THE EFFECT OF ENRICHMENT OF DIETS WITH N-3 PUFA ON THE QUALITY TRAITS OF POULTRY MEAT

Abstract

This research investigates the effect of diets enriched with eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids on the technological traits and chemical composition of poultry meat. Broilers were divided into five groups (control group with 0,0% of Pronova Biocare Epax 3000 T6 PBA preparation added in finisher diets, and experimental groups, which had 0.5%, 1%, 1.5% and 2% of added preparation, respectively). Among groups of broilers, statistically significant difference in pH1 value, W.H.C and consistency of breast muscles (P>0.05) was not established. Experimental group fed with the addition of 1.5% PBE preparation showed statistically higher (P<0.01) Göfo-value than all other groups. Statistically highly significant (P<0.01), i.e. statistically significant (P<0.05) effect of diets enriched with EPA and DHA was observed in relation to the content of water, fats and proteins in breasts, and to the content of water in thighs. The increase of the content of PBA preparation in broiler diets affected significantly (P<0.01) the VLC equivalent in muscles of breasts and thighs.

Keywords

• broilers
• technological traits
• chemical composition
• EPA
• DHA