
%0 Journal Article
%A Sathe, S 
%A McClymont, GL 
%T Nutritional evaluation of meat meals for poultry.  V. Effect of addition of antioxidants during and after processing on growth-promoting value of high and low qualtiy meat meals
%J Australian Journal of Agricultural Research
%D 1967/02/01
%V 18
%N 1
%P 183-191
%K 
%R https://doi.org/10.1071/AR9670183
%U https://www.publish.csiro.au/paper/AR9670183 
%X Two antioxidants, butylated hydroxytoluene and ethoxyquin, were added separately, at c. 0.01 &#37; and 0.02&#37; of the fat, to high and low quality meat meals either during or after processing. Samples with 0.02&#37; ethoxyquin added, and without antioxidant, were then stored for 3,6, and 9 months at l&#176;, room temperature (c. 20&#176;), and 37&#176;C. The growth of chicks on diets based on wheat, skim milk, minerals, vitamins (including tocopherol) and antibiotic, and fresh or stored meals was then studied. Only the addition of 0.02&#37; ethoxyquin after processing to both high and low quality meals significantly increased growth rates (by about 7&#37;), and only with the fresh samples. The other treatments were without effect. It was concluded that oxidation in the course of processing or autoxidation during storage are unlikely to be major determinants of the relative growth-promoting ability of meat meals. 
