OMEGA-3 FATTY ACIDS ENRICHMENT OF BROILER CHICKEN MEAT THROUGH DIETARY MANIPULATIONS
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Date
2014-12-09
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PVNR TVU
Abstract
The experiment was conducted to enrich the omega-3 fatty acids in chicken meat
through dietary manipulations and to study their effect on performance, carcass traits,
biochemical parameters and shelf life of chicken meat. For this purpose, 280 day-old
commercial male broiler chicks were randomly divided into seven dietary groups with eight
replicates of five birds each (7x8x5) and reared in battery brooders up to 42 days of age
following standard management and vaccination schedule. The broilers were fed prestarter
(0-11 days), starter (12-21 days) and finisher (22-42 days) diets. The corn-soya
based control diet (T1) was prepared with sunflower oil (SFO) and diets for remaining
treatment groups (T2- T7) were formulated by replacing sunflower oil with different levels
of linseed oil (LO) and fish oil (FO). The experimental design consists of T1 - Control diet
with sunflower oil, T2 - linseed oil @ 33% of sunflower oil, T3
- linseed oil @ 67% of
sunflower oil, T4 - linseed oil @ 100%, T5 - fish oil @ 33% of sunflower oil, T6 - fish oil @
67% of sunflower oil and T7 - fish oil @ 100%.
The results indicated that there was significant (P<0.05) influence on the body
weight gains of broilers between all the treatment groups throughout the study period.
Significantly (P<0.05) higher body weight gains were recorded for 100 percent LO (T4) or
FO (T7) fed group and lower for 33 percent replacement of SFO with LO (T2) or FO (T5)
group.
Feed consumption was not significantly (P>0.05) influenced by the supplementation
of omega-3 (n-3) fatty acid sources whereas, FCR was significantly (P<0.05) influenced
due to the treatment groups throughout the experimental period. The overall FCR was
better for 100 percent LO (T4) group followed by 100 percent FO (T7) group.
All the groups did not show any significant (P>0.05) effect on carcass traits like
dressing yield, breast yield, liver and giblet percentage, whereas abdominal fat percentage
was significantly (P<0.05) influenced. Significantly (P<0.05) lower abdominal fat was
observed for 67 percent and 100 percent replacement groups of either LO or FO while
higher abdominal fat was recorded for SFO fed control group (T1). No significant (P<0.05)
difference on abdominal fat content was noticed between LO and FO groups.
The protein and fat contents of breast muscle were significantly (P<0.05) influenced
by the dietary inclusion of LO and FO. The protein content was lower for SFO fed control
group (T1) and higher for 100 percent LO, 67 and 100 percent FO fed groups. The fat
content linearly decreased with graded replacement of either LO or FO except T2 (33%
LO). The higher fat content was observed for SFO fed control group (T1) and lower for
100 percent LO (T4) or FO (T7) groups.
Significant (P<0.05) influence was noticed for thigh muscle protein and fat content.
The protein content was lower for SFO based control group (T1) and higher for 67 and 100
percent FO fed groups. The fat content was lower at 67 (T3) and 100 percent (T4)
replacement levels of LO and higher for SFO based control group (T1).
The dietary addition of LO and FO significantly (P<0.05) influenced the
thiobarbituric acid (TBA) content of liver, breast and thigh muscle, where significantly
(P<0.05) highest concentration of TBA in liver was observed in 100 percent (T7) FO fed
group. The TBA values of breast meat linearly increased with graded replacement of SFO
either by LO or FO whereas in thigh meat, the TBAvalues were linearly increased with the
graded levels of LO. Highest concentrations of TBA for breast and thigh meat were
observed for 100 percent FO (T7) group followed by 100 percent LO (T4) group.
Significant (P<0.05) influence was noticed on serum lipid peroxidase and
superoxide dismutase enzyme activity. Lipid peroxidase enzyme activity increased linearly
with the graded levels of LO and FO supplementation and the highest concentration was
observed for 100 percent LO (T4) group. Superoxide dismutase activity decreased linearly
with increasing the level of LO and FO in the diet and the lowest concentration was
observed in 100 percent FO based diet (T7).
Significantly (P<0.05) lower values of serum triglycerides and total cholesterol
were noticed in 100 percent LO (T4) and FO (T7) groups, whereas HDL cholesterol values
were significantly (P<0.05) higher for 100 percent FO fed group (T7).
The total saturated fatty acids (TSFA) and Total MUFA content of breast and thigh
meat was significantly (P<0.05) higher in SFO fed control group, whereas the n-6 PUFA
content was significantly (P<0.05) higher in both LO and FO fed groups and n-3 PUFA
was higher in FO fed group. The overall n-6 to n-3 ratio was lower for both LO and FO fed
groups compared to SFO fed control group.
The supplementation of n-3 fatty acid sources had no significant (P<0.05) influence
on sensory attributes of meat such as appearance, flavor, juiciness, texture and overall
acceptability up to 3.9 percent inclusion of either LO or FO.
Hence, it can be concluded that supplementation of n-3 FA (LO or FO) sources at
the level of 3.9 percent enhanced PUFA content in meat without altering sensory attributes
and did not cause any adverse effects on performance of broilers. It also reduced abdominal
fat, serum triglycerides and total cholesterol while improving HDL cholesterol levels.
Description
Keywords
biological phenomena, eggs, sexual reproduction, livestock, breeds (animals), poultry equipment, animal developmental stages, area, animal population, ecosystems