Effects of different levels of dietary supplemental caprylic acid and vitamin E on performance, breast muscle vitamin E and A, and oxidative stability in broilers

• Published in: Czech Journal of Animal Science Vol. 55; no. 4; pp. 167 - 173
• Main Authors: Skrivan, M.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic), Dlouha, G.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic), Englmaierova, M.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic), Cervinkova, K.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic)
• Format: Journal Article
• Language: English
• Published: Czech Academy of Agricultural Sciences 01.04.2010
• Subjects: ACIDE OCTANOIQUE; ACIDO OCTANOICO; ADDITIF AUX ALIMENTS DES ANIMAUX; ADITIVOS DE PIENSOS; ALIMENTACION DE LOS ANIMALES; ALIMENTATION DES ANIMAUX; ANIMAL FEEDING; ANIMAL NUTRITION; BODY WEIGHT; BROILER CHICKENS; CALIDAD; caprylic acid; CARNE DE POLLO; CHICKEN MEAT; COMPLEMENT ALIMENTAIRE; CONTENIDO DE LIPIDOS; CONTENIDO PROTEICO; CRECIMIENTO; CROISSANCE; CRUDE PROTEIN; FEED ADDITIVES; GROWTH; http://www.fao.org/aos/agrovoc#c_15230; http://www.fao.org/aos/agrovoc#c_15846; http://www.fao.org/aos/agrovoc#c_15995; http://www.fao.org/aos/agrovoc#c_16983; http://www.fao.org/aos/agrovoc#c_24000; http://www.fao.org/aos/agrovoc#c_24013; http://www.fao.org/aos/agrovoc#c_27925; http://www.fao.org/aos/agrovoc#c_2827; http://www.fao.org/aos/agrovoc#c_3394; http://www.fao.org/aos/agrovoc#c_33996; http://www.fao.org/aos/agrovoc#c_429; http://www.fao.org/aos/agrovoc#c_4360; http://www.fao.org/aos/agrovoc#c_4945; http://www.fao.org/aos/agrovoc#c_5003; http://www.fao.org/aos/agrovoc#c_6251; http://www.fao.org/aos/agrovoc#c_6400; http://www.fao.org/aos/agrovoc#c_9435; LIPID CONTENT; MACHO; MALE; male broiler; MALES; meat quality; MORTALIDAD; MORTALITE; MORTALITY; MUSCLE; MUSCLES; MUSCULOS; NUTRICION ANIMAL; NUTRITION ANIMALE; OCTANOIC ACID; PESO CORPORAL; POIDS CORPOREL; POLLO DE ENGORDE; POULET DE CHAIR; PROTEIN CONTENT; PROTEINA BRUTA; PROTEINE BRUTE; QUALITE; QUALITY; SUPLEMENTOS; SUPPLEMENTS; TENEUR EN LIPIDES; TENEUR EN PROTEINES; VIANDE DE POULET; VITAMIN E; VITAMINA E; VITAMINE E
• ISSN: 1212-1819; 1805-9309
• DOI: 10.17221/221/2009-cjas

Broiler cockerels Ross 308 were allocated to 3 or 5 dietary treatments comprising 300 (3 replicated pens of 100 chicks per pen), 50, 50 or 100 chickens. The experiments lasted 42, 38, 42 and 38 days and aimed at evaluating the effect of different levels of caprylic acid (CA) and vitamin E added to the basal diet. The inclusion of 0.5% CA in diets significantly reduced the body weight (BW). The diet supplemented with 0.25% CA and 30 mg vitamin E (total vitamin E concentration 50 mg) resulted in similar BW like the basal diet, but the increase of supplemental vitamin E to 150 mg or to 100 mg significantly decreased BW and increased mortality. No differences were found between the fat and crude protein levels in dry matter of breast meat. Higher vitamin E doses in feed mixture significantly increased concentrations of the vitamins E and A in breast meat (from 28.54 in the control to 80.28 mg/kg of dry matter and from 0.34 to 0.44 mg/kg of dry matter, respectively). The addition of caprylic acid significantly decreased the speed of lipid oxidation measured after 3 and 5 days of storage at 2.5-4 deg C. On the contrary, higher vitamin E doses and basal diet without CA supplementation increased the oxidation of lipids.