Abstract
The aim of this experiment was to examine the effect of the addition of extruded flaxseed to chicken feed on physico-chemical and sensory characteristics of breast and leg-thigh meat. The basic chemical composition, pH value, instrumental colour and sensory characteristics of white (breast) and dark meat (leg-thigh) were examined by feeding two groups (both comprising males and females) of 500 Ross 308 hybrid line chickens by standard feed (control group) and with the addition of 6% of extruded flaxseed mixture (experimental group). Instrumental characteristics of colour were changed, especially in white meat. Both breast muscles of male broilers were significantly lighter, but a* values were significantly lower in m. pectoralis profundus and b* values higher in m. pectoralis superficialis of both genders. In dark meat, a* values were significantly lower in the meat of males, while b* values were higher in the meat of females. The addition of extruded flaxseed to chicken feed did not led to significant changes in the sensory characteristics of meat.
Highlights
Meat is an important source of high biological value proteins, minerals, vitamins and other nutrients
Instrumental characteristics of colour were changed, especially in white meat. Both breast muscles of male broilers were significantly lighter, but a* values were significantly lower in m. pectoralis profundus and b* values higher in m. pectoralis superficialis of both genders
The addition of extruded flaxseed to broiler diet affected the instrumental characteristics of colour, most notably in white meat
Summary
Meat is an important source of high biological value proteins, minerals, vitamins and other nutrients. Fatty acid profile of meat lipids can be improved by a diet rich in ω-3 PUFA especially in monogastric animals (pigs, poultry and fish) since their organism absorbs fatty acids in their intact form (Bou et al, 2009). Until recently, flaxseed oil was predominantly used in chicken feed, as the use of flaxseed is limited by antinutritional factors such as: cyanogenic glycosides, phytic acid, linatin dipeptide (vitamin B6 antagonist) (Anjum et al, 2013). The extrusion process reduces the content of antinutritional factors by more than 93%, at the same time retaining useful components and rendering extruded flaxseed adequate for use in animal diet (Anjum et al, 2013)
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