The Impact of Herbal Additives for Poultry Feed on the Fatty Acid Profile of Meat.

Abstract

Simple SummaryCertain herbs, including their properly selected mixtures or preparations, can have a positive influence on the animal body. Works discussing the impact of herbs on poultry meat quality have gained increasing popularity. This paper aims to review reference literature on the influence of herbal additives for broiler chicken diets on the fatty acid profile of poultry meat. Fat plays a key role both as regards the growth of animals and the nutritional value and quality of meat products. Poultry products are vastly popular, so enriching favorite meat with sources of unsaturated fatty acids is a good way of improving the health of the population.Researchers often found that herbal additives to chicken feed can favorably alter the fatty acid profile of the meat. The most desirable effects of diet modification comprise an increased content of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA) and a reduced content of saturated fatty acids (SFA) in the breast and thigh muscles. A modified fatty acid profile contributes to improvement in the quality of poultry meat, which is reflected in its increased consumption. However, it may be problematic that PUFAs are oxidized easier than other lipids, which can have a negative impact on the sensory traits of meat. By contrast, herbs and herbal products contain antioxidants that can prevent the oxidation of unsaturated fatty acids and cholesterol present in animal-origin products and increase the antioxidant potential of the consumer’s body. This paper aims to review the influence of herbal additives for broiler chicken diets on the fatty acid profile of poultry meat. Special attention was paid to changes in the content of SFAs, MUFAs, and PUFAs, but also alterations in the omega-6:omega-3 ratio. The presented reference literature supports the statement that herbs and bioactive components of herbs added to chicken diets can improve the quality of broiler chicken meat by altering the content of fatty acids.