Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products

Faqir Muhammad Anjum,Muhammad Faizan Haider,Muhammad Issa Khan,Muhammad Sohaib,Muhammad Sajid Arshad

doi:10.1186/1476-511x-12-13

Faqir Muhammad Anjum, Muhammad Faizan Haider + Show 3 more

Open Access

https://doi.org/10.1186/1476-511x-12-13

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Abstract

This study was intended to explore the effect of extruded flaxseed meal supplemented diet on broiler growth performance, oxidative stability and organoleptic characteristics of broiler meat and meat products. 120 (day old) broiler chicks were randomly allotted to 12 experimental groups and fed on diets containing extruded flaxseed meal at 0, 5, 10 and 15%. The supplementation of extruded flaxseed in the diet decreases the body weight gain, feed intake and increased feed conversion ratio (FCR) values of broilers. The antioxidant enzymes were strongly influenced by different levels of extruded flaxseed supplementation among treatments. The TBARS assay revealed that maximum malondialdehyde were produced in T3 containing highest extruded flaxseed level (15%) and minimum malondialdehyde were produced in T0 treatment having no extruded flaxseed. The TBARS values ranged from 0.850-2.106 and 0.460-1.052 in leg and breast met respectively. The Free radical scavenging activity varied significantly and DPPH values of breast meat ranged from 20.70% to 39.09% and in leg meat 23.53% to 43.09% respectively. The sensory acceptability of broiler meat nuggets was decreased with the increase in the level of flaxseeds due to the lipid peroxidation of polyunsaturated fatty acids (PUFA) which generated off flavors and bad odors. Feeding extruded flaxseed to chicken through feed strongly inflated the quality and functional properties, fatty acid contents and reduced the oxidative stability of broiler meat and meat products. The present study concludes that up to 10% of flaxseed meal may be used in broiler diet to enhance the omega 3 fatty acids content in the broiler meat.

Highlights

Flaxseed is among unique oil seed crops because of its exceptionally high content of α-linolenic acid (ALA), contains 35 to 45% oil, of which 45 to 52% is α-linolenic aci [1]
The present study was designed to investigate the relationship of various quality attributes and storage stability of broiler meat and meat products with different concentrations of extruded flaxseed fed to the broiler birds
The chemical analysis of extruded flaxseed fed meat revealed that the fat contents of leg meat greatly increased as compared to breast meat

Summary

Introduction

Flaxseed is among unique oil seed crops because of its exceptionally high content of α-linolenic acid (ALA), contains 35 to 45% oil, of which 45 to 52% is α-linolenic aci [1]. A large proportion of flaxseed comprises nutritional components such as oil, soluble fiber, protein, lignans, vitamins and minerals [3]. Flaxseed is rich source of omega-3 polyunsaturated fatty acids and it is helpful in prevention of cardiovascular diseases and cancer. The flaxseed contains all essential amino acid of the protein. It is an excellent source of fiber, lecithin, vitamins and minerals. A large proportion of flaxseed comprises nutritional valuable components such as protein (200-240 g/kg), dietary fiber (250–280 g/kg) and flax oil (350-450 g/kg)

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