Performance and meat quality of broiler chicken fed a ration containing flaxseed meal and higher dietary lysine levels

Abstract

The present study aimed to evaluate growth performance and meat quality of broiler chicken with respect to feeding of 100 g flaxseed meal (FM)/kg and increasing lysine levels in the broiler diet. The results revealed no effect of lysine and FM feeding on growth performance except for a negative effect of FM on feed efficiency of birds, which was countered by feeding 1.25 BIS lysine. Feeding FM improved the fatty acid profile of broiler chicken meat significantly, whereas no effect was observed for increasing lysine levels beyond BIS recommendation. FM significantly reduced meat cholesterol, fat, water-holding capacity (WHC), extract release volume (ERV) and antioxidant potential, whereas it increased the pH of fresh meat, drip loss and lipid peroxidation of broiler chicken meat. As compared with other lysine levels, generally 1.25 BIS lysine significantly increased the pH of refrigerated stored meat, WHC, ERV and antioxidant potential, whereas it significantly reduced cholesterol, fat, drip loss and lipid peroxidation of broiler chicken meat. Thus, the inclusion of 100 g FM/kg diet along with 1.25 BIS lysine in broiler ration was optimum for desirable broiler performance, fatty acid profile, oxidative stability and other functional properties of broiler chicken meat.

Role of Flaxseed Meal Feeding for Different Durations in the Lipid Deposition and Meat Quality in Broiler Chickens

“…The present results revealed no significant effects of 100 g FSM feeding on the pH and color of broiler chicken meat. In agreement with these findings, various reports have shown no significant effect of flaxseed levels on the pH (Anjum et al, ) and color of broiler chicken meat (Betti et al, ; Mir et al, , b). Similarly, the flaxseed/flaxseed oil/fish oil in swine had no significant effect on the meat pH and color values of pork (Haak et al, ; Martínez‐Ramírez et al, ).…”

“…Thus, the addition of certain antioxidants such as vitamin E, selenium, lysine, chromium, etc. along with the flaxseed in the broiler chicken diets will prevent the lipid oxidation problem of the ω‐3 enriched meat (Mir et al, , , b).…”

“…The decrease of HFA and the increase of the h/H ratio in the present study due to the feeding of FSM for at least 3 weeks can be substantiated by the fact that flaxseed exerts its effect through an interference with bile acid metabolism by inhibiting the reuptake of bile acids, which leads to the increase of bile acid synthesis by the liver. This diverts the cholesterol away from lipoprotein synthesis in the liver, thereby reducing its levels in the body (Mir et al, ; Saxena and Katare, ).…”

“…This can be attributed to the fact that the FSM feeding increases the unsaturation of muscle tissues, which renders it more susceptible to lipid peroxidation resulting in more free radical generation. The free radicals have been reported to cause protein degradation, which reflects negatively on the WHC, ERV, and drip loss of broiler chicken meat (Mir et al, , , b). Similar to the present study, a significantly higher drip loss with an increased duration of flaxseed feeding was reported (Betti et al, ).…”

Dietary Flaxseed Meal and Chromium: a Nutritional Intervention in Broiler Chicken to Study the Prospective Growth Performance, Tissue Lipid Composition and Metabolism, Health Indices, and Serum Lipid Chemistry

“…In monogastrics, such as chicken, a strong relationship exists between the dietary fatty acids and those deposited in tissues because no biohydrogenation of dietary unsaturated fatty acids (UFA) occur in monogastric animals [13]. This makes chicken meat most suitable and an easy target for -3 fatty acid fortification [8,11,12,14]. The health indices of food items are measured in terms of relative abundance of SFA, UFA, PUFA, and -6: -3 PUFA ratio.…”