A total of 360 broilers, female Cobb 500, were fed from 21 d to slaughter (46 d) a commercial diet supplemented with 0, 0.5 or 1% Schizochitrium sp. marine algae, as dietary source of n-3 PUFA. Meat with the highest n-3 PUFA content showed a reduced lipid stability, particularly in breast, while the organoleptic properties evaluated in drumsticks were not affected by the dietary treatment. Breast colour was deeper in the group receiving the highest algal supplementation.
Oxidative Stability And Quality Traits Of n-3 Pufa Enriched Chicken Meat / Sirri, F; Minelli, Giovanna; Iaffaldano, N; Tallarico, N; Franchini, A.. - In: ITALIAN JOURNAL OF ANIMAL SCIENCE. - ISSN 1828-051X. - STAMPA. - VOL. 2 (Suppl. 1):(2003), pp. 450-452.
Oxidative Stability And Quality Traits Of n-3 Pufa Enriched Chicken Meat
MINELLI, Giovanna;
2003
Abstract
A total of 360 broilers, female Cobb 500, were fed from 21 d to slaughter (46 d) a commercial diet supplemented with 0, 0.5 or 1% Schizochitrium sp. marine algae, as dietary source of n-3 PUFA. Meat with the highest n-3 PUFA content showed a reduced lipid stability, particularly in breast, while the organoleptic properties evaluated in drumsticks were not affected by the dietary treatment. Breast colour was deeper in the group receiving the highest algal supplementation.
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