Influence of dietary combinations of Amphora coffeaeformis with linseed oil or sunflower oil on performance, fatty and amino acid profiles, oxidative stability and meat quality of broiler chickens

Abstract

This study aimed to evaluate the effect of dietary linseed oil, sunflower oil, and their supplementation with Amphora coffeaeformis (AC) on growth performance, carcase characteristics, fatty and amino acid profiles, oxidative stability, and meat quality of broiler chickens. One hundred and eighty day-old broiler chicks were divided into four groups (five replicates per group, 9 birds per each replicate pen). Birds in groups 1, 2, 3, and 4 fed diets containing 3% sunflower oil without AC (SFO 3%), 3% SFO with 1 g/kg diet of AC (SFAC), 3% linseed oil without AC (LSO 3%) and 3% LSO oil with 1 g/kg diet of AC (LSAC), respectively for 32 days. Final weight and weight gain were increased whereas fat pads were decreased in birds fed diets containing SFAC or LSAC compared to other groups. The values of omega-3 fatty acids, essential amino acids, and antioxidants were increased while saturated fatty acids (SFA) declined in the meat of birds fed diets supplemented with AC (SFAC & LSAC) compared to other groups. Lysine levels in the meat of birds fed AC and/or linseed diets were inversely related to hepatic L-carnitine levels. Breast meats of different broiler groups did not differ significantly in quality traits. However, broilers fed AC-containing diets had relatively lower yellowness, redness, and Chroma values. Conclusively, dietary combinations of AC with either SFO or LSO improved the performance, fatty and amino acid profiles, oxidative stability, and meat quality of broiler chickens.Highlights Supplying Amphora coffeaeformis (AC) to broiler sunflower (SFAC) or linseed oil (LSAC) diets improved performance. Dietary AC, 1 g/kg, improved the meat nutritional value of broilers fed SFAC or LSAC diets. Dietary AC, 1 g/kg, improved the meat oxidative stability of broilers fed SFAC or LSAC diets.

Keywords

• chickens
• microalgae
• meat quality
• antioxidants
• biomarkers