Fatty acid composition of skeletal muscle lipids in chicken-broilers at various vitamin e content in dirt after prolonged keeping in frozen state

R. V. Voloshyn, L. I. Solohub

The fatty acid composition of total lipids in skeletal muscle of chicken-broilers, fed with mixed fodder, which included 10, 20, 40, 80, or 160 mg/kg vitamin e, after 6-month keeping in frozen state was studied. it was established, that with increase of vitamin e in chickens diet, in lipids of their leg skeletal muscle after 6-month keeping, the level of arachidonic and stearic acids was, depending from dose, higher and the level of linoleic and linolenic acids lower.

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