Broiler production at mass level has already been achieved and now emphasis is being laid on increasing meat quality by altering various characteristics of broiler meat. Appearance, texture, juiciness, wateriness, firmness, tenderness, odor and flavor are the most important and perceptible meat features that influence the initial and final quality judgment by consumers before and after purchasing a meat product. The quantifiable properties of meat such as water holding capacity, shear force, drip loss, cook loss, pH, shelf life, collagen content, protein solubility, cohesiveness, and fat binding capacity are indispensable for processors involved in the manufacture of value added meat products. Nutrition of birds has a significant impact on poultry meat quality and safety. It is well known that dietary fatty acid profiles are reflected in tissue fatty acid. Management of poultry meat production is reflected mostly on consumption features (juiciness, tenderness, flavour) of meat. After slaughter, biochemical changes, causing the conversion of muscle to meat, determine final meat quality. Postmortem carcass temperature has profound effect on rigor mortis and the physicochemical changes observed in PSE muscles are attributed to postmortem glycolysis, temperature, and pH. Primary processing and further processing have become a matter of concern with respect to nutritional quality of broiler meat. Genetic variation among birds could contribute to large differences in the rate of rigor mortis completion and meat quality. Heritability estimates for meat quality traits in broilers are amazingly high (0.35-0.81), making genetic selection a best tool for improvement of broiler meat quality.

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This study investigated the role of flaxseed meal (FSM), a rich terrestrial source of ω-3 fatty acids, in the alteration of the fatty acid profile and metabolism, health indices, physicochemical properties, and sensory quality of broiler chicken meat. The broiler chickens were fed 100 g FSM kg −1 diet for different time periods (1, 2, 3, 4, and 5 weeks). The results revealed that 100 g FSM feeding in broiler chickens for at least 3 weeks increased (P < 0.01) the EPA, DHA, MUFA, PUFA, ω-3 PUFA, and ω-6 PUFA of broiler chicken meat with the corresponding decrease in palmitic acid, stearic acid, and SFA content. 100 g FSM feeding up to 3 weeks has increased the Δ 9desaturases (P < 0.05), thioesterase index (P < 0.01), and Δ 5 -desaturase + Δ 6 -desaturase activity (P < 0.01) along with an improvement in health indices (P < 0.01) of chicken meat. Similarly, a reduction in meat cholesterol and fat content of thigh meat (P < 0.01) was observed by feeding 100 g FSM for at least 3 weeks with no effect on the pH, color scores, and sensory evaluation of broiler chicken meat. The water-holding capacity (WHC) and extract release volume (ERV) decreased, whereas, drip loss of meat increased (P < 0.01) due to the feeding of 100 g FSM beyond 3 weeks. Thus, this study concluded that 100 g FSM feeding for 3 weeks in broiler chickens significantly improves the fatty acid profile, lipid metabolism, and health indices of meat, without compromising the physicochemical properties of broiler chicken meat.Keywords Food and feed science/nutrition and health Á Lipid chemistry/lipid analysis Á Chromatography Á Sensory analysis J Am Oil Chem Soc (2019) 96: 261-271.

The objective of the study is to evaluate the fatty acid profile, oxidative stability, and other associated quality attributes of broiler chicken meat as affected by feeding ration containing flaxseed, broken rice, and distillers dried grains with solubles (DDGS). Six dietary treatments are formulated with no flaxseed in the first one and 10% in the other five; and 20% broken rice, 40% broken rice, 5% DDGS, and 10% DDGS in the third, fourth, fifth, and sixth treatments, respectively. No dietary effects are observed on body weight gain, but 10% flaxseed along with either broken rice or DDGS increases feed intake of birds. The flaxseed significantly reduces feed efficiency of birds which is further reduces by 10% DDGS. The flaxseed significantly increases the ω‐3 PUFA, ω‐3:ω‐6, PUFA:SFA, MUFA:SFA, UFA:SFA ratios with consequent decrease in percentage of saturated fatty acids (SFA), atherogenic index, and thrombogenic index of broiler chicken meat, which is furthered by DDGS inclusion. Flaxseed inclusion significantly reduces cholesterol, fat, water holding capacity (WHC), and antioxidant capacity, whereas, it increases the pH (fresh meat), drip loss, and lipid peroxidation of broiler chicken meat. Inclusion of DDGS levels further increases drip loss, and lipid peroxidation, whereas, it further reduces WHC, extract release volume (ERV), and antioxidant capacity of broiler chicken meat. The study indicates that inclusion of 10% flaxseed along with 5% or 10% DDGS improves chicken meat fatty acid profiles, health related indices, and reduces the cholesterol and fat content, but compromises the feed efficiency of birds and the oxidative stability of meat. Practical Application: The inclusion of 10% flaxseed along with 5% or 10% DDGS increases PUFA content, ω‐3/ω‐6 ratio, and decreases the saturated fatty acid content of broiler chicken meat. The 10% flaxseed also reduces the cholesterol and fat content of meat. This designed meat can help reduce the incidences of cardiovascular diseases. The flaxseed and DDGS inclusion reduces WHC and increases drip loss which may have detrimental effects on further processing of meat. However, both flaxseed and DDGS inclusion compromises the oxidative stability of meat and feed efficiency of birds which reflects badly on shelf life of meat and profitability of broiler production. Thus, it needs to be addressed by adding suitable antioxidant in the broiler ration. As a result of changing food habits among people cardiovascular diseases are on the rise, the treatment costs of which are economically highly regressive. Here comes into play, the famous quote of Hippocrates “Let food be thy medicine and medicine be thy food.” Designing the food we eat will help prevent these cardiovascular diseases. In this regard flaxseed and DDGS inclusion in broiler chicken ration results in ω‐3 fatty acid enriched meat with health promoting effects.

This study investigated the effect of broken rice and distillers dried grains with solubles (DDGS) in a flaxseed-based diet on the growth performance, production efficiency, carcass characteristics, sensory evaluation of meat, and serum biochemistry of broiler chickens. Six dietary treatments were formulated with no flaxseed in the first group (C), 10% in another five (T1, T2, T3, T4, and T5), and 20% broken rice, 40% broken rice, 5% DDGS, and 10% DDGS in the T2, T3, T4, and T5 treatment groups, respectively. Each treatment was allocated 6 replicates with 8 chicks in each at random. Treatment with 10% flaxseed and 10% DDGS was found to have a negative effect on broiler growth and efficiency to some extent, whereas broken rice had no such effect. Feed that included 10% flaxseed and 40% broken rice significantly reduced serum triglyceride and cholesterol. Serum antioxidant enzyme activities and malondialdehyde concentration were increased by 10% flaxseed feeding and were further increased by 5% as well as 10% DDGS addition, whereas broken rice had no effect on them. The present study concluded that 10% flaxseed and 10% DDGS feeding negatively affects broiler performance and serum antioxidant capacity but reduces serum triglyceride and cholesterol levels, whereas broken rice can be safely used as a 40% replacement alternative for corn in broiler diets.