TY - JOUR T1 - Effect of Dietary Green Tea Powder and Vitamin E on Performance and Meat Oxidative Stability of Broiler Chickens in Different Storage Times TT - اثر استفاده از برگ سبز چای و ویتامین E در جیره غذایی بر عملکرد و مدت زمان نگه‌داری بر پایداری اکسیداتیو گوشت جوجه‌های گوشتی JF - JCPP JO - JCPP VL - 12 IS - 43 UR - http://jcpp.iut.ac.ir/article-1-849-en.html Y1 - 2008 SP - 403 EP - 411 KW - Broiler chicks KW - Vitamin E KW - Green tea KW - Lipid peroxidation KW - Performance. N2 - This experiment was conducted to evaluate the effects of 7 experimental diets (2 diets containing 100 and 200 mg vitamin E (VE)/kg and 5 diets containing 0, 0.5, 1, 1.5 and 2% green tea powder (GTP) ) on performance and breast and thigh meat oxidative stability of broiler chicks during different storage times. A total of 364 male broiler chicks were divided to 28 groups of 13 chicks each. Then every 4 groups were randomly allocated to one of experimental diets. During the experimental period (7-42 days of age) feed intake, weight gain and feed conversion of the experimental groups were measured. On day 42, 2 birds from each replicate (8 chicks per treatment) were weighed, slaughtered and their muscles of breast and thigh were minced and stored at 4ºC. Meat oxidative stability of the samples was determined on days 0, 6 and 9 of storage time using thiobarbituric acid test (TBA test). The results showed that addition of the VE and GTP to diets tended to significantly (P M3 ER -