Effect Of Fat Source And Vitamin E Supplimentation On Fat Composition And Keeping Quality Of Broiler Meat
AbstractThe effect of different sources of fat on carcass characteristics, fatty acid composition of broilers and the interactive effect of fat source and vitamin E on keeping quality of broiler thigh meat were evaluated. The four dietary
treatments were the control (No fat inclusion); palm oil; groundnut oil and palm kernel oil. The diets were isocaloric and isonitrogenous with the oils providing equal kilocalories of 332 ME /kg and 415 ME / kg in both the starter and finisher diets respectively. Seventy two (72) broiler chicks of six (6) birds per replicate (18 birds per treatment) were utilized for this experiment. At the 8th week of experiment, three birds per treatment were slaughtered for carcass evaluation and fatty acid composition of the total lipids from the adipose tissue was determined. The remaining birds on each experimental diet was then redistributed and divided in to two sub-groups; one group was given 100mg /kg vitamin E in their diet while the other group received no Vitamin E. The birds were further fed a broiler finisher diet for two weeks, after which two birds from each sub group were used for the determination of the keeping quality of broiler thigh meat frozen at 120c for 0, 14 and 21days as measured by the thiobarbituric acid (TBA) number.The dressing percentage, abdominal, thigh and skin fat contents were not significantly (P>0.05) affected by fat sources. However, birds fed diets containing supplemental fat consistently had higher dressing percentage, abdominal, thigh and skin fat contents. In all, birds on diets containing groundnut oil had the highest values.The fatty acid compositions of the total lipid from the adipose tissues were significantly different from each other. However the characteristics of each dietary fat were incorporated into the adipose tissue. Oleic acid (18:1) and palmitic (16:0) were high in birds fed the control diet, palm oil and groundnut oil containing diets while lauric acid (12:0) and palmitic (16:0) acid were high in the diet containing palm kernel oil. Inclusion of Vitamin E Supplementation in the diet had a significant (P<0.05) effect on keeping quality of broiler meat as measured by TBA value. More over, the effect of vitamin E on keeping quality was significantly (p< 0.05) influenced by fat source. However, there was no significant (P>0.05) interaction between fat source, vitamin E supplementation and the length of freeze storage on the keeping quality of broiler meat.