Lipid composition and vitamin E concentration in cockerel meat

Abstract Two hundred and forty 30-week-old White Leghorn cockerels were distributed in a completely randomized 5×2 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 P P P