NATURAL ANTIOXIDANTS DIETARY SUPPLEMENTATION ON BROILER CHICKEN’S MEAT: IMPACT ON FATTY ACID PROFILES
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Date
2026-04-01
Journal Title
Journal ISSN
Volume Title
Publisher
Proc. 51st Conf., Nig. Soc. for Anim.
Abstract
There are several studies on effect of dietary natural antioxidants on meat quality in broiler chickens.
However, the findings are variable and inconsistent. Therefore, the need for additional studies to
evaluate the effect of natural antioxidant on fatty acid profiles of broiler chicken’s meat. A total of 300,
one day-old Abor acres broiler chicks were assigned to 5 treatments and 3 replicates each in a
completely randomised design. The feeding trial was for 8 weeks period. The birds were fed starter
diets (23% CP and 2879Kcal/kg ME) and finisher diets (20% CP and 3000Kcal/kg ME) for 4 weeks
each. The experimental feeding trial were T1 (Butylated hydroxy anisole BHA + control), T2 (ordinary
water OW as – control) and T3 (Sweet orange peel extract (SOPE), T4 Shaddock peel extract (SHPE),
and T5 Lemon peel extract (LMPE), all at inclusion level of 0.02 % per litre of water. Fat from the meat
samples were extracted and characterized to ascertain their fatty acid profiles. Caproic, capric, enanthic
and propionic acids were significantly higher (P<0.05) in bird’s meat on OW compared to other
treatments. Supplementation with BHA resulted in an increased precipitation level of valeric and butyric
acids. Caproleic, palmitoleic, myristoleic and oleic acids were significantly higher (P<0.05) in bird’s
meat on SOPE, LMPE with other treatments. Linoleic, eicosapentaenoic and arachidonic acid in bird’s
meat on LMPE and SHPE were significantly higher (P<0.05) compared to other treatments. The dietary
supplementation with antioxidants had significant effects on the fatty acid profiles of broiler chicken’s
meat.