Effects of oxidised dietary oil and antioxidant supplementation on broiler growth and meat stability

Abstract

1. Broilers were fed on diets containing oxidised sunflower oil, sunflower oil and sunflower oil supplemented with a‐tocopherol, butylated hydroxyanisole (BHA) or butylated hydroxytoluene (BHT). 2. Oxidised oil caused a significant reduction in broiler body and carcase weights, whereas a‐tocopherol and BHA/BHT supplementation improved growth. 3. Meat samples from these broilers were stored at 4°C and — 20°C and their oxidative stability evaluated. Feeding oxidised oil to broilers resulted in meat that underwent rapid oxidative changes during refrigerated and frozen storage. 4. On the other hand, dietary α‐tocopherol and BHA/BHT supplementation increased a‐tocopherol and BHA/BHT concentrations in meat and significantly (P<0.05) improved the oxidative stability of meat during refrigerated and frozen storage.