TY - JOUR AU - King, Annie J. AU - Zeidler, Gideon TI - Tomato pomace may be a good source of vitamin E in broiler diets JF - California Agriculture JO - Calif Agr Y1 - 2004/01/01 VL - 58 IS - 1 SP - 59 EP - 62 PB - University of California Agriculture and Nature Resources SN - 0008-0845 UR - http://dx.doi.org/10.3733/ca.v058n01p59 L3 - 10.3733/ca.v058n01p59 AB - 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.