Effect of dietary iron and copper on performance and oxidative stability in broiler leg meat.

Author
Ruiz, J A · Pérez-Vendrell, A M · Esteve-Garcia, E
Published 2000-05
Journal British poultry science
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Abstract

1. An experiment was carried out to determine the effect of removal of supplemental iron and copper from broiler diets during the last 3 weeks before slaughter on broiler performance, tissue vitamin E concentrations and oxidation values in raw; cooked and stored broiler leg meat. 2. Removal of supplemental iron and copper from the diet slightly decreased food efficiency; the differences were significant only when both minerals were removed simultaneously 3. Effect of iron withdrawal on iron concentration in tissue was low. However, total copper concentration in tissue was reduced in animals deprived of iron or both minerals simultaneously. 4. Removal of dietary iron and copper did not affect vitamin E concentration in raw and cooked meat, while stored meat showed lower concentrations in animals deprived of iron and copper simultaneously. 5. The removal of iron and copper from the diet reduced oxidation values in cooked broiler leg meat as measured by the thiobarbituric acid-reacting substances method (TBARS).

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Details

Title
Effect of dietary iron and copper on performance and oxidative stability in broiler leg meat.
Author
Ruiz, J A · Pérez-Vendrell, A M · Esteve-Garcia, E
Published
2000-05
Year
2000
Journal
British poultry science
Type
Research Article ·
Language
eng
PMID
10890211
Keywords
Chickens · Physiology · Dietary Supplements · Iron, Dietary · Administration & Dosage · Copper · Leg · Meat · Iron

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