Effects of Vegetable Oils Supplemented into Broiler Diet on the Fatty Acid Profile and Lipid Indices in Broiler Meat

Abstract

This paper investigates the influence of vegetable oils (sunflower oil (SO), rapeseed oil (RO), and linseed oil (LO)) supplemented into broiler diets on the fatty acids profile and quality of lipids in breasts and thighs, expressed through qualitative, nutritional, and metabolic indices. Broilers of the Ross 308 hybrid were divided into three groups and fattened over 6 weeks. During the last three weeks of fattening, broilers were fed a finisher diet that differed in types of supplemented oil. Diets were balanced at the level of 19.80% crude protein and 13.5 MJ ME/kg of feed. Feed and water were offered to broilers ad libitum. Fatty acid profiles were determined in samples of broiler breasts and thighs, based on which lipids health indices were calculated. Quantitative indices (polyunsaturated fatty acids-∑PUFA/saturated fatty acids-∑SFA, ∑PUFA n-6/∑PUFA n-3, linoleic acid-LA/α-linolenic acid-ALA, and eicosapentaenoic acid-EPA+ docosahexaenoic acid-DHA) were influenced by the type of oil (p p p p p < 0.05), except for the EI index. This research confirmed that oils supplemented into broiler feed influence the fatty acid profiles in broiler meat. It has also been confirmed that the fatty acid profile affects the lipid quality in meat, which may be beneficial for consumers’ health.

Keywords

• broiler meat
• fatty acids
• qualitative indices
• nutritional indices
• metabolic indices