Vitamin E in broilers diets.

Abstract

This research aims to evaluate the effects of supplementation of vitamin E levels in broilers diets on performance, carcass characteristics, meat quality and immune system of broilers. 1050 will be used broiler chickens, line Cobb, distributed in a completely randomized experimental design with 5 treatments and 6 repetitions of 35 poultry per plot experimental. Experimental treatments are employed: control diet without supplementation of vitamin E, and inclusion of levels of vitamin E. Diets are formulated based on corn and soybean meal, according to the recommendations of Rostagno et al. (2011) in four phases: calf starter, starting, growth and final. The variables analyzed are weight gain, feed intake, feed conversion, carcase parts-yield and breast, thighs, drumsticks, wings, back and abdominal fat percentage, colour, pH and temperature of the meat by weight loss, cooking, water loss by exudation, water retention capacity, shear strength and thiobarbituric acid reactive species (TBARS) and titles of antibody against Gumboro disease virus.