Inclusion of flaxseed, broken rice and distillers dried grains with solubles (DDGS) in broiler chicken ration alters the fatty acid profile, oxidative stability and other functional properties of meat

Abstract

The objective of the study was to evaluate the fatty acid profile, oxidative stability and other associated quality attributes of broiler chicken meat as affected by feeding ration containing flaxseed, broken rice and distillers dried grains with solubles (DDGS). Six dietary treatments were formulated with no flaxseed in first one and 10% in other five; and 20% broken rice, 40% broken rice, 5% DDGS and 10% DDGS in third, fourth, fifth and sixth treatment, respectively. No dietary effects were observed on body weight gain, but 10% flaxseed along with either broken rice or DDGS increased feed intake of birds. The flaxseed significantly reduced feed efficiency of birds which was further reduced by 10% DDGS. The flaxseed significantly increased the ω-3 PUFA, ω-3:ω-6, PUFA:SFA, MUFA:SFA, UFA:SFA ratios with consequent decrease in percentage of saturated fatty acids (SFA), atherogenic index and thrombogenic index of broiler chicken meat, which was furthered by DDGS inclusion. Flaxseed inclusion significantly reduced cholesterol, fat, water holding capacity (WHC), and antioxidant capacity, whereas, it increased the pH (fresh meat), drip loss, and lipid peroxidation of broiler chicken meat. Inclusion of DDGS levels further increased drip loss, and lipid peroxidation, whereas, it further reduced WHC, extract release volume (ERV), and antioxidant capacity of broiler chicken meat. The study indicate that inclusion of 10% flaxseed along with 5% or 10% DDGS improves chicken meat fatty acid profiles, health related indices, and reduces the cholesterol and fat content, but compromises the feed efficiency of birds and the oxidative stability of meat.

Practical applications: The inclusion of 10% flaxseed along with 5% or 10% DDGS increase PUFA content, ω-3/ω-6 ratio, and decrease the saturated fatty acid content of broiler chicken meat. The 10% flaxseed also reduces the cholesterol and fat content of meat. This designed meat can help reduce the incidences of cardiovascular diseases. The flaxseed and DDGS inclusion reduce WHC and increase drip loss which may have detrimental effect on further processing of meat. However, both flaxseed and DDGS inclusion compromise the oxidative stability of meat and feed efficiency of birds which reflects badly on shelf life of meat and profitability of broiler production. Thus, it needs to be addressed by adding suitable antioxidant in the broiler ration.

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