The effect of dietary supplementation with different percentages of extruded linseeds (LE) (control; LE-3.5%; LE-6.5%) on muscle composition and meat quality in broiler chickens was investigated. The treatments with LE did not modify the chemical composition and cholesterol content of muscle, however they increased the level of omega-3 fatty acids in both groups with the modification being particularly significant in the LE-6.5% group. The increase of the omega-3 content in breast meat positively modified the omega-3/omega-6 ratio, bringing it to or above the levels recommended by the WHO. The results obtained for the meat quality parameters considered fell within the normal range for poultry meat.

COMPOSIZIONE DEL MUSCOLO E QUALITÀ DELLA CARNE DI POLLI BROILER ALIMENTATI CON DIETE A DIVERSA INTEGRAZIONE DI LINO ESTRUSO

BRANCIARI, Raffaella;MUGHETTI, LAURA;RANUCCI, David;MIRAGLIA, DINO;MAURIZI, Angela;AVELLINI, Paolo;TRABALZA MARINUCCI, Massimo
2008-01-01

Abstract

The effect of dietary supplementation with different percentages of extruded linseeds (LE) (control; LE-3.5%; LE-6.5%) on muscle composition and meat quality in broiler chickens was investigated. The treatments with LE did not modify the chemical composition and cholesterol content of muscle, however they increased the level of omega-3 fatty acids in both groups with the modification being particularly significant in the LE-6.5% group. The increase of the omega-3 content in breast meat positively modified the omega-3/omega-6 ratio, bringing it to or above the levels recommended by the WHO. The results obtained for the meat quality parameters considered fell within the normal range for poultry meat.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11391/175739
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