For example, supplementation of a natural antioxidant a-tocopherol improved the oxidative stability of meat after slaughtering (Buckley, Morrissey, & Gray, 1995). Antioxidant b-carotene and vitamin E supplemented feed improved the oxidative stability of the thigh meat of broilers (Ruiz, Pérez-Vendrell, & Esteve-Garcia, 1999).