Effect of Dietary Enrichment with Flaxseed, Vitamin E and Selenium, and of Market Class on the Broiler Breast Meat—Part 1: Nutritional and Functional Traits

Abstract

The effect of dietary enrichment with flaxseed, selenium and vitamin E, and market class on the nutritional and functional value of breast meat was evaluated. A completely randomized block design was set up, where the experimental unit (n = 6000 birds) received conventional or enriched diet and was slaughtered at 37 (light class), 47 (medium class), or 57 (heavy class) days of life. Hence, functional and standard Pectoralis major muscles from every market class were analyzed for FA composition, inorganic elements and vitamin E. Lipid metabolism indices and health lipid indicators were assessed along with the nutritional value. A multiple linear model revealed that in breasts, the dietary treatment significantly influenced (p < 0.05) the FA profile, lipid metabolism and health lipid indices, while the slaughtering weight was related (p < 0.05) to most of elements (e.g., Na, Mg, K, Mn, and Se) and vitamin E. The interdependence of the two factors had strong relations (p < 0.05) with total PUFAs, including linolenic acid, desaturase activities, health lipid indices, trace essential elements and vitamin E. Consequently, enriched meat from heavy chickens showed the best functional and nutritional traits. Overall, the study pointed out that both market class and dietary manipulation are two relevant factors to consider for producing breast meat with higher nutritional and functional value.

Effects of Supplementing Sea Buckthorn Leaves (Hippophae rhamnoides L.) and Chromium (III) in Broiler Diet on the Nutritional Quality and Lipid Oxidative Stability of Meat

“…Many studies have demonstrated the successful enrichment of meat with nutrients, such as polyunsaturated fatty acids, fat-soluble vitamins, minerals, etc. [ 6 , 7 ], when they added various plants/plant extracts or oils to the chickens’ feed. Dietary supplements from natural sources are appreciated by consumers who consider them safe and nutritious.…”

Effect of Dietary Enrichment with Flaxseed, Vitamin E and Selenium, and of Market Class on the Broiler Breast Meat—Part 2: Technological and Sensorial Traits

“…The experimental design of the study was already described in our previous study [ 7 ]. Briefly, a total of 36,000 of 1-day old and mixed sex broiler chicks (breed: Ross 308) were farmed and slaughtered in dedicated plants of the company “Avimecc S.p.A.” (Ragusa, Italy) during June–July 2021.…”

“…Hence, a Shapiro–Wilk test was run to verify the initial assumptions of experimental data. Then, the GLM procedure of the SAS statistical package (SAS Institute Inc., Cary, NC, USA) was employed to analyze data according to a multiple linear regression as already described by Albergamo and colleagues [ 7 ]. The model included data from breast muscles as dependent variables, and the diet program, the market size, the storage, and their mutual interaction as fixed factors.…”

“…In our recent study [ 7 ], we investigated how market class and feeding program—which included functional ingredients such as extruded flaxseed meal (FSM), vitamin E, and selenium (Se) could affect the quality of breast meat in terms of nutritional and functional properties. However, the study of the technological and sensorial profile is also of utmost importance, especially for the poultry industry, because the broiler meat is nowadays mainly consumed as cuts (available estimates: 40% and 48%, respectively in US and France) and processed products (available estimates: 49% and 29%, respectively in US and France) and the underestimation of such aspects may create a bad image of meat products, thus, unavoidably causing a lack of confidence in clients and consumers and compromising the success of products [ 3 , 8 ].…”

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour

“…Increasing consumer awareness of food quality, production trends, the relationship between diet and health, and lack of time are the most common reasons for introducing new, more nutritional products to the market, as well as easy-to-prepare meat products [ 1 , 2 , 3 ]. The addition of natural bioactive compounds to meat products is nowadays a popular trend in meat processing [ 4 , 5 , 6 ]. Currently, enriched meat products are obtained thanks to modification at the raw material production stage (appropriate selection of animal breed, in terms of the animal raw materials obtained) and selection and supplementation of feed [ 6 , 7 ], and enrichment of meat products at the processing stage.…”