Effects of Grape Seed Oil Supplementation to Broilers Diets on Growth Performance, Meat Fatty Acids, Health Lipid Indices and Lipid Oxidation Parameters
Raluca Paula Turcu,
Tatiana Dumitra Panaite,
Arabela Elena Untea,
Petru Alexandru Vlaicu,
Irinel Adriana Badea,
Silvia Mironeasa
Affiliations
Raluca Paula Turcu
Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, IF, Romania
Tatiana Dumitra Panaite
Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, IF, Romania
Arabela Elena Untea
Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, IF, Romania
Petru Alexandru Vlaicu
Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, IF, Romania
Irinel Adriana Badea
Department of Analytical Chemistry, Faculty of Chemistry, University of Bucharest, 4-12 Blvd Regina Elisabeta, 030018 Bucharest, Romania
Silvia Mironeasa
Faculty of Food Engineering, Stefan cel Mare University, 720229 Suceava, Romania
The purpose of this study was to evaluate the effects of grape seed oil (GSO) supplementation to broilers fed polyunsaturated fatty acids (PUFA)-enriched diets on growth performance, color, texture, fatty acid content and lipid peroxidation of meat. The 4-week feeding trial was conducted on 120 Cobb 500 broilers, assigned to three groups and housed in an experimental hall on permanent wood shaves litter. GSO was tested as source of natural antioxidants at different levels, 0% (GSO0, control), 1.5% (GSO1.5) and 3% (GSO3) in the presence of 4% flaxseed meal (FSM) in a completely randomized design. The results show that at the end of the experiment (42 days) the GSO supplementation had no effect (p p p p p p < 0.05). It is concluded that the GSO significantly improved the thigh meat oxidative stability.
