VITAMINA E SOBRE A QUALIDADE DE CARNE DE FRANGOS DE CORTE

This study was to evaluate broiler meat quality of fed diets containing different levels of vitamin E in the period from 8 to 42 days of age. A total of 288 male broilers of the Cobb 500 strain, fed up to the seventh day of age, with 50% of vitamin E requirements. At eight days of age, the birds were homogenized and the treatments distributed in a completely randomized experimental design, with four treatments and six replicates, with 12 birds each. The treatments consisted of four levels of vitamin E (50%, 100%, 150% and 200%). Were evaluated for color, pH, shear force, weight loss by thawing and cooking, total losses and degree of lipid oxidation in the breast meat. The treatments did not influence the quality of the meat.