Feeding Vitamin E enhances poultry meat quality

摘要

Antioxidant fed in high levels deposits in membranes to preserve favorable meat qualities after slaughter.Vitamin E plays an important role in reducing meat deterioration and color changes by combating the negative effects of oxidation.Lipid oxidationis a commonly occurring process that causes meat to deteriorate and change color. The process starts immediately after slaughter when blood circulation stops and anaerobic metabolism starts.Lipid oxidation is often catalyzed by the presence of free radicals. Hydroxide and nitrogen dioxide are among the most abundant free radicals and are often referred to as reactive oxygen species (ROS) or reactive nitrogen species (RNS). When the concentration of these reactive species exceeds a certain threshold, it becomes harmful to macromolecules such as lipids, proteins and DNA.