engleski

Effect of plant oils on technological and nutritional traits of broiler meat

The research aim was to assess effects that plant oils have on technological and nutritional traits of broiler meat. From the 4th to 6th week of fattening, broilers were fed finisher diets that differed between groups only in the source of oil supplemented in the amount of 5%. Broiler groups 1, 2, 3 and 4 were given diets supplemented with sunflower oil, soybean oil, rapeseed oil and linseed oil, respectively. Upon the fattening, the following traits of meat were determined: technological traits (pH, electric conductivity, water holding capacity - WHC, meat color) and nutritional traits (n-3 PUFA, VLCE value). Different oils supplemented to broiler diets had statistically significant effect on pH2 value (P=0.008) and on meat color value (L* value, P=0.006). Meat of group 2 was darker in color (P<0.05) than meat of other groups. The highest content of  LNA (79 mg and 299 mg), EPA (9 mg and 18 mg) and DHA (21 mg and 39 mg) was determined in breast and thigh muscles of broilers in the group 4. In accordance with the content of stated fatty acids the best VLCE was also determined in group 4 (42 mg and 102 mg in muscles of breasts and thighs). That group also had considerably more favorable VLCE value, if compared to other groups.

fattening broilers ; plant oils ; meat quality ; n-3 PUFA ; VLCE value

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