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Broilers were fed on diets containing oxidised sunflower oil, sunflower oil and sunflower oil supplemented with alpha-tocopherol, butylated hydroxyanisole (BHA) or butylated hydroxytoluene (BHT). 2. Oxidised oil caused a significant reduction in broiler body and carcase weights, whereas alpha-tocopherol and BHA/BHT supplementation improved growth. 3. Meat samples from these broilers were stored at 4 degrees C and -20 degrees C and their oxidative stability evaluated. Feeding oxidised oil to broilers resulted in meat that underwent rapid oxidative changes during refrigerated and frozen storage. 4. On the other hand, dietary alpha-tocopherol and BHA/BHT supplementation increased alpha-tocopherol and BHA/BHT concentrations in meat and significantly (P less than 0.05) improved the oxidative stability of meat during refrigerated and frozen storage.
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Lin et al. (1989) studied this question.
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