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Tomato pomace may be a good source of vitamin E in broiler diets

  • Author(s): King, Annie J.
  • Zeidler, Gideon
  • et al.
Abstract

Dried tomato pomace, a byproduct of tomato processing, is an excellent source of ?-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 ?-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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