Effect of Dietary Kilka Fish Oil Supplementation on the Fatty Acids Composition and Consumer Acceptability of Chicken White Meat

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This experiment was designed to evaluate the effect of dietary Caspian Kilka fish oil on breast meat fatty acid (FA) profile and as well as sensory acceptability of breast meat. Fish oil supplementation was added to provide four graded levels (0, 1, 2, and 3% fish oil) in place of vegetable oil for supporting 3% oil in the diet during the period of breeding. These four diets were allocated to one hundred and twelve birds of Ross-308 strain. The diets were isoenergetic and isonitrogenous being fed to birds for a duration of 42 days. At the end of the experiment, eight birds out of every treatment were slaughtered, breast samples taken and frosted at 20 ?C. Feeding of 3% fish oil increased DHA from 0.055 to 0.906 milligram per gram of total fatty acids as compared with control. Moreover, feeding of three percent fish oil led to an enhancement in total n-3 PUFA from 0.244 to 1.302 milligram per gram of total fatty acids, and the ratio of n-3 to n-6 of PUFA from 0.075 to 0.458 milligram (per gram of total fatty acids) in comparison with control (P<0.05). The level of EPA, Linolenic acid, and total PUFA increased with no significant differences observed between control and the feeding of three percent fish oil. The consumer acceptability test of white meat samples showed no significant difference between control and the addition of 1% fish oil to the diet, and following freezing. However, addition of two and three percent fish oil to the diet treatments were ranked second and third respectively, as judged by taste panelists (P<0.05).

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