%0 Journal Article
%A Corrales, Nereida L.
%A Sevillano, Fernando
%A Escudero Portugués, Rosa María
%A Mateos, Gonzalo G.
%A Menoyo, David
%T Replacement of Vitamin E by an Extract from an Olive Oil By-Product, Rich in Hydroxytyrosol, in Broiler Diets: Effects on Growth Performance and Breast Meat Quality
%D 2023
%@ 2076-3921
%U https://hdl.handle.net/20.500.14352/103866
%X The hypothesis of this experiment was that a liquid rich in hydroxytyrosol (HT) obtained from “alperujo”, an olive oil by-product, could replace part of the added vitamin E (VE) as an antioxidant in poultry diets. There were five diets that differed exclusively in the substitution of supplemental VE (0 to 40 mg/kg, with differences of 10 mg/kg) by HT (30 to 0 mg/kg, with differences of 7.5 mg/kg). The basal diet was based on corn and soybean meal and provided 10 mg VE/kg. From 0 to 39 d of age, the growth performance of the birds was not affected by diet. The birds were slaughtered at 39 d of age to evaluate the quality of the breast, and malonaldehyde concentration, pH, color, and drip loss were measured. In terms of meat lipid oxidation, the combination of 22.5 mg HT/kg and 10 mg of added VE/kg equalized to a diet supplemented with 40 mg VE/kg. Meat color improved in broilers fed 7.5 mg HT/kg and 30 mg VE/kg. It is concluded that once the nutritional requirements of the birds in VE are satisfied, the dietary supplementation with the olive oil by-product rich in HT can be used as a strategy to spare VE in broiler diets.
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