Effect of In ovo Injection of Flaxseed Oil on Broiler Breast Meat in Chicken Embryo Model: Meat Quality, Antioxidant Capacity and Fatty Acid Profile

Using in ovo injection method, specific nutrients and antioxidants can be provided in precise doses at certain times for maximum absorption by the embryo. The objective of this study was to examine the effect of in ovo injection of flaxseed oil on the quality and antioxidant properties as well as fatty acid profile of breast meat of day-old broilers. 20 one-day-old fertilized eggs were randomly divided into two groups of 10; one control and one FSO (flaxseed oil) which received 100 μL of flaxseed oil by injection into the allantoic sac. The amounts of fat, vitamin E, total phenol, carotenoid, TBARS (thiobarbituric acid reactive substances) value, color, texture and fatty acid profile of the chicken breast meat were measured. In ovo injection of flaxseed oil significantly increased the fat content. The mean amounts of vitamin E in control and FSO were 0.54 and 0.71 mg/100g, respectively (P<0.05). Carotenoid content, redness and yellowness of the broilers breast meat in FSO increased in comparison to control, while TBARS value and lightness index decreased insignificantly. FSO showed lower saturated fatty acids and higher unsaturated, monounsaturated, polyunsaturated, unsaturated/saturated and n-3 fatty acids, but these differences were not significant. Based on the results of this study, in ovo injection of flaxseed oil improved oxidative stability of day-old broiler breast meat through increasing vitamin E content.