Animal Production Science Animal Production Science Society
Food, fibre and pharmaceuticals from animals
RESEARCH ARTICLE

Fatty acid profile, oxidative stability and sensory quality of breast meat from turkeys fed diets with graded levels of flaxseed oil for different periods of time

Jan Jankowski A , Zenon Zduńczyk B , Dariusz Mikulski A , Jerzy Juśkiewicz B , Janusz F. Pomianowski C and Przemysław Zduńczyk B D
+ Author Affiliations
- Author Affiliations

A University of Warmia and Mazury, Department of Poultry Science, 10-718 Olsztyn, Poland.

B Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland.

C University of Warmia and Mazury, Department of Commodity Science and Food Research, Plac Cieszynski 1, 10-718 Olsztyn, Poland.

D Corresponding author. Email: p.zdunczyk@pan.olsztyn.pl

Animal Production Science - https://doi.org/10.1071/AN16319
Submitted: 13 May 2016  Accepted: 8 November 2016   Published online: 18 January 2017

Abstract

The effect of partial or complete substitution (2.5% and 5%, respectively) of flaxseed oil for soybean oil on the fatty acid profile, oxidative stability and sensory quality of turkey breast meat was studied. Turkeys were fed experimental diets for 3, 4, 5 or 6 weeks before being slaughtered at 16 weeks of age. The percentages of α-linolenic acid and eicosapentaenoic acid in the total fatty acid pool of meat were determined by dietary intake and feeding duration. Even a prolonged dietary treatment with 5% flaxseed oil did not significantly increase the thiobarbituric acid reactive substances content of the turkey meat and did not have a detrimental effect on the sensory properties. The recommended n-6 : n-3 polyunsaturated fatty acids ratio (<4 : 1) in turkey meat can be easily achieved by feeding turkeys a diet containing 2.5% flaxseed oil for 3 weeks. To maintain the above ratio and increase eicosapentaenoic acid concentrations in the meat, the diet should contain 5% flaxseed oil.

Additional keywords: consumer acceptance, oxidative stability, PUFA, turkey meat.


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