Effects of Dietary Thraustochytrid Schizochytrium sp. and Other Omega-3 Sources on Growth Performance, Carcass Characteristics, and Meat Quality of Broilers
Jin-Joo Jeon, Hee‐Jin Kim, Hwan-Ku Kang, Chan Ho Kim, Hyun‐Soo Kim, Eui-Chul Hong, Aera Jang, Sang-Ho Kim
Abstract
BACKGROUND: might play a similar role as other omega-3 sources that have been used before. METHODS: powder (SP), salmon oil (SO), and flaxseed oil (FO) in each of the three treatment groups were supplemented in the basal diet (CON), and productive performance, carcass traits, and thigh meat quality of broilers were evaluated. RESULTS: There was a significantly higher weight gain in the SP treatment compared to the other groups, but no difference was found in feed intake and feed conversion ratio. Thiobarbituric acid reactive substance values increased during storage in all the treatments but were significantly lower for SP than for SO and FO after 7 days of storage. Among the ω-3 fatty acids (FAs), α-linolenic acid increased the most in the FO treatment, eicosapentaenoic acid increased the most in the SO treatment, and docosahexaenoic acid increased the most in the SP treatment in thigh meat, reflecting the FA composition of the lipid source diets. CONCLUSIONS: We suggested that all the dietary ω-3 FA sources could improve the FA composition of chicken meat and our results indicated the possibility to supplement broiler diets with 2% level of SP, SO, and FO as ω-3 FA sources to produce meat with a good nutritional quality for consumer's health benefits.