Antioxidative effects of olive waste water tahat is added to poultry feed on some perfrmance characteristics of broilers and meat quality parameters.

This study was conducted to investigate the antioxidative effects of olive waste water and vitamine E that is added to poultry feed on some performance characteristics of broilers and meat quality parameters such as meat color, pH, drip loss capasity and number of total microorganism. In this experiment, 480 one-day-age chicks were randomly distributed to four groups as tree replicates. This study was continued six weeks as control, vitamine E and two different olive waste water levels. Chickes in the control group were not feed with any additives. From beginning 200 mg/kg vitamin E was added to feed of vitamin E group. 50 mg/kg powdered olive waste water was mixed to feed of first group of olive waste water. 100 mg/kg powdered olive waste water was mixed to feed of second group olive waste water.