Effect of replacing dietary vitamin E by sage on performance and meatiness of spent hens, and the oxidative stability of sausages produced from their meat.
作者： Y. Loetscher , M. Kreuzer , D. Albiker , R. Stephan , R.E. Messikommer
DOI: 10.1080/00071668.2014.946885
关键词:
摘要: A total of 3960 hens (half ISA Warren and half Dekalb White) were housed in 18 compartments with 220 each. The effect replacing dietary vitamin E by sage on productivity, meat yield oxidative stability sausages was studied. One third all animals received either a deficient diet (negative control) or diets supplemented 30 mg/kg α-tocopherylacetate (positive 25 g leaves/kg. At slaughter, assessed produced (n = 12 per treatment). omission did not impair the raw sausage material spiced comparison to positive control. Sage supplementation improved after 7 m frozen storage, but 1, 4 10 m. Spice addition during processing had an antioxidant regardless treatment. Diet any type affect laying performance yield. Feeding antioxidants spent seemed be as efficient growing chickens, while seasoning spices production proved feasible way delay lipid oxidation.
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