The Influence Of Vitamin C And Vitamin E On Antioxidative Activity And Meat Oxidation Stability Of Broilers

The purposes of this study were to evaluate the effect of the antioxidant Vc and VE on antioxidanive acitvity of broilers and the oxidation stability of meat storaged at 4℃, and also determined the growth performance, slaughter parameters, meat quailty and immune function of broilers in the experiment. We discussed the regulation function of the natural antioxidant on antioxidative activity and meat oxidation stability of broilers.Experiment 1:The influence of vitamin C on antioxidative activity and meat oxidation stability of broilers240 one-day-old Avian broiler chicks were randomly devided into three treatments with eight replicates of ten birds. Birds fed a corn-soybean meal basal diet supplemented with 0, 150,300 mg/kg vitamin C respectively. The trial period was 42 days.The results showed as follows:(1) The dietary vitamin C supplementation could significantly increase the daily gain,the daily feed intake and breast meat rate of broilers,declined the abdominal fat rate and liver rate.(2) The trail groups significantly increased the b* value of breast muscle, reduced the L* value of leg muscle, and also had beneficient effect on the water-holding power and tenderness of leg muscle,improved the quality of the chicken meat.(3) The group of adding vitamin C 300 mg/kg had significantly higher Thymus index, Burse of fabricicus index and Newcastle disease antibody level than the control treatment, improved the immunological function of broilers efficiently.(4) Compared to the control group,the vitamin C level in serum and breast muscle,the SOD,GSH-Px activity and T-AOC level were significiantly higer in the 300 mg/kg supplementation. it improved the antioxidation of the broiler's body and meat.(5) In the cold condition of 4℃, adding vitamin C could significantly decreased the lipid peroxidation process and the total colour change, inhibited the peroxidant deterioration cooperating with the antioxidase,stabilized the meat colour,thereby prolonged the meat's shelf-life. Experiment 2:The influence of vitamin E on antioxidative activity and meat oxidation stability of broilers240 one-day-old Avian broiler chicks were randomly divided into three treatments with eight replicates of ten birds. Birds fed a corn-soybean meal basal diet supplemented with 0, 100,200 mg/kg vitamin E respectively. The trial period was 42 days.The results showed as follows:(1) The supplementation of vitamin E 200 mg/kg increased the yield of carcass,breast meat rate and leg meat rate,decreased the abdominal fat rate significantly.(2) the dietary vitamin E supplementation declined the shear force and a* value and increased the b*value of breast muscle, and decreased the water-loss rate of the leg muscle. The vitamin E improved the meat quality significantly.(3) The thymus index and burse of fabricicus index were improved as the supplementation of vitamin E increasing. The newcastle disease antibody level was significantly higher than the control group at 200 mg/kg level.(4) The VE content in serum and breast muscle were enhanced following the increasing dietary vitamin E supplementation. The SOD activity and T-AOC in serum and breast muscle were higher and the MDA content in serum was lower than the control group at the 200 mg/kg supplementation level.(5) The supplementation of vitamin E declined the MDA content of meat refrigerated at 4℃for 6,8 days, and decreased the colour change of meat refrigerated for 2,4,6 days. It showed that the vitamin E should delay the progress of the lipid oxidation,improve the oxidation stability,prolong the shelf-life of the chilled meat.