Stability of abdominal fat and meat of broilers: Relative effects of vitamin E, butylated hydroxytoluene and ethoxyquin1

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Abstract
.alpha.-Tocopheryl acetate (ATA) and ethoxyquin (EQ) markedly improved the stability of fat and meat of broilers fed on diets not supplemented with fat, while butylated hydroxytoluene (BHT) improved fat stability only. The stability of carcass fat of broilers fed on diets supplemented with acidulated soybean-oil soapstock was improved by all 3 antioxidants, but BHT and EQ were more effective than ATA. Meat stability was improved only by EQ. The relationship between dietary EQ concentrations and the stability of carcass fat was logarithmic, while with that of thigh meat it was linear, irrespective of the degree of saturation of the carcass fat.