Effect of Dietary Supplementation with Fish Oil with Selenium or Vitamin E on Oxidative Stability and Consumer Acceptability of Broilers Meat

In this experiment, the effect of dietary supplementation of fish oil with different antioxidant types and levels (selenium, a-tocopheryl acetate or the combination of both) on improving the oxidative stability and consumer acceptability of breast meat in male broilers were evaluated. 320 broiler cockerels (Ross 308) in [1] dietary treatments with four replicates were fed experimental diets. Diets with 3% fish oil (control) were supplemented with 0.3 mg/kg Se-enriched yeast (SY) or 50 mg/kg vitamin E (Vit. E) or with both SY and Vit.E in half of levels (0.15 + 25 mg/kg). The lipid peroxidation of breast meat in male broilers was decreased in diets supplemented with Se, vitamin E or both as compared with the control. Moreover, the consumer acceptability was improved. The inclusion of Vit.E in the dietary fish oil enhanced the oxidative stability more than SY alone or combination of SY and VE. These factors were expressed as reduced malondialdehyde (MDA) values in breast meat after 0, 5 and 10 days storage period in refrigerator at 4°C. The consumer acceptability of breast samples for treatment 4 (SY + VE) were higher than SY or VE supplemented groups alone after storage period. In conclusion, vitamin E In combination with dietary fish oil can increase oxidative stability and the VE /SY combination for improving consumer acceptability can be more effective in storage period.