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Statements

Subject Item
n2:RIV%2F00027014%3A_____%2F11%3A%230001518%21RIV12-MZE-00027014
rdf:type
skos:Concept n11:Vysledek
rdfs:seeAlso
http://www.agriculturejournals.cz/publicFiles/53945.pdf
dcterms:description
A 2 x 3 factorial design experiment was conducted to evaluate the effect of adding lycopene (0 and 75 mg/kg) and vitamin E (0.50 and 100 mg/kg) to the diet of chickens. Moreover, the study investigated growth traits, oxidative stability and chemical composition of leg meat and the vitamin content of meat and liver. The study was conducted using five hundred and forty Ross 308 male broilers that were assigned to one of the six dietary treatments. Significant interactions between lycopene and vitamin E additions affected the body weight of 21-days-old chickens (P = 0.005), the malondialdehyde content in fresh leg meat (P < 0.001) and leg meat stored for 3 days at temperatures of 2.5 to 4°C (P = 0.032), the cholesterol content in leg meat (P < 0.001) and the lycopene content in liver (P = 0.006). The chickens with the highest body weight were fed 75 mg/kg of lycopene and 50 mg/kg of vitamin E. The vitamin E supplement increased the oxidative stability of fresh and stored leg muscle (P < 0.001). The lowest mean cholesterol value (3.49 g/kg of dry matter) was found out in the meat from broilers that were fed 75 mg/kg of lycopene in contrast to broilers fed the control treatment without lycopene (3.93 g/kg of dry matter). Dietary vitamin E significantly reduced the fat content (P = 0.033) and increased the ash content of leg meat. The highest lycopene concentration in liver (2.82 mg/kg of dry matter) was in chickens that were fed the highest levels of vitamin E and lycopene in contrast with the control group (0.28 mg/kg of dry matter). A 2 x 3 factorial design experiment was conducted to evaluate the effect of adding lycopene (0 and 75 mg/kg) and vitamin E (0.50 and 100 mg/kg) to the diet of chickens. Moreover, the study investigated growth traits, oxidative stability and chemical composition of leg meat and the vitamin content of meat and liver. The study was conducted using five hundred and forty Ross 308 male broilers that were assigned to one of the six dietary treatments. Significant interactions between lycopene and vitamin E additions affected the body weight of 21-days-old chickens (P = 0.005), the malondialdehyde content in fresh leg meat (P < 0.001) and leg meat stored for 3 days at temperatures of 2.5 to 4°C (P = 0.032), the cholesterol content in leg meat (P < 0.001) and the lycopene content in liver (P = 0.006). The chickens with the highest body weight were fed 75 mg/kg of lycopene and 50 mg/kg of vitamin E. The vitamin E supplement increased the oxidative stability of fresh and stored leg muscle (P < 0.001). The lowest mean cholesterol value (3.49 g/kg of dry matter) was found out in the meat from broilers that were fed 75 mg/kg of lycopene in contrast to broilers fed the control treatment without lycopene (3.93 g/kg of dry matter). Dietary vitamin E significantly reduced the fat content (P = 0.033) and increased the ash content of leg meat. The highest lycopene concentration in liver (2.82 mg/kg of dry matter) was in chickens that were fed the highest levels of vitamin E and lycopene in contrast with the control group (0.28 mg/kg of dry matter).
dcterms:title
The effect of lycopene and vitamin E on the growth performance, quality and oxidative stability of chicken leg meat The effect of lycopene and vitamin E on the growth performance, quality and oxidative stability of chicken leg meat
skos:prefLabel
The effect of lycopene and vitamin E on the growth performance, quality and oxidative stability of chicken leg meat The effect of lycopene and vitamin E on the growth performance, quality and oxidative stability of chicken leg meat
skos:notation
RIV/00027014:_____/11:#0001518!RIV12-MZE-00027014
n11:predkladatel
n12:ico%3A00027014
n4:aktivita
n15:Z
n4:aktivity
Z(MZE0002701404)
n4:cisloPeriodika
12
n4:dodaniDat
n8:2012
n4:domaciTvurceVysledku
n5:5673445 n5:7480954 n5:2796066 n5:1698362
n4:druhVysledku
n18:J
n4:duvernostUdaju
n16:S
n4:entitaPredkladatele
n19:predkladatel
n4:idSjednocenehoVysledku
196340
n4:idVysledku
RIV/00027014:_____/11:#0001518
n4:jazykVysledku
n7:eng
n4:klicovaSlova
antioxidants, lycopene, α-tocopherol, broiler, growth traits, meat quality, malondialdehyde
n4:klicoveSlovo
n14:antioxidants n14:lycopene n14:malondialdehyde n14:%CE%B1-tocopherol n14:broiler n14:meat%20quality n14:growth%20traits
n4:kodStatuVydavatele
CZ - Česká republika
n4:kontrolniKodProRIV
[EF723B9470F1]
n4:nazevZdroje
Czech Journal of Animal Science
n4:obor
n17:GH
n4:pocetDomacichTvurcuVysledku
4
n4:pocetTvurcuVysledku
4
n4:rokUplatneniVysledku
n8:2011
n4:svazekPeriodika
56
n4:tvurceVysledku
Vít, Tomáš Englmaierová, Michaela Bubancová, Ivana Skřivan, Miloš
n4:wos
000299269800003
n4:zamer
n13:MZE0002701404
s:issn
1212-1819
s:numberOfPages
8