Dietary vitamin E inhibits poultry PSE and improves meat functional properties

The objective of this work was to investigate the occurrence of pale, soft, exudative meat (PSE) in chicken by submitting birds to physical stress. Di etary supplementation of vitamin E was undertaken to overcome this syndrome . Postmortem muscle biochemical events and their consequence on meat proper ties were evaluated in samples with and without supplemented vitamin E. Our studies showed chickens were susceptible to heat stress which promoted cha nges in the glycolytic parameters causing the development of chicken PSE. D ietary vitamin E was capable of inhibiting the development of the syndrome hence improving meat functional properties.