Title : Modifications induced by different additives on nutritional quality and health indices in poultry meat.
In poultry production, the composition of the diet directly influences the meat quality of birds. The ultimate goal is to obtain a functional food with direct benefits for the consumer. In this sense, it is highlighted the use of different sources that provide high levels of omega n-3 polyunsaturated fatty acids (n-3 PUFA), in order to modify the lipid profile of the meat. However, rising the degree of unsaturation strongly increases susceptibility to lipid peroxidation. In broiler meat, lipid oxidation is one of the primary causes of limiting its quality and leads to a decrease in nutritional values of meat. The addition of an antioxidant is proposed as a novel technology regarding this problem. The aim of this research deals with the effect of the addition in the diet of two by-products, chia meal (Salvia hispánica L.; DESUS S.A, Argentine) and/or an olive antioxidant (hydroxytyrosol; GENOSA I+D, Spain), on lipid and protein content, fatty acids profile, lipids indices, ratios and enzymes activity and lipid oxidation in the breast. The results obtained in this work suggest that the source of dietary fatty acids clinch the fatty acid profile in meat. The supply of a broiler diet containing chia meal improves lipids indices and ratios and enriches breast meat with n-3 PUFA, with a slight increase in the generation of free radicals. However, the dietary addition of hydroxytyrosol combined with chia meal seems to be an effective way to increase the stability of n-3 PUFA through oxidative damage and α-linolenic level, providing improvements in the meat nutritional quality, with consequent health benefits for its consumers. Hydroxytyrosol is also a good alternative to other antioxidants.