Influence of dietary plant fats and antioxidant supplementations on performance, apparent metabolizable energy and protein digestibility, lipid oxidation and fatty acid composition of meat in broiler chicken

This study aimed to evaluate the effects of dietary different antioxidants and plant oils on performance, apparent metabolizable energy and protein digestibility, meat quality and meat fatty acid composition of broiler chickens. In all, 480 male broiler chicks of 1‐day old were assigned in a completely randomized design with factorial arrangement 2 × 5 (plant oil sources [soybean and rapeseed oils] and antioxidant sources [vitamin E, Thyme, Rosemary and Satureja essential oils] furthermore control treatment without antioxidant). The results indicated that at 1–42 d of age, growth performance and carcass yield of birds were not influenced by dietary plant oils and antioxidant supplementations. Dietary Thyme essential oil (300 mg/kg) resulted in an increase in crude protein digestibility and birds fed on diets without antioxidant showed increase in the apparent metabolizable energy (p < .01). Birds receiving the combination of soybean oil with Rosemary essential oil had lowest malondialdehyde concentration in comparison to birds receiving other treatments (p < .05) in the drumstick meat. Also, birds receiving the combination of soybean oil with vitamin E had lowest malondialdehyde concentration in comparison to birds receiving other treatments (p < .05) in the breast meat. The results indicated that treatments did not influence water holding capacity of meat. Also, dietary rapeseed oil and Thyme essential oil supplementations, separately, decreased saturated fatty acid (p < .01) and increased unsaturated fatty acid and unsaturated to saturated fatty acids ratio (p < .01) of drumstick meat tissue in broiler chicken (p < .01). In conclusion, dietary rapeseed oil and Thyme essential oil increased in n‐3 polyunsaturated fatty acids in the drumstick meat (p < .01) and a combination of dietary soybean oil, Rosemary essential oil and vitamin E decreased the lipid oxidation in the meat of broiler chickens (p < .05).