Effects of One Week Feeding Finisher Diets Containing Rolled and Extruded Flaxseed on Performance, Lipid Peroxidation and Omega-3 Fatty Acids in Breast and Thigh Meat of Broiler Chickens

Abstract

The purpose of this experiment was to investigate the effect of one-week feeding of flaxseeds (rolled/extruded) on performance, n-3 fatty acids and oxidative stability of meat in broiler chickens. Seven pelleted diets (36-42d) were provided in a 3×2 factorial arrangement with three flaxseed levels (5, 10, and 15%) and two processing methods (rolled/extruded) and a zero flaxseed control diet. Before the main trial, a total collection method experiment showed that the replacement of 10 and 15% of rolled/extruded flaxseeds in broiler diets caused a marked reduction in the apparent metabolizable energy (AMEn) as compared to those fed basal or 5% flaxseed replaced diets. In the main trial; weight gain was significantly reduced when flaxseed was supplemented at the level of 15%. Lipid peroxidation in thigh meat of birds fed diets contained zero or 5% flaxseed were lower than those fed diet with 10 or 15% flaxseed. The inclusion of flaxseed in the last week of feeding finisher diet linearly reduced the concentrations of saturated fatty acids and monounsaturated fatty acids, in the thigh and breast meat, respectively, whereas, the n-3 and n-3:n-6 ratio linearly increased in both thigh and breast meat. Processing methods of flaxseed did not affect the bird’s performance and fatty acid profiles in meat. It is concluded that the replacement of diets with 5% flaxseed did not affect the AMEn of diet. Feeding diets containing flaxseed for one week before marketing can reduce saturated FA and increase n-3 and n-3: n-6 ratio in meat, but the adverse effect on performance appeared when diets contained 15% flaxseed.