Impact of the oxidative quality of fish oils in feeds on the composition and oxidative stability of chicken and rabbit meat

Effect of feeding of 5% prefermented cereal-based bioproduct enriched with γ-linolenic acid on production indicators, chemical composition, fatty acid profile and lipid oxidation of broiler meat

“…Based on our results, we can conclude that the fatty acid composition of feed influences the fatty acid composition of meat. Similarly, other authors (Narciso- Gayt an et al 2011;Tres et al 2014) reported that fatty acid composition of chicken muscles reflected the fatty acid composition of the dietary oils. In the breast and thigh muscles of both groups, fatty acids were represented mostly by palmitic acid, oleic acid and LA, and this composition was related to fatty acid composition of the conventional feed mixture, base of the feed of both groups.…”

“…The most strategies used to influence the fatty acid profile of broiler meat also require the addition of antioxidants to reduce the process of oxidation of lipids and thus to preserve the quality and shelf life of meat (Rymer et al 2010;Jaskiewicz et al 2014). Tres et al (2014) concluded that the tissue susceptibility to oxidation is dependent on their PUFA/a-tocopherol ratios. The a-tocopherol is an effective antioxidant in animal nutrition.…”

Potential use of Lentinus squarrosulus mushroom as fermenting agent and source of natural antioxidant additive in livestock feed

“…Prolonged exposure to air, heat, sunlight and poor storage conditions are among the factors promoting oxidative rancidity in the feed. The drawbacks of long‐term supply of deteriorated feed to animals are documented in several studies, which include low growth performance, weak immune system, increase mortality rate and producing animal‐based products with lower nutritional quality . Moreover, oxidised feeds are considered to be toxic, hence this has provoked fears about the safety of food products derived from the affected animals.…”

“…Antioxidant supplementation is found as a practical solution to overcome this circumstance . Furthermore, antioxidant properties in the feed are perceived to be deposited in the muscle and cellular membranes upon consumption leading to the production of meat, milk and eggs with improved nutritional quality and oxidative stability . Besides, inclusion of antioxidants directly in the animal's diet was found to provide better meat quality compared to post‐mortem application in processed meat .…”

“…4 Furthermore, antioxidant properties in the feed are perceived to be deposited in the muscle and cellular membranes upon consumption leading to the production of meat, milk and eggs with improved nutritional quality and oxidative stability. 3 Besides, inclusion of antioxidants directly in the animal's diet was found to provide better meat quality compared to post-mortem application in processed meat. 5 Synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) are widely used as antioxidant supplements but their potential carcinogenic effect is a health concern.…”