Enrichment of Broiler Meat with n-3 Polyunsatrurated Fatty Acids

One hundred twenty male broiler chickens were randomly distributed into three experimental treatments to determine of the amount Canola Oil (CO) fatty acids deposited in raw chicken tissues. These diets were isonitrogenous and isoenergetic were given to broiler chickens throughout a 42 day growth period. This trial was conducted in 3x3 factorial experiment. Birds were slaughtered at 56 days of age, Alter weighing the eviscerated carcass was apportioned into commercial cuts (back, two leg-thigh, two wings and breast). Breast and thigh meat samples were separated and frozen at 20 degrees C until to determine as fatty acid profile. Data was analyzed with one way ANOVA and means compared with Duncan test. Results show that using CO with high level of omega-3 fatty acids could influence fatty acid profile and improved meat quality. Means of fatty acids percent for meat samples showed the quality of fatty acid composition improved with increase CO. The increase in dietary canola oil (from 0 to 4 g kg(-1) diet) resulted in levels of omega -3 that approximately were 2 times higher in thigh and breast meat. Total n-3 content of breast and thigh meat significantly (p<0.05) was affected by canola oil in the diet and that contents were 1.70 and 1.12% for control group reached to 3.66 and 3.56% in T3 (4% CO) in breast and thigh, respectively.