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British Poultry Science
Bartov, I., Division of Poultry Science, Agricultural Research Organization, Volcani Center, Bet, Dagan, Israel
Bornstein, S., Division of Poultry Science, Agricultural Research Organization, Volcani Center, Bet, Dagan, Israel
1. cc-Tocopheryl acetate (ATA) and ethoxyquin (EQJ 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 antioxidants but BHT and EQ, were more effective than ATA. Meat stability was improved only by EC). 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. © 1977, American Industrial Hygiene Association. All rights reserved.
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Stability of abdominal fat and meat of broilers: Relative effects of vitamin e, butylated hydroxytoluene and ethoxy-quin1
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Bartov, I., Division of Poultry Science, Agricultural Research Organization, Volcani Center, Bet, Dagan, Israel
Bornstein, S., Division of Poultry Science, Agricultural Research Organization, Volcani Center, Bet, Dagan, Israel
Stability of abdominal fat and meat of broilers: Relative effects of vitamin e, butylated hydroxytoluene and ethoxy-quin1
1. cc-Tocopheryl acetate (ATA) and ethoxyquin (EQJ 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 antioxidants but BHT and EQ, were more effective than ATA. Meat stability was improved only by EC). 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. © 1977, American Industrial Hygiene Association. All rights reserved.
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