Fatty Acid Content and Oxidative Stability in Eggs and Breast Muscle of Sasso Chickens Fed Different Levels of <i>Dodonaea angustifolia</i> Polyphenol in Flaxseed-Enriched Diets

Abstract

In chicken diet with dietary fat, adding plant polyphenols as a natural antioxidant is recommended to enhance the n-3 polyunsaturated fatty acid (n-3 PUFA) content and improve oxidative stability in meat and eggs. However, high plant polyphenol doses could act as a pro-oxidant and interfere with the absorption of n-3 PUFAs. The study aimed to determine the effects of Dodoneae angustifolia (D. angustifolia) polyphenol levels in flaxseed-enriched diets on fatty acid content and oxidative stability in the meat and eggs of Sasso chickens. Chickens received 0, 200, 500, or 800 mg of D. angustifolia extract/kg diet designated as DA0, DA2, DA5, and DA8 treatments, respectively. Results showed that the breast muscle content of docosahexaenoic acid (DHA, C22:6n-3) in 200 and 500 mg extract/kg diet and eicosapentaenoic acid (EPA, C20:5n-3) in 800 mg extract/kg diet increased (p D. angustifolia polyphenol levels had no significant effect on egg yolk n-3 PUFA content. However, a decrease (p D. angustifolia polyphenol extract. In breast muscle, feeding on a 500 mg extract/kg diet decreased lipid peroxidation (p D. angustifolia extracts had no effect on egg yolk lipid peroxidation.

Keywords

• <i>Dodonaea angustifolia</i> extract
• flaxseed
• fatty acids
• meat
• eggs
• lipid peroxidation