Effect of extruded flaxseed in broiler diets on blood oxidative stability and meat fatty acid composition

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dc.contributor.authorKostadinović, Ljiljana
dc.contributor.authorPopović, Sanja
dc.contributor.authorČolović, Dušica
dc.contributor.authorVukmirović, Đuro
dc.contributor.authorTasić, Tatjana
dc.contributor.authorPuvača, Nikola
dc.contributor.authorLević, Jovanka
dc.date.accessioned2018-04-18T14:43:44Z
dc.date.available2018-04-18T14:43:44Z
dc.date.issued2016-06
dc.descriptionpeer-revieweden_US
dc.description.abstractThe aim of the present study was to investigate the influence of flaxseed enriched diets on oxidative status of blood and meat fatty acid composition in broilers. A total of 400 day–old Ross 308 hybrid broilers were randomly allotted to 4 experimental treatments and fed with diets containing extruded flaxseed grain at 0 g/kg (control), 25 g/kg (EFS25), 50 g/kg (EFS50) and 100 g/kg (EFS100), respectively for 42 days. Extruded flaxseed had significant effects on the enzymatic and non-enzymatic antioxidative systems in broiler blood. Treatment EFS100, showed the highest (31.2 μmol/gHb min) SOD activity, CAT activity (44.4 μmol/gHb min), GSHPx (9.2 μmol/gHb min) and GSHR activity (16.5 μmol/gHb min). Diets enriched with extruded flaxseed led to a significant increase in α-linolenic acid (ALA; C18:3n-3) in breast and leg meat, which is a major n-3 fatty acid. Long chain n-3 fatty acids, such as eicosapentaenoic acid (C20:5n-3), docosapentaenoic acid (C22:5n-3) and docosahexaenoic acid (C22:6n-3), were also present in both, breast and leg meat. In both breast and leg meat the most favourable lowest n-6/n-3 ratio was obtained in the EFS100 treatment, but in EFS25 and EFS50 this ratio also was significantly reduced.en_US
dc.description.sponsorshipThe paper is a part of the research work on the project III 46012 financed by the Ministry of Education, Science and Technological Development of the Republic of Serbia.en_US
dc.identifier.citationKostadinović, Lj., Popović, S., Čolović, D., Vukmirović, Đ., Tasić, T., Puvača, N., Lević, J. (2016) Effect of extruded flaxseed in broiler diets on blood oxidative stability and meat fatty acid composition. European Poultry Science (Archiv für Geflugelkunde), 80, 1–14. DOI: 10.1399/eps.2016.140.en_US
dc.identifier.issn1612-9199
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/62
dc.language.isoenen_US
dc.publisherUlmeren_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46012/RS//
dc.relation.ispartofseries001;0057
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectbroilersen_US
dc.subjectflaxseeden_US
dc.subjectnutritionen_US
dc.subjectextrusionen_US
dc.subjectblooden_US
dc.subjectlipid oxidationen_US
dc.subjectmeaten_US
dc.subjectfatty acid profileen_US
dc.titleEffect of extruded flaxseed in broiler diets on blood oxidative stability and meat fatty acid compositionen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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