The Effect of Dietary Oil or Cake in the Diets of Broiler Chickens on Growth Performance, Fatty Acid Profile, and Sensory Quality of Meat.

The aim of the present study was to determine the effect of supplementing the diets of broiler chickens with oil or cake as a source of polyunsaturated fatty acids (PUFAs) on their growth performance, fatty acid profile, and sensory quality of meat. The 456 Ross 308 broilers aged 21-42 days were divided into 3 groups with 4 replicates of 38 birds in each. Chickens in the control group I (CTR) were fed a standard grower-finisher feed mixture containing 60 g/kg rapeseed oil. The experimental components, oil-CSO (group II) or cake-CSC (group III), were included in a diet based on wheat and soybean at 40 and 100 g/kg, respectively. The use of oil and cake as feed components did not have a significant effect on the growth performance of the chickens. Analysis of the fatty acid profile in the lipids of the breast muscles showed that oil and cake reduced the content of monounsaturated fatty acids ( < 0.05) but increased the content of n-3 polyunsaturated fatty acids, especially α-linolenic acid (C18:3) ( < 0.01). Furthermore, both components reduced the ratio of n-6/n-3 PUFAs in the breast muscles ( < 0.01). Sensory analysis revealed that oil had a beneficial effect on meat juiciness, whereas cake slightly worsened the flavor and tastiness of the meat. In conclusion, supplementing the diet of broiler chickens with oil or cake can be an efficient method for modifying the fatty acid profile of the meat lipids in a beneficial way, without any negative impact on the growth performance of the chickens. According to the dietetic recommendations for humans, broiler chicken meat with a higher level of PUFA n-3 can be a good alternative source of these fatty acids in the human diet. Furthermore, oil improved the juiciness of breast meat.