Effect of micellized natural (D-α-tocopherol) vs. synthetic (DL-α-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics.

@article{Rey2015EffectOM,
  title={Effect of micellized natural (D-α-tocopherol) vs. synthetic (DL-α-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics.},
  author={Ana Isabel Rey and J Segura and Alberto Olivares and Alba Cerisuelo and Carlos Pi{\~n}eiro and Clemente Jos{\'e} L{\'o}pez-Bote},
  journal={Poultry science},
  year={2015},
  volume={94 6},
  pages={1259-69}
}
This study evaluates the effect of vitamin E supplementation source (micellized natural vs. the synthetic form) and dosage (40, 80, or 120 mg/kg) on α-tocopherol concentration in plasma and muscle, antioxidant capacity, and breast meat quality in turkeys. Three hundred female turkeys were randomly selected at an average live weight 63.2 g±0.5 and distributed into 7 groups. One group (control) was fed a standard diet without vitamin E supplementation and the other 6 were given mixed diets… CONTINUE READING