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Hepatic fatty acid profile of broiler chicken supplemented with phenolic compounds and linseed oil

Nowadays, the implementation of phenolic compounds in animal feed is gaining significant interest. Linseed oil is used as animal feed additive to increase the content of beneficial n3 fatty acids in edible tissues. Nevertheless, n3 fatty acids are prone to oxidation, therefore possible dietary strategies do decrease the oxidation of fatty acids are important in increasing edible meet stability. The aim of our study was to investigate the possible effects of polyphenolic compounds mix on the liver fatty acid profile. Eighty male broilers (Ross 308 strain) were allocated to four dietary treatments: control, linseed (2% linseed in diet), polyphenol (0.5% of gallic acid, tannic acid and thymol in 25:25:1 ratio) and polyphenol + linseed (0.5% of gallic acid, tannic acid and thymol in 25:25:1 ratio and 2% linseed in diet). The fatty acids were analysed using gas chromatography. Results were analyzed using the GraphPad Prism 8 program. ANOVA and the post-hoc Tukey test were applied to determine statistical differences between the group. Significant differences were considered at p < 0.05. As expected, linseed oil supplementation significantly increased the content of linolenic (ALA), eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids in the liver tissue. Polyphenol group had increased content of n3 fatty acids as well as EPA and DHA compared to the control group. The polyphenol + linseed group had higher content of ALA compared to the linseed group. Polyphenols could increase the content of beneficial EPA and DHA when linseed oil is not supplemented. But, when linseed oil is added, polyphenols increase the content of ALA via their antioxidative properties, but due to the limited conversion of ALA into higher n3 fatty acids, the content of EPA and DHA remains unchanged. The inclusion of phenolic compounds had significant influence on the content of n3 fatty acids in the chicken liver. Therefore, we assume that polyphenolic compound could influence meat oxidative stability in the broiler chicken fed linseed oil.

Chicken broiler, phenolic compounds, fatty acids

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