No. 21 (2006)
Articles

Effect of dietary fatty acids on the oxidative stability and the colour of broiler meat

Published May 23, 2006
Tamás Pálfy
Debreceni Egyetem Agrártudományi Centrum, Mezőgazdaságtudományi Kar, Állattenyésztés- és Takarmányozástani Tanszék, Debrecen
János Gundel
Állattenyésztési és Takarmányozási Kutatóintézet, Herceghalom
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APA

Pálfy, T., & Gundel, J. (2006). Effect of dietary fatty acids on the oxidative stability and the colour of broiler meat. Acta Agraria Debreceniensis, (21), 25-30. https://doi.org/10.34101/actaagrar/21/3169

The aim of our investigation was to determine the effects of increased PUFA (polyunsaturated fatty acids) content on the colour, total pigment content, organoleptic characteristics and oxidative stability of poultry meat. The experiment was carried out with 1200 Ross-308 cock chicklings. Animals were fed with a 3 phase diet, and in each phase, additional fat was added to the feed. The isocaloric and isonitrogenic feed was produced as the breeder organization suggested; only the fat content differed (4 treatments: pig fat (lard), sunflower oil, soy oil, flax-seed oil).
The different fat complements did not influence broiler production. However, the fatty acid composition of meat was similar to the fatty acid composition of feed (additional fats). The analyses of meat samples, after a storage period, did not significantly prove the possible negative effects of higher PUFA content.

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