Improved Nutritional Value of Broiler Meat as Healthy Food by Feeding Chickens Blends of Vegetable Oils

Abstract

The study was conducted to improve the nutritional value of poultry meat as a healthy food for humans. The responses of serum lipid profile, lipid oxidation and fatty acids profile in broiler chickens were assessed by feeding different levels of oil blend. The diet supplemented with palm oil, (PO), soybean oil (SO) and linseed oil (LO) with a ratio of 4:1:1 PO, SO and LO, respectively. A total of 216 one-day-old broiler chicks (Cobb 500) were randomly assigned to six dietary treatments. Each treatment consisted with six replicates (pens) and six birds in each. The dietary treatments supplemented with oil blend at 0%, 2%, 4%, 6%, 8%, and 10%. Increasing the level of oil blend resulted in an increase in the total n-3 and n-6 fatty acids (FA) and a reduction in n-6: n-3 fatty acid ratio (FAR) in the breast muscle tissues. Serum cholesterol, triacylglycerol and breast muscle cholesterol significantly decreased with increasing the level of oil blend in broiler diets. The combination of PO, SO and LO can be incorporated in broiler diets to increase the levels of n-3 long chain polyunsaturated fatty acid (LCPUFA) and decrease n-6: n-3 FAR and decrease cholesterol content in breast meat.