Effect of dietary fish oil on oxidative stability and lipid composition of broiler chickens breast and thigh meat

Abstract

A study was conducted to evaluate the effect of Fish Oil (FO) on Fatty Acids (FA) profile and oxidative stability of broiler meat during storage. About 215 days old broiler chicks from a commercial hybrid (Cobb 500) were divided into 12 groups of 18 birds each. Total four diets were provided with of 0.0, 1.5, 3.0 and 6% of fish oil. Each diet was randomly assigned to 3 groups of birds for 42 days. Birds had ad libitum access to feed and water throughout the experiment. Two birds from each replicate were randomly selected and slaughtered on day 42 for meat FA determination. The omega-3 fatty acid profiles Linolenic Acid (LNA) and long chain unsaturated fatty acid, Eicosapentaenoic Acid (EPA), Docosahexaenoic Acid (DHA)) of skinless breast meat and thigh meat were determined. Oxidation stability of samples was determined after storing in-20°C for 1 -3 months or in 4°C for 7, 14, 21 and 28 days. Inclusion of FO in the diets significantly (p<0.01) increased LNA, EPA and DHA value in breast and thigh meat. The birds in diet contained 6% fed group had the highest level of n-3 fatty in breast and thigh. Lipid oxidation (malondialdehyde concentration) in breast and thigh meat after storage was higher in birds fed supplemented of FO diet than those fed control diet (p<0.05). These results demonstrated that the supplementation FO in broiler diet may increase long-chain n-3 PUFA content of chicken meat. Supplementation of 3% fish oil led to enrich the meat with n-3 FA with little deterioration of oxidative stability. Addition of >3% FO to diet increased the level of meat n-3 content that was coincided with increase in oxidative susceptibility. © Medwell Journals, 2010.