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Effect of Various levels of Fat and ANTIOXIDANT ON the quality OF BROILER rations stored at high temperature for different periods

A. Waheed, T. Ahmad1, A. Yousaf 2 and I. J. Zaefr3

Department of Animal Nutrition, 2Department of Clinical Medicine and Surgery, 3Department of Veterinary Microbiology, University of Agriculture, Faisalabad, 1Department of Animal Sciences, University of Arid Agriculture, Rawalpindi, Pakistan


    Broiler rations containing 2, 3 and 4% corn oil were supplemented with normal (125 mg/kg) and higher (175 mg/kg) levels of an antioxidant, santoquin. The rations were stored at high temperature (40°C) for upto 42 days. The extent of fat oxidation, in term of thiobarbituric acid (TBA) value, of stored rations was determined at weekly intervals from day one till the end of 6th week storage period. The highest TBA values (0.807 ± 0.017) were observed in rations containing 4% corn oil, whereas the lowest (0.508 ± 0.018) were recorded in the rations containing 2% corn oil. Oxidation of oil in rations increased significantly (P<0.05) with increasing storage period. High storage temperature also significantly (P<0.05) affected the oxidation of fat. Supplementation of rations with higher levels of santoquin (175 mg/kg) significantly (P<0.05) improved the stability of corn oil against fat oxidation in rations stored at 40°C.    

Key words: Fat, antioxidant, temperature, storage time, thiobarbituric acid value.

ISSN 0253-8318 (Print)
ISSN 2074-7764 (Online)