RT - Journal Article T1 - Effect of Dietary Green Tea Powder and Vitamin E on Performance and Meat Oxidative Stability of Broiler Chickens in Different Storage Times JF - JCPP YR - 2008 JO - JCPP VO - 12 IS - 43 UR - http://jcpp.iut.ac.ir/article-1-849-en.html SP - 403 EP - 411 K1 - Broiler chicks K1 - Vitamin E K1 - Green tea K1 - Lipid peroxidation K1 - Performance. AB - 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 4ÂșC. 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 LA eng UL http://jcpp.iut.ac.ir/article-1-849-en.html M3 ER -