Production of chicken designer meat by manipulating fatty acids composition with Omega-3- fatty acids feed ingredients

S EZHIL VALAVAN; P SELVARAJ; B MOHAN; K. SIVAKUMAR; S C EDWIN; G KUMARESAN; A BHARATHIDHASAN

doi:10.56093/ijans.v86i4.57792

Authors

S EZHIL VALAVAN Tamil Nadu Veterinary and Animal Sciences University, Chennai, Tamil Nadu 600 007 India
P SELVARAJ Veterinary College and Research Institute, Namakkal, Tamil Nadu 637 002 India
B MOHAN Veterinary College and Research Institute, Namakkal, Tamil Nadu 637 002 India
K. SIVAKUMAR Veterinary College and Research Institute, Namakkal, Tamil Nadu 637 002 India
S C EDWIN Veterinary College and Research Institute, Namakkal, Tamil Nadu 637 002 India
G KUMARESAN Veterinary College and Research Institute, Namakkal, Tamil Nadu 637 002 India
A BHARATHIDHASAN Veterinary College and Research Institute, Namakkal, Tamil Nadu 637 002 India

https://doi.org/10.56093/ijans.v86i4.57792

Keywords:

Chicken designer meat, Omega -3- fatty acids

Abstract

A broiler biological experiment was conducted to study the effect of various n-3 lipid sources independently and simultaneously (at one, two and three per cent levels) in broiler ration from day old chick to 7 weeks of age. Fish, linseed and rapeseed oils were used as n-3 lipid sources to enrich n-3 fatty acids in chicken meat. The supplementation of n-3 lipid sources in broiler ration had significant increase in Omega – 3 fatty acids composition such as linolenic acid (LNA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), total n-3, total n-3/n-6 fatty acids ratio of broiler meat and a significant reduction in palmitic and stearic acid concentrations. The inclusion of n-3 lipid sources in broiler ration had no adverse effect on meat quality in terms of organoleptic assessment such as appearance, juiciness, flavour, tenderness and overall acceptability scores.

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