BACKGROUND: The objective of this study was to evaluate the effects of feeding high- and low nutrient density diets, and three different vitamin premix withdrawal regimes on broiler performance and meat quality. Male broiler chicks (480 days old) were reared on the floor in a 2 × 3 factorial arrangement for 42 days. Chickens were slaughtered at 42 days of age and meat samples kept at -20 ± 1°C and analysed after 1, 90 and 180 days of storage. RESULTS: Broiler performance was significantly affected by dietary nutrient density. Vitamin premix withdrawal had no significant effect on body weight. The results showed no significant differences between nutrient density and vitamin premix withdrawal on lightness (L*), redness (a*) and yellowness (b*). Oxidative stability of thigh muscle lipids during frozen storage was significantly affected by nutrient density, while vitamin premix withdrawal had no significant impact on lipid oxidation. High nutrient density diet led to a significantly (P < 0.05) decreased pH compared with the low nutrient density diet. CONCLUSION: Increasing dietary nutrient density improved broiler performance but impaired meat quality while vitamin premix withdrawal during finisher periods had no negative effect on broiler performance and meat quality.
BACKGROUND: The objective of this study was to evaluate the effects of feeding high- and low nutrient density diets, and three different vitamin premix withdrawal regimes on broiler performance and meat quality. Male broiler chicks (480 days old) were reared on the floor in a 2 × 3 factorial arrangement for 42 days. Chickens were slaughtered at 42 days of age and meat samples kept at -20 ± 1°C and analysed after 1, 90 and 180 days of storage. RESULTS: Broiler performance was significantly affected by dietary nutrient density. Vitamin premix withdrawal had no significant effect on body weight. The results showed no significant differences between nutrient density and vitamin premix withdrawal on lightness (L*), redness (a*) and yellowness (b*). Oxidative stability of thigh muscle lipids during frozen storage was significantly affected by nutrient density, while vitamin premix withdrawal had no significant impact on lipid oxidation. High nutrient density diet led to a significantly (P < 0.05) decreased pH compared with the low nutrient density diet. CONCLUSION: Increasing dietary nutrient density improved broiler performance but impaired meat quality while vitamin premix withdrawal during finisher periods had no negative effect on broiler performance and meat quality.