Production of chicken designer meat by manipulating fatty acids composition with Omega-3- fatty acids feed ingredients

Abstract

A broiler biological experiment was conducted to study the effect of various n-3 lipid sources independently and simultaneously (at one, two and three per cent levels) in broiler ration from day old chick to 7 weeks of age. Fish, linseed and rapeseed oils were used as n-3 lipid sources to enrich n-3 fatty acids in chicken meat. The supplementation of n-3 lipid sources in broiler ration had significant increase in Omega – 3 fatty acids composition such as linolenic acid (LNA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), total n-3, total n-3/n-6 fatty acids ratio of broiler meat and a significant reduction in palmitic and stearic acid concentrations. The inclusion of n-3 lipid sources in broiler ration had no adverse effect on meat quality in terms of organoleptic assessment such as appearance, juiciness, flavour, tenderness and overall acceptability scores.

Keywords

• Chicken designer meat
• Omega -3- fatty acids