A Study on the effects of some vitamins and minerals in broilers meat quality

The aim of this study was to research the effects of some dietaryvitamins and minerals supplementation on chemical, textural and sensoryproperties of chicken meat. The research was realized with four study groups;control, Vitamin D3 , Vitamin E (α-tokopherol), Mg and Vitamin D3 , Vitamin Eand Mg combination. The supplements were added to the drinking water of thechickens for the last 10 days of the feeding period., The breast meat sampleswere taken at 43., 45. and 50. days of feeding period. . The chemical, sensoryand textural analysis were investigatedAs the result of the study the groups that were supplementedVitamin D3 and Mg had remarkle variations in terms of Warner Bratzler shearforces. Additionally the samples of those groups were evaluated as ?moretender? by the panelists. The additional Vitamin E didnot effect the TBA valuebut decreased the cholesterol for a significant amount. The Vitamin D3, VitaminE and Mg combination (mixture) did not change the quality of the chicken meat.Key Words: Vit D3, Vit E, Mg, poultry meat, meat quality, texture