Omega-3-enriched broiler meat: 1. Optimization of a production system

• Published in: Poultry science Vol. 88; no. 5; pp. 1108 - 1120
• Main Authors: Zuidhof, M.J, Betti, M, Korver, D.R, Hernandez, F.I.L, Schneider, B.L, Carney, V.L, Renema, R.A
• Format: Journal Article
• Language: English
• Published: Oxford, UK Poultry Science Association 01.05.2009; Oxford University Press
• Subjects: Animal Feed - analysis; Animal Nutritional Physiological Phenomena; Animals; broiler chickens; broiler feeding; chicken meat; Chickens; consumer acceptance; Diet - veterinary; experimental diets; Fatty Acids, Omega-3 - chemistry; Female; Flax - chemistry; food analysis; functional properties; linseed; Male; Meat - analysis; Meat - standards; meat composition; omega-3 fatty acids; Oxidation-Reduction; oxidative stability; poultry production; production costs; Weight Gain; flaxseed; optimization; economic analysis; α-linolenic acid; omega-3-enriched broiler breast meat
• ISSN: 0032-5791; 1525-3171
• DOI: 10.3382/ps.2008-00171

Consumer awareness of the health benefits of n-3 fatty acids is growing and is driving consumer demand for enriched food products. Enrichment of meat with n-3 fatty acids is an opportunity for the broiler production sector to add value to their product, but enrichment can increase the cost of production. A study was conducted to determine an optimal production strategy for n-3 enrichment of broiler meat using ground full-fat flaxseed. Low and high levels of dietary flaxseed (10 and 17%, respectively) were fed to broilers for 8 lengths of time (0, 4, 8, 12, 16, 20, 24, or 35 d) before processing at 35 d. Increasing the level or duration decreased feed intake, BW, and the percentage yield of carcass and breast. Flaxseed level and duration of feeding increased feed conversion ratios and the cost of production. Feeding flaxseed at 10 and 17% increased breast n-3 fatty acid levels by 7.65 and 13.70 mg/100 g of meat per day, respectively. In breast meat, the threshold level of 300 mg/g, required in Canada for labeling foods as a source of n-3 fatty acids, was reached at 12.1 and 24.1 d in the high and low flaxseed treatments, respectively. This was due primarily to a tripling of α-linolenic acid (18:3n-3) levels in the breast meat. Levels of the long-chain n-3 fatty acid eicosapentaenoic acid increased significantly in the breast meat with increased level and duration of flax feeding, indicating that birds were able to desaturate and elongate α-linolenic acid to eicosapentaenoic acid. To minimize cost, while achieving adequate breast meat n-3 enrichment, carcass weight, and meat yield, feeding 10% flaxseed for 24.1 d before processing is recommended as an optimal breast meat n-3 enrichment strategy. The optimal thigh meat n-3 enrichment strategy was to feed 10% flaxseed for 4.54 d before processing.