COMPARATIVE EFFICIENCY OF DIFFERENT ANTIOXIDANTS ON FAT STABILITY IN BROILER RATIONS: THIOBARBITURIC ACID
VALUES
Ghulam Mustafa, Fawad Ahmad, Arfan Yousaf and
Asad Ullah Hyder
Faculty of Animal Husbandry and Faculty of
Veterinary Science, University of Agriculture, Faisalabad
Abstract
Thiobarbituric acid (TBA) value was significantly (P< 0.05) affected by storage
period, fat levels and antioxidants but the interaction of these factors was non
significant. TBA value increased with the increase in storage period, however,
the increase was relatively less during first 14 days of storage then a
significant increase in TBA was observed as the storage period prolonged.
Rations containing 4% fat have greater TBA value than the rations containing 2
or 3% fat. There was also a significant difference on TBA value due to
antioxidant and their levels. TBA value was lower in the rations containing
ethoxyquin than BHT containing rations and the rations supplemented with oxistat
had greater TBA value. At higher level of any antioxidant, TBA value decreased,
however, the difference between TBA values at both levels is non significant.
With the increase in storage period there was increase in TBA value at both the
antioxidant level. Antioxidant had a significant effect on fat stability in TBA
test. Antioxidant level at 2 and 3% fat had a non significant effect but at 4%
fat level. Antioxidant level had a significant effect. However, TBA values
increased significantly at both levels of antioxidant with the increase in fat
levels.
Key Words:
Antioxidants, fat stability, broiler feeds, thiobarbituric acid value