Effects of Grape Seed Oil Supplementation to Broilers Diets on Growth Performance, Meat Fatty Acids, Health Lipid Indices and Lipid Oxidation Parameters

Raluca Paula Turcu, Tatiana Dumitra Panaite, Arabela Elena Untea, Petru Alexandru Vlaicu, Irinel Adriana Badea and Silvia Mironeasa
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Raluca Paula Turcu: Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, IF, Romania
Tatiana Dumitra Panaite: Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, IF, Romania
Arabela Elena Untea: Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, IF, Romania
Petru Alexandru Vlaicu: Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, IF, Romania
Irinel Adriana Badea: Department of Analytical Chemistry, Faculty of Chemistry, University of Bucharest, 4-12 Blvd Regina Elisabeta, 030018 Bucharest, Romania
Silvia Mironeasa: Faculty of Food Engineering, Stefan cel Mare University, 720229 Suceava, Romania

Agriculture, 2021, vol. 11, issue 5, 1-16

Abstract: The purpose of this study was to evaluate the effects of grape seed oil (GSO) supplementation to broilers fed polyunsaturated fatty acids (PUFA)-enriched diets on growth performance, color, texture, fatty acid content and lipid peroxidation of meat. The 4-week feeding trial was conducted on 120 Cobb 500 broilers, assigned to three groups and housed in an experimental hall on permanent wood shaves litter. GSO was tested as source of natural antioxidants at different levels, 0% (GSO0, control), 1.5% (GSO1.5) and 3% (GSO3) in the presence of 4% flaxseed meal (FSM) in a completely randomized design. The results show that at the end of the experiment (42 days) the GSO supplementation had no effect ( p < 0.05) on productivity parameters, except the final weight which was improved in GSO3 compared to GSO. The thigh meat color indicated a higher degree of lightness ( p < 0.05), but the meat texture was not influenced ( p < 0.05) by the new tested diets. The GSO diets increased ( p < 0.05) the saturated fatty acid (SFA) content and decreased the PUFA content in the thigh meat. Thigh meat samples from GSO treatments had significantly ( p < 0.05) improved oxidative stability. In the breast meat only the concentration of thiobarbituric acid-reactive substances (TBARS) decreased ( p < 0.05). It is concluded that the GSO significantly improved the thigh meat oxidative stability.

Keywords: broiler; grape seed oil; meat quality; oxidative stability (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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