The aim of this paper is was to investigate the effects of soybean oil, flax
and rapeseed oil on the body weight, fatty acid composition of lipids and
sensory characteristics of chicken breast meat. At the beginning, six groups
with 40 one day old chicks Cobb 500 hybrid line, with five replications was
formed. Chickens were fed with three mixtures of 21, 20 and 18% protein,
respectively. The experiment lasted 42 days. The use of different types of
oils in the diet did not exhibited statistically significant (P>0.05)
differences in body weight of chickens. The control group achieved final body
weight of 2704g and 2695g, and the experimental groups in a row 2735, 2645,
2735 and 2670g. The use of flax oil and rapeseed oil changes the fatty acid
composition of lipids. Replacing rapeseed with soybean oil reduces the
percentage of palmitic, stearic and linoleic acids, and increases the share
of oleic and linolenic acids in the abdominal fat pad. The inclusion of flax
oil in the diet of chickens in an amounts of 4% and 8% increase the amount of
linoleic acid to 63% and 203%, which was statistically highly significant
(P<0.01) difference compare to the control groups I and II, whereas the
amount of linoleic acid is reduced by 14% and 33%. Dietary addition of
vegetable oils in this experiment did not show any improvement of chicken
breast meat sensory quality, but lipids of meat was improved with the higher
levels of PUFAs which contributes to a higher quality of gained chicken meat.
The influence of dietary fish oil and vitamin E
on the fatty acid profile and oxidative stability of
frozen stored chicken breast meat
