Tomato pomace may be a good source of vitamin E in broiler diets
AuthorsAnnie J. King
Authors AffiliationsA.J. King is Food Scientist, UC Davis; G. Zeidler is Poultry Extension Specialist, UC Riverside. Both are Professors, Department of Animal Science, UC Davis. The UC Division of Agriculture and Natural Resources Special Grants Program partially funded this research. The authors acknowledge the technical contributions of Leslie Earl, Dennis Fitz Patrick, Robert Lam, Larry Jones and Steve Bates.
Hilgardia 58(1):59-62. DOI:10.3733/ca.v058n01p59. January 2004.
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Dried tomato pomace, a byproduct of tomato processing, is an excellent source of $$alpha$$-tocopherol (vitamin E), which is used as an antioxidant in broiler meat. In a feeding study, there were no significant differences in body weight and feed per gain in chicks given diets with or without tomato pomace. Tomato pomace could be used as a source of $$alpha$$-tocopherol in broiler diets to decrease lipid oxidation (fat deterioration) during heating and long-term frozen storage of dark meat, and to prolong shelf life. Because tomato byproducts contain high levels of unsaturated fatty acids, the pomace must be defatted without losing vitamin E to minimize its oxidation potential. Although we found no evidence that introducing a high-fiber feed ingredient significantly limited broiler growth, more research is needed to enhance its practical applications.
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