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Articles | Volume 62, issue 1
Articles | Volume 62, issue 1
https://doi.org/10.5194/aab-62-287-2019
© Author(s) 2019. This work is distributed under
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/aab-62-287-2019
© Author(s) 2019. This work is distributed under
the Creative Commons Attribution 4.0 License.
Articles | Volume 62, issue 1
Original study
 | 
23 May 2019
Original study |  | 23 May 2019

The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed low-quality oil

Magdalena Mazur-Kuśnirek, Zofia Antoszkiewicz, Krzysztof Lipiński, Joanna Kaliniewicz, and Sylwia Kotlarczyk

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Short summary
Increased dietary inclusion levels of vitamin E and/or polyphenols improved the antioxidant status of broilers fed low-quality oil. Dietary supplementation with vitamin E and/or polyphenols improved meat quality by better colour, higher concentrations of n-6 polyunsaturated fatty acids, hypocholesterolemic fatty acids and a lower atherogenicity index. Polyphenols combined with vitamin E can be a valuable component of diets for broiler chickens when the problem of low-quality oil occurs.
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