Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance

Area of Science:

• Animal Science
• Food Science
• Nutritional Biochemistry

Background:

• Consumers seek healthier food options, including those rich in omega-3 fatty acids to reduce cardiovascular disease risk.
• Flaxseed is a viable source of alpha-linolenic acid for enriching poultry meat with n-3 polyunsaturated fatty acids (PUFA).

Purpose of the Study:

• To determine the optimal feeding duration of flaxseed in broiler diets for n-3 PUFA enrichment.
• To evaluate the impact of flaxseed enrichment on broiler meat quality, functional properties, oxidative stability, and sensory attributes.
• To ensure enrichment strategies do not compromise processing efficiencies.

Main Methods:

• A 2x8 factorial experiment using two dietary flaxseed levels (10% and 17%) fed for eight durations (0-35 days).
• Evaluation of breast and thigh meat from 128 broilers for functional properties, oxidative stability, and sensory analysis.
• Analysis of meat quality traits including pH, cooking loss, drip loss, shear value, and color characteristics.

Main Results:

• Feeding flaxseed for 16 days resulted in a lower ultimate pH (5.65 vs. 5.93 in control), affecting meat quality parameters.
• Increased duration of flaxseed feeding significantly impacted cooking loss, drip loss, and shear value, with shear value increasing after 16 days.
• Oxidative susceptibility increased with flaxseed feeding duration, but no sensory defects were noted for durations under 16 days.

Conclusions:

• Flaxseed enrichment of broiler diets for 16 days is effective for enhancing n-3 PUFA content while maintaining acceptable meat quality.
• Dietary flaxseed duration significantly influences broiler meat's functional properties, color, and oxidative stability.
• Optimal enrichment periods are crucial to balance nutritional benefits with meat quality and sensory acceptance.