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The objective of this study was to evaluate the effects of different levels of α-tocopherol and selenium in broiler diets on performance and physicochemical properties of chicken thigh meat. A total of 360 broiler chicks divided into six groups were fed a basal diet (control) or basal diet supplemented with 50 IU α-tocopherol/kg (T1), 100 IU α-tocopherol/kg (T2), 200IU α-tocopherol/kg (T3), 0.3 ppm selenium/kg (T4), and 100 IU α-tocopherol/kg + 0.3 ppm selenium/kg (T5) for five weeks. Growth performance and proximate composition of chicken thigh meat were not influenced by all dietary treatments, except for crude fat, which was significantly lower in the treatment with α-tocopherol or selenium, or both compared to control. The dietary α-toco- pherol and selenium supplementation had no significant effects on pH, CIE L* (lightness), and b* (yellowness) values but TBARS (thiobarbituric acid reactive substance) values were decreased (P<0.05) by the addition of α-tocopherol and selenium. CIE a* (redness) values increased significantly with added α-tocopherol and selenium relative to the control (P<0.05). Likewise, changes in fatty acid composition in chicken thigh meat with the dietary supplementations with α-tocopherol, selenium and their com- bination significantly increased (P<0.05) unsaturated fatty acid, whereas saturated fatty acid were decreased. It was concluded that the addition of 200 IU α-tocopherol (T3) and 100 IU of α-tocopherol plus 0.3 ppm selenium (T5) were most effectiveness in the improvements in the lipid oxidative stability of chicken meat when compared to the control.

Effects of Dietary Supplementation of α-Tocopherol and Selenium on Performance and Physicochemical Properties of Chicken Thigh Meat