Abstract
Broiler chickens were fed a basal feed supplemented with 10% tallow or olive oil and varying levels of vitamin E (20 and 200 mg vitamin E/kg feed). The concentration of α-tocopherol in the membranes of breast and thigh muscles was significantly influenced by the α-tocopherol level in the feed (p < 0.001). Deposition of vitamin E was not influenced by the type of oil in the feed, except in the mitochondrial fraction of breast where the vitamin E concentration was higher in those fed olive oil than in those fed tallow ( p < 0.05). Dietary oil influenced the fatty acid composition of the muscle membranal fractions ( p < 0.001). The oxidative stability of the membranal fractions tended to increase with increasing concentrations of α-tocopherol in the membranal fractions. In conclusion, the supplementation of vitamin E appeared to enhance the stability of muscle to oxidation. Thus, incorporation of α-tocopherol into the membranes via dietary manipulation helped in stabilizing the membrane-bound lipids.
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