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2018, N 2 (32) |
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VETERINARY SCIENCE AND ANIMAL INDUSTRIES
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Ordina N., Sorokina N. |
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Safety assessment of broiler chicken meat when using a water-dispersed form of vitamin E |
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The quality of raw materials and products is considered, rather, as an immutable rule and therefore plays a fixing role. Only modern technologies can provide high quality products. The water-dispersed forms of vitamins, which are highly technological in application, are especially well proven, and they are given preference in poultry farming. Vitamin E is one of the components of the system that regulates the intensity of free radical reactions in living tissue and prevents the development of uncontrolled processes of peroxidation. An increase in the amount of vitamin E in feeds leads to an increase in its concentration in the liver in very large ranges, and signs of E-hypervitaminosis could not be detected. Vitamin E is a low-toxic compound. Mice tolerate the introduction of vitamin E at a dose of up to 2.5 g / kg for 10 days without any external symptoms. In higher doses, vitamin E can cause negative effects, similar to some manifestations of E-avitaminosis. The negative effect of introducing a 10-fold dose of vitamin E into the ration of the bird was not detected, which may be due to both low digestibility of this vitamin and its non-toxicity.
Keywords: POULTRY, BROILER CHICKENS, MEAT PRODUCTION, MEAT QUALITY |