Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display

Figures & data

Table 1. Ingredients and nutritional composition of the experimental diets.

	Experimental diets
	Control	2.5% chia	5% chia	10% chia
Ingredients (%)
Corn	54.99	53.76	52.38	49.38
Soybean meal	35.34	35.34	35.34	35.34
Ground chia seed	0	2.5	5.0	10.0
Meat and bone meal (40/45)	3.8	3.0	2.0	1.0
Monocalcium phosphate	0.80	1.00	1.20	1.45
Calcium carbonate (fine)	1.1	1.1	1.4	1.6
Salt	0.3	0.3	0.3	0.3
High-oleic sunflower oil	2.80	2.12	1.50	0.05
Lysine monohydrochloride	0.28	0.28	0.28	0.28
DL-methionine	0.1	0.1	0.1	0.1
Anticoccidial Monensin	0.05	0.05	0.05	0.05
Vitamin-mineral Premix*	0.4	0.4	0.4	0.4
Choline chloride	0.03	0.03	0.03	0.03
Vitamin C	0.02	0.02	0.02	0.02
Total	100	100	100	100
Analyzed nutrient composition
Gross energy (Mcal/kg DM)	4.82	4.67	4.66	4.81
Crude protein (%)	24.02	23.51	25.21	25.01
Ether extract (%)	6.17	6.36	6.23	6.90

*Vitamin-mineral Premix for broiler: Vitamin supplement (kg of the product): vitamin A − 3,000,000 IU; vitamin D3 – 625,000 IU; 25OHD3–15.63 mg; vitamin E − 20,000 mg; vitamin B1 – 800 mg; vitamin B2 – 2150 mg; vitamin B6 – 1075 mg; vitamin B12 – 4.25 mg; vitamin K3 – 800 mg; niacin − 16,250 mg; folic acid − 550 mg; pantothenic acid- 5000 mg; biotin- 55 mg. Mineral supplement (kg of the product): choline chloride − 100,000; copper − 4000 mg; iron − 5000 mg; manganese - 30,000 mg; cobalt − 62.50 mg; iodine − 312.50 mg; zinc − 27,500 mg; selenium − 75 mg.

Table 2. Effect of chia inclusion in poultry diet on lightness (L*), redness (a*) and yellowness (b*) and calculated Hue (H°) and Chroma (C*), and heme iron content (mg/kg meat) in fresh (day 0) and refrigerated display (day 4 postmortem) breast fillets.

Time	Diet	L*	a*	b*	H°	C*	Heme iron
Day 0	Control	53.8 ± 0.6	−0.2 ± 0.2	8.21 ± 0.4a	85.4 ± 1.0a	8.3 ± 0.4a	5.8 ± 0.4
	2.5%	52.9 ± 0.7	−0.3 ± 0.3	6.87 ± 0.5ab	80.1 ± 1.8ab	7.0 ± 0.5ab	5.6 ± 0.3
	5%	52.3 ± 0.4	−0.9 ± 0.2	6.35 ± 0.4b	80.1 ± 1.9ab	6.5 ± 0.3b	5.3 ± 0.4
	10%	52.5 ± 0.6	−0.7 ± 0.3	5.57 ± 0.3b	76.8 ± 1.7b	5.8 ± 0.3b	4.6 ± 0.2
Day 4	Control	52.8 ± 0.6	−0.2 ± 0.2	8.75 ± 0.5a	85.3 ± 0.9	8.8 ± 0.5a	5.0 ± 0.5
	2.5%	52.6 ± 0.5	−0.4 ± 0.2	7.76 ± 0.4ab	84.1 ± 1.2	7.8 ± 0.4ab	5.6 ± 0.3
	5%	51.5 ± 0.7	−0.3 ± 0.3	7.93 ± 0.4ab	82.7 ± 1.6	8. ± 0.4ab	6.3 ± 0.5
	10%	51.3 ± 0.7	−0.4 ± 0.2	6.73 ± 0.5b	80.8 ± 2.0	6.8 ± 0.4b	4.8 ± 0.4
Main effects
Diet		NS	NS	P < .001	P < .01	P < .001	NS
				Control >10%	Control >10%	Control >10%
Time		NS	NS	P < .01	P < .05	P < .01	NS
				day 0 < day 4	day 0 < day 4	day 0 < day 4

Note: Values are means ± SEM (n = 16). Dietary and time effects were analyzed by repeated measures ANOVA and post hoc Tukey-Kramer test (P < .05). Different letters show significant differences (P < .05) between dietary treatments in each day by a one-way ANOVA and post hoc Tukey-Kramer test. NS: not significant.

Figure 1. Effect of chia inclusion in poultry diet on TBARS (a; mg MDA/kg meat), carbonyls (b; nmoles DNPH/mg protein) and sulfhydryls (c; nmoles SH/mg protein) in fresh (day 0) breast fillets and after 4 days in refrigerated retail display conditions. Results are expressed as means ± SEM (n = 16). Dietary and time effects were analyzed by repeated measures ANOVA and post hoc Tukey-Kramer test (P < .05). * means significant differences between day 0 and day 4 of refrigerated display in each dietary group (P < .05) by a paired Student´s T-test. NS: not significant.

Table 3. Results of n-3 fatty acid and total PUFA content (mg/100 g meat) in fresh breast fillets from birds receiving diets with 0% chia (Control), or 2.5%, 5% and 10% chia.

	Experimental diets
	Control	2.5% chia	5% chia	10% chia
C18:3 n3 ALA	21.6 ± 2.2c	43.9 ± 6.4bc	67.7 ± 7.4ab	76.5 ± 8.9a
C20:3 n3	11.4 ± 0.7	11.2 ± 1.1	13.2 ± 1.1	13.8 ± 0.9
C20:5 n3 EPA	2.4 ± 0.2d	4.0 ± 0.3c	6.1 ± 0.6b	8.2 ± 0.4a
C22:5 n3 DPA	5.0 ± 0.2c	10.6 ± 1.2b	14.1 ± 1.4ab	17.2 ± 1.1a
C22:6 n3 DHA	4.3 ± 0.3b	8.8 ± 1.1a	11.0 ± 1.0a	11.4 ± 0.9a
Σ PUFA n-3	44.7 ± 2.8c	78.5 ± 7.6b	112.1 ± 9.5a	127.1 ± 10.2a
Σ PUFA	492.0 ± 36.8	561.1 ± 46.7	615.0 ± 39.8	581.6 ± 49.9

Note: Values are means ± SEM (n = 14). Different letters in the same row show significant differences (P < .05) between diet treatments by a one-way ANOVA and post hoc Tukey-Kramer test.