Enrichment of Broiler Chickens’ Meat with Dietary Linseed Oil and Lysine Mixtures: Influence on Nutritional Value, Carcass Characteristics and Oxidative Stress Biomarkers
Sabry M. El-Bahr,
Saad Shousha,
Mohamed A. Alfattah,
Saad Al-Sultan,
Wasseem Khattab,
Islam I. Sabeq,
Omar Ahmed-Farid,
Osama El-Garhy,
Khalid A. Albusadah,
Sameer Alhojaily,
Ahmed Shehab
Affiliations
Sabry M. El-Bahr
Department of Biomedical Sciences, College of Veterinary Medicine, King Faisal University, Al-Ahsa 31982, Saudi Arabia
Saad Shousha
Department of Biomedical Sciences, College of Veterinary Medicine, King Faisal University, Al-Ahsa 31982, Saudi Arabia
Mohamed A. Alfattah
Camel Research Center, King Faisal University, Al-Ahsa 31982, Saudi Arabia
Saad Al-Sultan
Department of Public Health, College of Veterinary Medicine, King Faisal University, Al-Ahsa 31982, Saudi Arabia
Wasseem Khattab
Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Benha University, Benha 13736, Egypt
Islam I. Sabeq
Department of Food Control and Hygiene, Faculty of Veterinary Medicine Benha University, Benha 13736, Egypt
Omar Ahmed-Farid
Department of Physiology, National Organization for Drug Control and Research, Giza 12622, Egypt
Osama El-Garhy
Department of Animal Production, Faculty of Agriculture, Benha University, Benha 13736, Egypt
Khalid A. Albusadah
Department of Biomedical Sciences, College of Veterinary Medicine, King Faisal University, Al-Ahsa 31982, Saudi Arabia
Sameer Alhojaily
Department of Biomedical Sciences, College of Veterinary Medicine, King Faisal University, Al-Ahsa 31982, Saudi Arabia
Ahmed Shehab
Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Benha University, Benha 13736, Egypt
This study aimed to evaluate the effect of four combinations of dietary linseed oil and lysine mixtures on performance, fatty and amino acid profiles, oxidative stress biomarkers, cell energy and meat quality parameters of broiler chickens. One hundred and sixty broiler chicks were allocated into four groups. Birds of groups 1–4 were fed diets containing optimum lysine and 2% of linseed oil, optimum lysine and 4% of linseed oil, high lysine and 2% of linseed oil, and high lysine and 4% of linseed oil, respectively, for a period of 35 days. High linseed oil or lysine levels did not affect the performance of the tested birds, but the high level of dietary linseed oil decreased the concentrations of muscles’ saturated fatty acids (SFA). The highest values of ω-3 polyunsaturated fatty (ω-3 PUFA) and arachidonic acids with lowest levels of monounsaturated fatty (MUFA) were detected in the muscles of birds fed diets containing high linseed oils and/or lysine levels. High linseed oil or lysine levels provided the best essential amino acid profile and improved antioxidant components as well as cell energy, and tenderness and redness of the meat. Conclusively, high dietary lysine and linseed oil combinations improved the nutritional value, antioxidant status and cell energy of broiler chickens’ meat.
