Effects of dietary soybean, flaxseed and rapeseed oil addition on broilers meat quality

Abstract

The aim of this paper is was to investigate the effects of soybean oil, flax and rapeseed oil on the body weight, fatty acid composition of lipids and sensory characteristics of chicken breast meat. At the beginning, six groups with 40 one day old chicks Cobb 500 hybrid line, with five replications was formed. Chickens were fed with three mixtures of 21, 20 and 18% protein, respectively. The experiment lasted 42 days. The use of different types of oils in the diet did not exhibited statistically significant (P>0.05) differences in body weight of chickens. The control group achieved final body weight of 2704 g and 2695 g, and the experimental groups in a row 2735, 2645, 2735 and 2670g. The use of flax oil and rapeseed oil changes the fatty acid composition of lipids. Replacing rapeseed with soybean oil reduces the percentage of palmitic, stearic and linoleic acids, and increases the share of oleic and linolenic acids in the abdominal fat pad. The inclusion of flax oil in the diet of chickens in an amounts of 4% and 8% increase the amount of linoleic acid to 63% and 203%, which was statistically highly significant (P<0.01) difference compare to the control groups I and II, whereas the amount of linoleic acid is reduced by 14% and 33%. Dietary addition of vegetable oils in this experiment did not show any improvement of chicken breast meat sensory quality, but lipids of meat was improved with the higher levels of PUFAs which contributes to a higher quality of gained chicken meat.

Keywords

• oils
• meat
• quality
• PUFA
• nutrition
• broilers