Fatty acid profile, oxidative stability and sensory quality of breast meat from turkeys fed diets with graded levels of flaxseed oil for different periods of time
Jan Jankowski A , Zenon Zduńczyk B , Dariusz Mikulski A , Jerzy Juśkiewicz B , Janusz F. Pomianowski C and Przemysław Zduńczyk B D
+ Author Affiliations
- Author Affiliations
A University of Warmia and Mazury, Department of Poultry Science, 10-718 Olsztyn, Poland.
B Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland.
C University of Warmia and Mazury, Department of Commodity Science and Food Research, Plac Cieszynski 1, 10-718 Olsztyn, Poland.
D Corresponding author. Email: p.zdunczyk@pan.olsztyn.pl
Animal Production Science 58(6) 1164-1174 https://doi.org/10.1071/AN16319
Submitted: 13 May 2016 Accepted: 8 November 2016 Published: 18 January 2017
Abstract
The effect of partial or complete substitution (2.5% and 5%, respectively) of flaxseed oil for soybean oil on the fatty acid profile, oxidative stability and sensory quality of turkey breast meat was studied. Turkeys were fed experimental diets for 3, 4, 5 or 6 weeks before being slaughtered at 16 weeks of age. The percentages of α-linolenic acid and eicosapentaenoic acid in the total fatty acid pool of meat were determined by dietary intake and feeding duration. Even a prolonged dietary treatment with 5% flaxseed oil did not significantly increase the thiobarbituric acid reactive substances content of the turkey meat and did not have a detrimental effect on the sensory properties. The recommended n-6 : n-3 polyunsaturated fatty acids ratio (<4 : 1) in turkey meat can be easily achieved by feeding turkeys a diet containing 2.5% flaxseed oil for 3 weeks. To maintain the above ratio and increase eicosapentaenoic acid concentrations in the meat, the diet should contain 5% flaxseed oil.
Additional keywords: consumer acceptance, oxidative stability, PUFA, turkey meat.
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