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Effects of graded levels of dietary fish oil on the yield and fatty acid composition of breast meat in broiler chickens

P. Farhoomand^*,1 and S. Checaniazer

^* Faculty of Agriculture, Department of Animal Science, Urmia University, Urmia, Iran 57135-165; and Faculty of Agriculture, Department of Animal Science, Islamic Azad University, Shabestar, Iran 53815-159

¹ Corresponding author: par42877{at}yahoo.com

An experiment was carried out to evaluate the effects of adjusting the fish oil (FO) and poultry fat (PF) balance in broiler chicken diets on the resulting yield and fatty acid (FA) composition of the meat. Two hundred and forty 21-d-old broilers were assigned to 1 of 4 dietary groups, 3% PF, 2% PF + 1% FO, 1% PF + 2% FO, or 3% FO, over a 21-d growth period. Yields and FA composition were then determined. The highest final BW, highest daily BW gain, and best FCR were recorded for the 1% PF + 2% FO dietary group, followed by 3% FO group (P < 0.01). By supplementing the diets of these birds with FO, the FA composition of the breast tissue was altered and the long-chain n-3 FA contents (C22:6n-3, C22:5n-3, and C20:5n-3) increased. In addition, with increasing levels of FO in the broiler diets, the ratios of total saturated FA to polyunsaturated FA, monounsaturated FA to polyunsaturated FA, and n-6 to n-3 in the breast meat were decreased.

Key Words: fish oil • performance • breast meat • fatty acid