The effect of oil type in diet in broiler chicken on pro-health and organoleptic properties of meat

The effect of oil type in diet in broiler chicken on pro-health and organoleptic properties of meat. The studies covered the analysis of the pro-health and organoleptic properties of the meat of chickens for fattening fed with mixtures oiled with three different oils. The research material consisted of 36 samples of pectoral and legs muscles. Samples were collected from 42-day old birds from three feeding groups. Group I chickens received mixtures oiled with soybean oil, while groups II and III chickens were fed with mixtures oiled with rapeseed oil and linseed oil, respectively. The use of rapeseed or linseed oil in mixtures for chickens for fattening does not affect the content of basic ingredients in muscles, but signifi cantly reduced the proportion of crude fat in pectoral muscle. The differentiation of the fatty acids content in oils was refl ected in muscle lipids. The obtained results provide grounds to recommend oiling of compound mixtures primarily with linseed oil, as it increases (P < 0.01) the content of PUFA n-3. However, it should be taken into account that taste qualities will thus deteriorate.