Effects of rapeseed oil (Rapus indicus) supplementation on omega-3 fatty acid concentration and carcass characteristics in broiler chicken

Abstract

Dietary fatty acid composition in broiler influences carcass quality by altering fat deposition and fatty acid profile. Thus, the study was carried out to evaluate the effect of incorporation of rapeseed oil in broiler ration on omega-3 fatty acid concentration of carcass and its traits in broiler chicken. A total of 160 day-old straight run broilers (Vencobb 400) were randomly divided into four treatment groups (G1, G2, G3 and G4) having four replicates of ten chicks each. The basal diets (G1) were prepared to meet BIS (2007) nutrient requirements with palm oil at 1.5, 3, and 4.5 per cent in pre-starter, starter and finisher diets, respectively. The experimental diets were broiler rations prepared with rapeseed oil replacing 25, 50 and 100 per cent of palm oil in G2, G3 and G4 diets, respectively. The diets were fed ad libitum till 6 weeks of age. Six birds from each group were randomly selected and slaughtered on 42nd day to study omega-3 fatty acid concentration of carcass and its characteristics. The crude fat content of breast and thigh muscle was significantly (P<0.05) reduced in the group fed rapeseed oil included diets. However, carcass yield, processing yield and meat to bone ratio of cut up parts was not significantly affected. The colour and pH of breast and thigh muscles were similar among the treatment groups. Omega- 3 fatty acid concentration was significantly (P<0.01) increased in both breast and thigh muscle of G4 group broilers compared to G1 group. Thus, rapeseed oil inclusion in diet significantly increased omega-3 fatty acid concentration and significantly reduced crude fat concentration breast and thigh muscles with no effect on the carcass yield and its quality when included in the diet replacing palm oil at different proportion.