CHICKEN MEAT QUALITY ENRICHED WITH OMEGA 3 AND VITAMIN E

Objective: The addition of canola oil as a source of ω-3 and dietary vitamin E supplementation of broilers on meat quality were investigated. Method: Chickens (n=186) aged 1-42 days were divided into: SOYA-control (soybean oil), CAN (canola oil) and CAN+VITE (canola oil and 150mg of vitamin E.kg–1 of feed). The feed, fillets and thighs+drumstick thighs were evaluated for fatty acid composition. pH, color (L*, and a*/b* ratio), water holding capacity (WHC), cooking loss (CL) and shear force (SF) measurements were performed, 24 h post mortem in fillets. Results and discussion: Lipid oxidation and vitamin E content were evaluated in both fillets and thighs+drumstick. The pH and L* values, a*/b* ratio and WHC did not differ (p>0.05) among treatments, indicating that the inclusion of canola oil and/or vitamin E does not affect these parameters. The CAN and CAN +VITE diets presented a 57% lower ω-6/ω-3 ratio (p<0.05) than SOYA. The content of saturated and polyunsaturated fatty acids was higher (p<0.05) in CAN and CAN+VITE meats, however, the concentration of monounsaturated was lower (p<0.05) in these samples. The α-linolenic acid content was 10% higher in CAN and CAN+VITE meats. CAN fillets showed lower CL and higher SF. The vitamin E content in the cuts showed increasing order SOYA <CAN<CAN+ VITE. Lipid oxidation was higher (p<0.05) only in CAN thighs+ drumstick, however, the inclusion of vitamin E (CAN+VITE) promoted oxidation inhibition. Conclusion: Therefore, the replacement of soybean oil by canola oil, together with the addition of vitamin E in the diet of broilers contributes to the production of meats with higher ω-3 content and lower ω-6/ω-3 ratio, without compromising its quality.