Turkey Breast Meat Change of EPA and DHA Fatty Acids Content During Fed Canola Oil

The aim of this study was to evaluate the effects on omega 3 fatty acids include of Docosahexaenoic (DHA) and eicosapentaenoic (EPA) content when canola oil (CO) was included in Iranian native turkey rations. Ninety one turkey chicks were randomly distributed into 3 treatment: control (0 % CO), 2.5% CO and 5% CO for 20wk. These diets were isonitrogenous and isoenergetic were given to chicks throughout growth period. Eicosapentaenoic and docosahexaenoic acids and other fatty acids were analyzed by gas chromatography. Data was analyzed with one way ANOVA and means compared with Duncan multiple range test. In conclusion, EPA and DHA fatty acids content of breast meat samples significantly affected by dietary polyunsaturation level and were significantly (p< 0.05) and canola oil could successfully enriched turkey meat.