The efficacy of vitamin E-polyethylene glycol complex on growth performance, chicken meat quality and immunity in broilers
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College of Animal Resources, Kangwon National University, Chunchon 200-701, Korea
College of Veterinary Medicine, Seoul National University, Seoul 151-742, Korea
Publication date: 2005-01-31
Corresponding author
T.-W. Hahn   

College of Animal Resources, Kangwon National University, Chunchon 200-701, Korea
J. Anim. Feed Sci. 2005;14(1):125-138
The experiment was conducted to evaluate the efficacy of vitamin E-polyethylene glycol complex (VE-PEG) in commercial broilers. Three hundred and thirty Ross broiler chickens, 4 days old, were randomly distributed and allotted to 5 dietary treatments for six weeks. The vitamin E (VE) levels in the 5 dietary treatments were, mg/kg: 1. 0 (negative control), 2. 200 α-tocopheryl acetate, 3. 10 VE-PEG, 4. 20 VE-PEG, and 5. 50 VE-PEG. Overall study showed that supplementation of VE has improved the weight gain at 20 mg/kg, 50 mg/kg VE-PEG and 200 mg/kg VE levels, over those fed 0 or 10 mg/kg VE-PEG, but the feed intake and feed conversion efficiency remained unaffected. Bone resistance was improved in all VE supplemented diets than control. Significantly (P<0.05) higher phosphorus content in bone was recorded at 50 mg/kg VEPEG fed group. The carcass traits like dressing percentage, breast meat, abdominal fat and the meat colour did not differ significantly due to treatments. The serum levels of VE and its concentration in the muscle showed positive linear correlation with the levels supplemented. The thiobarbituric acid reactive substances (TBARS) (mg/kg) levels in meat also suggested that supplemental VE has a protective role in rancidity. The cytotoxic T cells (CD8) and B-lymphocyte cells were higher in 50 mg/kg VE-PEG fed group. VE did not affect the infectious bronchitiserase and Newcastle disease antibody titres. Overall, it can be concluded that VE at higher levels in both α-tocopheryl acetate and VE-PEG form was found beneficial for the growth, immunity and increased the chicken meat quality.
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