Growth performance, carcass characteristics, fatty acid composition and sensory attributes of meat of broiler chickens fed diet incorporated with linseed oil
![](/public/icon/gor.png)
![](/public/icon/pdf.png)
Keywords:
Broiler chickens, Fatty acid composition, Linseed oil, Performance, Sensory attributes of meatAbstract
Day-old broiler chicks (240) were randomly distributed to 4 dietary groups with 10 replicates in each and raised for 42 days under uniform management conditions to determine the effect of supplementing omega-3 (n-3) fatty acid (FA) rich linseed oil (LO) on performance, carcass characteristics, meat fatty acid profile and sensory attributes of meat. A corn-soybean based starter (0-3 wk) and finisher (4-6 wk) control diets were formulated using sunflower oil (SFO). Subsequently, 3 experimental diets were formulated by replacing SFO with LO at 33, 67 and 100% levels. All experimental birds were provided feed and water ad lib. Body weights, feed intake (FI) and feed conversion ratio (FCR) were measured at weekly intervals. At the end of the experiment, 6 birds from each treatment were selected randomly and slaughtered to study the carcass traits (dressed weight, liver, giblet, breast meat and abdominal fat yield), fatty acid profile and to assess the sensory characters of meat. Dietary replacement of SFO with LO at all the levels (33, 67 or 100%) had no adverse effect on performance (weight gains, FI and FCR) and carcass traits. However, dietary incorporation of LO at 67 or 100% had significantly lowered the abdominal fat content. A significant increase in poly-unsaturated FA (PUFA), n-3 FA and a significant decrease in n-6:n-3 were noticed in breast and thigh muscle due to dietary incorporation of LO in the diets, the effect being more pronounced at the highest level of supplementation. Sensory attributes of meat was also not affected due to dietary incorporation of LO in broilers. It is concluded that dietary incorporation of LO at 2 and 3% level during starter and finisher phases, respectively, could enrich the meat with n-3 FA without affecting the performance of broilers and sensory characters of meat.
Downloads
References
Arterburn L M, Hall E B and Oken H. 2006. Distribution, interconversion and dose response of n-3 fatty acids in humans. American journal of Clinical Nutrition 83: 1467S–76S. DOI: https://doi.org/10.1093/ajcn/83.6.1467S
Checkni-Azar S, Shahriar H A, Maheri-Sis, N, Vahdatpoor, T. 2008. Omega-3 fatty acid enrichment and organoleptic characteristic of broiler meat. Asian Journal of Animal and Veterinary Advances 3: 62–69. DOI: https://doi.org/10.3923/ajava.2008.62.69
Duncan D B. 1955. Multiple range and multiple F tests. Biometrics 11: 1–42. DOI: https://doi.org/10.2307/3001478
Gebauer S K, Psota T L, Harris W S and Kris-Ehtherton P M. 2006. N-3 fatty acid dietary recommendations and food sources to achieve essentiality and cardiovascular benefits. American journal of Clinical Nutrition 83: 1526S –35S. DOI: https://doi.org/10.1093/ajcn/83.6.1526S
Grashorn M A. 2007. Functionality of poultry meat. Journal of Applied Poultry Research 16: 99–106. DOI: https://doi.org/10.1093/japr/16.1.99
Hargis P S and Van Elswyk M E. 1993. Manipulating the fatty acid composition of poultry meat and eggs for the health conscious consumer. World’s Poultry Science Journal 49: 251– 64. DOI: https://doi.org/10.1079/WPS19930023
Kromhout D, Geleijnse J M, de Goede J, Oude Griep L M, Mulder B J, de Boer M J, Deckers J W, Boersma E, Zock P L and Giltay E J. 2011. n-3 fatty acids, ventricular arrhythmia-related events, and fatal myocardial infarction in postmyocardial infarction patients with diabetes. Diabetes Care 34: 2515–20. DOI: https://doi.org/10.2337/dc11-0896
Lopez-Ferrer S, Baucells M D, Barroeta A C and Grashorn M A. 2001a. n-3 Enrichment of chicken meat use of very long chain fatty acids in chicken diets and their influence on meat quality: Fish oil. Poultry Science 80: 741–52. DOI: https://doi.org/10.1093/ps/80.6.741
Lopez-Ferrer S, Baucells M D, Barroeta A C and Grashorn M A. 2001b. n-3 Enrichment of chicken meat use of precursors of long chain polyunsaturated fatty acids; linseed oil. Poultry Science 80: 753–61. DOI: https://doi.org/10.1093/ps/80.6.753
Neuringer M G, Anderson J and Conner W E. 1998. The essentiality of ù-3 fatty acids for the development and function of the retina and brain. Annual Review Nutrition 8: 517–41. DOI: https://doi.org/10.1146/annurev.nu.08.070188.002505
Olomu J M and Baracos V E. 1991. Influence of dietary flaxseed oil on the performance, muscle protein deposition and fatty acid composition of broiler chicks. Poultry Science 70: 1403– 11. DOI: https://doi.org/10.3382/ps.0701403
Peryam D R and Pilgrim S J. 1957. Hedonic scale method of measuring food preferences. Food Technology 11: 9–14.
Rahimi S, Karman Azad S and Karimi T A. 2011. Omega-3 enrichment of broiler meat by using two oil seeds. Journal of Agriculture Science and Technology 13: 353–56.
Shin D, Narciso-Gaytan C, Park J H, Smith B, Sanchez M X and Ruiz-Feria C A. 2011. Dietary combination effects of conjugated linoleic acid and linoleic acid and flax seed or fish oil on the concentration of linoleic and arachidonic acid in poultry meat. Poultry Science 90: 1340–47. DOI: https://doi.org/10.3382/ps.2010-01167
Simopoulos A P. 2000. Human requirement for n-3 polyunsaturated fatty acids. Poultry Science 79: 961–70. DOI: https://doi.org/10.1093/ps/79.7.961
Smink W, Gerrits W J J, Hovenier R, Geelen M J H, Lobee H W J, Verstegen M W A and Beyen A C. 2010. Effect of dietary fat sources on fatty acid deposition and lipid metabolism in broiler chickens. Poultry Sciences 89: 2432–40. DOI: https://doi.org/10.3382/ps.2010-00665
Snedecor G W and Cochran W G. 1989. Statistical Methods. Oxford and IBH Publishing Company, New Delhi.
Zuidhof M J, Betti M, Korver D R, Hernandez F I L, Schneider B L, Carney V L and Renema R A. 2009. Omega-3-enriched broiler meat: 1. Optimization of a production system. Poultry Science 88: 1108–20. DOI: https://doi.org/10.3382/ps.2008-00171
Downloads
Submitted
Published
Issue
Section
License
Copyright (c) 2015 The Indian Journal of Animal Sciences
![Creative Commons License](http://i.creativecommons.org/l/by-nc-sa/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The copyright of the articles published in The Indian Journal of Animal Sciences is vested with the Indian Council of Agricultural Research, which reserves the right to enter into any agreement with any organization in India or abroad, for reprography, photocopying, storage and dissemination of information. The Council has no objection to using the material, provided the information is not being utilized for commercial purposes and wherever the information is being used, proper credit is given to ICAR.