Effect of different levels of dietary vitamin E (DL-α-tocopherol acetate) on the occurrence of various degrees of white striping on broiler breast fillets.

@article{Kuttappan2012EffectOD,
  title={Effect of different levels of dietary vitamin E (DL-α-tocopherol acetate) on the occurrence of various degrees of white striping on broiler breast fillets.},
  author={Vivek Ayamchirakkunnel Kuttappan and Sarah Goodgame and C D Bradley and Andy Mauromoustakos and Billy Hargis and Park W. Waldroup and Casey M. Owens},
  journal={Poultry science},
  year={2012},
  volume={91 12},
  pages={3230-5}
}
White striping could be a potential reason for the rejection of raw breast fillets in the market. The condition is characterized grossly by the white striations occurring on the fillets showing myopathic changes on microscopic examination. Early research has shown similar lesions in the case of nutritional muscular dystrophy, which is a condition caused mainly by the deficiency of vitamin E in the diet. The present study was intended to evaluate the effect of different levels of dietary vitamin… CONTINUE READING
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