Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Veronica-Denisa LUNGU, Andrada Elena MOISE
Supplementing feed with omega-3 fatty acid sources is a promising strategy for improving the lipid profile of poultry meat. The study analyzes the effect of diets enriched with flaxseed oil, fish oil and microalgae on the content of polyunsaturated fatty acids, oxidative stability and sensory characteristics of meat. The results indicate a significant increase in the content of EPA and DHA in meat, but oxidative stability was negatively affected, necessitating the use of natural antioxidants to prevent rancidity. These findings highlight the potential of nutritionally enhanced diets to produce healthier meat, but emphasize the need to balance nutritional benefits with product stability.
[Read full article] [Citation]
