Lipid oxidation in meats of omega-3 fatty acid-enriched broiler chickens

Abstract

Broiler chickens were fed a diet supplemented with 0, 4, 8 and 12% fish meal for 42 days. They were slaughtered under commercial conditions and the oxidative stability was assessed immediately after cooking and again after up to 4 days refrigerated storage. Oxidation was measured by using peroxide values and headspace hexanal concentrations. Omega-3 fatty acid incorporation in breast and thigh muscle lipids increased corresponding to fish meal in the diet. Headspace hexanal and peroxide values increased during 4 days of refrigerated storage with the highest values found in the chicken fed 8% and 12% fish meal diets. The peroxide values were higher for breast meat than for thigh meat but headspace hexanal was higher in thigh meat. Under the dietary conditions examined oxidation during refrigerated storage of cooked chicken appears to limit the amount of fish meal supplementation possible to 4%.