Influence of dietary supplementation with linseed and vitamin E on fatty acids, alpha-tocopherol and lipid peroxidation in muscles of broiler chicks

This experiment was conducted to investigate the influence of dietary linseed and vitamin E on fatty acid composition, alpha-tocopherol and lipid peroxidation of breast and thigh muscles in broiler chicks (5 weeks old). Three broiler diets were fed: control (C), 10% linseed (L) and 10% linseed containing 100 IU kg(-1) supplemented vitamin E (LV) diets. The birds were fed according to one of six feeding regimens: C for 4 weeks (control), C for 3 weeks followed by LV for 1 week (T1), C for 2 weeks followed by LV for 2 weeks (T2), C for 1 week followed by LV for 3 weeks (T3), LV for 4 weeks (T4) or L for 4 weeks (T5). At the end of the 4 weeks feeding, the birds were weighed, sacrificed and their breast and thigh muscles removed for determination of fatty acid composition, alpha-tocopherol contents and thiobarbituric acid reactive substances (TBARS). The oxidation of broiler meat during storage (0, 4, 8, 12 days) was evaluated using the TBA method. Feed intake, body weight gain and feed conversion at 4 weeks were not affected by treatment. n-3 fatty acid contents of breast and thigh muscles were significantly (P < 0.05) elevated according to the whole linseed consumed. Both alpha-tocopherol contents and the oxidative stability of breast and thigh muscles were significantly (P < 0.05) increased by vitamin E supplementation. TBARS numbers were significantly (P < 0.05) increased in T5. These results indicate that dietary linseed and alpha-tocopherol supplementation can be an effective way to enrich poultry meat with n-3 fatty acids and to prolong oxidative stability of the meat. (C) 1997 Elsevier Science B.V.