Omega-3 enrichment and oxidative stability of broiler chicken meat

Omega-3 polyunsaturated fatty acids can reduce the risk of cardiovascular disease and cancers. Enriching broiler meat opportunities lack research on product quality. The fatty acid (FA) profile of birds fed flaxseed for various periods was analyzed. Another experiment assessed FA profile and oxidation products in frozen-raw and cooked thigh meat in birds fed 20% linPRO (50% extruded flaxseed) with antioxidant combinations. Males deposited more omega-3 in breast meat than females. It required 26.2 d (10%flax) or 11.3 d (17%flax) feeding to achieve the 300 mg o-3/100g of breast. Eicosapentaenoic and docosahexaenoic acids were deposited in the phospholipids whereas alpha-linolenic acid associated with triacylglycerols. Oxysterol appearance was reduced in thighs of high vitamin E birds while the high selenium treatment had no effect or even raised oxysterols during roasting. Antioxidants inhibited thiobarbuturic reactive acid substances in stored frozen-raw meat. Stability of o-3 broiler meat was improved with increased dietary antioxidant levels.