, CARCASS ANALYSIS AND OXIDATIVE STABILITY OF MEAT,” JOURNAL OF ANIMAL PRODUCTION (JOURNAL OF AGRICULTURE), vol. 18, no. 3 , pp. 525–538, 2016, [Online]. Available: https://sid.ir/paper/208913/en

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