EFFECTS OF THE DIETARY FLAXSEED AND ALFALFA ON THE ORGANOLEPTIC QUALITIES OF THE BROILERS' MEAT

Due to the customers` desire to improve their healthy diet enriched in Omega-3, researchers included ingredients such as flaxseed in poultry feed. The study was conducted on a commercial farm to compare the organoleptic qualities of broilers' meat using dietary flaxseed and alfalfa. The broilers (44.000 heads) divided into two groups (C, E) were fed with compound feed containing 6% flaxseed + 2% alfalfa (growth phase) and 12% flaxseed + 2% alfalfa (finishing phase). At the end of the experiment, the organoleptic and physico-chemical (color and pH) meat parameters of breast and thigh were assessed for storage period (24, 48, 72 and 168 h). The results showed no significant differences (p >= 0.05) concerning the pH of the thighs and breast,but significant differences (p <= 0.05) were observed for all color parameters (L*, a*, b*) within the storage period*group interaction. In conclusion, using combined dietary rich Omega-3 sources (flaxseed) and xanthophyll (alfalfa) contributes to meat quality enrichment by increasing the beneficial fatty acid concentration and meat color, important criteria in customer decision