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

Abstract

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.

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

“…The results of sensory evaluation of broiler chicken meat are corroborated by the studies of Mridula et al [33,36] who observed that organoleptic properties of meat did not show any significant effect of FSM inclusion in the diet of broiler chicken. Further, sensory quality of breast or thigh meat [42] and sensory values (aroma, flavour, aftertaste, overall acceptability) of breast and thigh meat patties made for chicken fed did not exhibit any significant effect of [8,11,12,14,34,41]. Broiler chicken do have the ability to convert some dietary ALA to EPA, DPA, and DHA [11,12] which indicates that EPA and DHA can be made available from chicken meat conveniently other than the conventional marine sources.…”

“…Further, sensory quality of breast or thigh meat [42] and sensory values (aroma, flavour, aftertaste, overall acceptability) of breast and thigh meat patties made for chicken fed did not exhibit any significant effect of [8,11,12,14,34,41]. Broiler chicken do have the ability to convert some dietary ALA to EPA, DPA, and DHA [11,12] which indicates that EPA and DHA can be made available from chicken meat conveniently other than the conventional marine sources. There are no such reports available on chicken showing the effects of Cr on fatty acid profile of chicken meat.…”

“…Health professionals worldwide recommend the intake of -3 polyunsaturated fatty acids (PUFA) such as alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) to help contain or prevent cardio and cerebro vascular diseases in humans [9,10]. In the long run, use of marine sources for enrichment of human diets with EPA and DHA is an unsustainable solution which creates a negative impact on global fish stocks and aquaculture [11]. Under such circumstances flaxseed feeding in chicken, a richest terrestrial source of -3 fatty acids, is the most valuable nutritional strategy for developing the value-added poultry meat with improved health indices [12].…”

“…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.…”

“…Though, flaxseed feeding in chicken increases the omega-3 fatty acid content of meat [8,11,14] and reduces abdominal fat [15] it exerts negative effects on the growth performance of broiler chicken [16,17]. Also, an increased UFA content in broiler chicken meat makes it more prone to lipid peroxidation.…”