Articles | Volume 62, issue 1
https://doi.org/10.5194/aab-62-287-2019
https://doi.org/10.5194/aab-62-287-2019
Original study
 | 
23 May 2019
Original study |  | 23 May 2019

The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed low-quality oil

Magdalena Mazur-Kuśnirek, Zofia Antoszkiewicz, Krzysztof Lipiński, Joanna Kaliniewicz, and Sylwia Kotlarczyk

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Cited articles

Açıkgöz, Z., Bayraktar, H., Altan, Ö., Akhisaroglu, S. T., Kırkpınar, F., and Altun, Z.: The effects of moderately oxidised dietary oil with or without vitamin E supplementation on performance, nutrient digestibility, some blood traits, lipid peroxidation and antioxidant defence of male broilers, J. Sci. Food Agr., 91, 1277–1282, 2011. 
Alonso, A. M., Guillé, D. A., Barroso, C. G., Puertas, B., and García, A.: Determination of antioxidant activity of wine-by products and its correlation with polyphenolic content, J. Agr. Food. Chem., 50, 5832–5836, 2002. 
Anjum, M., Mirza, I., Khan, A., and Azim, A.: Effect of fresh versus oxidized soybean oil on growth performance, organs weights and meat quality of broiler chicks, Pak. Vet. J., 24, 173–178, 2004. 
Anjum, M. I., Alam, M. Z., and Mirza, I. H.: Effect of non-oxidized and oxidized soybean oil supplemented with two levels of antioxidant on broiler performance, Asian Austral. J. Anim., 15, 713–720, 2002. 
AOAC International: Official Methods of Analysis of international 18th Ed., AOAC International, Gaithersburg, MD, USA, Official Method 2005, 2005. 
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Short summary
Increased dietary inclusion levels of vitamin E and/or polyphenols improved the antioxidant status of broilers fed low-quality oil. Dietary supplementation with vitamin E and/or polyphenols improved meat quality by better colour, higher concentrations of n-6 polyunsaturated fatty acids, hypocholesterolemic fatty acids and a lower atherogenicity index. Polyphenols combined with vitamin E can be a valuable component of diets for broiler chickens when the problem of low-quality oil occurs.