Lipid composition and vitamin E concentration in cockerel meat

Two hundred and forty 30-week-old White Leghorn cockerels were distributed in a completely randomized 5 x 2 factorial arrangement, with five oil sources (sunflower, soybean, canola, linseed and fish) and two antioxidant levels (30 and 400 mg of vitamin E/kg). The aim of the study was to evaluate the inclusion of oil sources and vitamin E supplementation in the diet, on the concentration of total lipids, cholesterol and vitamin E in cockerel thigh and breast meat. The intake of fish and canola oil in the diet reduced (P<0.05) the content of total lipids in the thigh meat as compared to the other oil sources. The highest content of total lipids was observed (P<0.05) in the breast meat of cockerels fed on linseed oil. However, the contrary was observed when these cockerels were supplemented with 400 mg of vitamin E, showing an interaction between the oil source and vitamin E level. A diet containing soybean oil also caused an increase (P<0.05) in the content of total lipids and cholesterol in the thigh meat as compared to the use of fish and canola oil in the diet. Vitamin E deposition was greater (P