Effects of Whole Flaxseed in Reduced Energy Diets on Broiler Chickens Meat Quality and Carcass Characteristics Under Heat Stress Condition

Abstract

This study aimed to assess the impact of heat stress (HS) on broiler chickens provided with a low-energy diet including whole flaxseed, focusing on carcass characteristics and meat quality. A total of 250 one-day-old Ross 308 broiler chicks were randomly allocated into five groups (50 chicks per group), with two replicates for each group. The negative control treatment (T1) received a basal diet devoid of HS. The second treatment fed a basal diet under HS as a positive control (T2). In the third experiment, they fed a basal diet, including whole flaxseed, under heat-stress conditions (T3). The fourth treatment consisted of providing a low-energy diet with whole flaxseed under HS (T4). The fifth intervention was a reduced energy diet administered under HS (T5). The carcass characteristics and edible entrails in the T3 and T4 groups showed a significant improvement (P≤0.05) compared to the control groups. The meat quality in the T3 and T4 groups was considerably enhanced (P≤0.05) due to an increase in omega-3 fatty acid levels [α-linolenic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA)], as determined by GC mass spectrometry compared to the control group that had a corn-soybean diet. In conclusion, incorporating whole flaxseeds into a low-energy diet during HS augmented broiler chickens’ productivity, improved carcass characteristics, and elevated omega-3 concentrations in the meat.