Abstract
The paper reports data from four experiments (EXP). Broiler cockerels Ross 308 were allocated to 3 or 5 (EXP 4) dietary treatments comprising 300 (3 replicated pens of 100 chicks per pen), 50, 50&nbsp;or 100&nbsp;chickens. The EXP lasted 42, 38, 42 and 38 days. All basal diets contained adequate ingredients. The inclusion of 0.5% caprylic acid (CA) in diets reduced (<I>P </I>&lt; 0.05) body weight (EXP 1). The results of EXP 3 and 4 indicated that the diet supplemented with 0.25% CA and 30 mg vitamin E (total vitamin E concentration 50&nbsp;mg) resulted in similar BW like the basal diet, but the increased supplemental vitamin E to 150 mg (EXP 3) or to 100 mg (EXP 4) decreased (<I>P </I>&lt; 0.05 and <I>P </I>&lt; 0.001) BW and increased mortality. No differences were found between the fat and crude protein contents in dry matter of breast meat. Higher vitamin E doses in feed mixture significantly (<I>P </I>&lt; 0.001) increased the content of vitamins soluble in fats in breast meat – vitamin E (from 28.54 in the control to 80.28&nbsp;mg/kg of dry matter) and vitamin A (from 0.34 to 0.44 mg/kg of dry matter). The&nbsp;addition of caprylic acid significantly decreased the speed of lipid oxidation measured after 3&nbsp;(<I>P </I>&lt; 0.02) and 5 (<I>P </I>&lt; 0.05) days of storage in refrigerator at a temperature from 2.5 to 4°C. On the contrary, higher vitamin E doses and basal diet without CA supplement increased the oxidation of lipids.
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